Thiruvathirai Kali is made as an offering to Lord Nataraja on the auspicious occasion of Arudra Darisanam. The Kali is made with Broken Rice, jaggery, moong dal, cardamom, nuts and coconut. Mild sweet usually served with Thalagam, a mixed vegetable spicy stew.
Thiruvathirai Kali is usually prepared on the auspicious occasion of Thiruvathirai. Kali is a mild jaggery based sweet made with broken rice, jaggery, moong dal, ghee, cardamom and garnished with nuts. It is an easy to prepare recipe is that can easily be prepare at home with simple ingridients.
Significance in preparing Kali for 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.
Tips to make Thiruvathirai Kali
Try to use Raw rice for making Kali. For Prasad we always use Raw Rice.
Don’t need to soak the rice. Just wash the rice and immediately dry roast the rice till all moisture is absorbed and dry.
Allow the roasted rice to cool and grid it to a coarse powder (like sooji)
For 1 cup of rice we need 3 cups of water to cook (1:3 ratio). We used 2 cups of water in making the upma and 1 cup for cooking the moong dal.
Add the rice powder only after the jaggery mixture started to boil. After adding the rice powder, stir well to avoid any lumps
If you like this Thiruvathirai Kali, then you can also try other Thiruvathirai Festival special recipes
Thiruvathirai Thalagam – Thalagam is a traditional Tirunelveli Delicacy made using multiple seasonal vegetables. For Thiruvathirai Festival it’s served with Thiruvathirai Kali as an offering to God.
Thiruvathirai adai – Thiruvathirai Adai, is a special neivedhyam dish for Thiruvathirai Festival. In our family, we prepare only the Kali and the Thalagam for Thiruvathirai neivedhyam, but I came to know that Rice flour Jaggery Adai is also part of Thiruvathirai Festival for many families.
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Mixer Grinder
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4people
Calories: 170kcal
Author: Sowmya Venkatachalam
Thiruvathirai Kali is made as an offering to Lord Nataraja on the auspicious occasion of Arudra Darisanam. The Kali is made with Broken Rice, jaggery, moong dal, cardamom, nuts and coconut. Mild sweet usually served with Thalagam, a mixed vegetable spicy stew.
Immediately after rinsing add the rinsed rice in a Kadaai and fry it until the rice becomes light brown color.
Grind the Raw Rice along with cardamom in a mixer and make it to coarse powder. The rice powder should be like Sooji (Rava).
Cooking Dal
Take the moongdhal in a kadaai and fry it till it is warm
Pour half cup of water in the kadai to cook the dal. It will take approximately 5 minutes to cook. The dal need not cook completely. It should be 50% cooked.
Preparing Jaggery Juice
While the dal is getting cooked, you can prepare the jaggery juice in parallel.
Heat another sauce pan, add 2 tbsp of water and add grated jaggery.
When the jaggery dissolves completely in water, switch off the flame and set aside.
Cooking Rice in Jaggery Juice
Once the dal is almost cooked, pour 1.25 cups water and strained jaggery juice.
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)
Mix well. Cover & cook in low flame till all the water is absorbed
Once the mixture is cooked and water is fully absorbed, add grated coconut to the kali.
Fry the cashews in the ghee and add to the kali. Add the remaining ghee to the kali and stir it one.
Keep the flame low and allow it to cook in low flame for another 1-2 minutes and then remove from flame
The delicious Kali is ready for Neivedhyam (offering) or for serving!
Video
Notes
Tips
Use Raw rice for making Kali. For Prasad we always use Raw Rice.
Don't need to soak the rice. Just wash the rice and dry roast the rice till all moisture is absorbed and dry.
Allow the roasted rice to cool and grid it to a coarse powder (like sooji)
For 1 cup of rice we need 3 cups of water to cook (1:3 ratio). We used 2 cups of water in making the jaggery syrup and further to cook the kali and 1 cup for making the moong dal.
Add the rice powder only after the jaggery mixture started to boil. After adding the rice powder, stir well to avoid any lumps
Nutritional Info
Nutrition Facts
Thiruvathirai Kali
Amount Per Serving (1 Cup)
Calories 170Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 29g10%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
PREPARING BROKEN RICE
Wash the raw rice in a water and rinse it.
Immediately after rinsing add the rinsed rice in a Kadaai and fry it until the rice becomes light brown color.
Take the dry roasted rice in a mixer jar along with cardamom.
Grind the Raw Rice along with cardamom in a mixer to a coarse powder like sooji.
COOKING DAL
Add the moongdal in the kadaai and fry it till its warm
Pour half cup of water to cook the dal.
It will take approximately 5 minutes to cook. The dal need not cook completely. Cook till it should be 50% done.
PREPARING JAGGERY JUICE
While the dal is getting cooked, you can prepare the jaggery juice in parallel. Heat another pan, add 2 tbsp of water and add grated jaggery.
When the jaggery dissolves completely in water, remove from flame.
COOKING RICE IN JAGGERY JUICE
Once the dal is almost cooked, pour 1.25 cups water. Also strain the jaggery juice and add it to pan.
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). Cover & cook in low flame till the water is absorbed completely.
Once the kali becomes thicker, add grated coconut to the kali.
Fry the cashews in the ghee and add to the kali. Add the remaining ghee to the kali and stir it one. Keep the flame low and allow it to cook in low flame for 5 minutes and then remove from flame
The delicious Kali is ready for Neivedhyam (offering) or for serving!
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
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…
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 !
Hi raks kitchen, recipes is looking good .this topic related to other recipe not this one In your food videos please avoid using white sugar store bought Masala powder white flour please show food recipes without this above items having so many chemicals it leads to show many primary unknown disease like cancer and food allegerie please avoid this I send this like comments to yummy tummy Arthy but they made spam my msg everyone seeing your food video including me you can become role model for other while using nattu sarkarai karrupati instead of white sugar I think you have some social thinking kindly understand am not offensive to your food videos.
For the past few years I have been religiously following your Kali recipe. It always comes out perfect. Yours is the first site I come to for any of my pandigai recipes. Thank you!
thanks a lot…..Vidya
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
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…
You are most welcome Dellrosa !
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 !
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/
Thansk Aarthi for your comments. Your blog pictures looks absolutely yummy !.
very nicely narrated thanks a lot
very nicely narrated thanks a lot
Ii would like to know the receipe of thanjavur veatha kozambu
Hi,Your dish really good especially with photos how to make it.Today is Thiruvaadhirai.I will do this definitely.Thanks!
thiruvathirai kali receippe very nice….thank u madam….
Thanks a lot it came out really well.
Dear maami, your wonderful and detailed recipes are helping me for each and every function. Many thanks.
Very easy to follow…
Thank you madam! Heart felt thanks.
Thanks a lot maami
nice recipe.. thank u…
Hello Mam, Thanks a lot. very tasty.
Many thanks for the recipes, mami. Your blog is quite helpful and am a regular visitor.
For the kali, adding the coconut, cardamom powder and 1 or 2 tsp of ghee in boiling sugar syrup before adding the rice-rava makes it easy.
Love the history that Mrs. Subbu shares with us, along with the recipes. Thank you very much.
Wow v nice and tempting easy to make.thanks a lot.
I have prepared few dishes from the recipes of your blog. All d recipes i tried was good. Hats off to you mami.
Kali was awesome this time. Thank u mami. You are my guru in cooking.
Hi raks kitchen, recipes is looking good .this topic related to other recipe not this one In your food videos please avoid using white sugar store bought Masala powder white flour please show food recipes without this above items having so many chemicals it leads to show many primary unknown disease like cancer and food allegerie please avoid this I send this like comments to yummy tummy Arthy but they made spam my msg everyone seeing your food video including me you can become role model for other while using nattu sarkarai karrupati instead of white sugar I think you have some social thinking kindly understand am not offensive to your food videos.
Yes same feel I too have ..
Tried out it came out very well .. everyone in the family loved it
Thanks a lot Mami, it is awesome. I cook seeing your recipe’s only.
Today is thiruvathirai and I will prepare kali and offer to God. Thanks to subbus kitchen.
Thanks Murthy
Thanks for all your recipes .Its simply superb.
Thank you Thilaga.
Please give the mesure of coconut,, not mentioned…thanks.
We can add 2 tablespoon of coconut
Tried the Thiruvathirai Kali today, its awesome taste, kids just loving it.
So happy to hear Thilaga. Thanks for taking time to share it.
Good recepie !!!
Many thanks 🙏
For the past few years I have been religiously following your Kali recipe. It always comes out perfect. Yours is the first site I come to for any of my pandigai recipes. Thank you!
So glad! Humble thanks 🙏😊