Sunday, January 10, 2010

Thiruvadhirai Kali.... & 7 curry Kootu

For Thiruvadhirai, its a usual practice to make a special food called Kali, and its served with 7 vegetables kootu (curry).

I was told my one of music teachers that Thiruvadhirai signifies that God does not discriminate people by caste.

In the olden days in Chidambaram, people from lower caste were not allowed in the temple. There was a very pious man by name Sendhanaar. He was upset of not allowed to have a darshan and he prayed at home offering God with Kali and 7 veg curry in his house.

On Thiruvadhirai day, Chidamabaram car festival is conducted. But, the temple car did not move an inch. The priests and the crowd gathering were shocked. There was a noise in the sky that said that only if Sendhanaar comes and sings the temple car will move. Sendhanaar came and sang Thiruppallandu. (9th Thirumurai) and the temple car procession continued.

When the priests opened the temple next morning, they found Kali and 7 veg curry in the Lord's mouth.

So, with devotion, we continue to serve this food even today.

Thiruvadhirai Kali:
1. Soak 1.5 cups of rice for 15 mins and dry it in a muslin cloth

2. Roast it after 1/2 hour. Roast 3/4 cup of moong dhal also.

3. Let them cool and grind them to sooji consistency.

4.Now take about 1 cup of jaggery powdered and add 1 glass of water to this in a tawa

5.Once the jaggery starts melting, add the rice and moong dhal mixture and add 4-5 tbsp of ghee. Cook this in low flame, till all water evaporates.

6. Add 2 cups of water and pressure cook for 2 whistles

7. Now add raisins and cashews fried in ghee.

7 veg curry:

I used

1. Pumpkin- 6-7 cubes
2. Beans- 4-5
3. Carrot-2
4. Yam-1
5. Potato-1
6. Raw Banana-1

You can cut all these into bigger portions-cubes or cut into half (beans and carrot). No need to cut into finer pieces.

I pressured cooked potato and the rest I cooked straight in tamarind juice.

Then, I added about ground mixture of 4-5 tbsp of grated coconut and 3 green chillies.

I sauted in the end with mustard and curry leaves.

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