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Thiruvathirai Kali

5 from 1 vote
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Course: Kali
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Raw rice - 1 cup
  • Moong dal - 2 tablespoon
  • Jaggery - 2 cup Adjust sweetness according to your jaggery sweetness
  • Coconut - 3 tablespoon
  • Cardamom pods - 3 or cardamom powder - 1/2 teaspoon
  • Ghee/Butter - 2 tablespoon + 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 tablespoon 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

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Notes

  1. Kali texture depends on the consistency in which rice and dal are ground
  2. Always cover the rice dal and jaggery syrup container with a lid to avoid a water layer at the top
  3. Instead of cooking in a pressure cooker and saute in the pan, can directly cook in a pan
  4. Can cook rice and dal mixture separately and mix it to the jaggery syrup
    instead of grinding moong dal, can also add them whole
  5. Kali becomes grainy over time
  6. Saute rice and dal separately to avoid them from overcooking
  7. The color of the kali depends on the jaggery
  8. Cardamom Powder can be used instead of cardamom
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