Thiruvathirai Kali & Ezhlu kari kootu ( திருவாதிரை களி & ஏழுகறி கூட்டு)

Thiruvathirai Kali & Ezhlu kari kootu 

( திருவாதிரை களி & ஏழுகறி கூட்டு)

Thiruvathirai Kali

Ingredients:

Raw rice  -  1/2 cup

Jaggery      - less than 1/2 cup

Shredded Coconut  -  1/4 cup

Cardomom powder  -  1/4 tsp                      

Cashew nuts  - 5 (halved)

Clarified butter/ Ghee  - 4 tsp

Steps:

Dry roast the raw rice  until fragrant. Coarse grind the rice to get grains similar to semolina texture.

Pound the jaggery, add 2 cups of water and bring it to boil.

Strain to remove the impurities. Add the rice and grated coconut to the jaggery water.

Pressure cook the mixture, placing it in a vessel with a lid  to cover it.

When the pressure is released, take out the cooked Kali, mix well. 

Heat the ghee, fry the cashew nuts and add to it.

Add powdered cardamom. Mix well.

Serve hot with Ezhlukari kootu 

My Notes:

Thiruvathirai is a star  and in the tamil month of margazhli 'Arudra Darisanam' is celebrated by Shaivites on that day. It is the celebration of cosmic dance by Lord Shiva, which is represented by Nataraja form, on this full moon day. 

It is very significant in my family as my mother' birth star is thiruvathirai and my Father' name is Natarajan. What a special edition pair. ;)

Mom used to give for abhisegham and Margazhli upayam at temple on this day. 

Though both are physically not with us, blessing from heaven, we follow her tradition. 

Very nostalgic for me as I prepare thiruvathirai kali and the curry - ezhlukari kootu. Shall post that recipe separately.

For the kali, moong dhal can also be added. For 1 cup of rice, 2 tsp of moong dhal is dry roasted and coarse grinded with the rice. 

Less jaggery is added as the kali is eaten with the spicy curry. 

Cooking rice in jaggery gives a unique flavour. For sweet pongal, whole rice is cooked and then jaggery is added. Here there is a small variation.

Today at the temple, after arudra darisanam, the very same kali and ezhlukari kootu was served in the morning.