Tamil Nadu may be one of the most urbanized large states in India, but Pongal is a festival that is best experienced in the rural or semi-urban centers of the state. Like most harvest festivals across India, Pongal coincides with the start of the six-month northward journey of the Sun. The entire festivities last for four days (usually January 13-16 or 14-17) and, similar to the extended worship weekend in West Bengal, the entire state falls into a state of celebration. Pongal marks the beginning of the Thai Tamil month (pronounced as ‘thigh’) which comes after the auspicious month of ‘Margazhi’. The month of Margazhi generally runs from December 15 to January 14. It is not only a month of special prayers, but also a time when most temples offer special dishes to the presiding deities.
My childhood memories of Pongal revolve around the aroma of Akkravadisal wefting in my house. Of course, Pongal in Tamil Nadu’s urban centers like Chennai has less to do with the festivities in rural centers that bring entire communities together as they give thanks for a bountiful harvest.
Akravadisal is a sweet milky Pongal
(Also read: Happy Pongal: Everything you need to know about this festival,
“Ghee from the hand must fall down to the elbow” – Akkaravadisal, a milky sweet Pongal is mentioned in the Nalayara Divya Prabandham, a set of 4,000 (hence the name Naal Aiyaram) sung in praise of Lord Vishnu and Him. many forms. Akkaravadisal is served as prasad (offering) in Sri Ranganatha Swamy temple at Srirangam especially on the auspicious occasion of Panguni Uthiram. It is also made on the 27th day of Margazhi, Kudarvalli, a few days before Pongal in temples and many homes in Tamil Nadu.
Akkaravadisal is a combination of akkaram – a term used for sweets or jaggery while vadisal refers to the slow cooking process of boiling the ingredients. If there’s one thing I’ve learned watching my mom cook this dish on Pongal and other festivals, it’s the art of patience in the kitchen. It is slow food at its best and was invented at a time when the term slow food was not as much of a buzzword as it is today. In terms of texture, this is probably where a sweet Pongal meets a pall payasam (rice pudding). When you add the jaggery and other ingredients, cook the rice and moong dal in milk on low heat for 90 minutes. It has become common practice to add condensed milk or khoya to reduce the cooking time but I still stick to the traditional slow cooking method. The dish is flavored with a hint of spices – usually cardamom. It is also common to add edible camphor.
(Also read: Pongal 2022: Date, Time, Significance and 5 Festive Recipes to Celebrate,
The key is allowing the rice and moong dal (pasi paruppu in Tamil) to be cooked in milk. You have to keep adding milk – I use a traditional non-stick pan, till the rice and dal reach a pasty consistency. My mom’s recipe includes a few strands of saffron, it is not the traditional ingredient used in this dish but adds a nice flavour. You can try this recipe at home, just make sure you have the time and patience. The end result is definitely worth the effort
About Pongal-Special Akkaravadisal Recipe: How to make Akkaravadisal
Component-
Raw rice: 100 grams
Moong dal: 25 grams
Milk: 500ml – 800ml
Jaggery: 150 – 200 grams
Ghee 25-50 grams
10-12 almonds finely ground
Saffron: Some Varieties
Cardamom: 4 pods
Nutmeg powder: a pinch
Cashews: 15
Raisins: a handful
way –
1. Pan fry the moong dal in a spoonful of ghee
2. Clean, wash and add rice with moong dal and milk in the same pan and cook on low flame till the mixture reaches pasty consistency. keep adding milk as needed
3. Add finely ground jaggery to the jaggery and keep stirring till the jaggery mixes completely with the rice. Now add almond paste and little milk and mix so that almond kernels are not formed.
4. Put ground cardamom and nutmeg in the pan, when the ghee is hot, add cashews and raisins.
5. Add saffron to quarter cup of milk and mix it well. Pour over the mixture. Shake well and serve.
6. Just before serving, pour a spoonful of ghee over it. You can add more ghee if you want more rich
Happy Pongal 2022!
About Ashwin RajagopalanI’m the proverbial slash – a content architect, author, speaker, and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries. That curiosity hasn’t waned. It has only gotten stronger as I have discovered culinary cultures, street food and fine dining restaurants around the world. I have discovered cultures and destinations through cooking. I am equally fond of writing on consumer tech and travel.
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