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1 cup - ground
powder or 2 cups of raw
1.5 cups - grated
1.5 cups - water
2 tbsp - moong dal
4 tbsp - grated
2 tbsp -
Salt, a pinch
How to Make Tiruvadirai Kali
Put the raw rice in a kadai and fry until the rice becomes light red in colour.
Grind the raw rice in a mixer to a rawa-like consistency. Take the contents in a bowl.
Put the moong dal in the kadai and fry it till it becomes light red in colour and pour some water to cook the dal.
Once the dal is almost cooked, pour the water, jaggery and a pinch of salt.
When the jaggery mixture begins to boil, add the powdered rice and stir well to avoid lumps.
Powder the cardamom and add it along with the grated coconut.
Fry the cashews in ghee and add to the kali. Add the remaining ghee to the kali and stir it once.
Delicious kali is ready for Thiruvadhirai.
Recipe courtesy: Subbalakshmi Renganathan
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.