Tiruppavai (திருப்பாவை) is a collection of thirty paasurams (பாசுரம்) sung by Sri Andal , in praise of Lord Narayana.
In the 2nd Tiruppavai, "Vaiyathu vaazhveergaal (வையத்து வாழ்வீர்காள்)", Andal and her friends start fasting and tells about the fast and the procedures. In the 27th pasuram, "koodarai vellum (கூடாரை வெல்லும்)" she concludes the fast by decorating themselves with ornaments, eating the sweet rice prepared with thick milk and overflowing ghee and singing the praise of Sriman Narayana.
Also, in the 27th poem "Koodaraivellum (கூடாரை வெல்லும்)" of "Tiruppavai" Sri Andal says "Mooda nei peidhu muzhangai vazhivaara (மூட நெய் பெய்து முழங்கை வழிவார)", so we prepare the Akkara adisil or Sakkarai pongal with sumptuous ghee. "Koodi irundu kulirndhaelo (கூடி இருந்து குளிர்ந்தேலோ)" meaning share and enjoy the food with everyone. So we pray Sriman Narayana for His blessings to be united and joyful.
The akkaravadisal given in temples as prasadam has its own unique taste. Most of the temples celebrate 'Nooru thada utsavam' (நூறு தடா உற்சவம்) - one hundred vessels of Akkara adisil is prepared and offered to the Lord on Koodarai vellum day and on Aadi pooram. Sri Andal in Her NachiyAr Thirumozhi- naaru narum pozhil pasuram ( நாச்சியார் திருமொழி - நாறு நறும்பொழில் பாசுரம்), promised to offer 100 thadaa (தடா- very big vessel) of Akkara adisil and 100 thadaa of butter for Thirumalirumcholai Azhagar, if HE fulfilled Her wish to marry Sri Ranganathar. AZHAGAR granted her wish and SHE merged with Ranganathar even before she could fulfill her vow. Later, Sri Ramanujar fulfilled Her promise and offered hundred thada of Akkara adisil and hundred thada of butter on her behalf, to Thirumaliruncholai Azhagar.
Here is my 4 thada (my thada is vattil-வட்டில்) akkara adisil for Andal and Rangamannar. 😊
Coming to the recipe, as there were enormous cows in "ayarpadi", I have clicked the dish with a cow. Enjoy the IYENGAR FAMOUS AKKARA ADISIL (அக்கார அடிசில்), also known as AKKARAVADISAL (அக்காரவடிசல்).
INGREDIENTS:
- Raw rice - 1/4 cup
- Moong dhal(yellow split) - 1 tablespoon
- Jaggery crushed - 1/2 cup
- Saffron - 1 pinch
- Cashews - 12
- Kismis(dry grapes) - 15
- Pachaikarpooram - a pinch
- Cardamom - 2
- Milk - 1 litre
- Ghee - 6 tablespoons
METHOD:
Wash rice and dhal. Drain the water completely.
Heat a deep and heavy bottomed vessel (or pressure cooker) and roast the rice dhal mixture till it changes colour and slightly yellow. Now add 1/2 litre of milk and allow it to cook 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.
Now add 1/2 of the ghee and the remaining milk mix well and stir for a while on stove. 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.
what a wonderful tempting pic,loved the nuts on top of it and very yummy too...
ReplyDeleteOh my god.. it looks damn tempting.. yummmmm.. had this in temple today.. was so yummy and now this picture is tempting me tooooo much.
ReplyDeleteAwesome clicks, especially the second one. :)
Wow.. It looks so inviting with loads of ghee and cashews.. Sure, anything offered to the Lord first has its own unique taste!! Urs look perfect Shanthiji!! Loved the first click :)
ReplyDeletelooks so nice,I have had this SRC mess,divine taste! The pictures are too very professional!
ReplyDeleteYummy Sweet with Nuts......nice click
ReplyDeletelovely and delicious Akkaravadisal.
ReplyDeleteWhat a beautiful click..looks absolutely yumm.
ReplyDeleteLovely dish,My all time favorite.Beautiful click
ReplyDeleteThe dish looks so tempting but I have one doubt. Do we have to roast the rice dal mix in ghee or plain as you mention later use the 1/2 ghee.
ReplyDeleteyummy traditional one
ReplyDeleteRoast rice and dhal plain, without ghee and later on add ghee.
ReplyDeleteMy friend use to make this,have taste.Really an excellent sweet.
ReplyDeleteVery nice !! does the name akkara adisil comes from akkara meaning eleven which is the ekadashi (11th day) or because of the 11 ingredients that go into making it
ReplyDeleteHi SE, Akkaram is jaggery in Tamil.
ReplyDeleteShanthi Maami - akkaravadisal looks sooo good. This is one of the many perks of being Iyengar - you get to eat this many times a year! Usually it does not look so pretty like what you've made it to be! Perfect - I want a hot bowl of this!
ReplyDeleteOh wow that my fav one...so tempting and wish to have that whole bowl ...
ReplyDeletei wish to try this soon..it luks so delicious...u mentioned one litre milk and used half litre??..
ReplyDeletemmm. looks sooo tempting and delicious.
ReplyDeleteLooks very tempting.
ReplyDeleteexcellent sweet!! tempting
ReplyDeleteLovely dish.. Looks delicious...
ReplyDeletelooks soooo yummy..
ReplyDeleteHey nice dish shanti...pic luks very tempting n nicely presented also...nice prasad, its new 2 me...
ReplyDeleteit looks yummy..nice click too
ReplyDeleteThis dessert looks delicious, I have to try it!
ReplyDeleteI know until then they have been observing the paavai nonbu refusing milk and ghee etc, and on this day they rejoice that the prayers will be heard and want to have something that will drip ghee until your elbow. What better can be than akkarvadisil?
ReplyDeleteAwesome picture for a very favourite dish.
I am trying to cut down sweets and this does not help. Quite like Chakara Pongal.
ReplyDeleteLooks beautiful...ama makes this (or i dunno if its sarkaraipongal, i think she makes like this only )....enakku ippove naaku urudhe...
ReplyDeleteAma is not in town, and i was thinking of making prasadam...i found this post really useful...will tell u after i try out how it turned out to be! (hope it's not a disaster :)! )
Here's my after-cooking report...
ReplyDeleteIt is the first time i was making any sweet of any kind...
i think it came out pretty ok , but i didn't mash the rice very well... :(
I think my Perumal is now thinking- ''y did i get trapped with this girl? i have to eat all this!''...i wish i could cook like u, though it was my first time...
Thanku so much 4 the receipe... :))
great sweet.. :) Seeing this i was reminded of Vasu's Akaravadisal... ;) Was too tempted to eat it and made it right away. :) And ya it turned out great.. Thanks for the recipe..
ReplyDeleteThe picture itself looks very yummy :)
ReplyDeleteYou are doing a great service to all of us by sharing immense and highly valued knowledge. Thanks a lot !
Shanthi Madam ,
ReplyDeleteTried your Akkaravadisal today ...came out so well ...it is tasting delicious ...Thank you so much for the recipe ...
i am a beginner to cooking, while adding pachai karpooram should i add it directly or dissolve in water and add. i added it directly while doing sarkarai pongal it was not mixing well.
ReplyDeleteShanthi...I tried it and i must say it tasted divine!!!!
ReplyDeletei have blogged baout it here
http://veenasvegnation.blogspot.in/2012/06/akkaraadisal.html
Tried this and LOVED it !!
ReplyDeleteI am so glad I found your authentic recipe. IT TASTED DELICIOUS and I could not stop eating :-)
Thank you for sharing your lovely traditional recipes with all of us. Please keep up the good work !!
REGARDS,
ANUSHA
Amma just told this is to be made today......we are going to follow this recipe and make....thanks di....
ReplyDelete- Kumar
I just saw this now. I want to know whether it need not be kept on flame after mashing the rice that is when pressure cooked. I would like to try. Narayani
ReplyDeleteyes you have to narayani
ReplyDeleteCorrect measurements you have given madam. Made it today and it was excellent. I added little more jaggery since it was a little less sweet. The dish was awesome. Thanks for sharing.
ReplyDeleteYummy ma God bless you
ReplyDelete