Thiruvadarai Kali

Makes : 4 serves


Rice – 1 cup

Jaggery - 1 ½ cup

Cooked tuar dal – ½ cup

Ghee – 2 teaspoon

Cashew nuts – few

Cardamom powder – a pinch

Coconut - 5 teaspoons (grated)


  1. Roast the rice in a pan (without oil) till golden brown. (smells like puffed rice).
  2. Once cool, grind it to coarse rava consistency, sieve it to separate the fine powder. (use the coarse rava not the powder).
  3. Immerse jaggery with enough water and allow boiling.
  4. Filter the jaggery water to separate fine dirt & sand.
  5. Boil the jaggery water again till it thickens to one string consistency. (If you pour the jaggery syrup with spatula it falls as a string)
  6. Set the coarse rice rava with 2 cups of water in an electric rice cooker/pressure cooker.
  7. Add the jaggery syrup, cooked tuar dal, 1 teaspoon ghee, cardamom powder, coconut to the cooked rice rava and mix well till all contents blend. (set this mixture to cook in the rice cooker again if desired).
  8. Fry the cashew nuts in a teaspoon of ghee.
  9. Garnish with the cashews & serve hot with Thirvadirai Kuzambu