Avarakkai Poriyal - அவரைக்காய் பொரியல்

Avarakkai Poriyal

Avarakkai (Broad Beans) is a country vegetable (நாட்டு காய் ).
Rich in vegetable protein and fibre.

This Vegetable has many medicinal and weight loss properties. 

Ingredients Needed:-

1.  Avarakkai washed thoroughly and cut into small pieces (I used 250 grms)

2.  Salt to taste

3.  Turmeric Powder

4.  Hing.

Ingredients for Tempering:-

1.  Oil  1 tsp

2.  Mustard Seeds

3.  Urad dal 

4.  Curry leaves 

Ingredients to pound:-

1.  Grated Coconut 1-1/2 table spoon

2.  Dry Red Chilli -2

3.  Cumin Seeds -1/4 tsp

Method:-

1.  Heat Oil in a Kadai , temper with Mustard Seeds, Urad  dal and Curry leaves .

2.  Add cut Vegetables, Turmeric powder, Hing and Salt.
Mix thoroughly, sprinkle some water, cover and cook till vegetables become soft.

3.  Mean time pound the ingredients. (grated Coconut, Red Chilli and Cumin seeds)

4.  Add the pounded Mixture to the cooked vegetable mix nicely .

அவரைக்காய் பொரியல்

5. When the moisture dries switch off.

Different  type of Avarakkai Poriyal is ready to enjoy with Sambar and Rasam .

KARUVEPPILLAI SADAM (CURRY LEAVES RICE) - கறிவேப்பிலை சாதம்

Curry Leaves Rice - கறிவேப்பிலை சாதம்

Curry leaves has lots of medicinal properties.
In indian cooking it is used as seasoning agent that gives the nice flavour to the food. 

It is very good for digestion and hair growth.

It is very good for those who have sugar and blood pressure issues.

We normally discard the curry leaves which we season in dishes, here in this rice we can get the full benefit of curry leaves.
 

Ingredients Needed:- (for one cup rice)

1.  Curry leaves 2 handful 

2.  Urad dal / Ulutham Paruppu 2 tsp

3.  Channa dal / Kadalai Paruppu. 2 tsp

4.  Dry red chillies 5 nos

5.  Cooked rice ( one cup rice I cooked and kept it in a broad vessel and drizzled 2 tsp of oil)

6.  Salt to taste

Fry the above ingredients separately with little oil cool and powder it adding salt.

Ingredients for Seasoning:-

Oil - preferably use Gingely oil (Sesame oil) - 2 tsp plus 2 tsp to sprinkle on rice.

Mustard Seeds

Ground nuts.

Method for making rice:-

1.  Heat Kadai or any heavy bottom pan and season the Mustard seeds and when it splutters add ground nuts and fry till done in low flame.

2.  Add the cooked rice, powdered Curry leaf mixture.



கறிவேப்பிலை சாதம்

3. Mix nicely so that you get bright Green Colour rice.

Serve this rice with Morekoottu or Morkuzhambu.

This dish can be prepared for pot luck parties and for lunch box.

 

SUNDAL RASAM - சுண்டல் ரசம்

Rasam Made with Pulses like Green Moong Dal, Karamani (Red Bean), Kondakadalai (Channa). I used Black channa, Mochai, Kollu (Horse gram).

In this Rasam I added the above pulses though any other pulses can also be added except Ground Nut.

Ground Nut may give bitter taste to the rasam.

This rasam is made with freshly fried and grinded paste and no need for Rasam Powder.

Ingredients Needed:-

1. Tamarind - Small gooseberry size ( soaked in 1-1/2 cups of water)

2. Turmeric powder - 1/4 tsp

3. Hing (Perungayam) 

4. Salt to taste

5. Jaggery little 

6. Mixed Pulses soaked and cooked till soft

7. Tomato finely chopped (optional)

Ingredients needed for Grinding:-

1. Dhania Seeds (Coriander seeds) 1-1/2 tsp

2. Black Pepper - 1/2 tsp

3. Red Chilli dried - 2 nos ( according to taste)

4. Grated coconut - 1 tsp 

5. Cumin seeds - 1/2 tsp 

Fry the first 3 items in very little oil and grind it along with coconut and cumin seeds.

Ingredients for Tempering:-

1. Ghee - 1 tsp

2. Mustard seeds - 1/2 tsp

3. Curry leaves

4. Coriander leaves for garnishing

Method:-

1.  Soak the pulses for atleast 6 hours (I soaked them overnight) and pressure cook till soft.

2. Take the Tamarind extract in a vessel, add Turmeric powder, Hing (perungayam), Salt and 

Jaggery. Boil this till the raw smell of the tamarind goes.

3. Add cooked pulses with water, grinded paste, finely chopped tomato and bring it to boil.

4. After few minutes add 3/4 cup to 1 cup of water and cook in a slow flame till frothy.

(no need to boil )

5. Temper mustard seeds and curry leaves in ghee and garnish with Coriander leaves.

SUNDAL RASAM - சுண்டல் ரசம்

Notes -

Tomato floats in rasam if it is added after boiling the tamarind water.

This rasam can be made just with sprouted Green Moong dal also.

Grinded paste should be coarse. 

If the paste is very fine, then rasam consistency will be very thick.

Karadayan Nonbu Adai ( Sweet )

This measure makes 12 to 15 small size adais.

Ingredients:1. Rice flour 1 cup
2. Jaggery ¾ cup for medium sweet,1 cup for strong sweet.
3. Cardamom 2 (Powder it)
4. Coconut grated or small pieces ¼ cup
5. Brown kidney beans boiled 4 table spoons.
6. Water 1 ¾ cups
7. Ghee 2 tsps
The measure of Rice flour is after frying.



Method:1.Fry rice flour till light brown color. (fry this measure in 2 portions)
2.Soak the jaggery in 1 ¾ cups water for 20 minutes.
3.Strain the jaggery water
4.Pour jaggery water in a kadai and bring it to a boil.
5.While boiling, add grated coconut and boiled kidney beans.
6.Slow down the fire and pour the flour and mix it briskly .
7.Cover it for 3 to 4 minutes. Switch off the stove.
8.Add cardamom powder,2 tsp ghee and mix the dough till soft.
9.If need more water, we can sprinkle water while kneading.
10.Take small amount and make a ball flatten it .
Follow the same procedure to make everything cover it with a wet cloth to avoid dryness.
11.Steam it till cooked. (Testing Procedure: There has to be a shine on the adai)



Tips / Cautions:If the portion of Jaggery is more, during steaming the shape will loosen.
It will break in the edges, if water content is less.
Rice flour should be nicely fried otherwise it will never get cooked.
Adding a pinch of salt will give u more sweet taste.
This is a healthy dish without much Oil.This is an ideal evening snack too.

Karadayan Nonbu Adai (Salt)

Salt Adai:This measure makes 15 small size adais.

Ingredients:1. Rice flour one cup
2. Grated coconut or small pieces of coconut ¼ cup
3. Boiled kidney beans 4 to 5 table spoons.
4. Water 1 ½ cups
5. Salt to taste.
6. Hing - Little.

Seasonings:1. Mustard seeds ½ tsp
2. Urad dal 1 tsp
3. Curry leaves one string
4. Ginger one small piece - Finely chopped.
5. Green chilli and red dry chilli mix 3 nos - Finely chopped
6. Oil 2 tsp

Method:1. Take a kadai, heat it with a oil add seasonings.
2. Pour water while boiling add coconut pieces or grated,, boiled kidney beans, and salt.
3. Put the flour at a time, mix well without forming lumps.
4. Close it with a lid and switch off the stove.
5. Take a small amount of dough and mix it till soft, sprinkling little water if need.
6. Take a small ball of the dough and flatten it.
7. Steam it (till it get a shine).
Tips:* Flour must be added only when the water is in a boiling stage. Else it will form lumps.
* To retain the moisture, keep the dough closed in a wet cloth.
* If the water content is less crack, during steaming the edges will break.

VARUTHU ARACHA MORKUZHAMBU - வறுத்து அரைத்த மோர் குழம்பு

VARUTHU ARACHA MORKUZHAMBU

This Kuzhambu made with curds.
Normally we soak and grind like this .

This is little different and taste very rich.

This kuzhambu go very well with rice and also with Ada -அடை, Sevai - சேவை and Milagu Aval - மிளகு அவல்

Ingredients Needed:-

1.  Curds - 1 cup

2.  Water  1-1/2 cups

3.  Salt to Taste

4.  Turmeric Powder

5.  Hing / Perungayam 

Dilute Curds with Water and make Buttermilk.

வறுத்து அரைத்த மோர் குழம்பு

Ingredients for Grinding:-

1.  Coconut grated - 2 tablespoon

2.  Toor Dal/ Thuvaram Paruppu  - 1 tsp

3.  Raw rice - 1 tsp

4.  Urad Dal - 1 tsp

5.  Methi seeds (Vendhayam) - 1/4 tsp

6.  Dry Red Chilli - 3 nos

7.  Green Chillies - 1

8.  Mustard Seeds - few

Soak Toor Dal / Thuvaram Paruppu for 30 mins

Roast Urad Dal, Dry Red Chilli, Green Chilli, Mustard Seeds and Methi / Vendhayam in 1/2 of oil till Golden Brown.

Grind  soaked Dal and Rice, Roasted items and Coconut into a Paste.

 

Method :-

1. Take a Heavy Bottom Vessel add Grinded Paste along with 1/4 cup Water.

2.  Boil this for few mins and sim the stove, now goes Butter Milk, Turmeric Powder, Salt and Hing.

Mean time I fried Lady's Finger with little salt till dark and kept aside.

 

Boil the Mixture till Boiling Stage.

Now add Fried Lady's Finger and Swtich off.

Ingredients for Tempering:-

1. Oil  - 1 1/2 tsp

2. Mustard Seeds

3. Cumin Seeds / Jeera 

4. Curry leaves

4.  Temper the Ingredients in Oil and Pour over MORKUZHAMBU.

Tasty and different kind of MORKUZHAMBU is Ready to Enjoy.

Note:-

White Pumpkin, Chow-chow, Carrot also can be used to make this Kuzhambu.

For this Vegetables are boiled first and then added to the paste.

Sour Curd is more suitable to make this Kuzhambu.

Milk Balls

Milks Balls

I wanted to Make Milk Burfi the recipe that I learnt from my Sister.
In her house they this make very frequently.
I wanted to make this and distribute in temple for Prasad.
I did not plan my time well so I had to make Milk Balls instead of Milk Burfi.

For One litre Full cream Fresh milk  about 25 medium sized burfis can be made.
In my case I made into small sized balls and it came to about 60 in numbers.

Easy to make with very few ingredients but time consuming.

Ingredients Needed:-

1. Milk full cream Fresh Milk  -1 lit

2. Sugar 400 grams (don't compromise this measure otherwise it is difficult to get Burfi shape)

3.  Rava - 1 tsp 

4. Ghee - 1 tsp

Method:-

1.  Take a heavy bottom kadai (thick bottom vessel) put everything and mix well.

2.  Keep stirring all the time.

3.  Slowly the Milk quantity reduces and it turns thick.

 

4. When the mixture turns golden and the bubbles (white) are formed in the edge is the time switch to off the stove but keep stirring till it becomes even more thicker. (nearly 10 mins) 

5. Again switch on the stove and cook for further 7 to 8 minutes in medium flame, until it becomes very thick and leave the sides. Pour this on to a greased tray .

6. Cut into desired shape when it becomes warm.
At this stage I didn't have enough time, I kneaded it well while it was warm and made balls.

This sweet tastes well and with full of milk flavour, no need to add anything like Elaichi or saffron.

RAVA KICHADHI - ரவா கிச்சடி

Rava Kichadi - - ரவா கிச்சடி

In South Indian weddings this is a very common breakfast item.

Kichadi can be made with Rava or with the combination of Rava and Semiya (Vermicelli)

The texture of this dish will be very soft compared to Upma and has added vegetables in it.

Ingredients Needed:-

1. Rava 1 cup (or) Rava + Semiya (Vermicelli) - 1 cup

2. Mixed Vegetables cut into small pieces 1 cup to 1-1/2 cups

    (Carrot, Beans, Peas, Potato )

3. Tomato - 1 cut into small pieces

4.  Onion medium size - 1

5.  Green Chilli - 2 - chop finely (according to taste) 

To differentiate with beans and green chilli, split the chilli length wise)

6.  Ginger finely chopped - 1/2 tsp

7.  Curry leaves

8.  Salt to taste

9.   Hing/ Perungayam 

10. Turmeric Powder according to your colour preference 

11. Water  - 2-3/4 cups

 

Ingredients for Tempering:-

1.  Oil  - 2 tbls

2.  Ghee - 1 tbls

3.  Cashew nut - broken into small pieces ( optional)

4.  Mustard Seeds - 1/2 tsp

5. Urad dal - 1 tsp

6. Channa dal - 1tsp

Method:-

1.  Roast Rava  (Rava semiya mixture) till golden without adding oil.

2.  Heat oil in a Kadai or in small pressure cooker and temper the ingredients first and fry onions, chilli, curry leaves and chopped ginger till translucent.

3. Now goes vegetables, hing, salt and turmeric powder and sauté nicely, cover and cook till the vegetables are done.

4. Pour water, chopped tomato  and bring it to boil.

5. When the water is boiling add slowly the fried Rava  and cover and cook till done.

6. Now add ghee and switch off the stove.

RAVA KICHADHI - ரவா கிச்சடி

Note:-

+ Adding a pinch of Sugar in water enhance the taste of this Rava Kichadi.

+ Lime/ lemon juice can be added at the very end to get tangy taste.

+ If using pressure cooker no need to put its weight.

+ After adding Rava cook in slow flame.

Serve this Rava Kichadi with Coconut Chutney.

COCONUT BURFI - தேங்காய் பர்ஃபி

Coconut Burfi, Nariyal Pak

When I started learning Sweets from my Mom, this Burfi was the First.

Coconut Burfi can be made with just few ingredients.

Grated  Coconut and Sugar combination is what makes this Burfi. To get bright White Colour some Milk is added.

Burfi will also be very soft due to milk.
You would be amazed how a small portion of Milk plays a nice and major role in this Burfi.

 

Ingredients Needed:-

1.  Grated Coconut  (tightly pressed in 2 cups and only white portion)

2.  Sugar - 2 cups 

3.  Elaichi powder / cardamom - 1/2 tsp

4.  Ghee - 3 tsp

5.  Milk - 1/2 cup

 



COCONUT BURFI - தேங்காய்  பர்ஃபி

Method:-

1.  In a thick Bottom Kadai add Grated Coconut, Sugar, Milk and1 tsp ghee.

2.  Start cooking in medium flame and when the mixture becomes watery add one more tsp of Ghee timely.

3. When it starts to leave the sides, you can see white bubbles and now is the right time to add Elaichi / cardamom powder.

 

4. In the meantime grease a plate and keep it aside.

5. Coconut Mixture will slowly gather and become mass and while still some water is left in it, will be the to time add one more tsp of Ghee.

6. Switch off the Stove and Mix for 2 mins and Pour it evenly on a greased plate or tray.

7. Tap slowly and flatten it and Cut into desired sizes immediately or when it is still hot.

8. Cool and remove the Pieces and store it in an air tight container.

Notes:-
Always use only white portion of coconut and always try to avoid Coconut brown portions.

If you want smooth Burfi you can grind it with milk and start the Burfi making with it.

Cooking time is very important and even one extra minute will get you only powdery Burfi.

Fried cashew nuts can be added.

For 2 cups it normally yields approx. 24 medium sized pieces.

Mixed Vegetable Rice

Mixed Vegetable Rice

Rice made with mixed vegetables.
Easy to make and good for Lunch Box, Bachelor cooking as this is a very nice, wholesome and friendly dish.

This is not Spicy or with Masala items, so kids and elders can enjoy this dish.

Ingredients Needed:-

1.  Vegetables - Mixed vegetables like Carrot, Beans, Cauliflower, Peas, Potato and Capsicum cut into fine pieces.  Nearly 2 cups.

2.  Onion -  2 - finely chopped.

3.  Green Chilli  - 1 big size

4.  Tomato-  1 finely chopped.

5.  Sambar Powder  - 1 1/4 tsp

6.  Turmeric powder

7.  Hing 

8.  Coriander leaves for Garnishing.

9.  Cooked rice - 1 1/4 cup

10. Salt to taste 

11. Lime/ lemon juice 

12. Ghee - 1 tsp.

Ingredients for Tempering :-

1.  Oil 2 tablespoon 

2.  Mustard seeds 1/4 tsp

3.  Cumin seeds 1/2 tsp

4.  Curry leaves 

Method:-

1.  Heat Oil in a Kadai, temper with Mustard seeds, Cumin seeds and Curry leaves. 

2.  Add chopped Onion, Green chillies and fry till golden brown.

3.  When Onion turns golden brown, add chopped Tomatoes.

4. Sauté for few minutes and then add all the cut vegetables.

5.  Now goes Turmeric powder, Hing and Salt. Cover and cook.

6.  When the vegetables cooked add Sambar powder and one tsp of ghee.
Sauté till the the sambar powder mixes with the vegetables.

7.  Now add cooked Rice, chopped Coriander leaves.

8.  Mix well in medium flame when it is thoroughly mixed switch off the stove and add lime /lemon juice and mix well.

Serve this Mix Veg Rice with raita and papad.

VENDAIKKAI VARUVAL - LADY'S FINGER FRY - வெண்டைக்காய் வறுவல்

Vendaikkai  Varuval  (வெண்டைக்காய் வறுவல்) is a deep fried dish which we can serve with any Rice.

A regular item in South Indian wedding lunch or dinner menus.

Ingredients Needed:-

1. Vendaikkai  - 2 cups. (Cut into long pieces as shown in pic )

2. Oil to deep fry (I usually fry this in batches so frying is done in less oil)

Ingredients for coating:-

1.   Gram flour (Kadalai Mavu) - 2 tablespoon

2.   Rice flour ( Arisi Mavu) - 2 tablespoon

3.   Hing / Perungayam

4.   Salt to taste

5.   Tamarind water (here I used tamarind paste)

6.   Ellu /Sesame seeds  - 1/2 tsp

7.   Omam / Ajwain  - 1/2 tsp

8.   Turmeric Powder 

9.   Dhania powder - 1/2 tsp

10. Jeera powder  - 1/4 tsp

11. Red Chilli powder  1-1/4 tsp (according to taste ) 

12. Water as needed

Method:-

1. Wash, wipe out the water and cut Lady's finger into big pieces.

2. In a bowl mix all the ingredients with little water to coat the vegetable.
This mix should be thicker than Bajji batter.

3. Add in Lady's finger and mix well.

4. Heat oil in a Kadai, fry in batches till golden and crisp.

வெண்டைக்காய் வறுவல்

Easy to prepare.
This Crispy is enjoyed by all ages....

SAMBAR PODI RASAM - சாம்பார் பொடி ரசம்

Rasam made with Sambar Podi... 
 

If you run out of Rasam powder, Rasam can still be made with Sambar powder.

This Rasam is easy to make, heavenly in taste with the flavour of Green Chilli .

Ingredients Needed:-

1.  Tomato - 1

2.  Thick tamarind water - 2 1/2 tablespoon  (1 tsp of tamarind paste )

3.  Green chillies - 2

4.  Sambar powder  - 1 tsp

5.  Cooked Tur dhal / Thuvaram Paruppu  - 2 tablespoon

6.  Salt to taste

7.  Hing / Perungayam 

8.  Turmeric powder

Ingredients for tempering:-

1.  Ghee - 1 tsp

2.  Mustard seeds  - 1/4 tsp

3.  Cumin seeds / Jeera  - 1/4 tsp

4.  Dry Red Chilli 1 (optional)

5.  Curry leaves

Method:-

1.  In a vessel, take 3/4 cup water in that add cubed Tomatoes, Salt, Turmeric, Hing, Tamarind water paste, cooked Dhal, slit or diced Green Chilli  and Sambar powder.

2.  Crush the above nicely with fingers, (this gives us good taste) and bring this to boil in a medium flame.

3.  When the volume reduces and the raw small of tamarind goes add 1 cup of water. (at this stage adjust the water and also check for salt) 

4.  In a slow flame cook till foamy on top. No need to boil.

 



சாம்பார் பொடி ரசம்

5.  Season the ingredients in Ghee and pour over Rasam.

Rasam with green Chilli flavour and  sambar podi flavour is ready.

Vegetable Puli Curry

In Chettinad (செட்டி நாடு) cuisine Mandi  (மண்டி) is a special dish.

Mandi  is usually made with the rice washed water (this is supposed to contains lots of minerals).

Idli is in their daily menu and whenever they grind for Idli, they reserve the washed water for this.(Water of the first wash should be discarded as it can contain impurities and chemicals and the water of the second wash can be stored.)
This rice washed water makes the curry thick. 
Alternatively rice flour can be used in place of washed water.

The Chettinad Mandi can be made with Ladysfinger, Capsicum etc.,
We can also make this by adding mix vegetables, Mochai - Cowpea/field beans (மொச்சை) etc.,
My version is with mixed vegetables.

 

Ingredients needed:-

1.  Mixed vegetables cut into cubes (2-1/2 cups )  I used Carrot, Potato, Lady's finger, Brinjal, Drumstick, Avarakkai (Broad beans), Capsicum and Tomato .

2.  Shallots / Chinna Vengayam peeled - 1/2 cup

3.  Garlic pods - 15 nos

4.  Green chilli - 6 (according to taste)

5.  Thick tamarind water 1-1/2 cup

6.  Rice flour - 1 tsp mixed with 3 tablespoon of water.

7.  Salt to taste

8.  Hing / Perungayam 

9.  Turmeric Powder - To obtain rich color.

Ingredients for Tempering:-

1.  Oil - 3 tablespoon

2.  Mustard seeds - 1/4 tsp

3.  Methi seeds / Vendhayam  - little

4.  Cumin seeds / Jeera -  little 

5.  Curry leaves 

6.  Dry red chillies -  3

 



செட்டி நாட்டு மண்டி

Method:-

1.  Wash and Cut the vegetables into cubes.

2.  Peel the onion/shallots and garlic .

3.  Slit the Green chillies, Extract the tamarind juice (usually they soak tamarind in rice washed water).

4.  Heat Oil in a thick bottom pan or kadai, temper the ingredients and fry Oinion, Green chilli and Garlic till its colour changes.

5.  Now  add all the vegetables and sauté for few minutes by adding Salt, Turmeric and Hing.

6.  Now goes the Tamarind water (here I used plain tamarind water) and bring it to boil and till the vegetables are done and the raw smell of the tamarind goes. (before adding Tamarind water boiled Channa / Mochai can be added .

7.  Add rice flour diluted with water and bring it to boil ... This helps the curry to become thick.

Best enjoyed with Dal Rice, Curd Rice etc., 

Tangy and Spicy and can be stored for a couple of days.

Thiruvathirai Thalagam - திருவாதிரை தாளகம்

Thiruvathirai Thalagam - திருவாதிரை தாளகம்

திருவாதிரை தாளகம்

THALAGAM:-1. Toordhal : 1 cup2. Tamarind : Big size lemon3. Turmeric : 1 tsp4. Hing (Perungayam): 1/2 tsp5. Salt : to taste.6. Mixed veg :Like both pumpkin, carrot, broad beans, :raw banana, potato, carrot, beans and soaked channa, dried beans etc.7. Jaggery

FOR PASTE:-1. 3tbl spoon dhania seeds2. 3tbl spoon channa dal(Kadalai Paruppu)3. 1/4 tsp pepper corns,4. 1/2 tsp rice6. 8 to 10 dried red chilli.7. Coconut fresh 1/2 cup.

Method:-First boil toor dhal adding little turmeric powder till soft.Fry the ingredients (Paste) in little oil after cooling make a paste.Extract the tamarind juice and keep.

First boil veg adding salt, hing, turmeric till half cooked thenadd tamarind water add little jaggery for taste ( Optional)after cooking the veg and then add paste .Let it boil for few min.Nice smell will come now then add boiled smashed toor dal boil for5 min.

Seasoning:-1 tsp mustard seeds.2.1/4 tsp methi seeds(Vendhayam)3.2 string curry leaves.4.2 tsp coriander leaves.

Season the Thalagam with the above ingredients.

Serve the Thiruvathirai Kali with Thalagam.

 

Enjoy the feast. :-)

Thiruvathirai Kali - திருவாதிரை களி

~ ~ Thiruvathirai Kali ~ ~

 

 

திருவாதிரை களி

 

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.