I have seen my mom and my sister keeping a fast with a sacret yellow color thread kept and worshiping lord shiva . this also goes with a adai made specialy and served with a white butter.
Thiruvadhirai Kali is a speciality dish made by the Iyers on the day of Thiruvadhirai (Arudhra Darisanam) as Neivedhyam
Rice, Moong dal Flour : 1 cup
Jaggery: 3/4thcup to 1 cup depending on the sweetness of jaggery
Grated Coconut: 4 tbsps
Ghee: 3 to 4 tbsps
Cashew nuts: 15
Water: 2 cups
Cardamom Powder: A pinch
Rice – Moong Dal flour:
The rice moong dal ratio should be 90%:10%.
In a dry heavy bottom kadai, dry roast the rice-moong dal mix in sim to light golden yellow colour and allow it to cool for some time.
Then, grind this mix in a mixie in the form of a rava.
In a dry kadai, take 2 cups of water and allow it to boil.
Once the water starts boiling, add the rava like flour to water slowly with one hand while stirring the kadai on the other hand.
Allow this to boil and become like a state of half cooked rice (it may take 10 mins approximately)
Powder the jaggery
In a separate vessel, add little water – say ¼ cup, boil it and add the powdered jaggery and when it dissolves, filter out the dirt from this jaggery paste and add the jaggery paste to the rice flour kadai and keep stirring.
Add a tbsp of ghee in a small kadai and roast the cashews and before switching off the stove, add the grated coconut and fry a little for 1 minute and switch off.
Add the roasted cashews – coconut to the jaggery-rice flour kadai and keep stirring at low flame for few mins and switch off the stove.
Add 3 tbsps of ghee and a pinch of cardamom powder.
Delicious Thiruvathirai Kali is all ready for Neivedhyam.