Cholam Kali

Method

1. 1

   Measure cholam flour: Take 2 cups cholam (sorghum / jowar) flour.

2. 2

   Mix with cold water: Add 1 cup cold water to cholam flour and mix to a smooth paste without lumps.

3. 3

   Boil water: Bring 3.5 cups water to a rolling boil in a heavy pot. Add 1.5 tsp salt.

4. 4

   Add cholam paste: Pour the flour paste into the boiling salted water while stirring vigorously.

5. 5

   Cook and stir continuously: Cook on medium heat stirring non-stop for 8-10 minutes. The mixture thickens quickly.

6. 6

   Reduce heat: Switch to the lowest flame. Continue stirring 5 more minutes.

7. 7

   The kali is ready: When the mixture is very thick, smooth and pulls away from the pan sides in a ball it is ready.

8. 8

   Shape into balls: Grease hands lightly with water or oil. Take portions and shape into round balls while still hot.

9. 9

   Make a dimple: Press your thumb into the centre of each kali ball — this is the traditional shape of kali.

10. 10

    Serve: Cholam kali is eaten by breaking off pieces and dipping into sambar or kuzhambu. Serve with any Tamil Nadu curry, sambar or onion chutney.