Tuesday, January 1, 2013

Thiruvathirai Kali-Broken rice in jaggery sauce-Festival recipe

Thiruvathirai aka Arudhra darisanam is a day when Lord Shiva performed his astounding dance and enthralled his devotees…On this day it is a custom in our home to prepare Arudhra kali(broken rice in rich jaggery sauce) and yezhuthaankootu(gravy with 7 vegetables of your choice)…This was the first time I prepared this kali and it was good…My MIL made the yezhuthaan kootu as I was running late to office…I got the recipe from my mom and followed the same way and as always it turned yummy :)


Thiruvathirai Kali


Raw rice(pacha arisi) 1 cup
Jaggery 1.5 cups(grated)
Water 5 cups
Ghee 1 tbsp
Cashews 1 tsp broken
Raisins 1 tsp broken
Cardamom powder 1 tsp
Grated coconut 1/2 cup


1.Dry roast raw rice in a pan till you could see it to turn golden color.Cool it and grind it to rava(sooji) consistency…Do not grind beyond that as it turn into powder…

2.You can use either venkalapaanai(traditional pot ) or cooker…I used cooker…Add the grated jaggery and 1/2 cup of water…Wait till it melts…Filter the jaggery water(this is to ensure to remove the impurities)…

3.Add the jaggery water in the cooker,then add cardamom powder followed by grated coconut and add remaining 4.5 cups of water…Wait till it starts boiling…At this stage add the broken rice powder and give it a nice stir…Close the lid and cook it for 4 to 5 whistles…

4.Roast cashews and raisins in ghee till cashews turn golden color and raisins becomes fluffy and keep aside.

5.Once the pressure is released smash the content and again switch on the stove in low flame and add the roasted nuts and give it a quick stir and switch off.


1.For 1 cup of  broken rice add 4 to 5 cups of water…Only then the kali would turn gooey.

2.You can cook the same in the traditional pot aka venkalapaanai…Once after filtering the jaggery water and when it starts boiling add broken rice and cook it medium low fire till it is fully cooked and gooey and finally top it with nuts.