Indian festivals always come with their specific food treats. And they are usually based on the seasonal and regional; availabilityof ingredients and the crop cycles.
According to the Hindu calendar the full moon day of every month has a certain significance. The full moon day in January is celebrated as a day to worship Lord Shiva as Nataraja. It is celebarated as Thiruvadarai in Tamil nadu and Kerala.
Here is a sweet dish that is offered to Lord Shiva on this occasion. It is served with a spicy mixed vegetable curry.
Rice: 1 cup
Yellow moong dal: 3 tbsp
Jaggery: 1.5 cup(Grated)
Water: 3 cups
Fresh coconut : ¾ cup(grated)
Nutmeg Powder: ½ tsp
Cardamom: 2 pods
Rock salt: ¼ tsp
Cashew nuts: 4-5 no(roasted)
Wash and rinse the rice and 1 tbsp of moong dal and roast until golden brown.
Cool and grind with cardamom and nutmeg powder into a coarse powder to get a texture like sooji/rawa. Refer picture.
In a heavy-bottomed vessel, cook 2 tbsp of moong dal in half cup of water until just cooked but not mushy.
Heat 3 cups of water and dissolve jaggery in it. Strain and keep aside.
Add the jaggery water to the boiled dal and bring to a boil.
To the boiling jaggery water add roasted rice powder and grated coconut, stirring well to avoid any lumps from being formed.
Cover with a tight lid and place something heavy on it and allow cooking on very slow flame for 30-40 mins.
Open and stir in between to check there is no burning at the bottom. You could add ½ cup more water if you feel it needs more cooking and if it looks dry or threatens to burn.
Serve garnished with roasted cashew nuts.
Food group grains, nuts and lentils
A healthy combination of proteins and fiber.
Grated coconut provides the good fats needed.
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