Thiruvadhirai Kali recipe with video. Easy Thiruvathirai Kali in pressure cooker. Kali is made on the auspicious Arudhira Dharisanam day along with 7 kari kootu or Thiruvadhirai kootu as an offering to Lord Shiva in South India.
This day is celebrated on the thiruvadhirai nakshathram, the full moon day (pournami) in the Tamil month of Maargazhi.
This year, Thiruvadhirai falls on December 30
Thiruvaadhirai is considered to be the nakshathram (zodiac sign) of Lord Nataraj. The Thiruvadhirai vratam is one of the eight significant vratams dedicated to Lord Shiva and also a part of the renowned Arudhra Darisanam or Thiruvathirai.
The word thiruvathirai in Tamil language implies a ‘sacred big wave’ that was used during the creation of the universe by Lord Shiva.
The Arudhra Darisanam celebrates one of the forms of Lord Shiva, the ‘Natarajar’, in Chidambaram and his cosmic dance.
Though this kali is made as neivedhyam only on this auspicious day, this can easily made on regular days as a healthy breakfast, evening tiffin or dinner for everyone.
It is very important that we teach the next generation the values of our customs and the importance of healthy eating habits.
How Kali is made traditionally?
It is made by dry roasting both rice and dal and coarsely grinding it manually to granules (kurunai), slightly bigger than rava using the stone grinder (endhiram).
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The granules ground using the “endhiram” have an even consistency without any flour unlike the one done with the mixie.
This ground rice and dal mixture is cooked directly in the jaggery syrup in a thick vengala uruli (bronze vessel). But it will take a long time to cook especially when you cook a big batch and it also needs constant mixing and supervision as it can quickly get burned.
Using pressure cooker to cook this mixture cuts down the time by a huge margin and needs less of our attention as well.
How else can Thiruvathirai Kali be cooked?
There are several ways in which you can make this kali.
In my home, we only use chana dal, but you can also substitute it with moong dal. You can also use both chana dal and moong dal in the ratio of 2:1.
Instead of jaggery, you can also use sugar to prepare the kali. Also make sure to add a pinch of pacha karpooram (edible camphor) to the syrup.
Another way is to not dry roast dals (use as such) but roast only the rice and grinding it but while cooking add 1 to 2 tbsp of cooked tur dal to the syrup before adding the ground rice-dal mix.
Instead of using rice, you can use rice flour. Homemade rice flour or store bought idiyappam flour will do. Skip the dal and make the kali. This is more suitable for toddlers and old aged people.
Rice to water ratio:
If cooking traditionally, after grinding the rice, measure it first. The general thumb rule is,
When you use pudhu arisi (new rice), it will cook faster. So for 1 part of ground rice & dal mix – use 2 parts water.
If you are using old or aged rice and it will take a little longer to cook. So for 1 part of mix – use 2.5 parts water.
- If you do not have vengala uruli, then use any heavy bottomed pan to cook the kali.
- Always cook the kali on a medium low flame as it tends to get burned quickly because of the jaggery syrup.
- Instead of just water, you can use a mix of milk and water.
- After cooking, keep the pan closed and once every 5 mins, mix the kali gently. Do this 2 to 3 times. This will help the kali to remain in a soft crumble form and prevent it from becoming into a hard lump once it cools down.
Thiruvadhirai Kali Video Tutorial:
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Thiruvadhirai Kali Recipe Card:
- Raw rice – 1/2 cup
- Chana dal – 1 tbsp
- Water – 1-1/2 cups
- Grated jaggery – 1 cup
- Water – 1/4 cup
- Grated coconut – 1/4 cup
- Cardamom powder – 1/2 tsp
- Cashews – 2 tbsp
- Ghee – 2 tbsp
- Dry roasting: Add raw rice to a pan and dry roast over low flame till it begins to change colour and becomes crisp. Do not let it burn. Transfer to a plate.
- Dry roast chana dal till it becomes aromatic and change to golden brown. Transfer to the same plate and let it cool down completely. Transfer to a mixie jar and grind to coarse granules.
- Cooking rice and dal: Transfer to a pressure cooker and add water. Close with lid and let it cook over low flame for 2 whistles. Open lid, fluff with a ladle and set aside.
- Make syrup: Take jaggery in a bowl, add water and let it cook till the jaggery dissolves completely and becomes a syrup. Pass through a sieve to filter impurities. Transfer the syrup to a pan.
- Make Thiruvadhirai Kali: Let the jaggery syrup boil over medium flame. Once it comes to a boil, add grated coconut, cardamom powder, mix well and cook for 1 min.
- Reduce the flame, add cooked rice-dal mixture and mix gently breaking off the lumps till it resembles a crumble. Add 1 tbsp ghee and keep cooking while mixing it for 2 to 3mins.
- Heat a tempering pan with remaining ghee. Add cashew nuts and roast to golden brown. Pour over the cooked kali and mix well to distribute evenly.
- Switch off the stove and keep the pan closed for few mins. Mix twice every 5 mins for the kali to be a soft crumble. This will also prevent it from becoming a lump after it cools down.
- Serve this thiruvadhirai kali along with thiruvadhirai kootu.