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Thiruvathirai Kali
Thiruvathirai Kali is prepared on the auspicious occasion of Thiruvathirai. Cendanar of Naukoor, a disciple of Paddinattu Adigal, used to eat only after feeding some Saiva devotees. Due to a constant bad weather he could not get together all the essentials for a proper meal. He had no option but to mix water with flour and prepare a mashed paste. Lord Siva understood his predicament. He wanted the people to know how sincere his devotee was to him. Therefore he disguised himself as a Siva devotee and visited Cendanar’s hut and enjoyed what was given to him as food. The temple attendants saw the premises scattered with the mashed paste the following morning. Inquiries led to an understanding of Cendanar’s piety and he was thereafter bestowed with all due respect. This incident took place in a Markali Thiruvathirai. This is why Thiruvathirai Kali forms an important prasad on this holy day.
Ingredients:
Raw Rice - 1 cup or ground rice powder - 1 Cup
Grated Jaggery - 1 1/2 CupsWater - 3 Cups
Moong Dhal - 2 table spoon
Cardamom - 6
Grated Cocunut - 4 table spoon
Cashew nuts - 6
Ghee - 2 tablespoon
Salt - A Pinch- Method:
- Wash the raw rice in a water and rinse it. Immediately after rinsing put the rinsed rice in a Kadaai and fry it until the rice becomes golden brown color.
- Grind the Raw Rice in a mixer and the rice powder should be like Rawa. Take the contents in a bowl.
- Put the moongdhal in the kadaai and fry it till it becomes golden brown color and pour one cup of water to cook the dhal. It will take approximately 5 minutes to cook. The dhal need not cook completely. It should be in half boiled consistency. If you take one of the dhal and press it with your fingers, then it should get smashed. This is the right consistency.
- While the dhal is getting cooked, you can prepare the jaggery juice in parallel.
- Heat another pan, add water (till the jaggery immersed in the water completely) and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles. Keep the strained jaggery juice in a separate bowl
- Once the dhal is almost cooked, pour two cups water, strained jaggery juice and a pinch of salt.
- When the jaggery mixture begins to boil, add the powdered rice and stir well to avoid bumps. (like we do for the preparation of upma)
- Powder the cardamon and add it along with the grated cocunut.
- Fry the cashews in the ghee and add to the kali. Add the remaining ghee to the kali and stir it one.
9 comments:
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I am a newly married girl exported to America:) This blog really inspire me to cook Authentic Indian food. I am excited about the fact that it will be easier for me to cook Kali for the day after tomorrow Thiruvathirai...Hats off to ur great work. Thanks a ton
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Thank you so much for the recipe and explanation! Im from malaysia and will be observing arudra dharishanam in the house wince its not celebrated grandly here...
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You are most welcome Dellrosa !
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Subbu , Thanx for the wonderful recipes !
I have registered in ur site , but i am not getting ur mails regularly .... like , i got the mail for V-ekadashi but not for thiruvathirai !!
Pls check .
Thank u !
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wow..they look delicious..i ma gonna make it now..
First time here..You have lovely blog with awesome recipes…I am your new follower..Do check my blog if you have time..
Aarthi
http://yummytummy-aarthi.blogspot.com/
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Thansk Aarthi for your comments. Your blog pictures looks absolutely yummy !.
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very nicely narrated thanks a lot
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very nicely narrated thanks a lot
thanks a lot.....Vidya