Venthaya Kali – A Grandma’s recipe, is a South Indian traditional delight. Ask any South Indian about the goodness of any kali like the ulundu kali, venthaya kali or kambu kali, etc and you are sure to receive a long monologue. It is so good for health that its made at almost every South Indian home. As far as the taste is concerned, its a dish that’s ‘finger licking good’. Made with fenugreek seeds or venthayam and naturally healthy jaggery, this venthaya Kali will make you strong and healthy.
By December 4, 2013Published:
- Yield: 1 bowl (4 Servings)
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 8 hrs 50 mins
A smooth and thick pudding made from Fenugreek and rice, served with gingeley oil and jaggery/palm sugar.
- 1 Cup Idli Rice
- 1 tablespoon Fenugreek seeds venthayam
- to taste Salt
- 1 Cup Jaggery
- 3 tablespoon gingeley oil
- Soak the rice overnight or for 6-8 hours.
- Soak the fenugreek seperately. This should also be soaked overnight or for 6-8 hours.
- After 6-8 hours, grind the soaked fenugreek or venthayam by adding enough water.
- Collect in a bowl.
- Now grind the rice to a smooth batter by adding enough water.Then add the collected fenugreek batter to the rice batter.
- Allow to grind for a minute or two until both the rice and fenugreek batter blends evenly.
- Collect it in a thick bottomed pan.
- Add salt and water. The batter should be thin (pouring consistency).
- Now cook on a medium flame and keep stirring continuously else lumps will be formed.
- Keep stirring as the batter thickens.
- Continue stirring and cooking on medium flame until the kali is well cooked and leaves the sides of the pan. The kali will look glossy if cooked properly.
- Transfer to a serving bowl. Place a small quantity on plate and make a hole in the center.
- Add grated jaggery or palm sugar.
- Pour in the desired quantity of gingeley oil.
- The healthy and nutritious Venthaya Kali is now ready to be served.
- Can also be served with jaggery syrup.
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