Tamil Nadu may be one of the most urbanized major states in India, but Pongal is one of the festivals best experienced in the rural or semi-urban centers of the state. Like most harvest festivals across India, Pongal coincides with the beginning of the sun’s six-month journey north. The entire festival lasts four days (usually January 13-16 or 14-17) and similar to the extended pujo weekend in West Bengal, the entire state will go into festival mode. Pongal marks the beginning of the Tamil month in Thai (pronounced ‘thigh’) after the auspicious month of ‘Margazhi’. The month of Margazhi usually lasts from December 15 to January 14. This is not only a month of special prayers but also a time when most temples offer special delicacies to the gods. chair.
My childhood memories of Pongal revolve around the scent of Akkaravadisal wafting through my house. Of course, the Pongal festivals in urban centers of Tamil Nadu like Chennai cannot be compared with those in rural centers, which bring together entire communities as they give thanks for a harvest. Bumper.
(Also read: Pongal 2022: Date, Time, Meaning, and 5 Festive Recipes to Celebrate)
“Ghee should flow from the hand to the elbow” – Akkaravadisal, a milky sweet Pongal, is mentioned in the Naalayira Divya Prabandham, a set of 4,000 hymns (hence the name Naal Ayiram) sung in praise of God Vishnu and he took many forms. Akkaravadisal is served as a prasadham (prasad) at Sri Ranganatha Swamy Temple in Srirangam, especially on the auspicious occasion of Panguni Uthiram. It is also performed on Koodaravalli, the 27th day of Marghazi, a few days before Pongal in temples and many homes in Tamil Nadu.
Akkaravadisal is a combination of akkaram – a word that refers to sweetened sugar or jaggery while vadisal refers to the slow cooking process of ingredients. If there’s one thing I’ve learned watching my mom make this during Pongal and other festivals, it’s the art of patience in the kitchen. This is slow food at its best and was invented at a time when the term slow food wasn’t as much of a buzzword as it is today. In terms of texture, this is probably where Sweet Pongal meets Pal Payasam (the rice-eater). Rice and moong dal cook in milk over low heat for over 90 minutes as you add jaggery and other ingredients. It’s common to add condensed milk or ½ to reduce cooking time, but I’ve kept the traditional slow cooking method. The dish is flavored with a hint of spice – usually cardamom. It is also common to add edible camphor.
It is important to allow the rice and moong dal (Paasi paruppu in Tamil) to cook in the milk. You have to keep adding milk – I use a non-traditional non-stick pan, until the rice and rice flour are pasty. My mom’s recipe incorporates a few strands of saffron, which is not a traditional ingredient used in this dish but adds great flavor. You can try this recipe at home, just make sure you have the time and patience. The end result is definitely worth the effort
Pongal-Special: Akkaravadisal Recipe: How to Make Akkaravadisal
Ingredient-
Raw rice: 100 gms
Moong Dal: 25 gms
Milk: 500 ml – 800 ml
Palm sugar: 150 – 200 gm
Ghee 25-50 gm
10-12 finely ground almonds
Saffron: A few strands
Cardamom: 4 fruits
Nutmeg powder: a pinch
Cashews: 15
Raisins: a handful
Method –
1. Sauté moong dal with a teaspoon of buttermilk
2. Wash, rinse the rice and put the rice in the pan with the moong dal and milk and cook over low heat until the mixture is pasty. Continue to add milk as needed
3. Add the finely milled jaggery and keep stirring until the jaggery is completely blended with the rice. Now, add the almond flour and some milk and stir well so that the almonds don’t clump.
4. Put the crushed cardamom and nutmeg in the pan, place the ghee when heated add the cashews and raisins.
5. Add saffron to the cup of milk and mix well. Pour the mixture on top. Stir and serve.
6. Spoon a tablespoon of buttermilk on top just before you serve. You can add more ghee if you want to be richer
Congratulations Pongal 2022!
About Ashwin RajagopalanI’m slashie dialect – a content architect, writer, speaker, and cultural intelligence coach. School lunch boxes are often the beginning of our culinary discoveries. It only got stronger as I explored food cultures, street food and fine dining restaurants around the world. I explored cultures and destinations through culinary motifs. I am also passionate about writing about consumer technology and travel.
