Thiruvathirai Kali is a famous Tamil Nadu recipe made on the auspicious occasion of the Thiruvathirai festival. Serve this delicious Thiruvatharai Kali with savory Mixed vegetable Stew to get the best taste.
Thiruvathirai kali is prepared during the month of Margazhi on the auspicious occasion of Thiruvadharai / Thiruvathirai (Aarudhra Darshanam). Thiruvadharai is a Shaivaite festival that celebrates lord Shiva in his cosmic dance posture (Lord Nataraja).
It is celebrated in a very grand manner in Chidambaram (the City of the famous Natarajar temple). This festival is mostly celebrated in Tamil Nadu and Kerala.
Thiruvadharai kali is a very interesting recipe. This is one of the few sweet recipes that have a savory side dish to go with it (Called the Ezhu kari Kuzhumbu ). This Kali is made with rice, which is a staple food for South India.
My mother’s kali is the absolute best and it is very famous among our friends and family. My uncle whenever, whenever he travels from the US back to India, would always ask my mother to make it for him. I am lucky to have her recipe and I have made it quite a few times under her guidance.
Can we make Thiruvathirai Kali in Instant Pot?
I have forever been using my pressure cooker to make kali. For the past 2 years though, I have been making it in the Instant Pot, and got to say, it truly is a one-pot dish and fuss-free when made in an instant pot. I used the rice setting to make it and will update the recipe below.
Ingredients to make Thiruvathira Kali - (Serves 6-8)
- Rice - 2 cups
- Jaggery - 2 ½ cups
- Sugar - 4 tbsp
- Coconut - ¼ cup (grated)
- Cashew nuts - around 20 (Chopped)
- Ghee - 2 tbsp
- Cardamom powder - 1tsp
Procedure
- Fry rice till it is golden brown. Let it cool down completely and then grind it into a powder. It would be easier if this is done the night before, since it takes a while for the rice to cool down.
Take around 4 ½ cups of water and add the jaggery and sugar to it. Keep it in medium flame and let the jaggery dissolve and let it come to a boil.
At this stage add a tablespoon of ghee and grated coconut to it. Now add the ground rice powder, mix it well and transfer it to a pressure cooker. Let it cook until 4 whistles in the cooker and then turn off the flame.
Once the pressure released, open the cooker, mix it up well, and check for doneness. Do not panic if the Thiruvatharai kali is watery, or if it is still slightly hard. Put it back again in the cooker and let it cook for a couple of more whistles.
The Thiruvathirai kali would appear shiny and it would be in a rawa upma consistency when done.
Add the remaining ghee to a small frying pan and fry the cashews in it to a golden brown. Add a teaspoon of cardamom powder to the ghee and pour it on the Thiruvadharai kali. Mix well.
Procedure to Make Thiruvathirai Kali in Instant Pot
Making the rice powder is the same as above.
Add the water and vellam / Jaggery in the instant pot in saute mode.
Let the jaggery melt and bring the mixture to a boil. Add the ghee and coconut gratings and then added the roasted and ground rice rava. Mix it well.
Close the instant pot and turn it off from the saute mode.
Set on rice mode and once the cycle is done, let the pressure come down naturally.
Open the pot and mix well.
Serve the Thiruvatharai kali with Ezhukari kuzhambu !!!
More Festival recipes
- Karadayan Nombu Adai | Vellam Adai and Uppu Adai
- Paal Poli | Sweetened Milk Poori Recipe
- Karthigai Pori Urundai | Aval Pori Urundai
- Chakkara Pongal | Sakkarai Pongal | Sweet Pongal Recipe
Recipe
Equipment
- ▢ Pressure Cooker
- ▢ Instant Pot
Ingredients
- ▢ 2 cups Rice
- ▢ 2 ½ cups Jaggery
- ▢ 4 tablespoon Sugar
- ▢ ¼ cup Coconut grated
- ▢ 20 Cashew nuts Chopped
- ▢ 2 tablespoon Ghee
- ▢ 1 teaspoon Cardamom powder
Instructions
- Fry rice till it is golden brown. Let it cool down completely and then grind it into a powder. It would be easier if this is done the night before, since it takes a while for the rice to cool down.
- Take around 4 ½ cups of water and add the jaggery and sugar to it. Keep it in medium flame and let the jaggery dissolve and let it come to a boil.
- At this stage add a tablespoon of ghee and grated coconut to it. Now add the ground rice powder, mix it well and transfer it to a pressure cooker. Let it cook until 4 whistles in the cooker and then turn off the flame.
- Once the pressure releases, open the cooker, mix it up well and check for doneness. Do not panic if the kali is watery, or if it is still slightly hard. Put it back again in the cooker and let it cook for couple of more whistles.
- The kali would appear shiny and it would be in a rawa upma consistency when done.
- Add the remaining ghee in a small frying pan and fry the cashews in it to golden brown. Add a teaspoon of cardamom powder to the ghee and pour it on the kali. Mix well.
Procedure to Make Thiruvathirai Kali in Instant Pot -
- Making the rice powder is the same as above.
- Add the water and vellam / Jageery in the instant pot in saute mode.
- Let the jaggery melt and bring the mixture to boil. Add the ghee and coconut gratings and then added the roasted and ground rice rava. Mix it well.
- Close the instant pot and turn it off from the saute mode.
- Set on rice mode and once the cycle is done, let the pressure come down naturally.
- Open the pot and mix well.
- Serve the Thiruvatharai kali with Ezhukari kuzhambu.
Video
Nutrition
More Festivals
- Coconut Almond Burfi
- Vellam Sadam | Sweet Jaggery Rice
- Crunchy Coconut Sesame Cookies
- Crispy Button Thattai | Mini Thattai Recipe
Thiruvadharai Kali / Thiruvathirai Kali Recipe
Equipment
- Pressure Cooker
- Instant Pot
Ingredients
- 2 cups Rice
- 2 ½ cups Jaggery
- 4 tablespoon Sugar
- ¼ cup Coconut grated
- 20 Cashew nuts Chopped
- 2 tablespoon Ghee
- 1 teaspoon Cardamom powder
Instructions
- Fry rice till it is golden brown. Let it cool down completely and then grind it into a powder. It would be easier if this is done the night before, since it takes a while for the rice to cool down.
- Take around 4 ½ cups of water and add the jaggery and sugar to it. Keep it in medium flame and let the jaggery dissolve and let it come to a boil.
- At this stage add a tablespoon of ghee and grated coconut to it. Now add the ground rice powder, mix it well and transfer it to a pressure cooker. Let it cook until 4 whistles in the cooker and then turn off the flame.
- Once the pressure releases, open the cooker, mix it up well and check for doneness. Do not panic if the kali is watery, or if it is still slightly hard. Put it back again in the cooker and let it cook for couple of more whistles.
- The kali would appear shiny and it would be in a rawa upma consistency when done.
- Add the remaining ghee in a small frying pan and fry the cashews in it to golden brown. Add a teaspoon of cardamom powder to the ghee and pour it on the kali. Mix well.
Procedure to Make Thiruvathirai Kali in Instant Pot -
- Making the rice powder is the same as above.
- Add the water and vellam / Jageery in the instant pot in saute mode.
- Let the jaggery melt and bring the mixture to boil. Add the ghee and coconut gratings and then added the roasted and ground rice rava. Mix it well.
- Close the instant pot and turn it off from the saute mode.
- Set on rice mode and once the cycle is done, let the pressure come down naturally.
- Open the pot and mix well.
- Serve the Thiruvatharai kali with Ezhukari kuzhambu.
