Thiruvadhirai Kali – Festival Prasadham
Thiruvadhirai Kali – A pudding made from rice and moong dhal sweetened with jaggery syrup and flavored with ghee, cardamom, cashews and raisins.
“Thirvadhirai” or “Thiru Adhirai” is one of the 27 stars that is special to “Lord Natraja” and comes in the Tamil month – Margazhi. To honor the favorite star for Lord Natrajar, the pudding “kali” is prepared as “Neivedhiyam” on Thirvadirai day in South India, especially Tamil Nadu. The belief is that this kali should be prepared and eaten on the same day i.e it should not be wasted or stored for later consumption. A few days back, I prepared this Kali for Thiruvadhurai as Prasad/Neivethiyam and I did not get time to post it on the very same day. Okay! Over to Thiruvathirai Kali recipe for you guys from Home-Making-Delight with step by step photos..
Thiruvadhirai Kali Recipe – Moong dhal Pudding – Festival Prasadham
- Rice – 1/4 cup
- Moong dhal (Paasi paruppu/ Payatham Paruppu) – 5 tbsp
- Jaggery – 1/4 cup
- Water – 1 cup (approximately) + 1/4 cup
- Ghee – 1/3 cup + 2 tbsp
- Cardamom – 3 (or 1/2 tsp cardamom powder)
- Cashews – 5 – 8 (Optional)
- Raisins – 4 (Optional)
- Almonds (Badam) – 4 (Optional)
- Grated coconut – 1/2 cup
- Dry roast moong dhal in a pan until a nice aroma arises.
- Dry roast rice until it starts turning mild golden brown. Do NOT burn.
- Let them both cool down and grind them together in a mixie such that it is broken into two or three pieces. Give it a quick round and turn it off. Do NOT powder it. The grains should be visible.
- Pressure cook the mixture after adding a cup of water to it for 2 or 3 whistles so that they get mashed up well.
- Heat 1/4 cup of water in a Kadai/pan and bring it to boil. Simmer down and add the jaggery to it. It would start melting. Stir it once a minute.
- After few minutes in simmer to medium flame, the jaggery water would turn into a syrup.
- Note: To find out whether it has reached the desired consistency, just put a drop of syrup in a bowl of water and then try to touch it. It should not melt immediately, but you should be able to touch the drop which stands out obviously in the water.
- Now, filter it to ensure that there are no impurities.
- Again, boil the filtered syrup in the kadai and add the cooked dhal and rice mixture to it and mix it well in the syrup.
- After 5 minutes in low flame, add the grated coconut and mix well for a minute.
- Now, add the ghee to it. Crush cardamom and add that too. Switch the stove off.
- Fry the almonds, raising and cashews in ghee and add them to the cooked Kali.
- Serve your yummy Thiruvadhirai Kali hot, topped with more ghee, if needed 🙂
- Amount of water needed to pressure cook the rice and dhal varies according to the type of the rice. Adjust accordingly.
- Be careful while grinding the roasted rice and moong dhal. Just give a quick run in the mixie and turn it off. Otherwise, it might turn powdery.
If you are looking for sweet recipes, do check out our sweet recipe collection here, which includes Coconut Barfi, Ladoo, Wheat ball ladoos, Ghee Mysore Pa, Kheer varieties, puddings and other mouth watering sweets and savories.
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