Wednesday, 14 January 2015


Happy Pongal / Sankranti / Lohri !!!

I have heard of Akkaravadisal when I used to be in chennai and have also tasted it in temples as prasadams. But after leaving chennai haven't heard of it. I saw the Akkaravadisal recipe in Rak's kitchen and it brought back memories. So this pongal instead of repeating the traditional Sarkarai pongal I made this Akkaravadisal.

As far as i know akkaravadisal is similar to sarkarai pongal. There are suttle differences like in sarkarai pongal the rice is visible but in akkaravadisal the rice and dal mixture is mashed completely. Also I remember akkaravadisal as oozing with ghee whereas sarkarai pongal doesn't have so much of ghee.

Enjoy this pongal festival with Akkaravadisal!!!


Rice - 100 grams
Moong dal (pasi paruppu) - 20 grams
Milk - 3 * 150 ml
Water - 150 ml
Jaggery - 50 grams
Ghee - 25 grams
Cardamom - 2
Cashew nut - 10
Rasins - 10
Saffron - a pinch
Sugar - 25 grams


  • In a pressure cooker, add a spoon of ghee and roast the cashew nuts and raisins - keep them aside.
  • Soak saffron in a spoonful of warm milk. Keep aside.
  • In the same pressure cooker add another spoon of ghee and fry the rice and moong dal together for about 2 minutes.
  • Add 2 cups of milk and 1 cup of water.
  • Pressure cook for some time until the rice and dal gets cooked well and are mushy.
  • Once done mash the cooked rice and dal well and add the remaining 1 cup of milk. Mix well.
  • Continue heating in low flame and add powdered jaggery and little ghee.
  • Mix well till the jaggery is melted. Add cardamom powder, sugar and the saffron milk.
  • Add the remaining ghee and mix well.
  • The akkaravadisal will be little watery while turning off stove. Keep it that way - it will thicken after some time.
  • Add the roasted cashewnuts and raisins. 

Akkaravadisal is ready!!! Serve hot!!!

You can reheat while serving. If at room temperature, the ghee may supress the sweetness, so serve hot.