Cholam Kali

Ingredients

• - 1.5 cups sorghum thick porridge
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

1. Measure cholam flour: Take 2 cups cholam (sorghum / jowar) flour.
2. Mix with cold water: Add 1 cup cold water to cholam flour and mix to a smooth paste without lumps.
3. Boil water: Bring 3.5 cups water to a rolling boil in a heavy pot. Add 1.5 tsp salt.
4. Add cholam paste: Pour the flour paste into the boiling salted water while stirring vigorously.
5. Cook and stir continuously: Cook on medium heat stirring non-stop for 8-10 minutes. The mixture thickens quickly.
6. Reduce heat: Switch to the lowest flame. Continue stirring 5 more minutes.
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. Shape into balls: Grease hands lightly with water or oil. Take portions and shape into round balls while still hot.
9. Make a dimple: Press your thumb into the centre of each kali ball — this is the traditional shape of kali.
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.