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THIRUVADIRAI
KALI
| Rice |
1
cup |
| Jaggery |
2
cup |
| Moong
dal |
1/2
cup |
| Coconut
(grated) |
2 tbsp |
| Cardamom |
1 tsp (powdered) |
| Cashew nuts |
1/4 cup |
| Ghee (melted butter) |
1/2 cup |
- Roast the cashews in
ghee until it becomes golden brown, keep it aside.
- Heat
the pan and fry moong dal and rice separately.
- Grind coarsely the fried moong dal and rice into powder.
- Heat
the cooker with the 4 cup water, when it boils add the powdered rice
and moong dal very slowly, with constant stirring.
- Cook
the rice in the medium heat until it is cooked well.
- Then
add ghee, grated jaggery, grated coconut, powdered cardamom, roasted cashew
nuts into the cooked rice, mix well.
- Keep
stirring in the medium heat.
- After
it is cooked well, addroasted cashew nutsand mix well.
- While
serving, add a tsp of ghee on the top of the hot Thiruvadirai kali.
Recipe by Kavitha, DE, USA |
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