To begin making the Mor Kali (Kazhi) Recipe, in a large bowl, whisk the rice flour and yogurt with 2 cups of water, asafoetida, black pepper and salt.

Heat oil in a pan on medium heat, add the mustard seeds, cumin seeds, curry leaves, ginger, green chillies and allow them to crackle. Turn the heat to low; gradually stir in the rice flour buttermilk mixture to the seasoning taking care lumps don’t form. 

Turn the heat to medium and continue stirring.

The porridge (mor kali) will begin to thicken. Continue stirring the mixture and once sufficiently thickened, reduce the heat to low and cover the pan allowing it to cook for 5 more minutes.

You will notice a shine on the porridge which indicates its readiness.

Turn off the heat and serve the Mor Kali (Kazhi) immediately. To enhance the taste you can optionally add half a teaspoon of ghee on each serving.

Serve Mor Kali (Kazhi) Recipe (Savory Rice Flour Breakfast Pudding) along with Mor Milagai which is another classic south indian roasted chilli and Mangai Inji Recipe (Mango Ginger Pickle).