Akkara Adisal

Ingredients


Raw rice (Pachcharisi) - 1/2 cup (100 grams)
Moong dhal (Payatham paruppu) - One handfull
Thoor dhal (Thuvaram paruppu) - 1 tablespoon
Jaggery - 200 grams
Milk - 500 ml (boiled)
Pachchai Karpooram - 1 pinch
Ghee - 4 tablespoon
Cardamom, Cashew nuts, Dried grapes.


Water quantity



For cooking rice, water quantity must be three times the quantity of rice and moong dhal. 
For the above quantity of Rice and Moong dhal, around 300 ml is needed.

For boiling jaggery, half cup of water is needed.

Preparation

  1. Thoroughly wash the rice, moong dhal and thoor dhal
  2. Pressure cook the rice and dhal with above mentioned quantity of water. 6 or 7 whistle sounds can be allowed
  3. Mash the cooked rice with a laddle and keep this ready
  4. In a separate pan, add water and jaggery
  5. Thoroughly mix the jaggery and allow it to boil till raw smell of jaggery goes away. Might take 5 minutes.
  6. Turn off the stove
  7. Filter the jaggery water and add this to cooked rice
  8. Thoroughly mix the jaggery water and cooked rice
  9. Keep this vessel on stove in medium flame and add around 300 ml of milk
  10. Mix thoroughly
  11. Add 3 tablespoon ghee and mix and cook for 5 to 8 minutes
  12. If the consistency is too thick, add more milk and mix thoroughly and heat for few minutes
  13. Add pachchai karpooram and cardamom powder
  14. Turn off the stove
  15. In a separate pan, add 1 tablespoon of ghee and heat it
  16. Add and roast cashew nuts and dried grapes
  17. Add this to akkara adisal

Rice, Moong & Thoor dhal

Cooked rice & dhal














4 comments:

  1. This is in my to do list for long time. Step by step photos are really helpful.

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  3. Excellent recipe. The entire website has an array of mouth watering recipes with photos for ease to cook. It's nice to see some good old Indian cuisine/culture being preserved .

    Way to go!!!
    M

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