Thiruvathirai Kali

Thiruvathira also known as Ardhra Darshanam falls on the Pournima | Full Moon day in the Margzhai Month normally in December - January. On this day we pay reverence to Lord Shiva and do puja. For the puja the special sweet that is prepared is the Thiruvathirai Kali.

This is my favourite sweet. I just love it! Its like a halwa made from rice flour. It can be called as Rice Halwa too. Very delicious!

Ingredients:

1 cup Rice, raw

1 cup Vellam | Gur | Sharkara | Jaggery, cut into small pieces

1 tsp Yellow Moong Dal
2 1/4 Water

1/4 tsp Elaichi | Cardamom Powder

1tsp Homemade Ghee | Clarified Butter
1 tsp + 1 tsp Fresh Coconut, grated

Method:

• In a thick bottomed kadhai, dry roast the raw rice till it becomes nice fragrant golden brown colour. You need to keep stirring the rice continuously to ensure the rice does not get burnt. This would take approximately 8 to 10 minutes. Transfer the roasted rice to a plate to cool. 
• Make a coarse powder of the roasted rava. The texture should be like Rava | Semolina.
• In the same thick bottomed kadhai, heat ghee and when it melts add yellow moong dal.
• When the yellow moong dal changes colour to that of a nice golden brown, add water, 1 tsp grated coconut and jaggery.
• Once the jaggery is melted and the syrup comes to a boil, turn the gas flame to low and stirring continuously add little by little the rice flour. ensure no lumps are formed. 
• Keep stirring till it becomes like a halwa or leaves the sides of the kadhai. You need to cook this for approximately 5 minutes, stirring continuously.
• Switch off the gas.
• Add Elaichi powder and mix well.
• Transfer to a serving plate and garnish with grated coconut.
• Serve hot.

Thiruvathirai Kali is normally eaten along with the savory Thiruvathirai Thalagam! Very tasty and nutritious!

We have used:
1. Tamil Ponny Rice
2. Kolhapuri Gur, which is nice dark brown colour
3. Homemade Ghee | Clarified Butter

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.