Saturday, January 21, 2006

Recipe: Thiruvathira kali

THIRUVATHIRA KALI

Thiruvathira Kali and Kari are the naivedhyam items prepared for Thiruvathira. One of the rarest occasions when a savoury item, that too cooked vegetable, is offered to God along with a sweet dish (of course, ususally vada is offered with appam or kozhukkattai or payasam) as neivedhyam.

South Indians being rice eaters, most of the offerings also are made of rice. December-January being the season when root vegetables are harvested, these are included in the kari.

KALI

Ingredients:

Raw Rice 1 cup
Greem gram dal 1/2 cup
Jaggery 21/2 to 3 cups(depending on individual liking)
Grated coconut 1/2 cup
Cardomom powder 1tsp.
Ghee 1 tbsp.

Preparation:

Wash the rice well and dry. Roast the dried rice to a light pink color and powder. Roast the green gram dal to a light brown color. Half cook the roasted dal. Melt the jaggery in 3 cups of water and strain to remove dirt and sand particles. In a large thick bottomed kadai pour the melted and strained jaggery and boil. Add the half cooked dal and grated coconut and cardomom powder. When the mixture starts boiling, reduce the heat and add the roasted rice flour, little at a time, stirring well all the time. When all the rice flour has been added, keep stirring well until all the water has been absorbed and rice flour is well cooked. Add the ghee and mix well and remove.

The kali should have a shining surface when done.

This is the traditional kali as was being prepared from my childhood days. It can be optionaly decorated with cashewnuts and raisins fried in ghee, to make it richer.

This kali can be prepared in a pressure cooker with more ease. Cook the roasted green gram dal with one cup of water in the pressure cooker ( until one whistle ). Open and pour the strained jaggery, coconut gratings and cardomom powder. When the mixture starts boiling add the roasted rice flour gradually, stirring well. When all the rice flour has been added, close the cooker and reduce the heat to the minimum. When steam starts coming out , place the weight and cook for 15-20 mnts and switch off. Open the lid of the cooker after half an hour and pour the ghee and mix well. The kali would be ready.

Rice and green gram dal can be roasted in the microwave oven. Place the rice or dal in a thin layer in a cermaic or glass plate (do not use a plastic plate for this purpose) and microwave high for 1 minute. Mix well and microwave high again for 1 minute. Mix well and microwave high again for 1 minute. Mix well and microwave for 2 minutes in 70% power. Mix well and microwave for 2 minutes in 70% power 3 more times , mixing well in between.

7 comments:

Anonymous said...

thankyou so much for sharing both the methods of making kali.you have explained very nicely.thanks..

jayashree said...

Mami, I am regular viewer of your blog, from which I have learnt a lot.

I have a request from you. Could you give me the recipe for Parrupu podi. Secondly, could you give me the recipe for eggless cake which can be prepared in a pressure cooker (because I do not have an oven). Also the recipe for preparing chocolate bars at home.

Thanking you

Jayashree Sivarmaan

Ammupatti said...

Hi Jayashree

I shall give the recipe for Parippu podi soon. I have given a recipe for eggless cake earlier. I shall give the method to prepare a cake in a pressure cooker as there have been many requests for the same.

Regards

Meera said...

Hi Ammupatti,

I came across your blog when i was searching the receipe for nombu adai.Though it took me some time to read the entire blog it was worth it.I've never come across any blog which is so explanatory.

Have decided to try your recepies one by one.
Todays target is podi podicha pulingari
Thanks for all the postings

Rgds/Meera

Sunkan said...

today tried out the thiruvadirai kali from your recipe but i used cracked wheat instead and i must say it came out really well i had to lessen the water for cooking but in total just simply too good thanks to you...regards sundari kannan

Anonymous said...

I WOULD LIKE TO HAVE THE EXACT INGREDIENTS AND MEASUREMENT FOR SAMBAR POWDER AND RASAM POWDER AND FOR RASAM IT SHOULD BE ROASTED OR SUN DRIED.
RAJI RAMAKRISHNAN FROM THANE, MUMBAI

Ammupatti said...

Hi Sundari

What a lovely name! I am glad your kali came out well. I remember, the first ever time I made kali, my mom-in-law said I could add roasted and powdered wheat aalso along with roasted and powdered rice. It was very nice.

Best wishes