THIRUVATHIRAI KALI RECIPE/ THIVATHIRA KALI- KALI FOR MAARGAZHI THIRUVATHIRAI

Thiruvathirai kali is a healthy recipe which we prepare on thiruvathirai day. Thiruvathirai is a festival we celebrate on the full moon day of tamil month margazhi. This day is special for lord shiva. So we make this kali as nivethiyam and offer to god.

Traditionally this kali will be prepared as open pot method only. But nowadays many people are using pressure method too.

I have used my pressure cooker pan to make this kali, because this kali should e prepared in a heavy bottomed pan to avoid burning at the bottom.

Open pot method is little safe, because we can check frequently.

I

Ok, now coming to the recipe. The main ingredient to make this kali is rice and for sweetness we have to add jaggery. In simple, broken roasted rice have to be cooked in jaggery water with added ghee flavor.

OK, now let’s move on to this recipe.

THIRUVAATHIRAI KALI

SOAKING TIME: - | PREPARATION TIME: 10 MINS | COOKING TIME: 30 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEET

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    1/2 cup raw rice                               

                                    2 tablespoon moong dhal
                                     3/4 cup jaggery 

                                    2 tablespoon ghee

                                    ½ cup grated coconut

                                    4 or 5 cashew nuts

                                    ½ teaspoon cardamom powder

                                    ½ teaspoon dry ginger powder (optional)

                                    1 cup to 1 ½ cup water(Please check last point in notes )                                                                        

PREPARATION:

Chop the cashew nuts and keep it aside.

Grate the coconut and keep it ready.

METHOD:

First dry roast the rice in low medium flame till it starts to change its colour. Remove from heat and allow it to cool down completely.

Then roast the moong dhal in the same pan till it becomes golden brown and add it with the rice.

Grind the rice and moong dhal into very coarse powder. Keep the ground powder aside.

In a pan add a tablespoon of ghee and roast the cashews and keep it aside.

In a heavy bottomed pan, (I used my cooker pan) take water and then add jaggery. Allow the jaggery to boil.

Once the jaggery got dissolved add the cardamom powder and grated coconut. Mix well.

Now switch off the stove or keep the flame is very low. Then add the ground rice &dhal powder and mix well with out lumps.

If you add the powder in the boiling jaggery water, there may be chances of forming lumps. Also add the powder little by little using one hand and simultaneously mix with a ladle on the other hand to avoid the lumps.

Then switch on/increase the flame to medium and continuously stir the mixture for 3 to 5 minutes. With in this time itself, the mixture will becomes thick and half cooked.

Now add the remaining ghee and dry ginger powder(Sukku podi). Mix well.

Add the roasted cashews too.

Reduce the flame to low and close the pan with a lid.

Let the kali to cook continuously till it becomes thick mass.

Open the lid and stir in between to avoid the burning at the bottom.

Once the kali becomes thick and fully cooked remove from heat and serve warm. After cooled down kali will become more crumble.

We can serve this yummy kali with butter too.

NOTES:

• You can make this kali in cooker too, but the chance of burning at the bottom is high.
• Don’t make the rice and dhal as smooth powder while grinding, otherwise kali won’t be crumble.
• You can add dry grapes too.
• I have added the coconut with the jaggery water itself. But you can add at the end also.
• You can grind the cardamoms along with the rice & dhal to get fresh cardamom flavor.
• The flame should be very low to get nice crumble kali.
• If you want you can filter the jaggery syrup and then again allow it to boil.
• After cooled down, kali will become more crumble
• Generally 1:2 ratio is right to make the kali, but if the rice is old, it may require more water. So if needed, add required hot water in between.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

First dry roast the rice in low medium flame till it starts to change its colour. Remove from heat and allow it to cool down completely.

Then roast the moong dhal in the same pan till it becomes golden brown and add it with the rice.

Grind the rice and moong dhal into very coarse powder. Keep the ground powder aside.

In a pan add a tablespoon of ghee and roast the cashews and keep it aside.

In a heavy bottomed pan, (I used my cooker pan) take water and then add jaggery. Allow the jaggery to boil.

Once the jaggery got dissolved add the cardamom powder and grated coconut. Mix well.

Now switch off the stove or keep the flame is very low. Then add the ground rice &dhal powder slowly and mix well with out lumps.

If you add the powder in the boiling jaggery water, there may be chances of forming lumps. Also add the powder little by little using one hand and simultaneously mix with a ladle on the other hand to avoid the lumps.

Then switch on/increase the flame to medium and continuosly stir the mixture for 3 to 5 minutes. With in this time itself, the mixture will becomes thick and half cooked.

Now add the remaining ghee and dry ginger powder . mix well. 

Add the roasted cashews too.

Reduce the flame to low and close the pan with a lid.

Let the kali to cook continuously till it becomes thick mass.

Open the lid and stir in between to avoid the burning at the bottom.

Once the kali becomes thick and fully cooked remove from heat and serve warm. After cooled down kali will become more crumble.

We can serve this yummy kali with butter too.

Do try this recipe and please don’t forget to give your feedback in comments.

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