Easy Akkaravadisal Recipe – Iyengar Style Bliss

Akkaravadisal recipe, the divine Iyengar sweet pongal, is more than just a dessert; it’s an experience. Its creamy texture, rich jaggery sweetness, and subtle cardamom aroma evoke nostalgia and pure comfort.

But recreating temple-style akkaravadisal at home can seem daunting. Worry not, fellow devotees! This simplified recipe brings the Iyengar magic to your kitchen, with easy steps and everyday ingredients:

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 6-8


  • ½ cup raw rice, rinsed
  • 2 tbsp moong dal (washed and rinsed)
  • 2 cups milk (full-fat preferred)
  • ½ cup water
  • ½ cup broken jaggery (or ½ cup sugar + ¼ cup jaggery)
  • 2 tbsp ghee
  • ¼ tsp cardamom powder
  • Pinch of salt
  • Cashews and raisins for garnish (optional)

Instructions: Akkaravadisal Recipe – Iyengar Style

  1. Melt and Mingle: Heat 1 tbsp ghee in a heavy-bottomed pan. Add the cashews and fry until golden brown. Remove and set aside.
  2. Roast for Richness: In the same ghee, roast the rice and moong dal together for a minute until fragrant.
  3. Milk Bath: Add the milk, water, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the rice and dal are cooked and porridge-like.
  4. Sweeten the Deal: Crumble the jaggery (or add sugar and jaggery mixture) and cardamom powder into the porridge. Stir gently until the jaggery melts and the mixture thickens slightly.
  5. Ghee Glitz: Finally, drizzle the remaining ghee over the akkaravadisal and garnish with reserved cashews and raisins (optional).

Tips & Tricks:

  • Jaggery Power: Adjust the jaggery to sugar ratio based on your desired sweetness. Using some jaggery adds a unique depth of flavor.
  • Creamy Dream: Don’t overcook the akkaravadisal. Aim for a porridge-like consistency with a slight bite to the rice.
  • Temple Touch: For a truly authentic touch, add a pinch of edible camphor just before serving.
  • Spice it Up: Experiment with other spices like nutmeg or saffron for a twist.
  • Leftovers Love: Akkaravadisal tastes even better the next day. Store leftovers in an airtight container in the refrigerator.

Also read:

Puthiyapla Kora Fish Curry – A Kerala Coastal Gem

Meen Kozhunkurai Rice Recipe – A Coastal Kerala Gem

Puttu Mushroom Recipe in English

Beyond the Basic:

Akkaravadisal is more than just a recipe; it’s a tradition. Share this recipe with loved ones, experiment with variations, and create your own akkaravadisal memories. Remember, cooking with love is the secret ingredient!

So, get ready to embark on a journey of fragrant rice, creamy goodness, and pure Iyengar bliss. And don’t forget to share your akkaravadisal creations in the comments below!

Happy cooking, and happy savoring!

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