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3.67 from 3 votes

Thiruvathirai Kali recipe

Thiruvathirai kali and thiruvathirai adai recipe two in one post with step by step pictures, quick videos.
Prep Time10 mins
Cook Time30 mins
Course: Sweets
Cuisine: Indian
Servings: 3


  • ½ cup Raw rice
  • 2 tbsp paasi paruppu/ moong dal
  • ½ cup Jaggery
  • ¼ cup Coconut
  • 1 pinch Cardamom
  • 1 tsp Ghee
  • 1 cup water
  • salt - A pinch


  • 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. Note: My mother in law adds jaggery and gives 5-6 whistles. But the rice and jaggery will seem like under cooked. 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. The roasted rice and dal gives that Kali flavour perfectly, no need to worry about the procedure.
  • 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 along rice 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 powder 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.