Thiruvathirai Kali and Thiruvathirai Kari

Thiruvadhirai Kari

1. Wash the cheppa kolangu and Kavathu in water thoroughly to remove mud from them. Scrape the skin and cut into 1 inch cubes.
2. Peel and cut red pumpkin and avarakkai into 1 inch pieces.
3. Wash all these vegetables to tur pods or mochakottai and pressure cook with turmeric and salt.
4. Grind coconut and green chillies coarsely.
5. Heat a vessel and add the cooked vegetables into this. Add a small piece of jaggery to this and bring to a boil till all the veggies are incorporated.
6. Add ground coconut mixture and boil for 5 min.
7. Remove and add curry leaves to this and keep aside.
8. Heat some coconut oil and add mustard seeds, urdh dal, red chillies and add curry leaves.
9. Pour this mixture on top of the veggie mixture.
10. Kari is ready!!!

Thiruvadhirai Kali

1. Wash raw rice and dry it thoroughly.
2. Roast the dried rice to light pink color and powder it coarsely.
3. Roast the moong dal to light brown color and half cook it.
4. Melt jaggery in 3 cups of water and strain and remove impurities.
5. Boil this in a pan and ad dhalf cooked moong dal and coconut, add cardomom powder.
6. When it starts boiling, reduce the heat and add roasted rice flour little by little. Stir well all the time.
7. Keep stirring till all the water is absorbed and flour is cooked. Add ghee to this once all the water is absorbed. Mix well and remove. You can add raisins and cashew for garnishing.