AKKARA ADISIL (AKKARAVADISAL)

Though all the days in the month margazhi are important, Vaikunta Ekadashi and Koodaraivalli have the sanctity in worshipping the Lord. This "Akkara adisil" is prepared on the koodaravalli day (27th day of margazhi) and offered to the Lord. In the 27th poem "Koodaraivellum" of "Tiruppavai" Sri Andal says "Mooda nei peidhu muzhangai vazhivaara"and so we prepare the akkara adisil with lot of ghee & "Koodi irundu kulirndhaelo" meaning share and enjoy the food with everyone present. The akkaravadisal given in temples as prasadam has its own unique taste. As there were enormous cows in "ayarpadi", I have clicked the dish with a cow. Enjoy the IYENGAR FAMOUS AKKARA ADISIL (AKKARAVADISAL).

INGREDIENTS:

Raw rice 1/4 cup
Moong dhal(yellow split) - 1 tablespoon
Jaggery crushed - 1/4 cup
Sugar - 1/4 cup
Saffron - 1 pinch
Cashews - 12
Kismis(dry grapes) - 15
Pachaikarpooram - a pinch
Cardamom - 2
Milk - 1 litre
Ghee -6 tablespoons


Wash rice and dhal. Drain the water completely.

Heat a deep and heavy bottomed vessel (preferable pressure cooker) , & roast the rice dhal mixture till it changes colour and slightly yellow. Now add 1/2 litre of milk and allow it to boil in the milk. ( OR) pressure cook for 4 whistles. When done, mash the rice well.

Soak saffron in a tablespoon of hot milk. Crush jaggery, dissolve in very little water, strain out the dust and add it to the mashed rice alongwith sugar.

Now add 1/2 of the ghee and the remaining milk mix well and stir for a while. The consistency should be semi-solid. Add powdered cardamom, saffron and pachaikarpooram. Add in the remaining ghee. Garnish with fried cashews and kismis.

NOTE: The dish should be semi-solid and you can add more milk to get the desired consistency.