1/2 Cup Rice
1 tbsp Moong dal
1 Cup grated jaggery
4-5 cardamom pods, crushed
2-3 tbsp roasted cashew-nuts (optional)
- In a pressure cooker, dry roast the rice until it turns reddish brown. Take care not to burn, keep the flame low and roast it. Take it off the flame. Let it cool.
- In the same cooker, dry roast the moong dal also to golden brown. Let it cool. Take both rice and dal in a mixer and grind it little coarse powder.
- In the cooker, add the grated jaggery and 2.5 cups of water, let it boil and jaggery melt. Take it off the flame and strain for impurities.
- Take the strained jaggery syrup back to stove in the cooker, when measured it was 2 cups, now add another 1 cup of water and crushed cardamom to this.
- When the mixture starts boiling, add the coarsely ground rice-dal mixture, mix well. Add a tbsp of ghee to this, mix well. Close the cooker, put the whistle on.
- Pressure cook in a medium flame for 3 whistles. Let the pressure release on it own. Remove the whistle and mix well, garnish with roasted cashew-nuts.
For 7-Kari Kootu
1 no Sweet Potato
1 no Plantain
4-5 nos brinjals
1 no radish
1 no carrot
1 slice of yellow pumpkin (about 8-10 cubes)
1/4 cup dried green beans
1/4 cup toor dal
a small lemon-sized tamarind
salt to taste
To roast and grind
2 tbsp coriander seeds
1 tbsp chana dal/gram dal
2 tbsp raw rice
5-6 nos red chilies
handful of curry leaves
2 tbsp grated coconut
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp methi seeds
1/4 tsp turmeric powder
2 nos red chilies
1/4 tsp hing/asafoetida
- Wash and chop all the veggies to Cubes, and soak them in water until use. All the veggies should be of the size to ease even cooking. Soak tamarind in warm water and extract around 2 cups of tamarind extract.
- If using dried beans,soak them overnight. I always have pre-soaked beans in my freezer all the time, so i used them while cooking. In case you are using fresh beans, you can use it straight, without soaking.
- Roast all the ingredients given under Roast and grind one by one and grind it with 1/4 cup water to a fine paste.
- In a Pressure pan, heat oil given under “Tempering”, splutter mustard seeds, add methi/fenugreek seeds, add hing, turmeric, red chilies and saute for 2 minutes.
- Drain the veggies and add it to the pan, saute well for 2-3 minutes. next add the tamarind extract, toor dal, ground paste and 1 cup water. add salt, mix well.
- When the mixture starts boiling, close the lid, put the whistle on, pressure cook in a medium flame, for 2-3 whistles. i cooked for 3 whistles.
- Take it of the flame, let the pressure release on its own, remove the lid of the pressure pan, mix well with a laddle, check the consistency shouldn’t be watery, if yes, then boil for some more time. Mine was perfect, just add fresh coriander leaves. Serve it along with Thiruvadirai Kali!!!
Check out the Kali made using Barnyard millet/Kuthiraivali kali