Thiruvadhirai Kali recipe
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The festival of Thrivadhirai is well known for a special sweet called as ‘kali’ and a multi-vegetable dish ‘ thalakam’, which are prepared to celebrate the joyous occasion. Lord Nataraja is seen dancing, completely mesmerizing his devotees. The Lord is then brought on a grand procession around the Mada veedhis. Check her to know more about the thiruvadirai festival /arudhra darshanam
And here is the recipe to the mouth-watering Thiruvadirai kali.
|Raw rice||½ cup|
|Moong dal||2 tablespoon|
|Grated coconut||2 tablespoon|
|Cardamom powder||A pinch|
|Cashew Nuts(optional)||10 to 15 nos|
- Wash the raw rice and dry roast in in a pan to reddish brown do not burn it.
- Soak the moon dal in water for 15 mins and boil them in open vessel until it becomes soft.
- In a pressure cooker or open vessel mix jaggery and water . After the jiggery melt filter it to remove impurities.
- Meantime grind the roasted rice to semolina (rava) consistency.
- Now mix the ground rice and moong dal with the jiggery water and pressure cook or cook in open vessel for about 2 or 3 whistles or like we do for Rava upma.
- Roast nuts in ghee, add cardomon powder and grated coconut in the cooked mixture.
- The thiruvadirai kali is ready for neivedhya.
Instead of soaking the Moong dal and boiling it you can dry roast it like the rice and give it a pulse in the mixer and then add it with the rice in the jaggery water to cook. People who like a crunchy consistency kali can try this.
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