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Thiruvathirai Kali

Thiruvathirai Kali

In ancient times, “Thiruvathirai Kali” was prepared in a brass vessel (Vengala Uruli). Jaggery is boiled with water and rice flour is added to it. The kali is then cooked on low heat, stirring occasionally. Nowadays, it is prepared in a “Pressure Cooker” or “Open Vessels”. I find this method easier and the kali turns out softer. This Kali is typically served with Mixed Vegetable Kootu (Thalagam), which usually includes seven vegetables (also known as Ezhu Kari Kootu or Thalagam).

Thiruvathirai Kali

Recipe by S Kamala
Recipe rating: 5.0 from 1 votes
Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Learn how to prepare the traditional South Indian dish “Thiruvathirai Kali” and the modern techniques to make it even easier. Serve it with delicious Mixed Vegetable Kootu for a complete meal.


  • Rice – 1 cup

  • Jaggary powdered – 1 1/2 cup

  • Coconut gratings – ¼ cup

  • Cardamom – 5

  • Cashew Nuts – few

  • Ghee – 4 to 5 teaspoon

  • Water – 2 cups


  • Fry the rice in a kadai without oil till it turns light brown. Cool it and powder it in a mixie.
  • Add 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.

Recipe Video


  • If you require more sweet, then you can increase the quantity of jaggery to two cups. Also, two to three tablespoons of green gram dhal (fried without oil) also added along with rice.
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