In olden 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.
This Kali is served with Mixed Vegetable Kootu (Thalagam) normally consisting of seven vegetables (also called as Ezhu Kari Kootu or Thalagam).
A dish traditionally made for Thiruvathirai Festival and Pongal with mixed vegetables.