How to make Thiruvathirai kali and thiruvathirai adai recipe two in one post with step by step pictures, videos. We usually celebrate thiruvathirai, a hindu festival mainly celebrated among Tamil nadu and we make adai,kali and 7 kari kootu (kootu made with 7 kind of veggies). See how to make 7 KARI KOOTU HERE.
Every year I call my MIL or my mom to check how to make these and this year too I called my MIL on eve of thiruvathirai(yesterday)and got the measurements,so I am now having here to keep the records of my perfect adai and kali,turned out so tasty this time!
How to make thiruvathirai kali video
Thiruvathirai Kali recipe
- Raw rice – 1/2 cup
- paasi paruppu/ moong dal – 2 tbsp
- Jaggery – 1/2 cup
- Coconut – 1/4 cup
- Cardamom/ yelakkai powder – A pinch
- Ghee – 1 tsp
- water – 1 cup
- salt – A pinch
Step by step method:
- Heat a pan and dry roast rice till it turns slightly golden colour and roast the paasi paruppu separately till golden brown.
- After cooling down,grind it, just use the Juice/inch/pulse option in ur mixer to just make the rice & dal broken like rava.
- Pressure cook this in low flame directly in a pressure cooker (add a pinch of salt)with rice : water , 1:2 ratio,for 2 to 3 whistles. (My mother in law adds jaggery and gives 5-6 whistles. But the jaggery will be separate and rice powder will be separate, again we have to cook to make it absorb the jaggery. I prefer cooking rice powder first and adding the jaggery as I want to make sure the rice is cooked well)
- After the pressure goes off, add the powdered jaggery, coconut, cardamom and ghee and keep the cooker in flame and continue on mixing in low flame till the jaggery mixes well with the cooked rice mixture. Once the cooker is opened, you can fluff it and keep it aside for the rice to cool down and then add jaggery and make kali.
- After some 4-5 minutes a fluffy kali consistency reaches and transfer the kali now to the serving dish. If you want you can fry some 4-5 broken cashews in ghee and add it to the kali.
- I powder the rice to little bigger particles, so cook it first and then add jaggery. Adding jaggery will make rice cooking difficult. So I feel the rice in kali not cooked properly. That’s why I adapt cooking rice rice and then adding jaggery. If you feel it’s not traditional, you can choose to cook rice in jaggery syrup.
- Instead of adding jaggery, you can make syrup, filter it and add to kali.
- Few of you doubt if this is same tasting as pongal but no, it is not. Since we roast the rice until flavourful, it is totally different in flavor as well as texture.
Adai Recipe :
For thiruvathirai, most of the people make only Kali and kootu. Adai is our family special. Its a must for us to make this and we should also make this carefully without breaking the adai for the well being and goodness of the family.
- Rice flour – 1 cup
- Jaggery – 3/4 cup
- Coconut ,grated – 1/4 cup
- cardamom, powdered – 1
- Salt – a pinch
- water – 1 cup (May vary if using store bought rice flour or home made rice flour)
- Usually my mom, MIL uses freshly ground rice flour, but I used the ready made idiyappam flour, which always gives a handy help to me. If you are using rice flour that usually available in market or fresh homemade rice flour, dry roast just a little to heat up the flour. Boil water with jaggery.
- Stir till jaggery dissolves and remove (strain)any impurities.
- Add the rice flour,coconut gratings, cardamom, salt and stir well.
- Initially it will look like forming lumps, but if you continuously stir it you will get a smooth non sticky dough. The key is the dough should be already 3/4 th cooked. Then only we will get soft and non breakable adais. Also the dough should not be too stiff and tight, it should be soft, then only you will be able to flatten the dough without the sides breaking. In case it is stiff, keep some boiling water ready and add to the dough to soften it.
- Make 7 equal sized balls out of it and flatten in a greased butter paper, (or in plantain leaf)one by one.
- I used my butter paper for this. Once the adai is flattened, transfer to the tawa by inverting the paper/ banana leaf over hot tawa. Toast both sides with ghee little drizzled in the tawa in medium flame.
- Cook slow, do not flip often. press gently for even browning. Take care not to break the adai as these are meant not to be broken.
Top with butter and enjoy!! Tastes heaven 😊.
- Don’t roast the rice flour too much as it will make the adai break. My mom and mami roasts until flavourful though.
- Turn just once,if you keep on turning then too the adai will break.
- As you cook the adai, stack it in the plate you are going to offer to god, to avoid breaking during transferring.