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Thursday, December 27, 2012

Thiruvathira Kali


1 cup rice
3 tablespoon mung dal (optional)
1 cup jaggery
1 1/2 cup water
1/2 cup shredded coconut
2 to 4 tablespoon of clarified butter or ghee
1/2 teaspoon ground cardamom seeds

Soak the rice in water for 15 minutes.  While the rice is soaking, dry roast the mung dal to a light brown color.  When the roasted dal has cooled to room temperature grind it to a powder and keep it aside.

Next drain the water and dry roast the soaked rice to a light brown color.  Allow it to cool to room temperature after which grind it to a coarse powder in the consistency of rava or sooji and keep it aside.

To a pan on medium heat add water and allow it to come to a boil.  Add the jaggery and let it melt.  After the jaggery has melted add the coconut, mix, add the powdered rice and the powdered mung dal and mix and stir constantly,  when the rice is cooked add clarified butter, stir till it leaves the side of the pan and forms a mass in the middle, turn the heat off and add the ground cardamom.

Serves 4.  Serve with Thrivathirai curry.

Thrivathirai is celebrated in the month of December-January whenever the nakshatram thrivathirai falls.  It is observed to honor Lord Shiva.

Note:  Adding mung dal to this recipe is optional.  You can make the dish without the mung dal.



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