Pooram Nakshatram (Purva Phalguni star) is the 11th amongst the 27 stars and has a special place in the 4th month of the Tamil calendar, Aadi…Celebrated as Aadipooram, today marks the manifestation of goddess Mahalakshmi on earth as Andal, one among the 12 Alwar saints in Vaishnava tradition. A little girl found by Periyalwar known as Vishnuchittar. in his Tulasi Garden became one of the most adorable girl/women saints of our country. Educated in the school of piety and devotion to her God and Guru, this little child of 5 years carved a niche in mystic poetry with her sublime verses of Thirupavvai and Nachiyar Thirumozhi.
The poetess divine of the south – Andal is known for her unwavering devotion to Lord Vishnu avoided earthly marriage, the normal and expected path for women of our culture, to marry Vishnu and had vowed to give 100 thadas of butter and 100 thadas of Akkaravadisal to Azhagar a lord Vishnu incarnate if he makes her union with Lord Ranganatha of Srirangam possible. The vow of this divine neivedhya was fulfilled by Sri RamanujaCharya at Srivilliputhur, the birthplace of Andal. Even today this Nooru Thada Akkara Adisal Utsavam is celebrated with all gaiety in Vaishnava temples.
The photos showcase the neivedhya of today -Akkaravadisal along with beautiful Marapachi dolls– literally meaning “wooden dolls”. Traditionally, gifted to the bride in pairs — a male and female symbolizing Lord Vishnu and Goddess Lakshmi as a part of her wedding trousseau, Marapachi dolls are hand-me-downs from one generation to another. These dolls are made with red sandalwood by craftsmen from Tirupathi and have a great deal of medicinal properties.
Indian culture is an interesting amalgamation of science, logic, and religion. Every traditional method practiced in this beautiful country is unique and has a specific reason backed with sound religious facts and irreplaceable emotional sentiments. On this auspicious day, Foodialogues with the help of Ravi Priya brings to you this divine couple and the ancient neivedhya, Akkaravadiasal/Akkaraadisal. A rich medley of rice, dal, milk, and ghee, sweetened with jaggery. The recipe of this Iyengar specialty is seen inscribed on the walls of the Srirangam temple.
Ingredients for Akkaravadisal Recipe
- RAW RICE – 1 CUP
- GREEN GRAM DAL – 1 TBSP
- GHEE – 1/4 CUP
- JAGGERY – 1 CUP
- FULL FAT MILK – 4 CUPS
- CASHEW – 50 GMS
- RAISINS – 50 GMS
- GREEN CARDAMOM POWDER – 1/2 TSP
- SAFFRON – A PINCH
- NUTMEG – A PINCH
- MACE – 1 PINCH
Preparation Method for Akkaravadisal Recipe:
- Wash rice and dal and drain the water.
- Take a heavy bottomed vessel,add 2 tbsps of ghee and lightly fry the rice and dal till they turn light pink in colour.
- Add boiled and cooled milk and simmer on low flame till the rice is soft cooked and mushy and the entire mixture is thick and creamy.check if all the milk has been absorbed. If not allow to simmer for some more time.switch off the flame.
- In another heavy bottomed vessel make a thick jaggery syrup.slowly add the syrup to the cooked rice and milk with constant stirring.once the syrup has mixed well with the rice simmer with constant stirring till the akkaravadisal begins to bubble on the surface.
- Heat the remaining ghee. Fry the nuts and raisins.add the crushed spices and pour it over the akkaravadisal.
- Serve warm
