Thiruvathirai is on the full moon day of the month of Dhanu (mid-December to mid-January) or Margazhi [ Margali ]. In 2012, the date of Thiruvathirai Festival is on December28.
KALI
Ingredients:
Raw Rice 1 cup
moong dal/ pasi paruppu 1/4 cup
vellam 21/2 to 3 cups
coconut 1/2 cup
elakkai 1tsp.
Ghee 1 tbsp.
Preparation:
Wash the rice well and dry(use a cloth towel(thorthamundu). Roast the dried rice and powder.Next, roast the pasi paruppu(moong dal). Half cook the roasted dal. Melt the vellam in 3 cups of water and strain to remove kallu. In a large thick bottomed kadai pour the melted and strained vellam and boil. Add the half cooked dal and grated coconut and ellakai podi. When the mixture starts boiling, reduce the heat and add the roasted rice flour, little at a time, stirring well all the time. When all the rice flour has been added, keep stirring well until all the water has been absorbed and rice flour is well cooked. Add the ghee and mix well and remove.
KALI
Ingredients:
Raw Rice 1 cup
moong dal/ pasi paruppu 1/4 cup
vellam 21/2 to 3 cups
coconut 1/2 cup
elakkai 1tsp.
Ghee 1 tbsp.
Preparation:
Wash the rice well and dry(use a cloth towel(thorthamundu). Roast the dried rice and powder.Next, roast the pasi paruppu(moong dal). Half cook the roasted dal. Melt the vellam in 3 cups of water and strain to remove kallu. In a large thick bottomed kadai pour the melted and strained vellam and boil. Add the half cooked dal and grated coconut and ellakai podi. When the mixture starts boiling, reduce the heat and add the roasted rice flour, little at a time, stirring well all the time. When all the rice flour has been added, keep stirring well until all the water has been absorbed and rice flour is well cooked. Add the ghee and mix well and remove.
