THIRUVADIRAI KALI AND EZHUKARI KOOTU

In Tamil month Margazhi the star Thiruvadirai or called as Aruthra Darisanam is celebrated as an auspicious day for Lord Siva today he his represented as Lord Nataraja.

This is the authentic dish which is made at our home; thiruvadirai Kali and Ezhukari kootu (which consits of 7 country vegetables) 

You need to make for Kali:

2 cups - Raw rice

2 tbsp - Moong dhal

3 cups - Jaggery

½ tsp - Cardamom power

¼ cup - Grated coconut

5 nos - Cashew nut, (chopped)

2 tbsp - Ghee

How to make Kali:

Dry roast rice until brown color & make into coarse powder.

In 4 and ½ cups of water immerse jaggery and strain it. In a pressure cooker add powdered rice, moong dhal and cook with 4 cups water for 1 whistle and set aside.

In a bigger pan add jaggery water, cardamom powder and grated coconut and add the partly cooked rice mixture and cook for 5 whistles (this is my method) It is actually cooked in medium fire in a heavy bottomed vessel until the entire water is absorbed and they form a rolling consistency (it consumes more time and Chennai is in shortage of LPG cylinders?? So no risks)

In a small pan add ghee, cashew nuts and roast until golden brown and add to the Kali.

You need to make Ezhukari Kootu:
3 cups - Mixed Country Vegetables (White and yellow pumpkin, pachai mochai (split bean), raw banana, brinjal, sweet potato, colocasia - chopped)

1 tbsp - Tamarind paste

1 tsp - Turmeric powder

1 and ½ cup - Cooked toor dhal

Salt as reqd

In a pressure pan add the vegetables and add reqd water, turmeric powder, salt and tamarind paste and mix them well and cook till they soften.

To dry roast and grind to fine paste:

9 - Dry Red chillies

2 tbsp - Channa dhal

2 tbsp - Dry Coriander seeds

1 tsp - Pepper corns

½ tsp - Methi seeds

½ cup - Grated coconut

1 sprig Curry leaves

Dry roast the above ingredients and make it to smoothe paste with little water.

To Temper:

4 - Dry Red chillies

1 tsp - Mustard seeds

½ tsp - Asafoetida

2 sprig - Curry leaves

1 tbsp - Coconut Oil

Add the cooked and mashed dhal to the vegetable pan and cook for 3 min covered.

Add the ground paste and cook for another 4 min.

Mean while in a small pan add the tempering and pour them over the veg mixture mix them well and its done.

Perform the Neivedhyam and enjoy the authentic dish.

Sending this to Radhika's "Let's Cook Rice" event.