Thiruvadirai Kali and Thaalagam(Kootu)
Thiruvadirai falls in the month of Marghazhi and is auspicious for Lord Shiva. Thiruvadirai kali and kootu (thaalagam) are traditional dishes prepared on this day. This time it was on 24th december...
Kali
Ingredients
Raw rice – 1 measure
Mung Dal – 1/4th measure
Jaggery - 1 to 1 ½ measure
Grated Coconut – 1/8th measure
Kaju – few pieces
Kismis – two tablespoon
Elaichi
Ghee – ¼ th measure
Water
Procedure
Raw rice is washed nicely and dried in a shadow on a tray. This is to be roasted till light brown
Mung dal is to be roasted (not to wet it).
Powder the above two items to fine rawa size.
Mix little ghee to this fine rawa mixture to avoid lump formation when it is added to boiling water
Take a thick kadai, take 3 measures of water ( or mixed with milk) and boil it. Add the rawa mixture and keep stirring till it is cooked well.
Take equal quantity of jaggery and water and boil it together and strain it to remove unwanted stuff and then reheat it to a thick consistency.
Add this to the cooked rawa mixture and mix it well.
Fry kismis,kaju, in ghee and add elaichi powder to it.
Add the remaining ghee to the ‘Thiruvadirai Kali’and yes it is ready ..
Thaalagam
Thaalagam
Ingredients
Vegetables in odd numbers are taken. Minimum 7 or more.
(Broad beans, Mochai(Vaal),Red pumpkin,White pumpkin, Arbi-Cheppankizhangu,Yam-chenai,clusterbeans – kothhavarangai)
Tamarind – Orange size
Grated coconut – half coconut.
Dhaniya -3 tablespoon
Bengal gram – 1 table spoon
Udid Dal-1 tablespoon
Til – 1 tablespoon
Dried red Chillies – 4-5
Hing powder
Roast above and powder it.
Cook the vegetables in water and when half cooked, add tamarind pulp add powdered masala and salt.
Boil it well then add grated and ground coconut and season it with mustard, fenugreek powder, green dhaniya, curry leaves and green chillies.
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Thiruvathirai Kali
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