Oats Mor Kali Recipe - Oats & Buttermilk Breakfast Porridge

Archana's Kitchen
Oats Mor Kali Recipe - Oats & Buttermilk Breakfast Porridge
3669 ratings.

Oats Mor Kali or Oats Buttermilk Porridge is a traditional South Indian dish that originates from Tamil Nadu, which is generally prepared using buttermilk, with rice flour as the base. Tasty, nutritious and easy to digest, the dish resembles sooji and makes for a very healthy breakfast option. In this recipe, instead of the rice flour, oats has been used as the base which takes the nutrient quotient up a notch. Learn how to make tangy and tasty Oats Mor Kali by following the recipe below.

Here are more breakfast ideas to try

  1. Chettinad Idiyappam Recipe
  2. Veggie Rava Idli Recipe
  3. Zucchini Pesarattu Recipe
  4. Biyyapu Rotte Recipe (Rice Flour Roti)


Roasting the oats before making the dish helps in reducing the stickiness of the oats.Adjust the saltiness of the dish as per the taste because the sun-dried green chillies infuse a saltiness of their own to the dish.

Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Diabetic Friendly
Prep in

10 M

Cooks in

20 M

Total in

30 M


3-4 Servings


  • 7 Green Chillies , (milagai-bhajji variety)
  • 3 cups Instant Oats (Oatmeal)
  • 3 cups Buttermilk
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon White Urad Dal (Split)
  • 2 Green Chillies , finely chopped
  • 5 Curry leaves , roughly chopped
  • Salt , to taste
  • Ghee , for serving
  • Oil , to cook

How to make Oats Mor Kali Recipe - Oats & Buttermilk Breakfast Porridge

  1. To begin making the Oats Mor Kali Recipe, heat 2 tablespoons cooking oil in a small fry pan on low flame. Next, add the sun-dried green chillies to the oil in the vessel and deep fry them, stirring continuously. Once done, remove from the pan and keep aside.

  2. Next to prepare the seasoning; add a teaspoon of oil into a small pan.  Add in the mustard seeds and urad and allow it to crackle. Allow the urad to roast and turn lightly brown. Once they begin to crackle, add the green chilli and asafoetida and saute them for a few seconds and keep aside.

  3. In the next step we will cook the oats mor kazhi.

  4. Add 3 cups of the oats in another heavy bottomed pan, and roast them for 3 minutes on medium heat, stirring continuously. Next stir in the 3 cups of the buttermilk and the seasoning into oats and buttermilk mixture together with the curry leaves and mix all the ingredients in the pan.

  5. Add salt to taste and mix again, stirring the mixture continuously on medium heat until all the water is completely absorbed. The final outcome should be of a thick pudding consistency. Garnish the Oats Mor Kali with coriander leaves and the fried dried chillies (mor milagai).

  6. Serve the Oats Mor Kali for quick breakfast or even a light lunch.