- Rice – 1 cup
- Jaggary powdered – 1 and 1/2 cup
- Coconut gratings – ¼ cup
- Cardamom – 5
- Cashew Nuts – few
- Ghee – 4 to 5 teaspoon
- Water – 2 cups
On those days, “Thiruvathirai Kali” is prepared in a brass vessel (Vengala Uruli). Jaggery is boiled with water and then rice flour is added to it and the kali is prepared in low flame stiring now and then. Now it is Prepared in “Pressure Cooker” or “Open Vessels”. I find the following method easy and also the Kali is soft.
- Fry the rice in a kadai without oil till it turns light brown. Cool it and powder it in a mixie. Put the powder in a thick bottomed vessel. Boil the water and pour it over the rice powder. Close with lid. Leave it for half an hour. Meantime, fry the cashew nuts in a teaspoon of ghee. Powder the cardamom.
- Add 1/4 to 1/2 cup water to the jaggery powder (jaggery should be covered with water) and bring to boil. When it starts boiling, remove from stove and strain it. Add this to the rice mixture and keep it on the stove. Mix it thoroughly and cook on medium flame till the jaggery syrup and rice flour mixes well. Now add the coconut, fried cashew, cardamom powder along with ghee. Mix thoroughly. Remove from stove.
- Note: If you require more sweet, then you can increase the quantity of jaggery to two cups. Also two to three tablespoon of green gram dhal (fried without oil) also added along with rice.
- This Kali is served with Mixed Vegetable Kootu normally consisting of seven vegetables (also called as Ezhu Kari Kootu or Thalagam).