Thursday, January 12, 2012



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

  • 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.
  • 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

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