Thiruvathirai Kali is a tasty offering prepared on the occasion of Arudra darisanam with jaggery, broken rice and broken moong dal.
First post in new year I am super excited:-) For the past two days I wanted to post some recipe but I was in big dilemma what should be my first post for this year. Though I had a couple of recipes in draft somehow I was looking for some other recipe. Yesterday being Thiruvadarai I cooked Kali and 7 Kari Kottu. Today morning while cooking, decided to start the year with our custom traditional festive recipe.
I started this blog in April 2014. After 1 year and 5 month break from IT industry, I always thought I should start doing something during my free time. When I was thinking what to do Hubby gave me the idea to write a food blog. At first I had lot of second thoughts and with 6 month old Little one, I wasn’t sure how it will go. But once I started writing, things changed. At times I feel blogging gives me more satisfaction than 3 years in IT and that force helps to manage 2 to 3 posts a week. 2014 was remarkable for my blog – lot of cherishable memories in my blog journey hope 2015 also turns good:-)
My sincere thanks to all my visitors, followers, co – bloggers , friends and family for the motivation and feedback. Blogging world gave me lot of interesting learnings about various cuisine and some good friends. Met few blog friends during Christmas time. Though it was last minute call, we all were glad that we meet. Our meeting didn’t feel like virtual friends meeting for the first time. We all were talking as if we know each other for ages and while leaving, it felt like the 1:30 hours wasn’t enough. Hope I get chances like this frequently to meet all friends around the world:-)
Coming back to Thiruvathirai Kali. Thiruvathirai Kali is the traditional festival we do for god Shiva on the occasion of Arudra Darisanam. For neividanaam, we generaaly cook this Thiruvathirai Kali.
Durung childhood days I was always doubtful about the sweet and kootu combo but to my surprise Thiruvathirai Kali tasted good with kootu. I love it so much hence Amma makes it even during regular days.
Though the ingredients of kali and sakkarai Pongal are similar both tastes different.
Kali tastes best with 7 Kari kootu but Poricha Kuzhambu, Thengai aracha Kuzhambu, thala Kuzhambu and Aviyal are few tasty combo.
Thiruvathirai Kali
Preparation time : 10 minutes | Cooking time : 30 minutes
Ingredients:
Raw rice – 1 cup + 1/4 cup
Moong dal – 5 tbsp
Jaggery – 1 cup + 1/4 cup (Adjust sweetness according to your taste)
Coconut – 3 tbsp + 1 tsp
Cardamom pods – 2
Ghee/Butter – 4 tbsp
Cashews – 10
Salt – small pinch
Water – 4 cup
Method:
- Dry roast raw rice and moong dal separately till golden brown. Cool them completely. Then grind them coarse in rawa (Sooji/Semolina) texture
- Add crushed jaggery and broken cadamom pods with 4 cups of water and start melting it. When jaggery is fully dissolved and bubbles start appearing, switch off and strain to remove impurities, set aside. In pan add jaggery syrup and when it starts boiling, add salt, rice & dal powder and cook it for a minute till water combines with rice and dal
- Transfer it to the cooker separator and cover with the lid. Pressure cook for 3 whistles in medium low flame and switch off. Once pressure releases give a mix
- Add 1 tbsp of ghee to the pan. when it is hot add cashew and saute till its golden brown. Add the kali, shredded coconut and remaining butter and stir well. Cook till the kali comes together to a fluffy mass (when all extra moisture is absorbed)
Ingredients
- Raw rice - 1 cup + 1/4 cup
- Moong dal - 5 tbsp
- Jaggery - 1 cup + 1/4 cup Adjust sweetness according to your taste
- Coconut - 3 tbsp + 1 tsp
- Cardamom pods - 2
- Ghee/Butter - 4 tbsp
- Cashews - 10
- Salt - small pinch
- Water - 4 cup
Instructions
- Dry roast raw rice and moong dal separately till golden brown. Cool them completely. Then grind them coarse in rawa (Sooji/Semolina) texture
- Add crushed jaggery and broken cadamom pods with 4 cups of water and start melting it. When jaggery is fully dissolved and bubbles start appearing, switch off and strain to remove impurities, set aside. In pan add jaggery syrup and when it starts boiling, add salt, rice & dal powder and cook it for a minute till water combines with rice and dal
- Transfer it to the cooker separator and cover with the lid. Pressure cook for 3 whistles in medium low flame and switch off. Once pressure releases give a mix
- Add 1 tbsp of ghee to the pan. when it is hot add cashew and saute till its golden brown. Add the kali, shredded coconut and remaining butter and stir well. Cook till the kali comes together to a fluffy mass (when all extra moisture is absorbed)
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Notes
Kali texture depends on the consistency in which rice and dal are ground
Always cover the the rice dal and jaggery syrup container with a lid to avoid water layer at the top
Instead of cooking in pressure cooker and sauting in pan, can directly cook in pan
Can cook rice and dal mixture seperately and mix it to the jaggery syrup
instead of grinding moong dal, can also add them whole
Kali becames grainy over time
Saute rice and dal separately to avoid them from overcooking
Color of the kali depends on the jaggery
Cardamom Powder can be used instead of cadamom
Always cover the the rice dal and jaggery syrup container with a lid to avoid water layer at the top
Instead of cooking in pressure cooker and sauting in pan, can directly cook in pan
Can cook rice and dal mixture seperately and mix it to the jaggery syrup
instead of grinding moong dal, can also add them whole
Kali becames grainy over time
Saute rice and dal separately to avoid them from overcooking
Color of the kali depends on the jaggery
Cardamom Powder can be used instead of cadamom
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
I have been wondering for a while now Vidya…..How you can manage to stay fit after making these delicious goodies every single day
Thanks for your lovely words dear:-)
Great recipe and wishing you a great year ahead. 🙂
Thanku Sri:-)
yum yum yum yummmmmmmmmmmmmmmmmmmmmmm
Thanku Bikram:-)
What a nice way to start the yeay Vidya Happy New Year!
Thanku Naina:-) wish you the same
So this is a sweet way to welcome the New Year 🙂 Jaggery is always healthier than sugar.
Cheers 🙂
Yes I always prefer worn sugar/ Jaggery our white sugar. Thanku Dilip:-)
This looks like healthy and delicious!
Thanku for the award:-)
A sweet dish with moong dal! Wow! It looks tasty! You made it appear easy. But, seems to be a lengthy one to try for a lazy cook like me.
Happy New Year! TC! Keep smiling 🙂
Thanku Sindhu:-) it may sound lengthy but believe me it’s easy
How lovely that your blog brings you so much joy 🙂 and wonderful that you got to meet fellow bloggers 🙂 🙂
Thanku Elaine:-) oh ya we had amazing time
Looks yummm V… 🙂
Thanku Chitra:-)
It’s awesome that you met Malar and Srividhya! Great to learn more about your blogging journey, Vidya. We all have our unique stories, but somehow come together in this virtual world and enjoy each other’s “company”. I’ve had thiruvadirai kali, and never knew it was so easy to make. Nice!
True Apsara:-) I am to glad to connect with bloggers like you.. Learning a lot from many.. Thanku, do try it dear:-)
that’s awesome you met them. I have you 3 on my list when I get to the US 🙂 <3
I am eagerly waiting for you Charu:-) thanks dear<3
This looks amazing, and it’s my fav. Too… 🙂
Thanku Shikha:-)
Love it! and love your blog by the way! I am French-Indian (born in France from South-Indian parents) and your recipes really look like my mother’s 🙂 I also try to explain the south-indian culture and food through drawings, please have a look: jodydanasse.wordpress.com
Love your work and dishes (traditional but modern!), keep it up!
Jody
Thanku:-) I visited your page and loved it.thanks for visiting mine