This is a sweet dish. Generally it is prepared in the month of Margazhi on thiruvathirai star (nakshatram) which is auspicious for Lord Shiva. In olden times, it was usually prepared in a heavy bottomed brass vessel called “Uruli”. Nowadays to make the task easier we prepare the dish in pressure cooker. This goes well with 7 kari kootu. This dish at first seems quite puzzling to a lot of people as it combines a sweet with a kootu for side dish. However, don’t let the speculation keep you from trying this one out. It is a great combination and it will surely satisfy your taste buds.
- 1 cup Rice
- 2 tbsp Moong dal
- 2 Cardamom (Elaichi)
- 1/2 Cup Grated coconut
- 1 Cup Jaggery
- 10 to 12 Cashewnuts
- 2 tbsp Ghee
- 3 Cups Water
- In a kadai, dry roast the rice till it turns slightly brown.
- Add moong dal and saute for 1 minute.
- Add cardamom and switch off the stove.
- Once it cools down, grind it to a coarse powder and set it aside.
- In a vessel boil 3 cups of water.
- Once the water boils, add grated coconut.
- Now add the jaggery and stir it dissolves.
- Add the ground rice powder and keep stirring.
- Mix everything well such that no lumps are formed.
- When the mixture boils and thickens, switch off the stove. Now place it in a pressure cooker and cook for three whistles similar to how we cook rice.
- After the pressure settles, take it out and add 1 tbsp ghee and mix it well.
- Now in the remaining ghee, fry the cashewnuts till they becomes light brown.
- Garnish the kali with the fried cashewnuts and serve it hot with 7 kari kootu.