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Photo of Ragi (Kali) morekoozh. by Prema Vaidyanthan at BetterButter

Ragi (Kali) morekoozh.

Prema Vaidyanthan
60 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Ragi (Kali) morekoozh. RECIPE

Curd or yogurt is an integral part of this dish and not just incidental to this dish.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Boiling
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Ragi flour. 1/2 cup
  2. Thick curd or yogurt. 1 cup (very sour)
  3. Water. 1 cup
  4. Keep 1/2 cup extra water to use if necessary
  5. Salt to taste
  6. For tadka :
  7. Gingelly oil. 1- 1 1/2 tablespoon
  8. Mustard seeds. 1 teaspoon
  9. Urad dal. 1 teaspoon
  10. Channa dal. 1 teaspoon
  11. Curry leaves. 1 tablespoons
  12. Hing. 1/2 teaspoon
  13. Green chillies. 1 no
  14. Fried sundried red chillies 2 (optional for more heat.)


  1. Mix ragi and sour curd. Keep aside for an hour
  2. If the curd is fresh, leave it overnight.
  3. The flour will soak in curd and resemble this picture.
  4. Take a kadai, heat gingelly oil, splutter mustard seeds, fry the dals till golden.
  5. Add curry leaves, green chillies, hing.
  6. Add the water to ragi mixture.
  7. Pour into the pan, stirring all the time.
  8. Add salt. Keep stirring.
  9. Add additional water if required.
  10. The color should change and a glaze should appear.
  11. Put off gas and spread on a greased plate and cool
  12. Cut into squares and serve
  13. Or serve directly in a plate with the fried chillies on the side

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