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October 13, 2015

Akkaravadisal (Akkara Adisal) Recipe-Iyengar Recipes

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Akkaravadisal recipe
Navratri 2015 is starting from today.I hope most of you would be planning to make some sundal variety along with Sakkarai pongal for today’s neivedyam.Every year we make paasi paruppu sundal and sweet pongal for first day.This year for a change I tried Iyengar special sweet pongal recipe popularly known as “Akkaravadisal/Akkara adisal”.Iyengars make this for Koodaravalli festival during tamil month Margazhi.The term Akkaram is a literary word for Sugar or jaggery and the word Vadisal is a descriptive term for cooking by steaming or boiling.Starting from this explanation till the recipe I have shared here are given by my school friend Sumi Raghavan who is a Tamil Brahmin.Whenever I look for Iyengar Recipes,my first hand source is Sumi.She is so sweet to share her traditional recipes with meHappy.Based on her recipe and method,I start to search for more ideas on net.You could find different recipes for this akkaravadisal.Some people use sugar and make this pongal.Some add equal amounts of jaggery and sugar.But I followed the recipe of my friend which is more of temple style.Actually I came to know about this akkara adisal from a priest in Thirukannapuram Perumal temple.He told us that every morning nearly 12 ladies prepare this akkaravadisal in a wide bronze vessel adding lots of ghee and serve it as kovil prasadam to all the devotees.Though I couldn’t taste the prasadam,I was able to feel its taste from the way he explainedTongue.So I badly wanted to try and share this recipe in my blog.As he told,the taste of this creamy pudding like Akkaravadisal was truly flavorful & very rich in taste.Don’t hesitate to add the amount of ghee mentioned here.Ghee and the edible camphor(Pachai karpooram) are the star ingredients of this recipe.So here you go authentic Iyengar style akkaravadisal preparation with stepwise pictures.Do make this for Navratri neivedyam and offer to God !! 

Akkaravadisal Recipe


Akkaravadisal Recipe Iyengar style akkara adisal recipe
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS

  • Raw rice(Good quality sona masoori) - 1/2 cup
  • Milk – 2.5 cups
  • Water – 1/2 cup
  • Grated jaggery - 3/4 cup ( use dark colored jaggery to get this color)
  • Cardamom - 3 nos (crushed)
  • Edible camphor/Pachai karpooram - 2 pinches
  • Ghee - 1/4 cup
  • Cashew nuts & Dry grapes - a fistful
  • Salt - a pinch
METHOD
  • Wash and soak the rice in milk for 30 minutes adding 2 cups of milk + 1/2 cup of water, a pinch of salt.You can roast 1 tbsp of moong dal in a tsp of ghee and add to the rice while soaking.But I din’t add moong dal.So its optional to use.( If you want to follow traditional method,cook the rice in open pot by stirring every now & then.Else it will burn in the bottom)
Iyengar akkaravadisal recipe
  • Take a pressure cooker and add the soaked rice,milk,water to it.Put a small plate inside the cooker to avoid spilling.Pressure cook in very low flame for 2 whistles.It takes more time to cook as we are cooking rice in milk.So be patient.
Iyengar akkaravadisal recipe 
  • In the mean time,boil the jaggery adding 1/2 cup of water and let it melt n boil for a minute.Strain the jaggery syrup using a filter and keep aside.
Iyengar akkaravadisal recipe
  • After the steam is released from the cooker,remove the plate and mash the rice very well.Add the jaggery syrup to this.Add 1/2 cup of milk and let the mixture boil for a minute.Akkaravadisal should be in semi solid state unlike our usual sweet pongal.It will tend to thicken as time proceeds.So add more milk and adjust its consistency before you serve.
Iyengar akkaravadisal recipe
Iyengar akkaravadisal recipe
  • Roast the nuts and dry grapes in 1/4 cup of ghee and add to the pongal.Switch off the flame, add cardamom powder, edible camphor, mix well and offer to God. Enjoy ! I drizzled a tbsp of ghee on the serving bowl to give a ghee dripping pongal look ;)
Iyengar akkaravadisal recipe
Note
  • You can add 1 tbsp of roasted moong dal along with rice before soaking.But I din’t use it.
  • Traditionally akkaravadisal is made by cooking rice adding milk in a wide bronze pot.But I used pressure cooker to make it easily.
  • Adding edible camphor gives the temple style flavor.So don’t skip it.But do not add more.Just a big pinch would do.
  • For variations,you can add equal amounts or 1/4th portion of sugar mixed with jaggery.


Iyengar style akkaravadisal is ready to serve !
Akkaravadisal recipe


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15 comments :

  1. Akaravadisal looks tempting with lots of ghee on top..beautiful presentation chitra. Love the idea of adding small plate inside the cooker..

    ReplyDelete
  2. this is such a yummy recipe,but mom advised me to do in open pot.this looks so good.made this one last year.

    ReplyDelete
    Replies
    1. Yes sis,traditionally its made in open pot.But nowadays people follow cooker method at home to save time ;) But cooking in open pot gives the actual taste like temple :)

      Delete
  3. Navratri being a nine-day long festival, a range of dishes are prepared during this occasion.

    ReplyDelete
  4. So yummy chitu.. :) in open pot also same qty of milk n water level or it varies da

    ReplyDelete
  5. So tempting. Pot way also same water n milk level qty or it varies dear

    ReplyDelete
    Replies
    1. It may slightly vary.We can add it anytime based on the need :)

      Delete
  6. ordinary rice is used.basmathi rice not preferred.
    rice vs milk ratio is 1;16.
    RICE VS GHEE RATIO IS 1:1.

    tHIS COBINATION SHALL BE YUMMY.

    ReplyDelete
    Replies
    1. Hi will try this.. But when to add pachai karpuram and salt? I am not seeing this in your instructions.. Pl reply.. Thanks

      Delete
    2. It should be added at the end after switching off the flame.Salt should be added in the cooker. I have updated this point now :)Thanks

      Delete

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