Akkaravadisal/Akkaraadisal - Trichy - Srirangam Special

We are entering April month and its going to be food and fun filled month for our Blogging Marathoners.
Some of my readers know that I participate in a monthly event blogging marathon,3 days for 4 weeks.Since April 2013 we are doing a mega marathon for the month of April and September with interesting themes.
We are running in a mega marathon,Journey through the cuisine A- Z series of 26 dishes with Sundays off.We are going to share 26 dishes from a specific country/ region or combo of Indian states.
After so much research,discussions and experiments I landed in Tamil Cuisine.I will be sharing the recipes popular in most of the districts and places in Tamilnadu.
Coming to today's recipe it a quite popular Prashadam/neivedhyam offered in Srirangam Renganathar temple.
Akkaravadisal is more like sakkarai pongal,the only difference is the rice is cooked in milk.The texture will be more creamy and mushy,flavored with saffron.In temples this prashadam is made in a traditional bronze pot and wooden fire stove.
Some of the local and hotels neary by Srirangama area has akkaravadisal in their menus.Even the wedding caterers also have it in their menus.They use some artificial colors to get an appealing look also they grind half of the cooked rice to get a mushy consistency since large quantities are made.Also different methods are followed with sugar only or sugar jaggery combo.
As my family doesn't like so much of mushy consistency I didn't mash it so much.I made it with jaggery alone.To reduce the cooking time I used the pressure cooker to cook the rice and dhal.It can be made in open pot method also.Off to the recipe.......


   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 10 minutes
   Cooking time ~ 35-40 minutes
   Serves ~ 4-5 (generously)


Raw rice/pacharisi
 1/2 cup
Moong dhal/paasi paruppu
4 tbs
1 cup+2 tbs
6 tbs
2 cups
1 cup
3 tbs(broken)
Cardamom powder/ellakai podi
1/4 tsp
Edible camphor/pachakarporam
small rice grain size
a generous picnh


  • Soak the rice and dhal  in water for 10 minutes and drain the water completely and keep it aside.Heat a pressure cooker with a tsp of ghee and fry the soaked rice and dhal for couple of minutes without changing the color.Add around 1.5 cups of milk and water to it.
  • Add a small plate or fork to the pressure cooker to avoid the overflowing of milk.Cook it for 4-5 whistles in a medium flame.Once the pressure subsides,mash the cooked rice and add the rest of the milk.
  • Meanwhile melt the jaggery with 1/4 cup of water and pass it through a strainer.Also soak the saffron threads in a few tsp of warm milk.Fry the cashews in a tsp of ghee.
  • Add the melted jaggery to the mashed rice.Now add the ghee little by little and cook it in a medium flame for 5 minutes.
  • Now add the soaked saffron and cardamom powder and mix it well.Finally add the fried cashews and edible camphor,mix it well. 
  • Serve it hot.

  • Raisins can also be added for extra rich taste.
  • The amount of water depends on the quality of rice.
  • If you want the consistency to be very mushy then blend half of the cooked rice in the blender.
  • Tastes better when it hot.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


I love Akkaravadisal and your pictures are stunning Nalini..wonderful choice and I can't wait to read more...

Beautiful clicks and very tempting !we will have quite a few Tamil recipes and I am so glad I will be able to learn some special dishes.

Nice choice Nalini, my all time favorite this creamy looking akkaraadisal. Beautiful clicks....

Yumm Nalini, what a lovely start to the marathon. Akkaraadisal looks creamy & delicious. Looking forward to your creations from Tamil Nadu this month.

Though you did not mash the rice, akkaravadisal looks creamy and delicious. Looking forward to your A-Z Tamil recipes all of this month.

Absolutely my favorite. We make akkaravadisal with kalkandu or sugar. I have lot of childhood memories attached with this particular sweet. Looking forward to the rest of the series :)

It looks divine. Looking forward to your Tamil recipes this marathon.

I literally want to grab a bowl off the screen Nalini! Love this dish but I don't make it.My SIL makes this when we visit her place :)

I usually make Pongal like this Nalini. Didn't know that it is akkaraadisil. Your snaps are amazing.

Akkaravadisal looks so delicious and creamy.Very nice start for the marathon.Looking forward to see your Tamil recipes for the month.

Awesome clicks and same pinch I am doing tamil nadu cuisine only.Akkaravadisal is in my todo list for a long. Should give it a try.

Ahh!! Such a comforting prasadam this is :)) brings me so many memories .... Perfectly made

I have also posted this recipe and your pictures are looking awesome. Anyone will feel like eating it right now after seeing the pictures.

Good start for the marathon with a creamy and delicious prasadam dish. Can't wait to see more of delicious Tamil cuisine....

Waiting eagerly to see all ur dishes Nalini, looks like you heard me i seriously want to make this akkaravadiisal soon. So tempting prasadam.

Beautiful clicks and amazing dish. Loved this recipe :)

Mouthwatering pictures as usual. A perfectly made pongal. Looking forward to al the dishes in this series

made this in last marathon and enjoyed it thoroughly - yours is reminding me I aught to make it again!

I love akkaradisal and you have made them perfectly. Beautiful clicks Nalini

Wonderful ! The idea you share in this blog is just fantastic. It really helped me alot keep it up.
Top quality rice papaer

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