Akkaravadisal or Akkara Adisil | How to make Akkaravadisal or Akkara Adisil

By Sindhu Sriram  |  16th May 2016  |  
5.0 from 1 review Rate It!
  • Akkaravadisal or Akkara Adisil, How to make Akkaravadisal or Akkara Adisil
Akkaravadisal or Akkara Adisilby Sindhu Sriram
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

44

1





Video for key ingredients

  • How to make Idli/Dosa Batter

About Akkaravadisal or Akkara Adisil

Rice and split yellow moong dal cooked in jaggery. A recipe that has its mention in one of the oldest sacred songs called Tiruppavai written by the only Tamil Woman Aazhvar (saint) Sri Aandal. It is specially prepared during the sacred month of Margazhi (between Jan 15th - Feb 15th) by the Iyengars.

Akkaravadisal or Akkara Adisil, a deliciously finger licking recipe to treat your family and friends. This recipe of Akkaravadisal or Akkara Adisil by Sindhu Sriram will definitely help you in its preparation. The Akkaravadisal or Akkara Adisil can be prepared within 15 minutes. The time taken for cooking Akkaravadisal or Akkara Adisil is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Akkaravadisal or Akkara Adisil step by step. The detailed explanation makes Akkaravadisal or Akkara Adisil so simple and easy that even beginners can try it out. The recipe for Akkaravadisal or Akkara Adisil can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Akkaravadisal or Akkara Adisil from BetterButter.

Akkaravadisal or Akkara Adisil

Ingredients to make Akkaravadisal or Akkara Adisil

  • Rice - 1/2 cup (any variety except Idli Rice)
  • Moong Dal - 2 tbsp
  • Jaggery - 1 3/4 cup
  • Milk 4 - 5 cups
  • Ghee - 4 tbsp
  • Cashew and Raisins - 10 each
  • Cardamom Powder - 1 1/2 tsp
  • Edible Camphor - a pinch (optional)
  • Saffron - a pinch

How to make Akkaravadisal or Akkara Adisil

  1. In a dry pan, dry roast the rice and moong dal until aromatic. Wash and add milk. Pressure cook upto 9 whistles. We are looking to achieve a very gooey consistency.
  2. Dissolve jaggery in 1/2 cup water and bring it to a boil. All of the jaggery should have dissolve and you should have a clear liquid. Filter this from impurities and keep aside.
  3. Meanwhile, soak saffron in warm milk. Heat a pan, add a little ghee and roast the cashews, raisins until brown and keep aside.
  4. Take a heavy bottomed pan, add the cooked rice moong mixture. Add jaggery to it and heat again. It will start bubbling and the mixture will come together. The aroma of jaggery is just divine.
  5. Add saffron, cardamom and the roasted dry fruits and boil for 2 more minutes and take off heat. Serve hot

My Tip:

The consistency is dripping and not thin or too thick.

Reviews for Akkaravadisal or Akkara Adisil (1)

Harmandeep Kaur2 years ago

Such a different dessert option, will surely make it.
Reply