Friday, January 13, 2006

- - Thiruvathirai Kali - -

THIRUVATHIRAI KALI
Ingredients for Kali:
1. Raw Rice Or Basmati Rice : 1 cup
2. Jaggery Powder : 1 cup
3. Coconut(fresh) Grated : 4 Table spoon
4. Elaichi Powder : 1/2 tsp
5. Cashew nuts(garnishing) : 10 numbers
6. Ghee : 4 tsp
7. Toor dhal : 2 table spoons.
8. Water : 2 1/4 cups.
Method:
Wash rice and keep it for 30 minutes and then dry the rice.
Fry rice in empty tawa without adding oil till red color
and powder it like small rawa.(fine Rawa).
In a cooker first add 2 table spoon toor dhal and let it boil till
it breaks then add water and jaggery when it starts boiling then add grated coconut and rice rawa .
Close the cooker, put lid and keep it on slow fire for 10 min.
Switch off the stove.
After few minutes open the cooker with the help of long ladle stir it
completely.
In a tawa add ghee fry cashew nuts and pour over kali.
Sprinkle elaichi powder and serve hot with thalagam or butter.

3 comments:

Inji Pennu said...

Is this dish made on thiruvathira,
hence the name?

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Anonymous said...

Hi,
I hail from a Tanjore brahmin community.
My mother prepares kali using moong dhal. It is fried without oil till it is light red and ground coarsely.
(like rice rawa). Your recipe using toor dhal is new to me.