Thiruvadhirai is one of the famous vradhas celebrated for Lord Shiva. It is observed on the tamil month of Margazhi. Observing Thiruvadirai vradham would bring long life to the husband and thereby prosperity and goodlife to the family. After the vradham for the whole day on the Thiruvadhirai, at sunset we would cook Kali and Kootu and offer to God and then take food. I am new to this ritual since this was not practised in my mother's home but is in my husband's place. This is the version of Thiruvadhirai Kali as my MIL taught me.
Ingredients:
Serves - 2-3. Preparation time: 40 mins
Raw rice - 1 cup
Jaggery crushed, tightly packed - 1 1/2 cups
Water - 4 1/2 cups
Ghee - 2 tsp
Grated coconut - 2 tbsp (optional)
Method:
Dry roast the rice in medium heat until light brown (Can be roasted until dark brown or red as per one's interest).
Allow to cool and make a fine powder in a blender or a mixie.
Meanwhile stir in the jaggery to the water and when it is melted filter the jaggery water to remove any impurities. Warm the ghee in a small pan and add the grated coconut and fry for a minute in medium heat and add it to the jaggery water. Heat the jaggery water until it boils. Reduce the flame and add the rice powder and stir continuously to make sure there are no lumps. Continue stirring in meidum heat until all the water is absorbed and the mixture is in the consistency of a pongal/kali (splattering is normal at this stage, take precaution). This is generally served with Kootu.
Serves - 2-3. Preparation time: 40 mins
Raw rice - 1 cup
Jaggery crushed, tightly packed - 1 1/2 cups
Water - 4 1/2 cups
Ghee - 2 tsp
Grated coconut - 2 tbsp (optional)
Dry roast the rice in medium heat until light brown (Can be roasted until dark brown or red as per one's interest).
Allow to cool and make a fine powder in a blender or a mixie.
Meanwhile stir in the jaggery to the water and when it is melted filter the jaggery water to remove any impurities. Warm the ghee in a small pan and add the grated coconut and fry for a minute in medium heat and add it to the jaggery water. Heat the jaggery water until it boils. Reduce the flame and add the rice powder and stir continuously to make sure there are no lumps. Continue stirring in meidum heat until all the water is absorbed and the mixture is in the consistency of a pongal/kali (splattering is normal at this stage, take precaution). This is generally served with Kootu.
very nice blog. Really Indian festival is very good in the whole world.Halwa is my favorite sweet dish and my favorite festival is Ganesh chaturthi.Happy Ganesh Chaturthi 2018
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