Looking for South Indian Flavours? Try This Tangy Morkali Pairing

Every MasterChef dish carries emotions, stories, and tiny moments that stay forever, and this one is no different. For Aruna Vijay, her Morkali wasn't just a South Indian classic; it became a milestone. Chef Vikas Khanna, calling it one of his favourites, and even expressing he'd serve it at his new restaurant, turned this simple breakfast into a deeply personal victory.

Rooted in Tamil Nadu's culinary heritage, Morkali is traditionally eaten as a comforting breakfast: smooth, tangy, spicy, and incredibly nostalgic. It's made from just rice flour and buttermilk but transforms into something undeniably soulful. Paired with Kerala's iconic Puli Inji, the combination becomes a perfect balance of tang, heat, sweetness, and depth.

A South Indian Staple With Emotional Weight:

Morkali is often known as “moru koozh” or “buttermilk rice flour stir,” a dish that celebrates simple ingredients but powerful flavour. The base batter is made by thinning curd with water and whisking in rice flour until silky and lump‑free.

The magic begins in the kadai: mustard seeds crackle, urad dal turns golden, curry leaves release aroma, and Mor Milagai, those iconic buttermilk‑dried chillies, bring smoky heat. As the batter cooks slowly, oil is added in intervals, helping the mixture come together into a glossy, soft mass that leaves the sides of the pan.

Served warm, it's comforting. Set and cut into squares, it becomes a snack with texture.

Puli Inji: Kerala's Tangy, Fiery, Sweet Superstar:

To complement the mild Morkali, Aruna pairs it with Puli Inji, a Kerala feast essential. It begins with ginger and green chillies sautéed in hot oil, layered with tamarind water, turmeric, and chilli powder. A slow simmer of 15 minutes extracts deep flavour, and jaggery rounds it off with sweetness. Thick, glossy, and bold, it's a condiment that transforms any plate.

A Cross‑State Classic With MasterChef Magic:

Together, Morkali and Puli Inji create a plate that celebrates Tamil Nadu and Kerala, comfort and complexity, softness and punch. And for Aruna, it will always be more than a dish: it's a memory, a milestone, and a moment that defined her MasterChef journey.

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