Thiruvathirai Kali is a sweet delicacy offered to Lord Shiva or Lord Nataraja on the auspicious occasion of Thiruvathirai or Arudra Darisanam. This recipe can be easily prepared with simple kitchen ingredients at home. If you have moong dal, jaggery, broken rice, cardamom, coconuts, and nuts, you are good to go with the recipe.
Servings
5 minutes
Preparing Time
10 minutes
Cooking Time
30 minutes
Calories
200 kcal
INGREDIENTS
1/2 cup raw rice.
2 tablespoons of yellow moong dal.
1 cup grated jaggery.
1 cup tender coconut.
5 almonds and 5 cashews.
1 tablespoon ghee.
3 cups water.
DIRECTION
- Preparing Broken Rice
Take the raw rice, soak it in water, and rinse it thoroughly. Fry the rinsed rice in a kadai until its color becomes light brown. Transfer the fried rice to a grinder and grind it until a coarse powder is obtained. The texture of the rice is preferred to be like rava.
- Preparing the Dressing
In the same kadai where you fried the rice, add ghee. Once the ghee heats up, add chopped almonds and cashews. Stir the dry fruits until golden brown, then switch off the flame. Cut the tender coconut into small pieces and grate the rest of the coconut. Keep these aside.
- Preparing Dal
Take the required amount of moong dal in a kadai and fry it for 2-3 minutes on low flame. When the dal becomes warm, pour half a cup of water and cook until it is 50% cooked. It will take around 5 more minutes.
- Preparing Jaggery Juice
Meanwhile, preparing jaggery juice side by side is the primary time saver. In a saucepan, mix grated jaggery with a cup of water. Use your hands to mix, avoiding the accumulation of lumps in the mixture. Heat the saucepan on low flame and stir continuously for 3-4 more minutes, then switch off the flame.
- The Final Round: Preparing Kali
Once the dal is prepared and becomes sweet, pour the strained jaggery juice into it with 1.5 cups of water. When the mixture comes to a boil, gradually add the powdered rice, ensuring continuous stirring to avoid lumps. Cover the saucepan and cook the mixture on low flame until the water starts disappearing. Once the mixture absorbs water fully and is well-cooked, add the prepared coconut and roasted dry fruits into the Kali. Add the remaining ghee after roasting dry fruits to the Kali and give it a good stir. Cook Kali on low flame for another 1-2 minutes, then switch off the flame. The delectable Kali is ready to offer to Lord Nataraja or for serving to people!
NOTES
Raw rice should be used for preparing Kali.
There is no need to soak rice in advance, as we have to fry it later.
Before grinding the rice, wait until it cools down.
The rice-to-water ratio is preferred to 1:3. However, it can be modified as per the cooking conditions.
While adding rice powder to Jaggery juice, make sure you stir very well. Otherwise, you will end up with lumps.
Keep the flame low throughout the preparation of Kali.
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