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Tiruvadirai kali | Chidambaram Temple Special Prasadam

Prasadam | vegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Servings 12

Ingredients

  • 1 cup Rice
  • 1/4 cup Moong Dal
  • 1/4 cup Tur dal
  • 1 cup Fresh Coconut (Grated)
  • 3 cups Jaggery
  • 1 cup Ghee
  • 1/2 tsp Cardamom Powder
  • 2 pinches Nutmeg (Jauz) Powder
  • 15 Cashew
  • 15 Raisins
  • 5 cups Water

Instructions

  1. Mix the two dals and roast them on very low flame until the mixture leaves a good aroma.
  2. Grind the roasted dals along with the rice into a fine Rava like powder
  3. Melt 2 tbsp Ghee in a cooker and fry the ground mixture of dals and rice until golden brown in colour, stirring all the time.
  4. Once the rice mixture changes colour, add ΒΌ cup of the grated Coconut and fry for a minute. Now add 3 cups of water and cook on medium flame till the mixture is soft.
  5. Prepare a thin syrup separately by melting the Jaggery on fire in the remaining 2cups of water.
  6. Add the cooked rice-dal mixture to the jiggery syrup while it is still boiling. Mix well so that there are no lumps.
  7. When the Syrup is well blended with the rice, add 2 tbsp ghee, and the cardamom and nutmeg powders. Cook for 3 minutes, taking care to stir frequently to avoid the Kali sticking to the bottom of the cooker.
  8. Once the oil floats to the top of the dish. Add the rest of the grated coconut and cook for another 2 minutes. Take the cooker down from the stove.
  9. In the rest of the Ghee fry the cashew and Raisins. When the raisins fluff up, mix the dry fruits into the Khali. Kali can be tasty whether eaten steaming hot or cold. If the amount of Ghee is less than indicated, the Kali will turn out sticky and will mess your fingers.