More Kali (buttermilk upma)
This is an easy breakfast for most of the year
2 cups Rice flour
2 cups Buttermilk
2 cups Water
Salt
1/4 tsp Mustard seed
1/4 tsp Cumin seeds
1/4 tsp Crushed Ginger
1 pinch Hing
1/4 tsp Bengal gram
2 tsp sunflower oil
Mix the buttermilk, rice flour, and water together well
Then in a speparate small pot, place the oil, and heat it
Then add mustard and cumin seeds and cook for a minute
Add crushed ginger and the very small pinch of hing and and salt to taste
Mix for 5 minutes
Pour the rice/buttermilk batter in and stir without stopping
When it becomes more solid turn off and cover
Wait 5 or so minutes
Eat and smile
trueayurveda 
Hi Brad, thanks for the recipe. The buttermilk link for some reason doesn’t seem to work?
Hi Brad, thanks for the recipe. The buttermilk link for some reason doesn’t seem to be working?
Thanks for letting me know. It is a hyperlink to recipe for takra here on the blog. Can just search it.
Thanks for the recipe. Perhaps the easiest breakfast recipe on here :).
I like how these recipes become easier and easier to make for me as I can build upon my past experiences of other recipes on here. For example, I allready had all the ingredients in my pantry prior to even reading this recipe, because of all the other recipes on here that I’ve made that have similar ingredients. Whereas, before encountering your blog, I would have only had the cumin, salt and maybe mustard, ginger or sunflower oil, but not the rest. Also making buttermilk I’ve got pretty much under controll now. I now drink it with my breakfast almost every day so to make a bit extra for a recipe like this is not a big a deal. Long story short, I’m learning and things are getting easier :).
I looked the recipe up on Youtube to have a bit of a reference of the consistency it should have, etc. She has a bit of a different way of doing it and added ingredients, but the basic recipe is pretty much the same. I thought I might share it. Mine turned out more like a very thick porridge than “scrambled egg” so I will try again. Tasty anway :). Thank you.
Lol. I didn’t realize the recipes name was “More kali”. When looking for “Mor Kali” I actually found that they’re basically all like a thick porridge (so mine was fine :)!) and not like the one I put above.
I noticed when making this the 2nd time that the bengal gram is only mentioned in the ingredients list and not the recipe. I added it right after the cumin.
I made this video for a dutch friend to show the consistency, but I thought I might share it here too. I wouldn’t want to make it any more solid, because I think it would get too dry then. I’d rather cook it a little shorter. Also, I think the buttermilk I drink with the meal is too much. Will make less next time. https://youtu.be/c0uRpng6iAk
I just made this myself. I did not use the bengal gram. Instead I used urad. I will go thru the steps quickly. Yours is to thick on the video.
I took 1 cup of rice in the mixer and make flour of it. Then I made a cup of takra by just churning 1 cup yogurt and 1 cup water. (do not measure anything anymore for a very long time so everything is approximated) I added a tsp of salt and churned again.
Got a pan and heated, added a little ghee and mustard seeds and then cumin, I like the cumin really cooked dark. I added maybe a tbsp of urad dahl to this and a pinch of hing. when it was ready, added the rice takra. cooked until it got thick to a gruel. Added another cup of water along the way. Stirred the entire time.
Thank you. Thanks for the details :).
The quantities of everything. that was just for you? I used one cup of rice too, but it turned out to be too much. Didn’t eat it all, but definetely ate too much. Quite heavy. Almost took me 5 hours to get hungry and ready for my lunch.
I wonder why these dishes are cooked with pulses at all. Will ponder on that. I reckon it is not so much for nutrition as only little is used. My skin is cracking so using urad instead of bengal (ruksha) might not be a bad idea for me (allthough only very little is used). Or perhaps not making this dish at all as I think it is drying and heating. And my pitta is up and I’m dried out. Would love to cover that in a session with you, because in spring you also want to dry out the aggravated kapha.. so that seems complicated.
What kind of mixer do you have if I may ask? Making flour in a mixer. that sounds awesome.
Yes, mine was too thick. I noticed it tasted too dry.
Would you drink takra with this too? Or would that be a bit over the top?
I make takra 1/4 yoghurt 3/4th water. but perhaps to balance this dish for spring a 1:1 ratio (like you do) is more appropriate. I understand it all depends on the person so not sure why I’m even asking.
Many questions.. cooking got real complicated since I got to your blog. haha!
Thanks again.
You being dry and heated says alot. do you recognize the excessive that you take everything into?
Need to back off on it.
I just said to a client yesterday when she read the first chapter of a text and automatically started to try to use that limited information to diagnose herself and what is her situation…… you guys gotta stop it. You learn everything about building a house before you just start to instal windows when there is no wall built to install it into and no foundation of the building even poured yet. It will continue to get you into trouble. Look at this. Its spring and you have already dried yourself out and pushed your pitta into aggravation. What do you think is coming for the rest of the year for you since summer is next and vata is already aggravated?
Yes that’s what I feared too. The rest of the year. Vata is aggravated in a time where kapha should be aggravated and drying hot spices should be used. Ummm… oops…
Yes things get excessive quite quickly with me. It’s true.
Oh man, I’m in trouble ain’t I.
Has anything changed?
If you refer to using excessive spices which als aggravated my pitta last summer, than no. It hasn’t changed enough aparently. I’ve been more cautious with hing and garlic for example, and in less amounts, but yes, still overusing the spices. I wasn’t aware of it, but it’s true. For this recipe for example I used more ginger than described? Why? I guess cause I like the taste and made myself believe it was fine in some twisted way. Hopefully I’ll learn my lesson. Will be more careful.
What has changed since I have got to this blog and into this knowledge is that I cook way more fresh foods. But even if I succeed to not give in to desires of eating stuff that is definetely not supported by Ayurveda (western junk to feel good. like supermarket chocolatcookies. in spring.), and even if I have all the food combinations and types of spices right for the season and time of day, I still get into excess by being careless in the amounts. How many times did it happen that I accidentally use too much salt? Too much sugar with my fennel after meals? Too much turmeric? Too much food? All to often. So with all this excess there’s really nothing Ayurvedic about my food. Hence the aggravations. So has anything changed? Not much I’m affraid. I will have to meassure more, if not all, my food. Write it down if it turns out to be too little or too much. Being more disciplined too.
And I see what you say. I don’t even know what the use is of these pulses when they’re used for tempering in food yet I want to draw conclusions on which one to use and why. And thinking of not eating this dish at all while it is “an easy breakfast for most of the year” and proparbly very suitable for spring. Going from one excess into another, but missing the point of health, which is moderation. From veganism to paleo ;).
Thank you
I made it less thick/dry this time. I used cumin, fennel seeds, coriander seeds, turmeric powder, some curry leafs, urad dahl, peanut and salt. Thinking it might be better this way as a dinner and with my vata pitta condition. It seemed less heavy than the previous ones, but hey, I took them as a breakfast (kapha time) so that’s not a fair comparison.