Akkaravadisal, a rich and creamy version of sakkara pongal. It is a popular Prasad in Srirangam temple and many Vishnu temples. Rice and moong dal are cooked in milk and then concocted with jaggery and sugar to get rich, creamy Akkaravadisal. Learn here how to make this Akkaravadisal with step by step pictures, instructions and videos!
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!
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.
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
Pressure Cooker
Heavy Bottomed Pan
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 8people
Calories: 290kcal
Author: Sowmya Venkatachalam
Akkaravadisal, a rich and creamy version of sakkara pongal. It is a popular Prasad in Srirangam temple and many Vishnu temples. Rice and moong dal are cooked in milk and then concocted with jaggery and sugar to get rich, creamy Akkaravadisal. Learn here how to make this Akkaravadisal with step by step pictures, instructions and videos!
1CupRaw Rice1 Cup - 250ml. We can use regular white rice we use like ponni, sona masoori, basmati etc.
¼CupMoong dal
4.5CupsMilk
1.5CupsWater
1CupGrated Jaggery
½CupSugar
10Cashews
10Raisins
½tspCardamom Powder
¼CupGhee
Instructions
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.
Add cardamom powder to the akkaravadisal.
Also, add roasted cashews & raisins and mix well.
Keep the mixture in low flame for couple of more minutes and then switch off the flame.
The yummy akkara adisil is ready for neivedhyam and also for serving!
Video
Nutritional Info
Nutrition Facts
Akkaravadisal Recipe | Akkara Adisal Recipe
Amount Per Serving (0.5 Cup)
Calories 290Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 46g15%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
Add cardamom powder to the akkaravadisal.
Also, add roasted cashews & raisins and mix well.
Keep the mixture in low flame for couple of more minutes and then switch off the flame.
The yummy akkara adisil is ready for neivedhyam and also for serving!
great recepie!!! I tried it…. however i reduced the milk as i dont like milk that much… however one doubt.. when i tried to dissolve the jaggery in the milk.. the milk curdled…. how do u correctly add the milk so that it dsnt curdle?
your recipe is flawed. you can't take the risk of dissolving the jaggery in milk – the milk tends to curdle owing to the salts in jaggery. also, my grandmom cooks the rice, adds the jaggery and pours the milk.
jaggery cooked with milk does curdle the milk. The trick is to cook the complete recipewithout adding jaggery, switch off the heat & then add jaggery immediately and mix well. Jaggery melts in the heat. For any recipe, there are many variations. This does not mean that other recipes which you don't know are wrong. There is never any ONE authentic recipe. Enjoy the creativity, variety !
don't use pressure cooker,you will loose all he useful micro nutrients, the authentic taste and aroma. Please use special kal chatti or if not available use bronze vessels which give the authentic taste.
For Sakkarai pongal, adding milk is optional. and also we use only jaggery. For akkaravadisal, we cook the rice+dal in milk and also use jaggery and sugar
Great recipe with shortcut in te pressure cooker…thanks maami
great recepie!!! I tried it…. however i reduced the milk as i dont like milk that much… however one doubt.. when i tried to dissolve the jaggery in the milk.. the milk curdled…. how do u correctly add the milk so that it dsnt curdle?
your recipe is flawed. you can't take the risk of dissolving the jaggery in milk – the milk tends to curdle owing to the salts in jaggery. also, my grandmom cooks the rice, adds the jaggery and pours the milk.
koppara thenga must be added. i.e. Iyengar's recipe
I thought I should put kalkanda instead of jaggery and sugar.
jaggery cooked with milk does curdle the milk. The trick is to cook the complete recipewithout adding jaggery, switch off the heat & then add jaggery immediately and mix well. Jaggery melts in the heat.
For any recipe, there are many variations. This does not mean that other recipes which you don't know are wrong. There is never any ONE authentic recipe. Enjoy the creativity, variety !
don't use pressure cooker,you will loose all he useful micro nutrients, the authentic taste and aroma. Please use special kal chatti or if not available use bronze vessels which give the authentic taste.
Great recipe, nice to follow our old culture
What is the difference between Sakarai Pongal and akkaravadisal.
For Sakkarai pongal, adding milk is optional. and also we use only jaggery. For akkaravadisal, we cook the rice+dal in milk and also use jaggery and sugar
for sakkarai pongal you need to add more jaggery(2 – 3 times the quantity of rice)
milk is not needed in normal sakkarai pongal. however for pongal day celebration we add milk