Thearttupaal is reduced milk by boiling and added Karyppatti(Palm jaggery) to it, along with our patience.
Therattuppal is made for pillayar nombu Illa or during the festival occasion.One of the auspicious and important festival celebrated by the Nattukottai Nagarathars worldwide is the `PILLAYAR NONBU’ festival.
Cone shaped dough made of rice flour and jaggery or `Thirattuppal’ resembling Pillayar which is then called `Ehlai’. The choice of Karuppati flour or Thrattupal depends on the tradition of a particular family.
In reverence to Lord Ganesha, Nagarathar’s would fast for 21 days commencing day after `Thiruk-karthigai'(full moon day) during `Karthigai matham’ to next Shasti day (6th Day from new/full moon day), 15 days to new moon day + 6 days up to Shasti Thithi, for the welfare of the family.
An Easy method to prepare Therattuppal:
Take wide mouth and heavy bottom pan.
Now dissolve1/2 cup of powdered Palm jaggery (Karuppatti)or Jaggery (Vellam) in 1/4 cup of warm water and filter it, keep aside.
Take 1 litre of milk and bring it to boil stir often, do patiently until it reduces to 3/4 cup.
Now add dissolved karuppatti to it, stir continuously until you get the consistency paste form.
It gets thickened when comes to normal temperature.