Why?

Human atrocities of every kind, in every country, every day, and soon one  develops a numb shield  to stop responding to the daily horrors - and quickly move on  looking  for the happier parts of life. 

Then comes the next story so ghastly, that it breaks down the armour in a second, and evokes such strong emotions of every kind.

This post is a personal note to not forget, and not let her death go in vain.

This write up voices well what we feel  http://www.outlookindia.com/article.aspx?283477

Prayers for change and a safer world.

Ulundhu Kali / Uddi Sankatti / Rice Urid Dal Kali

Today is Thiruvadhirai day. Woke up early and prepared thiruvadhirai kali to offer to Lord Shiva. Thiruvadhirai is a festival that popular among the Hindu community in Tamil Nadu and Kerala, the two southern states of the Indian subcontinent. It comes on the full moon day of the Tamil month of Margazhi (around December-January) and also on the day of adhirai star.



Thiruvadhirai = Thiru + Adhirai. Adhirai is Lord Shiva's birth star and thiru is is added to it to give a sacred feeling. (which gives the meaning of 'holy' or 'sacred'). This day is also called as Aruthraa Dharshanam. On his birthday, Kali (rice and dal mixed paste), Adai (rice pancakes) and Curry with 7 vegetables will be offered to him.



I am sure every home will be preparing their own version of thiruvadhirai kali. We usually prepare Ulundhu kali(Ulunthan kali) on this day.



Apart from this special occasion, we prepare this kali for breakfast at our home. Due to its protein rich health benefits, it is being served to girls after they attain the age(puberty) to strengthen their back bones.



We usually mix both the rice flour and urid dal flour of equal quantity to make this kali. I always have this flour mixture at home to prepare it often. So I have skipped the picture for it, but I have explained it briefly below.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2 persons



Ingredients:



For Making Rice and Urid Dal Flour Mixture:



Raw rice / Pacharisi - 2 cups

Urid dal / Ulutham paruppu- 2 cups



For Making Kali:



Rice and Urid dal flour mixture - 3/4 cup

Jaggery - 1/2 cup (See notes)

Water - 3 cups

Gingerly oil / Sesame oil - 2 tablespoons

Whole cardamom / Cardamom powder - 1/4 teaspoon (Optional)

Dry ginger powder / Sukku powder - 1/4 teaspoon (Optional)

Salt - a pinch

Method:



For Making Rice and Urid Dal Flour Mixture:



1) Take equal quantity of rice and urid dal. No need to roast it.

2) Make a smooth powder of it using the mixer/food processor.

3) Store it in a air tight container and use it whenever you need to prepare kali.



For Making Kali:



1) Mix Jaggery, cardamom and dry ginger powder with 1 cup of water in a saucepan and heat it. Once the jaggery dissolved, filter it to remove the impurities. Keep it aside.

2) Take a heavy bottom wide pan and mix remaining water and flour together. Make sure not to form any lumps. As I don't have any heavy bottom pan with me, I used pressure cooker bottom without lid.

3) Keep this in flame and stir continuously using a long spatula.

4) When the flour mixture slightly thickens, add the filtered jaggery to it.

5) Keep stirring continuously till it reaches thick smooth consistency. Whenever the flour mixture sticks to the sides of the pan, pour a teaspoon of oil and stir it.

6) Add the remaining oil before turning the flame off if any.

7) Serve hot.

Notes:

1) Increase or decrease the sugar as per your taste.

2) I added karupatti vellam* to prepare this recipe.You can add any type of vellam to make this recipe.



*Mandai vellam - Jaggery made from sugarcane, has more sweet

*Karupatti vellam - Jaggery made from palm wine, has less sweet compared to mandai vellam



3) Addition of cardamom and ginger powder are optional.

4) Use gingerly oil or sesame oil for authentic taste.

Kaalu Uppittu - Broken Rice And Field Beans Upma

KAALU UPPITTU 

Once again it is Kaalu season! The  Kaalu obsession has taken over the  fanatics and  we love to exploit its flavour  in as many dishes as possible till the season lasts. I always wonder about how this simple and shiny green  bean is capable of lending a magical  aroma to any and every dish it touches! Even a simple straight forward Akki Uppittu is elevated to a  star status when a handful of  Kaalu is thrown in while cooking!

  

INGREDIENTS 

Raw rice - 1 cup 
Cumin seeds - 1 tbsp 
Field beans / Kaalu ( cooked till tender but not mushy) - 3/4 cup 
Fresh grated coconut - 4 tbsps 
Salt - 1 tsp 
Sesame oil - 3 tbsps 
Mustard seeds - 1 pinch 
Black gram dal - 1 tsp 
Bengal gram dal - 1 tsp 
Broken red chillies - 3 
Asafoetida - 1 pinch 
Curry leaves - a few 

METHOD 

1. Dry grind raw rice using a mixer till it resembles Semolina. 
2. Add the cumin seeds and run the mixer for another 10 seconds. 
3. Heat the sesame oil in a heavy bottomed pan or kadai. 
4. Add mustard seeds. 
5. When the mustard seeds splutter add both the dals and fry till they turn golden in colour. 
6. Add broken red chillies, lower the heat and roast till the chillies become crisp. 
7. Add asafoetida followed by curry leaves and the cooked field beans.
8. Saute for two minutes and then add three cups of water, fresh coconut gratings, and salt to the seasoning and increase flame. 

9. When the water starts boiling, gently add the broken rice and cumin seeds mixture.

 

10. Keep stirring till the broken rice is cooked and all the water is absorbed. 

11. When the cooked Kaalu Uppittu comes together reduce flame and cover it with a lid. 
12. Switch off flame when it is thoroughly done.

Enjoy the flavoursome Kaalu Uppittu as it is, or with any pickle of your choice, and a cup of thick curd.