Festival Recipes, Instant Pot Recipes, Video Recipes

Instant Pot Iyengar Akkaravadisal | IP Akkaravadisal | Easy #InstantPot Recipes

What is Akkaravadisal?

Akkaravadisal is a Iyengar (Tambrahm) festival delicacy made as an offering to the God during the holy Month of Margazhi (Mid Dec – mid Jan) and Aadi (Mig July-Aug) . It is a rich rice-lentil pudding decadently made with lots of ghee and is considered one of the “Paramaannams” (highest quality of food) offered in Temples. 

Today is Adai Pooram (the star birthday of Alwar Andal who composed 30 beautiful verses – Thiruppavai) to Lord Vishnu. As a mark of love and devotion to Goddess Andal (picture below), the dish Akkaravadisal is made today. 

What are other Traditional offerings made to Lord Vishnu during Margazhi?

As you can see, Rice (primarily grown by the banks of the rivers in Southern India) formed the basis of many offerings. 

Akkaravadisal - Indian Rice + Lentil Pudding with ghee and jaggeryPin

IP Style Akkaravadisal

I have already posted a stove top method of making this , but today is a low calorie version with Instant Pot. With some pre-soak, it takes 20 mins from start to finish, most of which is hands-free. With newer technology it is only necessary for us to evolve traditional eats without compromising on the taste and quality with these new-age gadgets. But if you don’t have an IP, you can still make use of the stove top method to make this

What are the major ingredients going into this IP Style Akkaravadisal

  • Rice – any short grained variety will do. Basmati may kindly be avoided. Brown rice with a lot of soaking may be used, but I haven’t tried it
  • Jaggery – Clean the jaggery of any impurities. If you don’t have jaggery, brown sugar may be used for a varied taste. Use Panam jaggery (jaggery used to make syrup traditionally) than Achchu Jaggery (yellowish variety , which has more salt and impurities in it)
  • Ghee – the more the better, but in the IP version here, I have used as minimal as required 
  • Nuts – Mainly cashew and raisins are used. If preferred, you can additionally use almonds 

Prep time – 20 mins, IP Cook time: 13 mins + Pressure Release time ; Finishing time – 5 mins

Tips to make the creamiest Akkaravadisal

  • Use Short grained rice and best quality jaggery , milk and ghee
  • Soaking helps cut down cook time.
  • Mashing the rice-dal mixture after cooking it in milk increases the creaminess
  • Ghee can be added as per taste. In this recipe
  • Cooking in milk rather than just water makes it more creamy
  • This keeps upto 2 days under refrigeration. If you need to reheat the akkaravadisal, either microwave for 2 mins (depending on quantity) adding 1/2 tsp of ghee and few more tsp of milk.
Akkaravadisal - Indian Rice + Lentil Pudding with ghee and jaggeryPin

What you need to make Akkarvavadisal in IP:

Here 1 cup = 120 grams

  • 1 cup Rice (Short grained variety only)
  • 1/2 cup Moong dal (split green gram)
  • 1 cup jaggery (grated)
  • 2.5 cups Milk (divided use)
  • 3 tsp Ghee (clarified butter)
  • 2 cardamoms (powdered)
  • 1 pinch saffron
  • 1 pinch edible camphor (pacha Karpooram)
  • 1 tsp Cashews 
  • 5 nos. Raisins
Akkaravadisal - Indian Rice + Lentil Pudding with ghee and jaggeryPin

Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don’t forget to hit like 👍 and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton 💕💕

How to make Akkaravadisal in IP:

  1. Wash the rice and dal together in a sieve under running water till water turns clear.
  2. Soak them in the IP Pot , covered for 20 mins
  3. After that, add 2 cups of milk into the soaked rice+dal mixture
  4. Set to RICE MODE (mine was auto set to 13 mins)
  5. Do NPR (Natural Pressure Release) (about 7 mins after pressure valve releases) 
  6. Mash the cooked rice+dal mixture with the back of a heavy ladle till its a mush
  7. Set the IP to  SAUTE MODE (low) for 3 mins. Add 2 tsp ghee in batches and the jaggery powder.
  8. Mix well till jaggery melts. 
  9. Add the saffron, cardamom powder and edible camphor.
  10. Mix well and saute till SAUTE mode is switched off.
  11. Now fry the cashews and raisins in the remaining 1 tsp ghee till cashews turn golden brown and raisins get plump
  12. Add with the ghee to the simmering Akkaravadisal
  13. Mix and serve hot. 

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Akkaravadisal - Indian Rice + Lentil Pudding with ghee and jaggeryPin
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5 from 3 votes

Akkaravadisal (Instant Pot Recipe)

Akkaravadisal is a Iyengar (Tambrahm) festival delicacy made as an offering to the God . It is a decadent rice-lentil pudding made with jaggery and ghee
Course Dessert, Festival Recipes
Cuisine Indian, South Indian
Keyword Festival Recipes, Gluten Free, Instant Pot Recipes, Milk, Moong Dal, Raw Rice
Prep Time 15 minutes
Cook Time 15 minutes
Soak time 20 minutes
Total Time 50 minutes
Servings 4
Author Kalyani

Equipment

  • Instant Pot
  • Shallow Fry Pan

Ingredients

  • 1 cup Rice Short grained variety only
  • 1/2 cup Moong dal split green gram
  • 1 cup jaggery grated
  • 2.5 cups Milk divided use
  • 3 tsp Ghee clarified butter
  • 2 cardamoms powdered
  • 1 pinch saffron
  • 1 pinch edible camphor pacha Karpooram
  • 1 tsp Cashews
  • 5 nos. Raisins

Instructions

  • Wash the rice and dal together in a sieve under running water till water turns clear.
  • Soak them in the IP Pot , covered for 20 mins
  • After that, add 2 cups of milk into the soaked rice+dal mixture
  • Set to RICE MODE (mine was auto set to 13 mins)
  • Do NPR (Natural Pressure Release) (about 7 mins after pressure valve releases)
  • Mash the cooked rice+dal mixture with the back of a heavy ladle till its a mush
  • Set the IP to SAUTE MODE (low) for 3 mins. Add 2 tsp ghee in batches and the jaggery powder.
  • Mix well till jaggery melts.
  • Add the saffron, cardamom powder and edible camphor.
  • Mix well and saute till SAUTE mode is switched off.
  • Now fry the cashews and raisins in the remaining 1 tsp ghee till cashews turn golden brown and raisins get plump
  • Add with the ghee to the simmering Akkaravadisal
  • Mix and serve hot.

Video

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6 Comments

  1. Shobha Keshwani

    5 stars
    This is such a delicious dish for festive days. I like the addition of edible camphor which is a speciality of South Indian sweets.

  2. Chef Mireille

    5 stars
    I like this South Indian style rice pudding over kheer, which is too watery for my preference. I am definitely going to try it in the Instant Pot the next time I make it.

  3. 5 stars
    This, akkaravadisal is an absolutely tasty dish. I make it often, will do it in the instant pot soon.

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