Tiruvadirai kali | Chidambaram Temple Special Prasadam
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This preparation made with Pigeon Peas (Tur Dal) and Moong Dal ground together into coarse Rava and cooked with Jaggery Syrup is called Kali in Tamil Nadu. This Kali is offered in the Chidambara Temple to Nataraja Swamy and Sundari Amma during the sighting of Arudra Nakshatram in Dhanurmasam and also on Poornima days as a special offering.
In Tamil Tiruvadirai means the Arudra Nakshatram. This is Maha Siva’s special star. It is said that Parvati Devi performed a severe penance to get Lord Shiva as her husband. That is why on the night of Arudra Nakshatram during Dhanurmasam, the marriage of Nataraja and Kama Sundari is performed and Kali is offered as Prasadam. That is why it is referred to as Tiruvadirai Kali.
This Kali dish is cooked with Rice and Dal in Jaggery Syrup with flavourful Ghee. This Prasadam is so delicious that it gets finished off as quickly as it is made. This can be prepared on the occasion of any festival. Kali Prasadam is popular in Tamil Nadu. Almost every household will unfailingly prepare this dish on festive occasions.
One has to follow the measurements carefully to make authentic Kali Prasadam. Look below in the ‘Tips’ to get all the necessary details.
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Tips
Tur Dal and Moong Dal:
Roast the dals on a very low flame until a good aroma is obtained.
The measure of both the dals taken together should be half of the measure of the rice.
Jaggery Syrup:
The Syrup should be cooked to a thin consistency. The boiled rice can absorb it easily. If the syrup is allowed to thicken or become too sticky, then it will harden.
To get just the perfect taste to the Prasadam:
One might think the dish is so simple and involves merely boiling the rice and mixing in the Syrup. But one has to slowly and gradually add the Ghee and cook till it gets a lovely golden colour which is the chief attraction of the dish. One also has to keep stirring so that the mixture doesn’t stick to the bottom of the pan.
Ideal Measurements:
The measures of the fresh Coconut and Ghee should be equal to the measure of rice. Also, the measure of Jaggery should be double the measure of the rice and Dals taken together.
Tiruvadirai kali | Chidambaram Temple Special Prasadam - Recipe Video
Tiruvadirai kali | Chidambaram Temple Special Prasadam
Prep Time 5 mins- Cook Time 30 mins
- Total Time 35 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
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Mix the two dals and roast them on very low flame until the mixture leaves a good aroma.
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Grind the roasted dals along with the rice into a fine Rava like powder
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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.
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Once the rice mixture changes colour, add ¼ 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.
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Prepare a thin syrup separately by melting the Jaggery on fire in the remaining 2cups of water.
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Add the cooked rice-dal mixture to the jiggery syrup while it is still boiling. Mix well so that there are no lumps.
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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.
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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.
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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.
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