Akkaravadaisal Recipe

Here i am with another delicious recipe shared by +Aishwarya Srinivasan for my event “Come on – Lets Cook Buddies” 🙂 Lets see the recipe she has got for us today 🙂

Introduction

This is My Last recipe for this Event. Thanks to Manju for giving me a wonderful opportunity to share my recipes in her Blog and thanks to all Bloggers who commented for my recipes.

Iyengar Famous Akkaravadisal is the yummiest recipe and I dedicate this recipe to my family 🙂 Akkaravadisal is prepared on 27th day of Margazhi month ( Koodaraivalli) and offered to Lord Krishna. In 27th Poem of Thiruppavai , Lord Andal says ” Mooda nei peidhu Muzhangai vazhivaara “.So, we prepare this recipe with lots of ghee.

Ingredient

Rice – 1/2 cup
Moong Dal – 1/2 cup
Milk – 2 cups (Boiled)
Jaggery (Powdered) – 3/4 cup
Water – 1/4 cup
Cardamom – 4
Cashews – 10
Golden Raisin – 10
Ghee – 5 tbsp.
Saffron – a pinch (Optional)
Edible Camphor – a pinch (Optional)
Milk – 1 cup ( Boil until it reduces to 1/4 cup, Rabadi) (Optional)

Method of Preparation

Dry roast the rice and dal until it becomes slightly brown color.
Soak it in milk for 1 hour.

Add jaggery and water. Boil until it melts completely. Strain the dust.
Pressure cook the soaked rice and dal with milk until it cooked well. (4 whistle)
Once it is cooked, mash it well .
In a pan add 1 tbsp. of ghee, roast cardamom, cashews and raisin. Add to the rice mixture.
Add Jaggery water, saffron edible camphor and remaining ghee. Mix well again.
Add rabadi and mix well. But it is purely optional. I didn’t use it.
Akkaravadisal is ready.