Akkara Adisil | Akkaravadisal Pongal

Akkara Adisil | Akkaravadisal Pongal

Akkara Adisil, also known as Akkaravadisal is an authentic Iyengar recipe. It is the main prasadam in Srirangam temple. It is also served as a prasadam in temples which has a unique taste.

The procedure to make this dish is similar to Sakarai Pongal, but what differentiates this dish is the variation in the richness of milk and ghee.

The rice and dal are cooked in the milk and cooked again with milk and jaggery. Garnish the dish with ghee when it is ready for serving.

TRY OUT OTHER FORGOTTEN RICE RECIPE

Thinai Pongal - Foxtail millet pongal

Kavuni Arisi, Chettinad Kavuni Arisi Sweet

Mappilli samba Rice Payasam (Bridegroom Rice)

Mappilai Samba Rice Kanji |The Bridegroom’s Samba Rice Kanji

let's talk about clay cooking!!!!

Lets cook with step-by-step pictures.

Now lets see how to cook:

Akkara Adisil | Akkaravadisal Pongal

Prep time

15mins

Cook time

20mins

Total time

35 mins

Best for quick mid snack or during late lunch

Author: Shalini

Recipe type: Sweet

Cuisine: Indian

Serves: 2 servings

Ingredients

Rice - 1 cup
Moong dal - 1/2 cup
Milk - 3 cup
Jaggery syrup - 1 cup
Ghee - 2 tsp
Cashew - handful
Dried green grapes - handful

Instructions

In a pan add 1 cup of washed rice with 1/2 cup of moong dal. add 3 cups of milk to it and bring it to boil.
Cook well until the rick and dal are overcooked in the milk.
While cooking keep mashing the rice and dal so that it will become into thick.
To this add 1 jaggery syrup and mix. Add milk if needed.
In a small pan add 2 tsp of ghee, add cashews and dried grapes and fry until brown and add this to the rice.
I stopped cooking the rice while it is little runny, since it will become thick after it becomes cool.
Serve hot.

Pictorial:

Take all ingredients

Add rice

Moong dal and wash both well

Now add 1 cup of milk to it

Start to cook

Keep mixing until it is cooked well

Then add jaggery syrup to it

mix and again cook with milk and jaggery syrup

Once cooked add roasted cashews and dry grapes in ghee

Final mix

I stopped cooking while it was runny since it will become thick when it becomes cool.

Serve hot!!!
Happy Pongal!!!

Comments

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