Thiruvadhirai Kali and 7 veg kootu

Thiruvadhirai Kali

Ingredients:
Please use the SAME cup for all measurements

1. Raw Rice - 3/4 cup 
2. Chana dhal- 1/4 cup
3. Moong Dhal - 2 tbsp
4. Grated Coconut - 1 cup
5. Grated Jaggery - 1 1/2 Cups 
6. Water - 2 1/2 Cups 
7. Cardamom powder - 1 tbsp
8. Cashewnuts roasted in ghee - handful
9. Ghee - 1/2 cup

Method:
1.Fry the raw rice,moong dhal,chana dhal in a kadaai until they become golden brown.
2.Once it cools down,grind to a coarse powder(rava consistency).Dont grind it to a fine powder.Keep aside.
3.Boil 2 1/2 cups water,once it boils add the grated jaggery.Cover with a lid and allow to boil for 5 minutes.
4.Once the jaggery mixture begins to boil and you see bubbles,add the grated coconut,cardamom powder and 2 tbsp ghee.
5.Add the powdered rice slowly like how we do for rava upma, cover with a lid and cook in a low flame.
6.Stir now and then to avoid lumps. 
7.After around 15-20 minutes,see if the mixture is cooked well and water is absorbed.
8.Add the remaining ghee and roasted cashew nuts.
9.Switch off stove and remove the kadaai from the stove.
10.Cover with lid even after setting it aside and stir 2-3 times to get a fine upma like consistency.
11.The kali is ready to be served.

Thiruvadhirai 7 vegetable kootu

Ingredients:

1. Carrot-1(cut into 1 " cubes)
2. Chayote/Chow chow- 1(cut into 1 " cubes)
3. Raw banana-1 (cut into 1 " cubes)
4. Potato-1 (cut into 1 " cubes)
5. Pumpkin-1/4 cup (cut into 1 " cubes)
6. Beans-10
7. Broad beans/avarakkai- 10 
8. Curry leaves
9. Mustard seeds
10. Oil- 1 tbsp 
11. Tamarind
12. Salt
13. Hing- a pinch

To roast and grind to form a fine powder:

1. Raw Rice - 2 tsp
2. Red Chillies - 6
3. Thoor dhal - 1 tbsp
4. Grated Coconut - 1/2 cup

Method:
1. Soak the tamarind in the water,extract the juice and keep it separately.
2.Heat little oil and roast the above 4 ingredinets .Once the dhal turns golden brown add the grated coconut and fry for a minute.Switch off.Grind to a powder once it cools.
3.Pressure cook all the vegetables adding little salt and turmeric
4.Add tamarind water to the cooked vegetables and allow it to cook for 10 minutes.
5.Finally add the ground powder,salt and hing and allow it to boil for a while till you get the desired thickness and aroma.
6.Seasoning: Oil+Mustard seeds+lots of curry leaves.
7.The kootu is ready to be served with the kali.