Akkaravadisal is an Iyengar recipe, similar to Pongal. It is pressure cooked completely with milk that gives it a rich and creamy texture. Akkaravadisal is prepared on Koodaravalli day – 27th day of Margazhi. In the 27th poem of Koodaraivellum poem of Thiruppavai, Sri Andal says “Mooda Nei Peidhu muzhangai vazhivaara” and so we prepare it with a lot of ghee. I have added 1 1/2 cups of sugar since I dont like it if more quantity of sweet is added. If u r a person who likes sweet, u can add more jaggery.
Raw Rice – 1/2 cup
Moong dhal – 1/2 cup
Jaggery – 1 1/2 cups
Sugar – 1 tsp
Milk – 2 1/2 cups
Water – 1/2 cup
Ghee – 6 tbsp
Cardamom powder – For flavour
Raisins – 11
Cashews – 11
- Roast the rice and dhal mixture till the colour changes to yellow.
- Pressure cook the rice and moong dhal with milk and water. Add sugar into it. Mash it well and keep aside.
- Add water to the jaggery and dissolve it in very little water. Strain it to remove the dust and allow it to boil.
- Pour the jaggery syrup into the mashed rice dhal mixture. Also add Cardamom powder and ghee at this stage.
- Stir well and turn off the stove when it is in Semi solid consistency.
- Fry the cashews and raisins in ghee and add them to the akkaravadisal.