Thiruvathirai kali is prepared on the auspicious day of Thiruvadhirai which usually comes in the Tamil month of Margazhi (Dec - Jan). I am a sucker for this sweet relish (oh yes, I love anything in the name of sweet :-)) This dish especially is paired with "ericha kozhambu" (spicy lentil gravy made with 5 (or) 7 vegetables) and I love the combined taste of sweet & spicy. My mom makes hands-down the tastiest kali on the Earth with spicy kozhambu on the side. How I wish this dish was prepared often and not just on the day of Thiruvathirai :-)
Ingredients
Raw rice - 1 cup
Powdered jaggery - 1 cup
Cardamom pods - 3-4 nosCashews - 6-8 nos (broken)
Scraped coconut - a handful
Ghee - 2 tbsp
Method
Wash rice in water. Drain it immediately (do not let the rice soak) and roast it in a dry pan until it turns brown (Do not roast it for too long).
Let it cool and grind it in a mixer to a coarser (like sooji) texture. Keep it aside.
In a heavy bottomed pan, dissolve jaggery (measure jaggery to powdered rice (1:1)) in water (2.5 cups) and boil it in low-medium heat. Once the raw smell of jaggery goes off, add scraped coconut & powdered rice and keep stirring to not form any lumps. When the mixture thickens, pressure cook to 2 whistles.
Heat little ghee and roast cashews until brown. Meanwhile, open the cardamom pods and crush the seeds. Add ghee, cashews and cardamom to kali and enjoy it with "ericha kozhambu"!
Looks super delicious and perfect.. awesome clicks too !!
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