This weekend was Thiruvathirai Kali and I always enjoy making the kali ( a sweet rice dish made with jaggery) and Thalatha kozambu that goes with it. I do not know who came up with that combination, but I enjoy it and so does my husband. We look forward to making it every year and enjoy it. It is very simple to prepare and can be made anytime. It resembles a sweet upma. Here is the kali that I enjoyed yesterday.
Heavy Bottom Vessel/ Wok
Long Grain Rice - 1 cup
Water - 3 1/2 cups for cooking rice and 1 cup for melting jaggery
Jaggery - 1 pound
Ghee - a few tbsp
Cashew Nuts - 15
Sliced Almonds - 1/2 cup
Raisins - 1/2 cup
Cardamon - 6 pods
Coconut - 1/4 cup grated
1. In a heavy bottom skillet dry roast the rice until it turns white.
2. Allow it to cook and using the blender make a coarse rice mixture ( one the resembles couscous)
3. Boil 3 1/2 water and once it comes to a rolling boil add a pinch of salt and add the broken rice. Allow it to boil and then reduce the flame and cooked covered while mixing it a couple of time. The rice must be completely cooked and be transparent.
4. In the meantime heat the saucepan with jaggery and water. Allow the jaggery to melt and filter to remove stones and residue.
5. Add the jaggery liquid to the cooked broken rice. Mix and allow the jaggery to cook into the rice for 10- 15 minutes on low heat.
6. Add ghee to the seasoning wok. Add the raisins, cashew nuts and almonds. Lightly toast and add to the kali.
7. Garnish with cardamon and mix well and serve it hot with thalatha kozhambu.