Akkaravadisal
#cookpaddessert
In south India Sri Ranganatha Swamy temple near Trichy in Tamilnadu is very famous for Akkaravadisal.
This dish is mention in an devotional poem name called “Thiruppavai” which is written by “lord Andal“ who married the lord “Venkatesha Perumal”.
It is a belief that each day of Marghali month(every year December 15 to January 14 ) , Sri Andal Nachiar sang a verse of “Thiruppavai” (totally 30 verses) in praise of The Lord Venkatesha Perumal . While singing 27th verse “Koodaarai vellum seer Govinda…” Lord Narayana blessed Sri Andal with Thirukalyana Varam. Hence the 27th day of Margazhi month is celebrated as Koodaravalli.
Sri Andal and her friends complete their fast on the 27th day, and prepare to enjoy themselves for the last three days of the month.
On that 27th day , she prepare this “Akkaravadisal” and serve God with more ghee .
Akkaravadisal
#cookpaddessert
In south India Sri Ranganatha Swamy temple near Trichy in Tamilnadu is very famous for Akkaravadisal.
This dish is mention in an devotional poem name called “Thiruppavai” which is written by “lord Andal“ who married the lord “Venkatesha Perumal”.
It is a belief that each day of Marghali month(every year December 15 to January 14 ) , Sri Andal Nachiar sang a verse of “Thiruppavai” (totally 30 verses) in praise of The Lord Venkatesha Perumal . While singing 27th verse “Koodaarai vellum seer Govinda…” Lord Narayana blessed Sri Andal with Thirukalyana Varam. Hence the 27th day of Margazhi month is celebrated as Koodaravalli.
Sri Andal and her friends complete their fast on the 27th day, and prepare to enjoy themselves for the last three days of the month.
On that 27th day , she prepare this “Akkaravadisal” and serve God with more ghee .
Open in Cookpad AppSteps
- 1
Use a heavy pan to prepare this dish. I used mudpot in a traditional way. Cook the rice and moong dhal in fresh milk. (Don’t add water in it)
- 2
Keep all the ingredients ready as shown in the picture.
- 3
Add a 1/4 cup of water in jaggery and boil it in a separate pan. Once it’s started boiling, switch off the flame and keep aside.
- 4
Once the rice and moong dhal cooked well, add saffron, cardamom and jaggery syrup then cook it well in low flame.
- 5
Roast the cashew in the ghee. Add the remaining ghee and roasted cashew in the dish and serve it hot. Now your yummy Akkaravadisal is ready to enjoy.
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