Skip to main content

Akkaravadisal/Akkaraadisal - Trichy - Srirangam Special



We are entering April month and its going to be food and fun filled month for our Blogging Marathoners.
Some of my readers know that I participate in a monthly event blogging marathon,3 days for 4 weeks.Since April 2013 we are doing a mega marathon for the month of April and September with interesting themes.
We are running in a mega marathon,Journey through the cuisine A- Z series of 26 dishes with Sundays off.We are going to share 26 dishes from a specific country/ region or combo of Indian states.
After so much research,discussions and experiments I landed in Tamil Cuisine.I will be sharing the recipes popular in most of the districts and places in Tamilnadu.
Coming to today's recipe it a quite popular Prashadam/neivedhyam offered in Srirangam Renganathar temple.
Akkaravadisal is more like sakkarai pongal,the only difference is the rice is cooked in milk.The texture will be more creamy and mushy,flavored with saffron.In temples this prashadam is made in a traditional bronze pot and wooden fire stove.
Some of the local and hotels neary by Srirangama area has akkaravadisal in their menus.Even the wedding caterers also have it in their menus.They use some artificial colors to get an appealing look also they grind half of the cooked rice to get a mushy consistency since large quantities are made.Also different methods are followed with sugar only or sugar jaggery combo.
As my family doesn't like so much of mushy consistency I didn't mash it so much.I made it with jaggery alone.To reduce the cooking time I used the pressure cooker to cook the rice and dhal.It can be made in open pot method also.Off to the recipe.......




                                                                      
                                                            
                                               Akkaravadisal/Akkaraadisal

                                                                  
   Basic Information

   Preparation time 10 minutes
   Soaking time 10 minutes
   Cooking time 35-40 minutes
   Serves 4-5 (generously)


   
  Ingredients

  
Ingredient
Quantity
Raw rice/pacharisi
 1/2 cup
Moong dhal/paasi paruppu
4 tbs
Jaggery/vellam
1 cup+2 tbs
Ghee/nei
6 tbs
Milk
2 cups
Water
1 cup
Cashews/mundiri
3 tbs(broken)
Cardamom powder/ellakai podi
1/4 tsp
Edible camphor/pachakarporam
small rice grain size
Saffron/kungumapoo
a generous picnh


   
  

  Method 
  • Soak the rice and dhal  in water for 10 minutes and drain the water completely and keep it aside.Heat a pressure cooker with a tsp of ghee and fry the soaked rice and dhal for couple of minutes without changing the color.Add around 1.5 cups of milk and water to it.
  • Add a small plate or fork to the pressure cooker to avoid the overflowing of milk.Cook it for 4-5 whistles in a medium flame.Once the pressure subsides,mash the cooked rice and add the rest of the milk.
  • Meanwhile melt the jaggery with 1/4 cup of water and pass it through a strainer.Also soak the saffron threads in a few tsp of warm milk.Fry the cashews in a tsp of ghee.
  • Add the melted jaggery to the mashed rice.Now add the ghee little by little and cook it in a medium flame for 5 minutes.
  • Now add the soaked saffron and cardamom powder and mix it well.Finally add the fried cashews and edible camphor,mix it well. 
  • Serve it hot.




  • Raisins can also be added for extra rich taste.
  • The amount of water depends on the quality of rice.
  • If you want the consistency to be very mushy then blend half of the cooked rice in the blender.
  • Tastes better when it hot.


Enjoy..................................









Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63






Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more