Arudra Darshanam or Tiruvadirai is celebrated when the Star Arudra coincides with the full moon night of the Tamil month Margazhi (Dec-Jan).

Thiruvadirai is majorly celebrated with great enthusiasm in Chidambaram where there is a shrine dedicated solely to Lord Nataraja. All day there are holy baths and pujas conducted in the temples. At the end of the day a special dish known as Kazhi is offered to the Lord.

This Thiruvathirai kazhi is made of  rice, jaggery, moong dal, coconut, cardomam and  ghee. Let us all make this Prasadam for our beloved Lord Nataraja!

  • Wash rice : Fry the rice to golden brown

  • Grind the rice to the coarse powder

  • Soak moong dal

  • Cook the moong dal in a open pan

  • Grate 1 cup of coconut and roast half of the grated coconut along with cashews to golden brown

  • Dissolve jaggery in water

  • Add cooked moong dal to the jaggery syrup and allow it to boil

  • Add the grated coconut

  • Add the rice powder to the jaggery mixture and stir continuously

  • Tiruvadirai Kazhi is ready for offering!


Tiruvadirai Kali

Prep Time: 15 mins
Cook Time: 20 mins
Yields: 4


  • Raw Rice - 1 cup
  • Grated or powdered jaggery - 1 ½ cup
  • Moong dal - ¼ cup
  • Grated coconut - ½ cup
  • Cardamom - 4
  • Ghee - 2 tsp
  • Water - 3 cups ( varies from rice to rice)


  1. Wash the rice in water and drain the water completely. Now add the washed rice in a pan and dry roast, until it becomes golden brown colour.
  2. Grind the roasted rice in a mixer to the coarse powder and keep aside.
  3. Soak the moong dal in water. Then add the moong dal to the pan and add 1 cup of water to cook dal. While dal is getting cooked, we can prepare the jaggery juice parallelly.
  4. Heat another pan, add water (till the jaggery is immersed in the water completely) and jaggery.
  5. When the jaggery dissolves completely in water, strain it to remove the impurities. Keep the strained juice in a bowl.
  6. Once the dal is cooked, add the jaggery juice, water, cardamom to the cooked dal.
  7. When the mixture begins to boil, add the grated coconut and the powdered rice and stir well to avoid lumps ( like we do for Upma).
  8. Fry cashews in the ghee and add to the kali. Add the remaining ghee and give a nice mix and cover the pan with the lid for 5 minutes and cook in a low flame.
  9. Delicious Tiruvadirai kali is ready for neivedhyam.


  • It took approximately 2 ¾ - 3 cups of water. Measurement depends upon the nature of the rice.
  • Instead of cooking moong dal separately it can be roasted along with the rice and can be ground along with it.


  • comment-avatar
    Nandini Natarajan January 8, 2020 (2:28 am)

    Very nice

  • comment-avatar
    Malleswari January 8, 2020 (5:45 am)

    Never thought it is so simple. Thanks for sharing.

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