Tiruvadhirai Kali (kugan)
Friends Arudhra star falls on full moon day, of the month of
Margazhi. (This time it is on the 1st of January 2010)
Thiruvadhirai is supposed to be the birthday of Lord Siva.
Lord Siva blesses his devotees on that day.
We observe the thiruvadhirai fast, and have the thiruvadhirai kali
and kutoo.
Here is the recipe for the sweet kali
TIRUVADIRAI KALI
Ingredients:
1 cup rice
1 cup jaggery
10 cashew nuts
10 raisins
A pinch of cardamom powder
A pinch of salt
4 tbs ghee
Method:
Dry roast the rice until it becomes pink in colour
with a nice aroma. Keep aside to cool.
When cooled grind it in a mixie until it becomes like
fine sooji.
Pour 3 cups of water in a wok, add in the jaggery, little salt,
and 1 tbs of the ghee. Let it come to a boil.
Add in the ground flour and stir and cook, until it becomes a lump.
Add 2 tbs of the ghee and blend well.
Heat the 1 tbs of ghee in a pan, add in the cashew nuts and raisins.
When they are roasted well, add it to the kali.
Add in also the cardamom powder. Mix well.
Offer to God.
Note : some people like to add coconut milk instead of water.
Also some people like to add coconut scrapings to the kali.
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Thiruvadirai Kutoo (kugan)
[tscii]Well I asked my maid to cut the veges into cubes.
When I finished my prayers, she already chopped
the veges into small pieces. Anyway I had to cook it.
THIRUVADIRAI KUTOO
Ingredients:
150 grms brinjal
150 grms avaraikkai
150 grms carrot
150 grms ash gourd
150 grms pumpkin
150 grms sepangkilangu
150 grms fresh green motchai ( I used dried ones) soak and boil
300 grms toor dal
Little tumeric powder
To roast and grind:
25 grms dried red chillie
25 grms channa dal
25 grms coriander seeds
Little asafetida
½ cup scrapped coconut
100 grms tamarind
½ tsp mustard seeds
1 sprig curry leaves
Salt to taste
Oil
Method:
Cook all the diced veges with just enough water. Keep aside.
Boil the motchai till cooked , keep aside.
Cook the toor dal with the tumeric powder. Keep aside.
Heat 1 tsp of oil and dry roast all the ingredients to grind.
When cooled , grind it to a fine paste.
Squeeze about 4 cups of juice from the tamarind.
Heat a pot with 1 tbs of oil.
Add in the mustard seeds and curry leaves.
When the mustard seeds splutter, pour in the tamarind juice.
Let it boil so the raw smell goes.
Add in the boiled veges with the motchai.
Let it boil once, add in the ground paste.
Mix nicely and let it boil again.
Now add in the cooked toor dal, mix well.
See that you have enough thick gravy.
Add hot water if your gravy is very thick.
Taste for salt and remove.
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