Thiruvadirai Kali

Margazhi is a weird month.  It is filled with celebrations that are contradictory with respect to the palate.  When the month starts, Andal recommends "நெய்யுண்ணோம் பாலுண்ணோம்” ("we don't eat ghee and milk").  Soon enough would come Vaikunda Ekadesi where the more tenacious of Sri Vaishnavaites would not even swallow their own saliva ! Ekadeshi is followed by the early morning Dwadishi spread of agathi keerai, mor kozambu (or aviyal), and nellikkai pachadi.



As important the Ekadeshi is to the Sri Vaishnavaite is Thiruvathirai for the Saivaites. While Keralites celebrate Thiruvathirai as the anhilation of Kamadeval by Shiva,  Tamilians celebrate it for a different reason.

When the Devas and Asuras churned the ocean of milk for the elixir of  immortality, they churned for 10 days to no avail.  On the eleventh day (Ekadeshi) they churned without eating or sleeping (hence the
fasting), and on Dwadashi were blessed with the elixir (hence the  feast).  After having their fill of it, the Devas danced with joy on the following full moon.  Can any dance be complete without the cosmic  dancer, Lord Shiva shaking a leg or two ? Lord Shiva danced his Ananda Thandavam,to the beats of Nandi. Arudra Darisanam or Thirvadhirai is the celebration of the cosmic dance of ecstasy.

As usual any celebration is through the stomach.

Thiruvadirai Kali recipe....

Ingredients

Raw rice (roasted and powdered)- 1 cup
Water - 3 cups
Jaggery - 1 cup
Cardamom - 2-3
Coconut - 1/2 cup
Cashewnuts - 8-10(chopped)
Ghee for seasoning -  1 tablespoon

Procedure
1.Dry roast 3/4 cup of raw rice until it's golden in colour.(This will give you approximately one cup of  powdered rice)

2. Once it cools down, make a fine powder along with cardamom.

3. In a vessel, add three cups of water and the jaggery. Once the jaggery melts, filter it to remove dirt.

4. Now add the powdered rice, mix well and pressure cook(6-7 whistles). Don't forget to cover the vessel. I tried to cook this directly in a pressure pan last year and the result was not that great as the Kali got overcooked and had a burnt smell.

5. Once the pressure cools down, mix well to remove lumps(At this stage if you feel the water is content is more, transfer this to a kadai and cook for a minute or two). Season it with cashews and coconut in a tablespoon of ghee.

6. Usually this Kali is served with a spicy kootu. But I love to eat this very hot without any accompaniment.