Thiruvathirai Kali is a Rice based sweet dish prepared on the Occasion of Thiruvathirai Festival which falls once in a year. This delicious sweet is prepared with Rice (I have used Hand pounded Rice), Moong dal, Jaggery powder, cardamom, Ghee and Coconut powder. It tastes the best with the Thiruvathirai Kali Kootu (In pressure Cooker). (Click the Thiruvathirai Kali Kootu to know the simple recipe). Though it is a sweet, it can be consumed as a meal along with the Thiruvathirai Kali Kootu. They both make a heavenly combination.
My mother used to make this Thiruvathirai Kali in a brass vessel. I love this tasty dish very much along with Thiruvathirai Kali Kootu (In pressure Cooker) whenever she prepares. This is my mother’s recipe. I used to follow her recipe of Thiruvathirai Kali and Thiruvathirai Kali Kootu on every Thiruvathirai. It is always been a hit!! My husband generally doesn’t like sweet dish much. But whenever Thiruvathirai Kali is made, he loves to eat it along with the Thiruvathirai Kali Kootu (In pressure Cooker) . Here is the simple recipe to prepare it at home and relish its taste.
Cooking time: 20- 22 minutes
1 cup= 300 ml
1 spoon = 10 ml
1 tsp = 5 ml
1 coffee spoon = 2.5 ml
- Hand pounded Rice – 1 cup
- Moong dal – ¼ cup
- Jaggery powder (Organic) – 2 cup
- Ghee – 1 spoon and 2 tsp
- Desiccated Coconut powder – (9 to 10 tsp)
- Cashew nuts– 12
- Raisins – 2 tsp
- Cardamom – 7
- Water – slightly more than 1 ¾ cup
- Roast the Rice (As I have used Hand pounded Rice, I roasted it for 4 minutes) until it turns slightly golden brown, in a pressure cooker at high flame (I have used 5 litre stainless steel pressure pan). Transfer the roasted Rice to a jar.
- Then, roast the Moong dal until it turns slightly golden brown in the same pressure cooker at high flame (I roasted it for 2 minutes). Transfer the roasted Moong dal to the same jar and mix both of them well. Cool the mixture for 2 minutes and grind it to a coarse powder (The consistency of the powder should be similar to Idli Rava or Sooji). Coarse powder is ready to use.
- Add the Ghee (1 spoon), Jaggery powder, Desiccated Coconut powder and Water (Slightly more than 1 ¾ cup (1 cup= 300 ml) of Water) to the pressure cooker (I have used 5 litre stainless steel pressure pan) and mix it well (As I am using hand pounded rice, I have used this quantity of Water but you may need ½ cup more, if you are using normal white rice. The water content depends on the brand and quality of rice we use)
- Stir the mixture at frequent intervals for 5 minutes (keep the flame in between medium to high).
- Then, add the prepared coarse powder and mix it well. Stir the mixture for 2 minutes. Then, close the pressure cooker with the lid and change the flame to high. After 30 seconds, place the whistle and cook it for 2 whistles. Switch off the flame. Open the pressure cooker’s lid after the pressure subsides completely. Then, mix the mixture well. Thiruvathirai Kali is ready.
- Roast the Cashewnuts with the Ghee (2 tsp) for 2 minutes, in a pan at medium flame. Then add Raisins to it. Mix it well. Switch off the flame.
- Add the roasted Cashewnuts and Raisins to the prepared Thiruvathirai Kali and Mix it well. Thiruvathirai Kali is ready to serve. Enjoy with Thiruvathirai Kali Kootu (In pressure Cooker)
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