Thiruvathirai kali

Name: Thiruvathirai kali
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3/4 c raw rice; 1/4 split mung; 2 tbsp chana; 1 1/2 c powdered jiggery; 1 tbsp cardamom powder; 1/4 c shredded coconut; Pinch salt; 1/2 c ghee; 1/2 c cashews, about 20

Lakshmi Sridharan Ph D @cook_19872338

USA

On January 3rd we celebrated Arudhra dharisanam. It falls on the day of Thiruvathirai star in dhanur masam. (usually in January. It is celebrated all over Tamil Nadu by Shivites, worshippers of Shiva. On this day the devotees prepare a sweet Kali with rice, mung, chana, shredded coconut , jaggery and ghee. For the first time I celebrated Arudhra Darisanam with the Kali. It is one of the regioal Tamil Nadu favorites I never cooked before #NYY #regional

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

3/4 craw rice
1/4split mung
2 tbspchana
1 1/2 cpowdered jiggery
1 tbspcardamom powder
1/4 cshredded coconut
Pinchsalt
1/2 cghee
1/2 ccashews, about 20

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Steps

40 mins

1

Make a checklist; keep all ingredients close by. Dry roast rice, chana and mung separately in a saucepan over medium heat. When aromatic remove from the heat Transfer to a plate to cool.
2

When cooled, make a coarse powder in a dry blender, Transfer to a plate for later use.
3

Boil 5c of water in a saucepan over medium high heat. Stir in the jaggery. Let the jiggery dissolve and the water boil. Now stir in coconut, and the powdered ingredients. Add a pinch of salt and cardamom powder. Whisk together. to avoid lump formation Add 3tbsp ghee/butter. Keep stirring continue cooking over medium heat. Kali will thicken.
4

When it is cooked about 60% transfer to a cooker container. have enough water in the cooker for steam generation. Place the container with kali in the cooker. Close the lid. Place the weight. Operate the cooker according to the instructions in the manual Three whistles should do, turn off the heat. wait for the pressure to go down. remove the container with the kali
5

Fry cashew nuts in a sauce pan. heat 2tbsp ghee. Over medium heat fry the cashews until the nuts turn golden. transfer the fried cashews to the kali. Add 4tbsp ghee. Mix. ready for the pooja. Celebrate, share with friends and family

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Lakshmi Sridharan Ph D @cook_19872338

on January 05, 2026 21:23

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography