Raw rice - 1 cup
Powdered jaggery - 1 cup
Whole moong dal - 2 tblspn
Water - 2 cups
Grated coconut - 3 tblspsn
Elaichi powder - 1/4 tspn
Ghee - 1 tblspn
Wash and drain rice. Roast it over low flame till it is pink. Roast moong dal for few minutes tillyou smell the flavor. Cool and powder rice and moong dal, not very fine. It should be like rava, slightly coarse and grainy. Then only you will get fluffy kali else it will end up in a sticky mass.
Heat water in a kadai/uruli. When water gets heated, add the powdered jaggery. Bring it a boil. When it starts boiling, stir in the powdered rice rava. Lower the flame and let it cook for few minutes. The water will be fully absorbed as the rice rava gets cooked. Add a tablespoon of ghee and elaichi powder. When the kali appears dry and fluffy, stir in the grated coconut and remove from fire. Cover and leave it to cool. Kali taste best when it is cold.
It’s very easy to prepare kali provided you get the measurements right. The amount of water might differ according to the variety of rice. Usually the ratio of rice to water is 1:2. This time, I made kali from 3 cups of rice.
Kavathu chopped into cubes - 2 cups
Avarakkai/Indian broad beans - 8 nos
Salt to taste
Turmeric a pinch
Grated coconut - 1/2 cup
Green chilly - 3 nos
Coconut oil - 1 tblspn
Mustard seeds - 1/2 tspn
Red chilly - 2 nos
Wash and peel the skin from the kavathu. Chop them into 1 inch cubes. String the beans and cut one into 2 or 3 pieces according to the size. Add turmeric and enough water to the pressure cooker along with the cut vegetables. Pressure cook for two whistles. The consistency of the poduthuval will be of thick gravy. Some prefer it to be dry. This is each one's personal choice. We like it slightly gravy but not runny kind.
Grind the coconut and green chilly coarsely without adding water. Add the ground coconut and salt to the cooked vegetable and bring to a boil. Adjust the consistency by adding water if needed. Do the seasoning and serve hot with the cold kali. This is the only festival I remember where a sweet dish is served with a salty side.