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.

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