Thiruvathirai Kali is a traditional, sweet rice and jaggery prasadam prepared specifically for the auspicious Arudhra Darshan (Arudra Darisanam in Tamil) festival. This authentic Thiruvathirai Kali recipe features perfectly roasted rice grits (Noi) cooked in a fragrant jaggery syrup with a hint of cardamom and crunchy ghee-fried cashews.
Whether you are looking for the traditional open-pot method or a quick pressure cooker Thiruvathirai Kali, this guide covers everything. I have shared my secret tips to getting the perfect non-sticky texture and the ideal ratio of jaggery to rice to ensure your Neivedyam is divine every single time.
Pair this with the classic Thiruvathirai Ezhu Kari Kootu (7-vegetable stew) for the ultimate festival meal experience!
I always pressure cook rice and dal mixture to make my job easy and to save time. It is one of the tastiest rice kali recipes. My family loves it a lot. Basically we make this kali with a fluffy texture but I saw many recipes with kali in Pongal/halwa texture. It purely depends on how we powder the rice+dal. If you want fluffy kali, powder it coarsely else powder it nicely like fine rava. Whatever be the texture, this kali tastes absolutely yummy.
Check out my thiruvathirai celebration post and Adai, kootu recipes post too ! Now lets see how to make this easy Thiruvathirai kali recipe with step by step photos and video !!
Table of contents
Significance of Arudhra Darshan / Arudhra Darisanam
Arudhra Darisanam (also known as Thiruvathirai) is one of the most auspicious festivals dedicated to Lord Shiva, specifically in his form as Nataraja, the Cosmic Dancer. Celebrated primarily in Tamil Nadu and Kerala, it falls in the Tamil month of Margazhi (December–January) on the day of the Arudra star, which usually coincides with the full moon.
In 2025, Arudra Darisanam is observed on Monday, January 13, 2025. In most of the Tamil houses, Thiruvadira Kali / Rice kali will be prepared and offered to Lord Shiva on this festival day. In my family, my mom has the practice of making thiruvathira kali alone whereas my MIL makes Thiruvadirai kali, 7 kai kootu in pressure cooker and thiruvathirai sweet adai, sambar/thalagam, thayir pachadi along with cooked rice as well. So I follow that every year.
Thiruvathirai kali is prepared with raw rice and moong dal roasted and ground to a coarse flour, pressure cooked and then mixed with jaggery syrup flavored with cardamom powder, grated coconut and ghee. I have shared the procedure below in detail.
Ingredients for Thiruvathirai Kali
1 cup – 240ml
- Raw rice/ Pacharisi – 1/2 cup
- Moong dal/ Paasi paruppu – 1 tbsp
- Water – 1.5 cups ( to cook rice)
For jaggery syrup
- Powdered jaggery – 3/4 cup
- Water – 1/4 cup
- Cardamom powder – 1/2 tsp
- Grated coconut – 1/4 cup
- Ghee – 2 tbsp
- Cashew nuts – few
How to make Thiruvathirai Kali (Step-by-Step)
Preparing the Rice Grits (Homemade Noi)
In a kadai, dry roast moong dal till it turns golden brown in color. Stay nearby and keep roasting patiently. Transfer to a plate. In the same kadai, dry roast rice till it becomes puffy and slightly golden in color. Do it in medium flame. When the vapor starts to come from the kadai while roasting, roasting is done. Rice takes nearly 4-6 minutes for roasting. Transfer to the plate and let them cool down. Grind the rice+ dal to a coarse rava. Pulse it 4 or 5 times using inch button for few seconds. Homemade rice grits is ready.
Making the Jaggery Syrup
In a kadai, take the powdered jaggery. Melt it by adding 1/2 cup of water. Strain the impurities in a wire mesh. Again pour the syrup to the washed kadai and boil it. Add grated coconut & cardamom powder. When the syrup starts to roll boil, switch off the flame and set aside.
Pressure Cooker Method (Easy & Quick)
Transfer the coarsely ground dal and rice grits to a cooker base. Add 1.5 cups of water ( 1:3) and pressure cook in very low flame for 2 whistles. Open the lid after the steam is released naturally. Mix well and set aside.
Add the prepared jaggery syrup to the cooked rice+dal mixture. Keep the flame low. Break all the lumps with a ladle and keep mixing. Rice absorbs all the syrup and becomes thick and smooth. Switch off the flame. Add cardamom powder, grated coconut. Roast cashews in 2 tbsp ghee till golden in color. Add this to the kali, mix well and serve hot !
Traditional Kadai Method (Authentic Way)
To prepare Thiruvathirai kali in a kadai, add the powdered dal + rice grit to the kadai and add 2 cups of water. Mix well and add a pinch of salt. Cover and cook in low flame till the rice and dal becomes soft. Check the water in the middle of cooking and add more if necessary. Keep stirring every now and then tp avoid burnt bottom.
Once the rice is cooked well, add the prepared jaggery syrup, cardamom powder and grated coconut. Mix well till the syrup is absorbed and rice becomes fluffy.
Lastly add the ghee fried cashews and mix well. Offer to God and enjoy !
Important Tips for the Perfect Texture
- Roasting is the Key: Roasting the rice patiently till golden with nice aroma helps to prevent stickiness.
- Water Ratio: I use 1:3 ratio of rice grits and water for pressure cooker method. You can use 1:4 ratio too. For kadai method, you can use water based on the need.
- Jaggery Purity: Make sure you strain the jaggery syrup to remove impurities.
Pro-Tip for Beginners: Always let the pressure cooker pressure release naturally. If you open it too early, the rice grits might remain chewy. For an extra aroma, add a tiny pinch of edible camphor (Pachai Karpooram) at the very end!
Do check out my FAQ section at the end of this post for more details.
Thiruvathirai Kali Recipe
Ingredients
1 cup – 240ml
- ½ cup Raw rice/Pacharisi
- 1 tbsp Moong dal/Paasi paruppu
- 1.5 cup Water ( to cook rice)
For syrup
- ¾ cup Powdered jaggery
- ¼ cup Water
- ½ tsp Cardamom powder
- ¼ cup Grated coconut
- 2 tbsp Ghee
- Cashew nuts few
Instructions
- In a kadai, dry roast moong dal till it turns golden brown in color. Stay nearby and keep roasting patiently. Transfer to a plate. In the same kadai, dry roast rice till it becomes puffy and slightly golden in color. Do it in medium flame. When the vapor starts to come from the kadai while roasting, roasting is done. Rice takes nearly 4-6 minutes for roasting. Transfer to the plate and let them cool down.
- Grind the rice+ dal to a coarse rava. Pulse it 4 or 5 times using inch button for few seconds. Transfer it to a cooker base. Add 1.5 cups of water ( 1:3) and pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and set aside.
- In a kadai, take the powdered jaggery. Melt it by adding 1/4 cup of water. Strain the impurities in a wire mesh. Again pour the syrup to the washed kadai and boil it. Add grated coconut & cardamom powder.
- When the syrup starts to roll boil, simmer the flame to low and add the cooked rice+dal mixture. Break all the lumps with a ladle and keep mixing. Rice absorbs all the syrup and becomes thick and smooth. Switch off the flame. Roast cashews in 2 tbsp ghee till golden in color. Add this to the kali, mix well and serve hot !
Video
Notes
- Do not burn the dal or rice while roasting. It spoils the entire flavor of kali. So do it patiently in medium flame.
- Pressure cook rice & water in the ratio of 1:3 else rice will not be cooked well and kali tastes hard and chewy.
- Do not add less jaggery, kali tastes bland. Rice & jaggery ratio is 1:1.5
- Cardamom powder and grated coconut is a must for kali. It adds flavor.
- Adding ghee & roasted cashews makes the kali rich. So do add it.
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Frequently Asked Questions (FAQ)
Yes, you can use it. But it is not recommended for an authentic texture. Store-bought flour is usually too fine, which makes the Kali “pasty” or “sticky.” To get the traditional grainy texture (Noi), it is best to roast raw rice and pulse it in a mixer until it resembles fine rava or grits. But I would say its an easy method for beginners. You can check my post about Thiruvathirai kali with rice flour if interested.
Stickiness usually happens for two reasons:
Under-roasting the rice: The rice must be roasted until it turns golden brown and gives off a nice aroma.
Too much water: Stick strictly to the ratio of 1 cup of rice to 3 cups of water (depending on the age of the rice). You can use 1:4 at the maximum and not more than that. Make sure the jaggery syrup is not too watery.
If the Kali is too dry or hard after cooking, sprinkle a little hot water over it, stir gently and cover cook it on low flame for 2–3 minutes with a lid on. This will help soften the rice grits.
Yes, you can use jaggery powder. However, ensure you still make a syrup and strain it to remove impurities.
The most traditional and popular side dish is Thiruvathirai Ezhu Kari Kootu (a special 7-vegetable stew). The saltiness and spiciness of the Kootu perfectly balance the sweetness of the Kali.
Yes! Use the “Sauté” mode to roast the rice and prepare the syrup, then cook on “Manual/Pressure Cook” high for 4–5 minutes with a natural pressure release.
Try this easy, yummy kali at home on this Thiruvathirai festival and Enjoy !!
Hi chitra i tried ur recipe for thiruvadirai.it came out well.i used to do it in uruli.we used to add the ground powder in the boiling jaggery water.but pressure cooking it is very easy .It came out perfect.only thing is I grounded it little bit fine.thanks for the recipe.
Thank you so much Harini :) Glad to see your feedback. I too ground it fine this year. I liked that one too :)