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).
Thalagam
Difficulty: EasyLearn how to make Thalagam, a delicious South Indian dish made with 7 vegetables. Perfect for festival days like Thiruvathirai and Pongal!