Category Archives: Thiruvathirai Dishes

Thiruvathirai Kuzhambu

Thiruvathirai Kuzhambu


This Kuzhambu consists of many delicious veggies and  field beans      ( mochai ). Very  aromatic and goes well with Thiruvathirai Kali, dosai, rice upma, plain rice and ven  pongal or you can  just enjoy only the Kuzhambu by having a bowlful.


Cooked toovar dhal – 1 cup

Chop all the vegetables to big cubes

Raw banana ( peeled , chopped to big cubes and cooked ) – 1/2 cup

Potato ( peeled , washed and chopped to big cubes and boiled ) – 1/2 cup

Broad beans ( chopped to big pieces and cooked ) – 1/4 cup

Sweet potato ( do not peel, chopped to thick slices and cooked ) – 1/2 cup

Chow Chow ( peeled, diced to big pieces and cooked ) – 1/4 cup

White pumpkin ( peeled , cubed to big pieces and cooked ) – 1/2 cup

Yellow pumpkin ( I did not peel as it was very tender, chopped to big cubes and cooked ) – 1/2 cup

Diced snake gourd ( remove the seeds, chop to big pieces and cooked ) – 1/4 cup

Field beans ( mochai ) ( cooked ) – 1/2 cup

Thick tamarind extract  – 1 cup

Sambhar powder – 1 teaspoon

Grated jaggery – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Roast in oil and grind to a fine paste

Gingelly ( sesame oil ) – 2 teaspoons

Coriander seeds – 3 tablespoons

Bengal gram dhal – 1 tablespoon

Urad dhal – 1 tablespoon

Methi seeds – 1 pinch

Dry red chillies – 5 ( I have used Kashmiri red chillies )

Grated coconut – 1/4 cup

Roast the above mentioned ingredients in oil to a golden colour, cool and blend to a fine paste with water .

To Season 

Gingelly oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 3/4 teaspoon

Curry leaves – little


Heat a big pan. Add the tamarind extract, sambhar powder and turmeric powder. Boil for 5 minutes. Sim the flame. Add the boiled dhal, ground paste, jaggery and salt to taste. Cook on sim flame for 5 minutes. Add the boiled veggies and the boiled field beans. Mix gently. If the mix is thick dilute with little water. Cook on sim flame for 3 minutes. Switch off. Season and serve hot.

Chef’s Tips

1) Stir the Kuzhambu very gently. Do not break the veggies.

2) Can also add little boiled black eyed beans ( karamani ) to the Kuzhambu.

3) Can also add little chopped green coriander leaves to the Kuzhambu.

4) The Kuzhambu has to be a little thick.









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.