Thiruvaadarai Kali & Kuzhambu

Thiruvaadarai Kali:

Ingredients (Serves 3)
Rice – 1 cup
Jaggery powdered– 2.5 cups
Elaichi powdered – 5
Grated coconut – 1 cup
Ghee – 4 tsp
Cashews

Method:
Dry roast rice on a tava till light brown. Cool and powder to semi-fine rava consistency.
Add twice the quantity of water to the powdered rice, 2 tsp ghee. Cook in pressure cooker for 5 mins. Cool the cooked mixture.
Clean the jaggery if required by allowing it to melt in same quantity of hot water and filtering out the impurities. If jaggery is clean, heat ghee in tava and add cooked mixture, jaggery, coconut gratings and sauté well. The consistency should be semi dry (not soggy). Add fried cashews and elaichi to this and remove from fire. Serve with Thiruvaadarai Kuzhambu.

Thiruvaadarai Kuzhambu:
Ingredients:
It is a custom to use 7 different vegetables. Choose from: White pumpkin (pooshani), Yellow pumpkin (Parangikkai), Flat beans (avaraikkai), Mochai/kaalu, Chowchow, carrot, Beans, cucumber. – Total of 2 cups diced.
Toor dal – 1 cup
Tamarind extract – 1 lemon size
Sambar powder – 1 tsp

To Grind:
Red chilli – 4
Hing
Methi seeds – 1 tsp
Channa dal/Kadalai paruppu – 1 ½ tbsp
Dhaniya – 1 tbsp
Grated coconut – 2 tbsp

Method:
Roast in oil and grind masala ingredients. Cook tur dal in pressure cooker.

Add sambar powder,tamarind extract and vegetables to 3 cups water and let boil for 10 mins. Simmer, and add ground mixture and cooked mashed tur dal. Bring to a boil.
Garnish with mustard seeds and curry leaves.