Maha 2013
From the collection “360 Golden Dishes” by Revathy
Category: Tamil Festival
sweet snacks
ID-251
Dish Name: Thiruvathira kali
Occasion: on a Tamil
festival day : Thiruvathira
a) Ingradients:
1. Prepare 1st
ingredient -Rice Flour: In a small
kadai, roast without oil, 2 glasses of coarse Rice flour till its colour changes. Remove
from fire and put it in a bowl.
2. Prepare 2nd
ingredient-Dhal Flour: In the small kadai roast without oil half glass full
of Channa Dhal (halfed)
+Moong Dhal (halfed). Cool it and
powder it coarsely. Heat again without oil till it turns to reddish brown
colour. Remove from fire and add to the rice flour bowl.
3. Prepare 3rd
ingredient for taste: Powder jaggery to measure 2.5 glasses and keep in a
plate.
4. Prepare 4th
Ingredient-
Grate half coconut
and keep aside.
5. Prepare 5th
ingredient-Seasoning:
Fry Cashew nut
15 nos split to half and kismis 10 nos in 3 teaspoons of ghee and
keep aside.
6. Prepare 6th
ingredient for flavour: Powder 10
nos Elaichi
b) Preparation
Method using kadai over fire:
7. In
a big Kadai, heat to boil 6 glasses of water.
8. Take
2.5 glasses of powdered
Jaggery and
add to the boiling water. Simmer for 5 mins / till jaggery dissolves well.
9. Add
4 more teaspoons of Ghee to
the boiling water.
10. Add
the grated coconut as in step-4 to the boiling water.
11. Add
the flour slowly and continuously with one hand while turning with the other
hand using a flat ladle. Turn from bottom towards all sides of Kadai to the
middle to get uniform mixture.
12. Turn
with ladle till the mixture solidifies. Now remove from fire.
c)Seasoning and
serving
13. Add
seasoning as in step 5 and step-6
14. The
soft pulpy sweet dish Thiruvathira Kali is ready to eat. It is a standalone
dish. Best while serving hot. Store in a steel container with lid and consume within
a day or two.
Avoid plastic container /plate
or spoon.
