Thiruvathirai Kali is a sweet offered to God on Thiruvathirai. Thiruvathirai Kali is a mild sweet made by coarsely grinding rice & dal and simmering it with jaggery syrup. Thiruvathirai Kali Recipe is presented in this post with step by step pictures.
Thiruvathirai Kali is a sweet made for the Indian Tamil festival Thiruvathirai. I wanted to make this thiruvathirai adai and kali since last year. Last week when perimma casually said about the preparation going on for thiruvathirai it striked me that I missed it this year too. I got the recipe from her and I made it 2 days later to post it here.
As we dont have the custom of celebrating the occassion this is the first time I am making both kali and adai and am completely satisfied with the results which justifies the post here.
I am fond of this Thiruvathirai Kali as it is very healthy and delicious too. Do try and enjoy!
Check out Thiruvathirai Recipes
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Thiruvathirai Kali
Ingredients
- 1 cup raw rice
- 2 tbsp moong dal
- 1 cup jaggery
- 2 tbsp coconut
- 2 tsp ghee
- 5 nos cashews broken
- 1 and 1/4 cups water
Instructions
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Add crushed jaggery with water till immersing level and start melting it.
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When jaggery is fully dissolved and bubbles start appearing switch off and strain to remove impurities, set aside.
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Dry roast raw rice and moong dal separately till golden brown. Cool down completely.
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Then pulse (grind) it to coarse just to break the rice and dal.
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Pressure cook with 1 cup water for 2 whistles in medium low flame and switch off. Once pressure releases, carefully give a mix. It may look sticky at this stage, if so just fluff it up.
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Now heat up the prepared jaggery syrup and add cooked rice mong dal mixture.
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Give a quick stir then add roasted cashews, coconut and cardamom powder. Stir well…at one stage the kali will come together to a fluffy mass, at this stage add ghee and switch off.
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Serve Thiruvathirai Kali hot with a generous serving of ghee, heaven I say 🙂
Notes
- Rice and dal may looks sticky after pressure cooking , once it cools down it becomes separated and this kali is meant to be like this (fluffy) not like our usual kali consistency.
- I used paagu vellam hence the bright color. You can use normal round jaggery too. I prepared the jaggery syrup the previous day and refrigerated it.
- Take care not to over roast rice and dal.
- You can even add grated coconut while serving.
Nutrition
Thiruvathirai Kali Recipe Step by Step
- Add crushed jaggery with water till immersing level and start melting it. When jaggery is fully dissolved and bubbles start appearing switch off and strain to remove impurities, set aside.
- Dry roast raw rice and moong dal separately till golden brown.Cool down completely.
- Then pulse(grind) it to coarse just to break the rice and dal. Pressure cook with 1 cup water for 2 whistles in medium low flame and switch off. Once pressure releases, carefully give a mix.It may look sticky at this stage, if so just fluff it up.Now heat up the prepared jaggery syrup and add cooked rice mong dal mixture.
- Give a quick stir then add roasted cashews, coconut and cardamom powder.Stir well…at one stage the kali will come together to a fluffy mass, at this stage add ghee and switch off.
Serve hot with a generous serving of ghee, heaven I say.
Expert Tips
- Make sure the kali is a bit seperated and not too clumpy.
- Adjust jaggery if you like more sweetness add 1 and 1/4 cups. a cup was just right for us not too sweet.
- Adding nuts is optional but enhances taste, you can skip it if you want.
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