Thiruvathirai Kali is a sacred sweet dish deeply rooted in Hindu tradition, specifically prepared during the Thiruvathirai festival in the Tamil month of Margazhi (December - January). This auspicious occasion falls on a full moon day when the Thiruvadhirai star is prominent. It is also known as Arudhra Darisanam. The festival honors Lord Nataraja (a form of Lord Shiva) and celebrates his cosmic dance, known as Thandavam.
During this festival special pujas are conducted in Shiva temples, with particular significance at the Nataraja Temple in Chidambaram. Devotees sing traditional hymns and Pasurams (devotional Tamil verses). Temple processions are organized. The prepared Kali and Ezhu curry Kootu are offered as prasadam (blessed food) to Lord Nataraja.
Ingredients:
- Rice - 1 cup
- Moong Dal (Pasi Paruppu) - 2 tbsp.
- Chana Dal (Gram Dal) - 1 tbsp.
- Jaggery - 1 cup
- Ghee - 3 tbsp.
- Cardamom Powder - 1/2 tsp.
- Cashew Nuts - 5 to 8
Method:
- Dry roast the rice and both dals until light brown. Grind to a coarse, rava-like texture
- Heat 1 tablespoon ghee in a pan. Shallow fry the cashew nuts until golden. Set aside for garnishing.
- In a deep-bottomed kadai, dissolve jaggery in 3 cups water.
- Bring to a boil over low heat and add 1 teaspoon ghee to the jaggery syrup.
- Gradually add the ground rice-dal mixture and mix thoroughly to avoid lumps.
- Cover and cook on low heat until moisture is absorbed.
- The kali should have a soft, dense consistency.
- Stir in the cardamom powder, fried cashews, and the remaining ghee. Mix thoroughly.
- Remove from heat and offer as neivedhyam. Serve warm as part of the festive meal.
Note:
- Sweetness can be adjusted by adding more jaggery according to preference.
- Ensure continuous stirring while cooking to prevent the mixture from sticking to the bottom.
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