Thiruvathirai Kali and Thiruvathirai Kuzhambu

Thiruvathirai Kali


Thiruvathirai or Arudhra Darisanam is celebrated for Lord Shiva. Especially  in  the Chidambaram Temple in Tamil – Nadu , Arudhra Darisanam is very grand. Thiruvathirai Kali and Thiruvathirai Kuzhambu are prepared as Divine Offerings to the Lord. These 2 recipes are my mother’s, she is an expert in making these dishes.

I am very pleased to share these recipes with you. Thiruvathirai Kali is so easy. Follow this method. I have made it in the pressure cooker.

Happy Thiruvathirai . 


Raw rice –  1 cup ( wipe well with a dry cloth )

Broken yellow moong dhal  (  passi paruppu ) – 1/4 cup

Powdered jaggery –  2 cups ( I have used Paagu Vellam , jaggery that is used for making syrup )

Water – 3 cups

Grated coconut – 1/4 cup ( fry in little ghee to a golden colour )

Cardamom powder – 1/4 teaspoon

Salt – 1 pinch

Ghee – 4 tablespoons

To Garnish

Halved cashewnuts ( fried to a golden colour in ghee ) – 3 tablespoons

Finely chopped coconut pieces ( fried to a golden colour in ghee ) – 2 tablespoons



Heat a pan. Dry roast the broken yellow moong dhal on sim flame till golden. Transfer to a plate. Keep it aside. Next, dry roast the raw rice on sim flame till golden. Transfer to another plate. Cool. Blend the roasted rice in a blender to a little coarse rava. Keep it aside. Take a dish. Put the rice rava and the golden roasted moong dhal. Mix well. Add 3 cups water. Mix well. Put the rice dish in the pressure cooker and pressure cook for 5 whistles. Switch off the stove. Leave he cooker aside .

Take a dish. Add 1/2 cup water. Add the jaggery. Boil on sim flame for 10 minutes. Strain the jaggery in a bowl. Keep it aside. Open the pressure cooker. Take out the dish and mix well. The dhal and rice would have cooked by now. Pour the jaggery syrup into the cooker. Add the cooked dhal and rice mix. Stir well. Keep on sim flame and cook till little thick. Add ghee and the golden roasted grated coconut         and salt. Mix well. The mix will leave the sides of the pan. Stir well and switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Use a nice dark golden coloured jaggery.  The colour of the Kali will be excellent.

2) Do not make theKali very dry. It has to be a little moist , so that the Kali will be soft and super.



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