Vendhayakkali

Ingredients:

Boiled rice(Pulungalarisi) - 1 cup
Urad Dal - 1/4 cup
Fenugreek / Vendhayam - 1/4 cup
Jaggery / karuppatti / panai vellam - as needed
Gingely oil / Nallenney - as needed
Salt - as needed

Procedure:

• Soak rice, dal and fenugreek for almost 4 hours.
• Grind to a nice dough.

• Shift the dough to a non-stick vessel / heavy based vessel, add alt and 3 cups of water and keep stirring.
• Take care and stir non-stop, to avoid formation of small solid balls.

• Kali will be ready by 15 minutes.

How to eat?

• Take some hot kai ina plate and make it to a thick round shape and dig out little in the centre.
• Add powdered jaggery and gingely oil.
• As per your need, add more and more jaggery and oil.

• Those who go for spicy flavour, can take kali with coconut chutney.

• Mochai pulikulabu is another good choice for vegetarians.
• Mochai + Dry fish curry could be non-vegetarians' choice.

Note:

• This is good for pregnant women as it redcues back and hip pain, and regulates body heat and it helps easy, normal delivery.
• It is good for all to take kali weekly once to regulate body heat.
• Diabetic persons can reduce the quantity of rice and increase the measure of fenukgreek.

Learnt from: Mrs. Padma, my mother