Thiruvathirai Kali

Thiruvathirai Kali is a sweet offered to God on Thiruvathirai. Thiruvathirai Kali is a mild sweet made by coarsely grinding rice & dal and simmering it with jaggery syrup. Thiruvathirai Kali Recipe is presented in this post with step by step pictures.

Pin

Thiruvathirai Kali is a sweet made for the Indian Tamil festival Thiruvathirai. I wanted to make this thiruvathirai adai and kali since last year. Last week when perimma casually said about the preparation going on for thiruvathirai it striked me that I missed it this year too. I got the recipe from her and I made it 2 days later to post it here.

 As we dont have the custom of celebrating the occassion this is the first time I am making both kali and adai and am completely satisfied with the results which justifies the post here. 

I am fond of this Thiruvathirai Kali as it is very healthy and delicious too. Do try and enjoy!

Check out Thiruvathirai Recipes

Pin

If you have any more questions about this Thiruvathirai Kali Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Thiruvathirai Kali Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe

Print Recipe Pin Recipe

Thiruvathirai Kali

Thiruvathirai Kali is a sweet offered to God on Thiruvathirai. Thiruvathirai Kali is a mild sweet made by coarsely grinding rice & dal and simmering it with jaggery syrup. Thiruvathirai Kali Recipe is presented in this post with step by step pictures.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup raw rice
• 2 tbsp moong dal
• 1 cup jaggery
• 2 tbsp coconut
• 2 tsp ghee
• 5 nos cashews broken
• 1 and 1/4 cups water

Instructions

• Add crushed jaggery with water till immersing level and start melting it.
• When jaggery is fully dissolved and bubbles start appearing switch off and strain to remove impurities, set aside.
• Dry roast raw rice and moong dal separately till golden brown. Cool down completely.
• Then pulse (grind) it to coarse just to break the rice and dal.
• Pressure cook with 1 cup water for 2 whistles in medium low flame and switch off. Once pressure releases, carefully give a mix. It may look sticky at this stage, if so just fluff it up.
• Now heat up the prepared jaggery syrup and add cooked rice mong dal mixture.
• Give a quick stir then add roasted cashews, coconut and cardamom powder. Stir well…at one stage the kali will come together to a fluffy mass, at this stage add ghee and switch off.
• Serve Thiruvathirai Kali hot with a generous serving of ghee, heaven I say 🙂

Notes

• Rice and dal may looks sticky after pressure cooking , once it cools down it becomes separated and this kali is meant to be like this (fluffy) not like our usual kali consistency.
• I used paagu vellam hence the bright color. You can use normal round jaggery too. I prepared the jaggery syrup the previous day and refrigerated it.
• Take care not to over roast rice and dal.
• You can even add grated coconut while serving.

Nutrition Facts

Thiruvathirai Kali

Amount Per Serving (125 g)

Calories 418 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 9mg3%

Sodium 11mg0%

Potassium 94mg3%

Carbohydrates 83g28%

Fiber 2g8%

Sugar 29g32%

Protein 7g14%

Vitamin A 13IU0%

Vitamin C 0.1mg0%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Like our video?Subscribe to our youtube channel to get latest updates!

Thiruvathirai Kali Recipe Step by Step

1. Add crushed jaggery with water till immersing level and start melting it. When jaggery is fully dissolved and bubbles start appearing switch off and strain to remove impurities, set aside.
   Pin
2. Dry roast raw rice and moong dal separately till golden brown.Cool down completely.
   Pin
3. Then pulse(grind) it to coarse just to break the rice and dal. Pressure cook with 1 cup water for 2 whistles in medium low flame and switch off. Once pressure releases, carefully give a mix.It may look sticky at this stage, if so just fluff it up.Now heat up the prepared jaggery syrup and add cooked rice mong dal mixture.
   Pin
4. Give a quick stir then add roasted cashews, coconut and cardamom powder.Stir well…at one stage the kali will come together to a fluffy mass, at this stage add ghee and switch off.
   Pin

Serve hot with a generous serving of ghee, heaven I say.

Expert Tips

• Make sure the kali is a bit seperated and not too clumpy.
• Adjust jaggery if you like more sweetness add 1 and 1/4 cups. a cup was just right for us not too sweet.
• Adding nuts is optional but enhances taste, you can skip it if you want.

Pin