கருப்பட்டி அக்கார அடிசில்/ PALM JAGGERY AKKARA ADISAL

Akkara adisal is a traditional Iyyengar dish. We make this on Aadi pooram , Andal's birhtday and koodavalli in marghazi . It's cooked in milk and consistency will be semi solid. I made this today with karupaati with palm jaggery. 

INGREDIENTS

Raw rice - 1/2 cup

Moong dhal - 2 tbsp

palm jaggery - 1 cup

Milk - 1 litre

Cardamon powder - 1 tsp

Saffron - few strings

Ghee -  2 tbsp

Cashew and dried grapes

METHOD

Wash the rice and moong dhal and drain the water completely. 

In a pressure pan dry roast the  rice and dhal till a nice aroma comes.

Add 3/4 th of the milk to that and cook for 4 whistles. 

 In  a pan add palm jaggery add water till it covers and dissolve , strain it and keep it aside.

Once the pressure settle mash the rice well.

Add the jaggery syrup, cardamon powder, saffron , ghee and the milk and cook for 2 minutes.

It should be semi solid consistency , add milk if its solid.

In a pan heat the  remaining ghee and fry cashew and dried grapes and add .