Thiruvathirai Kali | Thiruvathirai Kali recipe | inipu Thiruvathirai Kali | sweet Thiruvathirai Kali recipe | pressure cooker Thiruvathirai Kali | Thiruvathirai Kali festival recipe with step by step pictures and video recipe. Check out the Thiruvathirai Kali recipe. If you like the video pls SUBSCRIBE to my channel.
Thiruvathirai Kali, an offering to Lord Nataraja on the auspicious occasion of Arudra Darisanam. The Kali is prepared with Broken Rice, little moong dal, jaggery, and a few more additional ingredients. Mild sweet usually served with 7 Kari kootu / thalagam, a mixed vegetable spicy stew.
Coming back to Thiruvathirai Kali. Thiruvathirai Kali is the traditional festival we do for god Shiva on the occasion of Arudra Darisanam. For prasadam, we generally cook this Thiruvathirai Kali.
During 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 taste different.
Kali tastes best with 7 Kari kootu but Poricha Kuzhambu, Thengai aracha Kuzhambu, thala Kuzhambu, and Aviyal are a few tasty combos.
Ingredients
- Raw rice - 1 cup
- Moong dal - 2 tbsp
- Jaggery - 2 cup Adjust sweetness according to your jaggery sweetness
- Coconut - 3 tbsp
- Cardamom pods - 3 or cardamom powder - 1/2 tsp
- Ghee/Butter - 2 tbsp + as required
- Cashews - 10
- Water - 3 cup +3/4 cup
Instructions
- In a heavy-bottomed pan dry roast raw rice. Roast evenly till the rice turns golden brown. Transfer the roasted rice to a wide plate and let it cool
- In the same pan add moong dal and roast evenly till the dal till golden brown. Transfer the dal into the plate containing dal
- Cool them completely. Then grind them coarse in rava (Sooji/Semolina) texture
- In a microwave-safe bowl add 2 cups of crushed jaggery and 3 cups of hot water and microwave till the jaggery melts down
- When jaggery is fully dissolved and bubbles start appearing, stop cooking further. Alternatively, you can also melt jaggery in a stovetop
- In a wide pan strain the jaggery water and boil
- Once after the jaggery water comes to boil add cardamom powder, coconut, and 1/4 cup of water: mix well let it boil well
- Add the ground rice + dal and mix well continuously
- The mixture might turn lumpy so mix well. Cook till the liquid is all absorbed
- Add 1/2 cup of hot water and mix well
- Cook till the mixture comes together. Turn off the stove and transfer the mixture into a cooker separator
- Cover with a lid and pressure cook for 7-8 whistle. Let the pressure subside naturally
- Mix well and make sure the rice is well cooked if require a cook for an additional whistle
- In wide cooking, pan add 1 tbsp of ghee and let it turn hot
- Add cashew and roast till cashews turn golden brown. I prefer crispy cashews to transfer them into a safe bowl and then add cooked rice + dal
- Cook till the kali comes together as a nonsticky mass. Turn off and add cashew. Our tasty kali is ready
Video
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Notes
- Kali texture depends on the consistency in which rice and dal are ground
- Always cover the rice dal and jaggery syrup container with a lid to avoid a water layer at the top
- Instead of cooking in a pressure cooker and saute in the pan, can directly cook in a pan
- Can cook rice and dal mixture separately and mix it to the jaggery syrup
instead of grinding moong dal, can also add them whole - Kali becomes grainy over time
- Saute rice and dal separately to avoid them from overcooking
- The color of the kali depends on the jaggery
- Cardamom Powder can be used instead of cardamom
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Ingredients:
Raw rice – 1 cup
Moong dal – 2 tbsp
Jaggery – 2 cup (Adjust sweetness according to your jaggery sweetness)
Coconut – 3 tbsp
Cardamom pods – 3 or cardamom powder – 1/2 tsp
Ghee/Butter – 2 tbsp + as required
Cashews – 10
Water – 3 cup +3/4 cup
Method:
- In a heavy-bottomed pan dry roast raw rice. Roast evenly till the rice turns golden brown. Transfer the roasted rice to a wide plate and let it cool
- In the same pan add moong dal and roast evenly till the dal till golden brown. Transfer the dal into the plate containing dal
- Cool them completely. Then grind them coarse in rava (Sooji/Semolina) texture
- In a microwave-safe bowl add 2 cups of crushed jaggery and 3 cups of hot water and microwave till the jaggery melts down
- When jaggery is fully dissolved and bubbles start appearing, stop cooking further. Alternatively, you can also melt jaggery in a stovetop
- In a wide pan strain the jaggery water and boil
- Once after the jaggery water comes to boil add cardamom powder, coconut, and 1/4 cup of water: mix well let it boil well
- Add the ground rice + dal and mix well continuously
- The mixture might turn lumpy so mix well. Cook till the liquid is all absorbed
- Add 1/2 cup of hot water and 1 tbsp of ghee; mix well
- Cook till the mixture comes together. Turn off the stove and transfer the mixture into a cooker separator
- Cover with a lid and pressure cook for 7-8 whistle. Let the pressure subside naturally
- Mix well and make sure the rice is well cooked if require a cook for an additional whistle
- In wide cooking, pan add 1 tbsp of ghee and let it turn hot
- Add cashew and roast till cashews turn golden brown. I prefer crispy cashews to transfer them into a safe bowl and then add cooked rice + dal
- Cook till the kali comes together as a nonsticky mass. Turn off and add cashew. Our tasty kali is ready
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