Akkaravadisal

Background

This is a traditional neivedhyam prepared on the 27^th day of the Tamil month of Margazhi. The key ingredient of this dish is ghee. Loads of ghee. In the 27^th Pasuram of Thiruppavai. Andal says that when we are eating this, the ghee should trickle down our forearm down to the elbow.

Ingredients and Proportions

White rice (non-basmati) – 4 parts

Moong Dal – 1 part

Powdered jaggery – 4 parts

Sugar – 1 part

Milk – 6 parts

Ghee – Lots

Cashew, Raisin and Cardamom

Method

1)      Fry some cashew nuts and raisins in 2 tbsp ghee in a frying pan till golden brown and set them aside

2)      In the same pan, add rice and dal (washed and rinsed) and heat for few minutes.

3)      Quench the contents with 4 parts of milk and bring it to rapid boil.

4)      Transfer the contents to a vessel and pressure cook for 5-6 whistles. This is the most important step. The rice and dal should turn mushy. Top up with water and cook for more time, if necessary.

5)      Heat 2 tbsp ghee in the frying pan and add the mushy rice+dal mixture. Mix vigorously to work up the ghee into the mixture

6)      Add the remaining 2 parts of the milk and bring to boil. Feel free to add more milk to improve the consistency

7)      Add powdered jaggery and sugar to the boiling mixture and mix well.

8)      Sprinkle powdered cardamom

9)      Add the fried cashew and raisin

10)   Add more ghee, if required, to get a top glistening layer.

11)   Serve hot.