Akkaravadisal Recipe

Akkaravadisal Recipe

AuthorAnkita
RatingDifficultyIntermediate

An Introduction To Akkaravadisal Recipe

Akkaravadisal recipe is a typical south Indian delicacy which stands as an exclusive pride from the Tamil Nadu cuisine.

Akkaravadisal is also called as Akkara adisal. Any lover of sweets would love to try this scrumptious dish at least once in their life time, in its original form. Though Akkaravadisal looks similar to that of a sweet pongal (yet again a popular dish from South India) in appearance, it is totally different in taste and flavour.

This traditional dish has been mentioned in the scripture called `Nachiar Thirumozhi`(in Tamil) by saint Andal, during the 7th-8th century. In the poetical phrases she has mentioned that she wishes to devote hundred brimming pots of Akkaravadisal to Lord Venkatesha and this offering is exclusively called as Koodaravalli Neivedhiyam. Moreover, saint periazhvar has mentioned this dish in nalaira divya prbandam as Lord Perumal’s favourite dish.

You will get this exemplary dish of akkaravadisal recipe mostly at south Indian homes and in certain temples as prasadam. Otherwise, you cannot find this unique dish in any restaurants or eateries generally. As Indian cuisines have its root deeply connected with its culture, you have quite a lot of dishes that synchronises with custom and tradition. And this exotic dish of akkaravadisal recipe is one of the best examples for this conviction, which has been passed on to generations through culture.

Akkaravadisal is a classic dish made of a creamy concoction of rice, moong dhal, sugar and milk doused in a generous amount of ghee. It is a Hindu tradition to prepare this delectable dish for certain festivals like panguni uthram, chitra pournami, margazhi mahotsavam and adi pooram. Akkaravadisal is also offered as `Naivedhiyam` (offereings) to perumal in the south Indian temples till now during the month of marghazi (tamil month).

As tradition and festivals go hand in hand in India, celebrations and sweets have the similar impact. You have innumerable sweet dishes made of milk, sugar, jaggery and ghee and this special pudding akkaraadisal is one of the chosen delicacies of Tamil Nadu. If you are a foodie and if you wish to try out a new authentic Indian delicacy for a special occasion then akkaravadisal is a ‘must try’ recipe for you and you can surprise your guests with its grandeur.

Things To Remember To Make Akkaravadisal Recipe :

• Always use a heavy bottomed vessel to prepare akkaravadisal recipe because, as you add milk you have to be careful about the dish not getting scorched.

• Do not use any other variety of rice other than raw rice. Especially, use new raw rice for the purpose of preparing akkaravadisal recipe.

• When you ask the shopkeeper for pudu pacharisi, (as you buy for pongal) he will give you.

• Boil the milk well before you add it into the vengalapanai.

• When you keep the vengalapanai in the stove just do not keep it empty. Just add a cup of water and keep it in the stove.

• Use thick creamy milk to boil the rice for a rich flavour.

• Do not miss out any of the mentioned ingredients including nutmeg, as each ingredient has a purpose to serve.

• The secret of deliciousness of akkaravadisal recipe lies in simmering and slow cooking and therefore be mindful of doing the whole process in low flame.

ShareTweetSaveShare
how-to-make-akkaravadisal-recipe
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients Required To Make Akkaravadisal Recipe

Akkaravadisal Recipe - Key Ingredients
 1 cup Raw Rice
 ¾ cup Moong Dal
 4 cups Sugar
 4 cups Milk
 ¾ cup Ghee
Akkaravadisal Recipe - For Garnishing
 10 Nos Cashews
 10 Strands Saffron
 ½ tsp Cardamom Powder
 10 Nos Raisins
 1 pinch Colouring Agent (Orange Preferable from a branded company)
 1 pinch Edible Camphor (Pachai Karpooram)
 A bit Nutmeg (Jaadhikai in Tamil)
Akkaravadisal Recipe - General ingredients
 Water as Required

Akkaravadisal Recipe - How To Make Akkaravadisal

Initial Preparation Of Akkaravadisal Recipe - Dry Roast The Ingredients
1

Place a pan in the stove and keep it in medium flame.

2

Add the measured quantity of rice and fry gently for one or two minutes.

3

Similarly, add the moong dhal to the pan and fry them for a short while until you get a nice aroma.

4

Transfer the ingredients to a plate and keep aside.

Cook The Rice and Lentils - How To Make Akkaravadisal Recipe
5

Now place a thick bottomed `vengala panai` in the stove and change the flame to high mode.

6

As the vessel is too heavy, it will take at least a minute or two for the bottom to get heated up.

7

When it gets heated up pour four cups of thick creamy milk into the vengala panai and allow it to boil.

8

Let it boil for some time and after a while, just wash the roasted rice and dhal together once and add them to the milk and stir well using a long and thick wooden ladle.

9

Keep stirring so that the contents do not get scorched. Do clean the sides of the vengala panai with the ladle as and when the milk starts reducing.

10

When the contents start thickening add two cups of water and lower the flame to medium mode.

11

Keep stirring until the rice and dhal get cooked up fully.

12

It will take approximately about 10 to 15 minutes for them to get cooked up well.

Sweeten The Dish - How To Make Akkaravadisal Recipe
13

At this stage, add the measured quantity of sugar into the vengala panai and stir well.

14

Here you will see the contents getting slightly loose now because of the melting sugar.

15

It is the right consistency however it will get thick after a while.

16

Lower the flame at this point.

17

When the sugar gets completely absorbed by the rice and dhal, add the major portion of the ghee into the contents and stir well.

18

Subsequently add a few pinches of kesar colour and half a teaspoon of cardamom powder and stir well.

19

Let it cook for a few minutes and after ten minutes (approximately) you will see the consistency has thickened to some extent.

20

Just switch of the stove when it is in the semi solid state because if it cools down, it will become somewhat thicker which will be the exact consistency to eat.

Akkaravadisal Recipe - Garnish With Aromatic Nuts
21

Place a small pan in the stove and pour the remaining ghee in it.

22

Add the broken cashews to it and when it turns golden brown, add the raisins and when they start turning golden brown, transfer them to a plate.

23

With the remaining little bit of ghee in the pan, just roast a bit of nutmeg for a while and switch off the stove.

24

Add the roasted nutmeg into a small mortar and pestle and crush it well with half a tea spoon of sugar.

25

Sprinkle the powdered nutmeg along with a tiny bit of edible camphor over the akkaravadisal.

26

Similarly, add the roasted dry fruits and spices to the akkara vadisal and stir them.

27

Finally, drizzle a few saffron strands and now the lip-smacking akkara vadisal is ready to eat.

28

Transfer it to a serving platter and serve it hot with a savoury and a hot cup of South Indian special filter coffee.

Few Tips To Follow To Make Akkaravadisal Recipe

• If you do not have vengala panai, you can use any vessel like pressure pan, pressure cooker, electric rice cooker or a skillet to prepare akkaravadisal.

• If you keep it in a pressure cooker or pressure pan, you can add the rice and dhal together and boil in the measured quantities of milk for four or five whistles (as you want the rice to be mushy).

• If you cook in a skillet, add the required water and cook with the lid on for about fifteen to twenty minutes in low flame approximately. Switch off the stove when the water is completely absorbed and mash the rice using a masher while it is still hot and then add the sugar and temper them with dry fruits roasted in ghee.

• Or if you use an electric rice cooker, add both the rice and dhal into the vessel, and just add two more cup of water extra, so that you get the mushy consistency of the rice and dhal.

• I have tried all these methods many a times and in my experience, I would say that if you want a totally enthralling experience and savour the sensation of traditional Indian cooking, just try it once as I have mentioned (with the vengala panai) and I would vouch for the outcome. Though it is comparatively time consuming, this dainty dish is worth the effort.

• Nutmeg and edible camphor have medicinal values that have been used in Indian dishes since ages and they also enhance the flavour to a greater extent. So be particular about adding these miracle ingredients in the appropriate proportion.

Ingredients

Akkaravadisal Recipe - Key Ingredients
 1 cup Raw Rice
 ¾ cup Moong Dal
 4 cups Sugar
 4 cups Milk
 ¾ cup Ghee
Akkaravadisal Recipe - For Garnishing
 10 Nos Cashews
 10 Strands Saffron
 ½ tsp Cardamom Powder
 10 Nos Raisins
 1 pinch Colouring Agent (Orange Preferable from a branded company)
 1 pinch Edible Camphor (Pachai Karpooram)
 A bit Nutmeg (Jaadhikai in Tamil)
Akkaravadisal Recipe - General ingredients
 Water as Required

Directions

Initial Preparation Of Akkaravadisal Recipe - Dry Roast The Ingredients
1

Place a pan in the stove and keep it in medium flame.

2

Add the measured quantity of rice and fry gently for one or two minutes.

3

Similarly, add the moong dhal to the pan and fry them for a short while until you get a nice aroma.

4

Transfer the ingredients to a plate and keep aside.

Cook The Rice and Lentils - How To Make Akkaravadisal Recipe
5

Now place a thick bottomed `vengala panai` in the stove and change the flame to high mode.

6

As the vessel is too heavy, it will take at least a minute or two for the bottom to get heated up.

7

When it gets heated up pour four cups of thick creamy milk into the vengala panai and allow it to boil.

8

Let it boil for some time and after a while, just wash the roasted rice and dhal together once and add them to the milk and stir well using a long and thick wooden ladle.

9

Keep stirring so that the contents do not get scorched. Do clean the sides of the vengala panai with the ladle as and when the milk starts reducing.

10

When the contents start thickening add two cups of water and lower the flame to medium mode.

11

Keep stirring until the rice and dhal get cooked up fully.

12

It will take approximately about 10 to 15 minutes for them to get cooked up well.

Sweeten The Dish - How To Make Akkaravadisal Recipe
13

At this stage, add the measured quantity of sugar into the vengala panai and stir well.

14

Here you will see the contents getting slightly loose now because of the melting sugar.

15

It is the right consistency however it will get thick after a while.

16

Lower the flame at this point.

17

When the sugar gets completely absorbed by the rice and dhal, add the major portion of the ghee into the contents and stir well.

18

Subsequently add a few pinches of kesar colour and half a teaspoon of cardamom powder and stir well.

19

Let it cook for a few minutes and after ten minutes (approximately) you will see the consistency has thickened to some extent.

20

Just switch of the stove when it is in the semi solid state because if it cools down, it will become somewhat thicker which will be the exact consistency to eat.

Akkaravadisal Recipe - Garnish With Aromatic Nuts
21

Place a small pan in the stove and pour the remaining ghee in it.

22

Add the broken cashews to it and when it turns golden brown, add the raisins and when they start turning golden brown, transfer them to a plate.

23

With the remaining little bit of ghee in the pan, just roast a bit of nutmeg for a while and switch off the stove.

24

Add the roasted nutmeg into a small mortar and pestle and crush it well with half a tea spoon of sugar.

25

Sprinkle the powdered nutmeg along with a tiny bit of edible camphor over the akkaravadisal.

26

Similarly, add the roasted dry fruits and spices to the akkara vadisal and stir them.

27

Finally, drizzle a few saffron strands and now the lip-smacking akkara vadisal is ready to eat.

28

Transfer it to a serving platter and serve it hot with a savoury and a hot cup of South Indian special filter coffee.

Akkaravadisal Recipe

Leave a Reply

Your email address will not be published.