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| Name | Thiruvathirai Kali & Kari | Thiruvadhirai Special Kali & Kari Recipe | Palakkad Style Kali & Kari |
| Video Uploader | Video From Kanmani Food Studio |
| Upload Date | This Video Uploaded At 24-12-2023 23:15:23 |
| Video Discription | Tasty delicious and highly nutritious recipe made on Thiruvathirai nakshtram in Margazhi or Dhanur Maasam, the day also known as Arudra Darisanam. INGREDIENTS: FOR KALI: Raw rice – 1 cup Jaggery – 1.25-2 cups Water – 2-3 cups Freshly grated coconut – ½ cup Ghee – 1-2 tablespoon Cardamom powder – 1 teaspoon (optional) Cashew – 6-7 (optional) FOR KARI: Cubed purple yam (kaavatthu) – 100gram Cubed potato (optional) – 100gram Cubed yam (optional) – 100gram Green peas (optional)– 100gram Cluster beans (avarakkai) - 100 gram Fresh coconut – ½ cup Green chilly – 5-6 Salt & water – as needed Turmeric powder – ½ teaspoon Coconut oil – 2 tablespoons Curry leaves – 2 strings Mustard seeds – ½ tablespoon Urad dal – ½ tablespoon Red chilly – 1 Water – as needed RECIPE: FOR KALI: 1. In a thick bottomed vessel, take the raw rice and moong dal, and roast it in medium flame. 2. Keep sauteing to avoid burns. 3. Roast till the rice turns brownish red. 4. Cool down to room temperature. 5. In a mixer jar, add the roasted rice and make a coarse powder like rava/sooji. (The rice must not be big chunks or fine powder. The texture should resemble sand or rava) 6. Keep aside 1 tablespoon of the roasted rice powder for the kari. 7. In a thick bottomed vessel, take jaggery and water. Melt the jaggery completely. 8. When the jaggery water boils, add the roasted rice powder gradually with simultaneously mixing, to avoid lump formation. 9. Cook this in medium flame till its becomes a non sticky large lump. 10. Now pressure cook this for 2 whistles or for 10 minutes. 11. Cool down and it automatically crumbles. 12. Add ghee and coconut. Mix evenly. KALI IS READY!!! FOR KARI: 1. In a pressure cooker, take the vegetables. Add 1 cup water, salt and turmeric powder. Cook for 3 whistles or 10 minutes. 2. In a mixer jar, take green chilly and coconut. Grind a fine to coarse paste. 3. Red chilly can be grounded with the roasted rice powder kept for kari, for extra heat. 4. Now add the coconut paste and water if needed and cook on medium flame. 5. Add 1 string curry leaves for flavor. Cook till the raw smell of coconut smell goes away. 6. Add the roasted rice powder and cook for 2 minutes. 7. Now heat coconut oil and splutter mustard seeds. Add urad dal red chilly and curry leaves. 8. Pour this tempering on the kari and mix evenly. 9. Mix the kari gently thorough out to avoid mushing of the vegetables. 10. Serve with kali. KARI IS READY!!! THIRUVATHIRAI KALI & KARI IS READY!!! #kanmanifoodstudio #thiruvathirakkali #thiruvathirakali #thiruvathiraikali #thiruvathirai #thiruvathira #palakkadspecial #palakkadstyle #palakkadan #palakrecipe #keralafood #keralastyle #keralastylecooking #traditionalcooking #traditionalrecipe #traditionalfood #indianfood #indiancooking #margazhi #margazhifestival #dhanurmasavratham #arudra #arudradarisanam #easycooking #easyrecipe |
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