Thirivadharai Kali is one of the most simple of all the neivethyams. It is made with the everyday ingredients available in the pantry. It is also a very healthy option for snack as its made out of rice thats beaten, dry roasted and then steam cooked. Jaggery which is the other ingredient is also a healthy addition to this simple and wholesome preparation.
INGREDIENTS:
1 cup of raw rice.
1/4 cup of raw moong dal.
1 cup of Jaggery grated.
3 cups of Water.
Ground Cardamom Powder.
Handful of Broken cashew.
1/4 cup of Fresh Coconut.
PREPARATION:
- Measure out the cupful of raw rice and put it in a dry kadai. Keep the flame on medium high and roast it until the rice turns a dull red. Another indication is the pleasant aroma of roasted rice. Set aside.
- Now follow the same procedure with the raw moong.
- Allow the roasted rice and moong to cool down and then transfer to a mixer.
- Powder the rice and the moong to a coarse consistency. It should not be ground fine. Set aside in an air-tight container to keep any moisture from getting in the powder.
- Keep fresh coconut and ground cardamom powder ready.
- In a kadai pour the water and wait for it to come to a slow boil.
- Now pour the jaggery, powdered rice and moong in to the water and whisk it to dissolve all the lumps.
- In a few seconds, it will cook in the water just like rava upma. Remove from the stove and transfer to a vessel.
- Add enough water in the pressure cooker and steam cook with weight up to two whistles.
- When done, remove from cooker and allow to cool. Use your hands and roughly break the clumps to form a wet sand like consistency.
- In another kadai, add a spoon of ghee and roast cashews.
- Add the kali in to the kadai and saute for a few minutes.
- Add powdered cardamom and fresh coconut and mix well.
- Offer prepared Thiruvadharai Kali to the Lord.
Anubhavati -Tastes from my kitchen 
Wish you and your family a very Happy New Year!!!
hey babe
incidentally, we dont use dal and cardomom in our kali. Otherwise i truly believe its a very yummy dish to make. We also make something called Kavathu with Kali. Its a tuber like yam but is not used by many people
it needs to be boiled along with avarakkai and then onto this boiled preparation you then need to mash it like podimas and add coconut and green chillie ground mixture and add coconut oil before you take it out of the fire
incidentally, today is the trial of making tomatoe pickle. will let you know how it turns out 🙂
Happy new year
Such a beautiful dish, had it long back…Happy 2010 to u & ur family..
very nice pic…..
http://forkbootsandapalette.wordpress.com
wow..I love this sweet..hey wanted to ask, is it quite similar to the Prasad which we get during Ayappam..I am maharashtrian but love this festival and the prasad 🙂
awaiting for 7 kaai kootu recipe !!!!
Sounds delicious. Happy New Year!
Hi,
When do you add jaggery?
Dear Shobha, Like the name of your blog: Anubhavati! I love this kali with its combination of rice and moong with coconut and jaggery – truly a ‘neivedyam’ dish!
Thnks for the lovely compliment Pritya…
have u tried kali with idly rawa, dry roast idly rawa till light brown and the rest as per your recipe. They turnout so well. pl try
Hi Nirupama,
I feel thats a very good idea. It shoud have a nice broken consistency. Shall try this and post that one too!!! Thanks a ton.