Thiruvathirai is an auspicious day for Hindus (South India), which comes on Margazhi month (winter). A sweet porridge by the name 'Tiruvathirai kali' along with a spicy mixed vegetable curry called 'thalagam' are made on that day. I got this recipe from 'Mangayar malar' magazine. Mangayar malar has been my most favorite magazine since my teens. It is a magazine especially for women like me, who need some 'light reading' before sleep:) I love it very much for keeping up the authentic touch, traditional values, a mind calming style and authentic recipes....thanks to the online editions, still I am able to read the books:) Almost all the recipes I got from that will be on my 'success list':) As expected, this kali too tastes excellent and hubby dear like it very much. There are many versions for this dish but I am narrating the recipe I got and love.
raw Rice - 1 cup
moong dal (green gram lentil) - 2 tbsp
Jaggery (Indian brown sugar) - 1 cup
cardamom powder - 1/8 tsp
ghee (clarified butter) - 2 tbsp
cahsew nut - few.
Dry roast the rice and dhal together till it turns very mild red (not brown) and aromatic.
Add water and rinse thrice. Drain all the water and let it dry for some time (30 minutes) in a plate.(we can do the rinsing first and then the roasting too). Powder the rice and dal in a mixie (blender). Keep aside.
Add 2 cups of water to jaggery and heat till it dissolves. Filter and remove any sediments.
Bring it to a boil, add the powdered rice+dal. Reduce flame and cook covered. Wait till all the water is absorbed and the rice gets cooked. Fry the cashews in ghee and pour over the cooked kali. Finally add cardamom powder, mix well and switch off.
Thiruvathirai kali is ready!
Serve as breakfast or dessert.