Posts Tagged ‘kapparisi’

Thiruvadirai Kali and Kootu

Saturday, December 29th, 2012

Growing up in Chidambaram, the best festival for us was the Ther(Car festival) and then Darisanam during the ther festival that happens twice a year. This special kali and kootu is made for the ther festival in the winter(the tamil month of Margazhi). Though the ther and darisanam are over in Chidambaram now, only today I got the time to post this recipe, so hopefully it will be useful for next year :)


You can find the recipe for the kootu here from my old post,and it is made with 7 vegetables and lentils.

For the kali:
Let us say, this will be just enough for two people if you use a smaller measuring cup. If you need more, just measure it with a bigger measuring utensil.

Raw rice- 1 cup
Moong dal- 1/2 to 1 tsp
Jaggery- 1.5 to 2 cups(grated)
Coconut- 3 tbsp
Elachi- 1 pinch
Cashew nuts- 1 tsp
Ghee- 2 tbsp
Water- just enough to soak the jaggery

Method:

Soak the jaggery in minimum amount of water, so that it dissolves. Dry roast(toast) the rice in a pan and transfer it to a blender, let it cool down. Toast moon gal to a golden brown color and transfer it to the blender. Blend the rice and dal together to a powder(but not so smooth and not so coarse kind of consistency).

Add 2 cups of water to the powdered rice and dal mixture and pressure cook it like rice, for up to two whistles. Let the rice cool down.

In a pan(I use non stick saucepan), filter the jaggery water and let it simmer. When you see bubbles coming towards the center, after about 5-7 minutes, try testing the syrup consistency by pouring a drop of the syrup on top of a plate- the syrup must look like it is thick, it should make a noise as it hits the plate and it will not dissolve that easily in water.

Now start adding the cooked rice and dal mix to this jaggery syrup. The rice will absorb the syrup and it will start thickening up. Add little amount of ghee and cook in medium flame till you can see that there is no more syrup left and the kali comes together.

Switch off.

Heat ghee in a pan, add cashew nuts, when the nuts turn golden brown in color, add the grated coconut, fry once and pour this over the kali. Add a pinch of elachi and mix well. Offer kali and kootu to Nataraja before tasting!

Though it is not the same, this kali can also be made for Pradosham as prasadam like kappirisi.

Wishing you all a Very Happy New Year with this traditional sweet :)