THIRUVATHIRAI KALI

THIRUVATHIRAI KALI

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.

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Thiruvatirai Kali

Srimathi Sundararaman and Suganya
Kali is sweet dish offering to Lord Shiva on Thiruvathirai star (also called arudra darisanam) during the month of Margazhi. It is most often referred to as 'Kali-Kootu/Kolambu', the side dish with which it is eaten. It is a great combination and is a must try.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine South Indian
Servings 5 People

Ingredients
  

  • 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

Instructions
 

  • In a kadai, dry roast the rice till it turns slightly brown.
    Kali1
  • Add moong dal and saute for 1 minute.
    Kali2
  • Add cardamom and switch off the stove.
    Kali3
  • Once it cools down, grind it to a coarse powder and set it aside.
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  • In a vessel boil 3 cups of water.
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  • Once the water boils, add grated coconut.
    Kali7
  • Now add the jaggery and stir it dissolves.
    Kali9
  • Add the ground rice powder and keep stirring.
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  • Mix everything well such that no lumps are formed.
    Kali11
  • 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.
    Kali12
  • After the pressure settles, take it out and add 1 tbsp ghee and mix it well.
    Kali13
  • Now in the remaining ghee, fry the cashewnuts till they becomes light brown.
    kesari3
  • Garnish the kali with the fried cashewnuts and serve it hot with 7 kari kootu.
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Notes

1. Increase or decrease the jaggery as per preference.
2. Additionally, this dish can be served in the evening  for guests with Vada / Bhajji along with a hot beverage. 
Keyword Lord Shiva, occasional, prasadam, sweet dish, Thiruvathirai



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