Akkaravadisal

This is one of my favorite desert …right from my childhood. I never liked the much loved Payasam (made out of sugar and milk or vermicelli payasam). I used to call this brown payasam (it gets the color from jaggery). Whenever there was a special occasion this used to be one of the items and I loved it (still do).
There is a special significance to this dish -
We all know about Kothai, the daughter of Periazhwar, the only woman azhwar out of the 12. Sri Bashykarar (Sri Ramanuja) went to Thirumalincholai to do mangalasasanam for Azhagar. He was reciting Nachiyar Thirumozhi Pasasuram and while reciting “Narunarum pozhil mAlirunchOli nambikku nAnnooru thadAvil vennai vAinErindhu parAvivaiththEnnooru thadA niraindha akkAravadisil sonnEnAruthiruvudaiyAn endru vandhu evai kollungolO?”
Sri Bashyakarar realized that though Andal made a vow to make Nooru (100) Thada Vennai (Butter) and Nooru (100) Thada Akkaravadisal for Azhagar she could not make her dream come true as mentioned in her pasuram since she united with Sri Ranganatha even before making that happen. Hence, Sri Bashyakarar decided to make Sri Andal’s wishes come true by doing that for Thirumalincholai malai Azhagar. So that makes this dish even more special …isn’t it.


Ingredients –
Rice – ½ Cup
Moong Dhal – 1 Tb Spoon (oru karandi)
Jaggery – 1 Cup Powdered (or 6 to 8 pieces depending upon the taste)
Milk – 6 – 8 Vitamin D Milk (full cream) Cups
Saffron dissolved in milk
Cardamom, Cashew and Raisins
Traditionally we make this in vengala uruli (thick bottom vessel) by boiling the rice and milk together. However, I am going to write it the way we make it in these modern days!!
Wash the rice with water. Pressure cook the rice with 5 cups of milk up to 5 whistles.
Take a tsp of ghee and roast the cardamom in it and let it cool. Powder this and keep aside.
Take 2 tsp of ghee and roast the cashew and the raisins and keep it aside.
After the pressure is released take the rice cooked in milk and mash it well to a paste. If you feel that it is in the semi-solid state and add 2 -3 more cups of milk. Take a heavy bottom pan and add the contents and let it boil. Add the powdered Jaggery to it and boil for some more time.
Finally add the saffron, cardamom and the nuts.
Akkaravadisal is ready for serving. Enjoy this yummy desert. It can be served hot or cold.


I wanted to start my blog with a sweet note....will post more in another couple of days!!