Buttermilk/Mor Koozh / Mor Upma with Mor milagai

When I saw this dish as the first one in the combo meal list given by Srivalli, I decided right away that I am gonna take the combo meal theme. I love this tiffin very much, its easy to make and very light. I just follow my mother’s recipe for this. Koozh is something like thick pudding. But my mom makes it little thick and I got used to this taste and texture. I am interested to see other variations and method of making this koozh.

Buttermilk Koozh


  • Rice flour – 1 cup
  • Butter milk – 2 cups (if you want thin consistency, add more buttermilk)
  • Salt – 1.5 tsp
  • Turmeric powder – 1/2 tsp
  • Hing – 1 tsp
  • Oil – 1 tbsp + 1 tbsp if required
  • Mustard seeds – 2 tsps
  • Curry leaves – 1 strand
  • Green chilly – 1 (slit them into two halves)


  • Mix the rice flour, turmeric powder, hing and salt together.

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  • Now add the buttermilk and mix it well. This could be either in dosa consistency or little thicker than that based on how you want the koozh to be.
  • Check the salt and if required adjust accordingly.

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  • Heat the kadai and add oil.
  • Once the oil is hot add, the mustard seeds and the chilly.
  • Now add the buttermilk flour mix and the curry leaves.
  • Keep stirring the mixture well for about 4-5 mts. It shouldn’t stick to the vessel.
  • Once the oil gets absorbed, it will become like thick upma, if you want thin consistency, turn it off when it is in the halwa state.

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Thats it, within 15mts yummy mor koozh is ready. Serve hot with mor milagai.

You can find the mor milagai recipe here.


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