No, this is not a photo of a plate of mashed potatoes, although the texture of the dish is quite similar to fried mashed potatoes. What you are seeing is my attempt to make a popular south Indian savory breakfast porridge called "Mor Kali". Usually a kadai is used to cook this dish, but I used a wok, which is similarly shaped. I didn't manage to produce the thick brown crust I was hoping for, but the result was a fragrant treat that I enjoyed for dinner with a bowl of yellow split pea soup.
|Mor Kali (Savory Fried Rice Flour and Buttermilk Porridge)|
|Recipe by Lisa Turner|
Published on July 22, 2008
A classic south Indian savory breakfast porridge made with rice flour and buttermilk — equally delicious as a "mashed potato" style dinner side