'Akkaravadisal '/Akkara Adisal is a TamBrahm speciality recipe that is made specially on Pongal day. Though many confuse it for Sarkarai Pongal, the preparation of this traditional sweet is different from that of sarkaraipongal.
Akkaravadisal is mushy and flowy in consistency. The rice and moong dal is cooked in milk and flavoured with cardamom, nutmeg and saffron. Jaggery adds the sweetness to this dessert, though some like to add 'Kalkandu'/sugar crystals to this dish when it is made especially on the festival day. This sweet is prepared with ghee/clarified butter.
Akkaravadisal | Akkara Adisal :
Preparation time : 10 minutes
Cooking time : 40 minutes
Serves : 4
Special Equipment/Vessel : Pressure Cooker
1 cup = 250 ml cup
1/2 cup sona masoori raw rice
1 tablespoon moong dal /mung dal
1/2 cup powdered jaggery
2 teaspoon crystal sugar (optional)
1 cup milk for pressure cooking + additional while stirring
1/2 cup water
2 cardamom( powdered)
3-4 strands saffron
1/4 teaspoon powdered nutmeg (optional)
2 tablespoons Ghee
Note: The colour of Akkaravadisal will depend upon the type of jaggery you use.
1. Dry roast the rice and moong till fragrant. Allow it to cool.
3. Pressure cook upto 3 whistles in medium flame and 2 whistles in low flame.
TIP: It is better to keep a seperate vessel inside the cooker to prevent burning. Also use a tall vessel to prevent overflowing and leak inside the cooker.
4. Mash the cooked rice and dal mixture well.
5. Add another 1/2 cup milk ( add saffron to the milk )and loosen the mixture.
6. Heat a pan with 1 tablespoon ghee.
7. Roast cashewnuts till golden brown and keep it aside.
8. In the same pan with the remaining ghee, add the cooked rice, jaggery, cardamom , nutmeg.
9. Keep stirring in one hand and add 1 tablespoon ghee in another.
10. Stir in low flame and when the mixture comes together switch off.
11. Garnish and serve hot.
TIP: You can make the akkaravadisal loose by adding more milk.
Wishing you all a very ' Happy Pongal' and Happy Cooking !