dish once in a while just for a change. Its taste is quite tangy and nice.
Rice flour - 1 tumbler
Dry red chillies - 3-4
Mustard seeds - 1 1/2 tsps
Urad dal - 1 tsp
Curry leaves few
Hing - a pinch
Salt as required
Sesame oil for seasoning
Take a vessel put rice flour and keep on adding sour buttermilk and dilute it and mix nicely without forming lumps.
Take a kadai and pour sesame oil and add mustard seeds,urad dal,hing,red chillies, and curry leaves.
After the seasoning pour the diluted buttermilk rice flour into it and add some water and add salt and go on stirring in low flame.
After the raw smell ceases and it gets cooked, remove from fire.
Now you can have lovely tangy and tasty Mor kali by itself or with any pickle of your choice.