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AKKARA ADISIL (AKKARAVADISAL) is an Authentic Iyengar recipe. Akkara Adisil is usually prepared on the "Koodaravalli day" which comes on 27th day of the Margazhi month and offered to the Lord Vishnu. Also, for Panguni Uthram, this is a main Prasadam in Srirangam Temple. Akkara Adisil usually offered as a prasadham in the temples which has an unique taste. We make sakarai pongal for many festivals. The procedure is much similar to sakarai pongal, but the main variation is the richness with milk and ghee. We cook the rice and dal in the milk and cook them again with jaggery and sugar. Finally enrich the dish with ghee and you will have all the rich and cream Akkaravadisal ready for neivedhyam or serving!

Table of Contents

Tips for making Akkaravadisal:

Usually we make akkaravadisal for festivals and auspicious occasions. So use white rice for the prasad.
Tha ratio of rice+dal to water/milk is more for Akkaravadisal. We need to rice and dal to be cooked thoroughly and mushy.
Allow the rice and dal to pressure cook for 5-6 whistles. Allow the pressure to naturally release.
Be generous in milk and ghee thats the secret of getting authentic Akkaravadisal.
We can boil and melt the jaggery and add the strained jaggery juice to the cooked rice and moong dal mixture.
After adding sugar and jaggery, keep the flame low and cook the akkaravadisal. Do not over boil the mixture.

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Recipe card for Akkaravadisal:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

Add 2 Tablespoon of Ghee. Add cashews & Raisins and roast till they are golden brown and then set the roasted cashews and raisins aside.

In the same pan, add the washed rice and dal and fry the rice and moong dal for couple of minutes.

Add 3.5 cups of milk to the pan along with 1.5 cup of water and allow it to boil.

Then pour the milk+rice+dal mixture in a vessel and pressure cook it. Leave atleast 5-6 whistles so that the rice and dal are mashed well.

When the rice is cooked, mash the rice and dal and set it aside.

Heat the remaining ghee in a pan and add the mashed rice and dal to the pan and mix well so that ghee is nicely incorporated with the rice. Add another Cup of milk and stir well and bring it to boil.

When the mixture starts to boil, add grated jaggery and sugar and stir well till the jaggery is nicely dissolved and gets mixed up well with rice and dal.