The southern state of Kerala - which is also fondly referred to as god’s own country - is known for its backwaters and beaches, just as much it is popular for its cuisine and culinary traditions. In fact, the coastal state’s culinary gems have attracted a huge fan-following among foodies around the world. The state’s food culture is influenced by Hindu, Muslim, and Syrian Christian communities. While meen moilee, appam, and stew are among the favourite delicacies from Kerala, there are also various other sweet and savoury items that are worth giving a try. One such sweet delight is Akkaravadisal.
It is a flavourful and delicious, sweet treat. The recipe involves cooking rice and dal in a milk and jaggery syrup, and sprucing it up with nuts. Akkaravadisal is a traditional dish made during special occasions and religious functions. Akkaravadisal, also called Akkara Adisil, tastes divine. It is usually prepared on 'Koodaravalli Day', which comes on the 27th day of the Margazhi month and is offered to Lord Vishnu. It is also the main Prasadam for Panguni Uthiram at Srirangam Temple. It closely resembles Sakkarai Pongal (sweet pongal), but differs in taste, ratio of ingredients and cooking procedure. Besides, Pongal is cooked in water and a small quantity of milk, while Akkaravadisal is completely cooked in milk.
To make Akkaravadisal, one must first use a thick-bottomed pan, so that it allows slow cooking and gives a better taste. Be generous with milk and ghee, as these hold the secret to its heavenly flavour. Akkaravadisal tastes best with raw rice, particularly the short grain variety. However, parboiled rice, jeera rice, and basmati rice can also be used.
Here are some more tips to follow while making Akkaravadisal at home:
- While using moong dal, make sure to first roast it. Also, check for any impurities, it should be free of any dust/impurities or small bugs.
- Ghee and saffron can enhance the taste and flavour of Akkaravadisal to a whole new level.
- You can even top it off with chopped almonds and cashews for a rich and tasty flavour.
- Once the rice is cooked, make sure to mash it well, as you add the milk slowly. Otherwise, you may end up with a not-so-smooth texture.
- A pinch of salt can balance the flavours.
- After adding sugar and jaggery, keep the flame low to cook.
Click here for the full recipe of Akkaravadisal. Try it at home and share the experience with us.