Fwd: Thiru Aathira 2007

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"Rajasekhar (Ashrafs)" <Rajasekhar wrote: Thiru Aathira 2007Mon, 24 Dec 2007 10:36:47 +0300"Rajasekhar \(Ashrafs\)" <Rajasekhar <<SHI-N[1].jpg>> Monday is the Day of Lord Shiva and Aarudra Nakshathram ( Thiru Aathira ) is The Star of Lord Shiva. 24 December 2007 is Monday and also happens to be The Day of Aarudra Nakshthram ' hence Doubly Blessed . Om Namaha Shivaaya Namaha Om. Lord Shiva Bless All Thiruvathira Recipes - By Ammu Patty. 1. THIRUVATHIRA KALIThiruvathira Kali and Kari are the naivedhyam items prepared for Thiruvathira. One of the rarest occasions when a savoury item, that too cooked vegetable, is offered to God along with a sweet dish (of course, ususally vada is offered with appam or kozhukkattai or payasam) as neivedhyam.South Indians being rice eaters, most of the offerings also are made of rice. December-January being the season when root vegetables are harvested, these are included in the kari.KALIIngredients:Raw Rice 1 cupGreem gram dal 1/2 cupJaggery 21/2 to 3 cups(depending on individual liking)Grated coconut 1/2 cupCardomom powder

1tsp.Ghee 1 tbsp.Preparation:Wash the rice well and dry. Roast the dried rice to a light pink color and powder. Roast the green gram dal to a light brown color. Half cook the roasted dal. Melt the jaggery in 3 cups of water and strain to remove dirt and sand particles. In a large thick bottomed kadai pour the melted and strained jaggery and boil. Add the half cooked dal and grated coconut and cardomom powder. When the mixture starts boiling, reduce the heat and add the roasted rice flour, little at a time, stirring well all the time. When all the rice flour has been added, keep stirring well until all the water has been absorbed and rice flour is well cooked. Add the ghee and mix well and remove.The kali should have a shining surface when done.This is the traditional kali as was being prepared from my childhood days. It can be optionaly decorated with cashewnuts and raisins fried in ghee, to make it richer.This kali can be

prepared in a pressure cooker with more ease. Cook the roasted green gram dal with one cup of water in the pressure cooker ( until one whistle ). Open and pour the strained jaggery, coconut gratings and cardomom powder. When the mixture starts boiling add the roasted rice flour gradually, stirring well. When all the rice flour has been added, close the cooker and reduce the heat to the minimum. When steam starts coming out , place the weight and cook for 15-20 mnts and switch off. Open the lid of the cooker after half an hour and pour the ghee and mix well. The kali would be ready.Rice and green gram dal can be roasted in the microwave oven. Place the rice or dal in a thin layer in a cermaic or glass plate (do not use a plastic plate for this purpose) and microwave high for 1 minute. Mix well and microwave high again for 1 minute. Mix well and microwave high again for 1 minute. Mix well and microwave for 2 minutes in 70% power. Mix well and microwave for 2 minutes

in 70% power 3 more times , mixing well in between. 2. THIRUVATHIRA KARI OR PUZHUKKU OR KOOTU, as it is known differently in different regions.The main ingredient, in the thiruvathira kari, is a root vegetable known as "KAVATHU" or "KACHIL" in Kerala. This vegetable is availbale in all the big cities all over India, during thiruvathira season. This root comes in two colors, white and light pink. It is a big yam like root. This yam is also available in the Indian and Pacific stores (it comes from Fiji Islands, we were told) in the US.The other ingredients are avarakkai or flat beans(Sem), red pumpkin and raw tur. Raw banana, sweet potatoes, koorka (another root vegetable available in Kerala) are also used in some regions.Recipe:Ingredients:Kavathu: 250 gmsRed pumpkin 250 gmsAvarakkai 200

gmsToor pods 200gmsTurmeric powd. 1 tsp.Grated coconut 1 cupGreen chillies 2 nos.Curry leaves a fewCoconut oil 1 tbsp.Mustard 2 tspSplit urad dal 2 tspRed chillies 2 nos.Jaggery a small pieceSalt to tasteMethod:Wash the kavathu in running water before cutting to remove all the soil. Scrape the skin and cut into 1" cubes. Peel and cut the red pumpkin into 1" cubes. Thread the avarakkaiand cut into 1" pieces. Remove the toor from the pods. Wash all the vegetables and pressure cook, with turmeric powder and salt. Grind the coconut and green chilliescoarsely. Heat a thick bottomed kadai and add the cooked vegetables and jaggery piece. Boil for 5 mnts., till all the vegetables are well mixed. Add the coconut mixture and boil for another 5 mnts. Remove from stove and add few curry leaves. In another small kadai heat the coconut oil and add the muxtard seeds. When the mustard starts spluttering add the urad dal and

red chillies(cut into small bits) . When the urad dal turns brown in color, remove from fire, add a few curry leaves and pour into the prepared vegetable.

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