Tiruvathirai Kali திருவாதிரை களி

 திருவாதிரை களி

  1. Raw rice - 1 cup
  2. Jaggery  3/4  cup
  3. Water - 2 cups in a ratio of 1:2 to rice
  4. Grated Coconut 1 cup 
  5. Ghee 2 tablespoons
  6. Cardamom ½ tsp powdered
  7. Broken Cashew nuts - 1 tablespoon
  1. In a tawa dry roast the rice till it turns to golden brown.
  2. Grind the rice to a coarse ( rava or baech sand like) consistency. Keep aside.

  1. In 2 cups of water dissolve the jaggery.
  2. Filter this jaggery syrup to remove dust and debris.
  3. Pour this in a thick bottomed vessel. When it starts to boil  add the powdered rice. 
  4. Stir thoroughly
  5. Pour this in a cooker container and pressure cook for 20 minutes.
  6. Meanwhile using a skillet or tawa roast the cashews and add the grated coconut and saute till it turns golden brown using the ghee.
  7. After the cooker cools down, add the elaichi powder, roasted coconut, and the roasted cashew nut pieces. Mix the kali from top to bottom. 
  8. Serve with hot ezhu kari kootu. ஏழு கறி கூட்டு

Sweet Kali courtesy, my aunt Gowri Ranganathan