Fwd: Koodaravalli

[Kannan Bargavan]

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From: Bhama Subramanian <bham...@hotmail.com>
Date: Sat, Jan 10, 2015 at 8:58 PM
Subject: Fwd: Koodaravalli
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Kudaravalli

Koodaravalli Festival:

It is a belief that each day of Marghali month, Sri Andal Nachiar sang a verse of Thirupavai (totally 30 verses) in praise of Lord Narayana. While singing 27th verse "Koodaarai vellum seer Govinda..." Lord Narayana blessed Sri Andal with Thirukalyana Varam. Hence the 27th day of Margazhi month is celebrated as Koodaravalli.

This year Koodaravalli is celebrated on 11 January, 2015 (Sunday). Every Year Kudaravalli is celebrated on the 27th day of Margazhi month (Dec-Jan).

On this day Lord Narayana blessed Sri Andal with marriage boon. Devotees will go to temple, offer Ghee filled Akaravadisal to Lord Govinda and end Marghazhi Month Nonbu (fast).

Recipe of Akkaravadisal:

Akkaraadisil

akkara-adisil-akkaravadisal at Subbus Kitchen

An authentic Brahmin Recipes site. A site for all Hindu Festival Recipes, South indian Recipes, Indian Vegetarian Recipes, Tamil Brahmin cooking Recipes.Cooking made easy now

AKKARA ADISIL (AKKARAVADISAL)

Akkara Adisil is a famous Iyengar recipe. Akkara Adisil is usually prepared on the "Koodaravalli day" which comes on 27th day of the Margazhi month and offered to the lord. Akkara Adisil usually offered as a prasadham in the temples which has an unique taste.

Ingredients

Raw Rice	3/4 cup
Milk	4 cups
Jaggery	1 ¼ Cup
Moong Dal	¼ Cup
Ghee	2 tablespoon
Cashew Nuts	10
Dried Grapes	10
Cardamom powder	1 teaspoon

Method:

• In a heavy bottomed pan, Rinse the rice and dry fry the rice moong dal till it turns golden red color
• Add fried moong dal and rice and 4 cups of milk in a vessel and pressure cook it. Leave atleast 7-8 whistles so that the rice is mashed well.
• Add the grated jaggery and little water in another pan and keep it in flame for a while till the jaggery dissolves and the raw smell of jaggery goes off.
• Add this jaggery juice to the cooked and mashed rice and mix it well and keep the flame low
• In a separate pan, add ghee and add broken cashew nuts, dried grapes and fry it till it turns golden brown color. Add these fried nuts to the Akkara Adisil
• Finally add cardamom powder and mix it well
• The yummy akkara adisil is ready for neivedhyam for Kudaravalli and Pongal and also for serving

The conventional Akkara Adisil should be prepared in the large vessel with the slow heat, but to save time I gave the recipe in the pressure cooker.

Previou

Koodaravalli Festival: "It is a belief that each day of Marghali month, Sri Andal Nachiar sang a verse of Thirupavai (totally 30 verses) in praise of Lord Narayana. While singing 27th verse "Koodaarai vellum seer Govinda..." Lord Narayana blessed Sri Andal with Thirukalyana Varam. Hence the 27th day of Margazhi month is celebrated as Koodaravalli.

. Every Year Kudaravalli is celebrated on the 27th day of Margazhi month (Dec-Jan). On this day Lord Narayana blessed Sri Andal with marriage boon. Devotees will go to temple, offer Ghee filled Akaravadisal to Lord Govinda and end Marghazhi Month Nonbu (fast)"! ..

Barley Sakkarai Pongal/Barley sweet pongal For Koodaravalli / Chakra Pongal

Hi
I finally joined the blogging marathon started by srivalli. I always wanted to blog regularly but just needed a little push i guess:-) To start off the marathon i wanted to blog about a sweet dish and when i was blog hopping ,I saw this recipe in Priya's blog and could not stop from trying it out. Her recipes always comes out perfectly. And since it was sweet pongal (pongal festival is nearing) , i had all the more reason to try this out and i must say that "one of the best sweet pongal that i have tried so far". I tweaked the recipe a little by omitting the condensed milk and replacing it with jaggery.Today happens to be Koodaravalli and this is the perfect offering to the lord.


The original recipe is here
INGREDIENTS
Barley 1 cup

Green gram dhal/ Moong dhal 1/2 cup

Jaggery 1 1/2 cup

Ghee 2-3 tbsp

Cardamom powder 1 tsp

Few raisins and cashew for garnishing

PREPARATION

Wash and soak the barley in water for 1-2 hours

Cook the barley with the green gram dhal in a pressure cooker up to to 3 whistles. Take it off from the fire and allow it to cool down

Grate the jaggery and add water to make a syrup (the water level needs to be just above the level of jaggery)

Boil this syrup in a medium flame till it reaches a hard ball consistency

TO TEST THIS, ADD A SPOON OF SYRUP TO A CUP OF WATER, IF IT DOES NOT DISSOLVE AND CAN BE FORMED INTO A BALL , IT HAS REACHED THE HARD BALL CONSISTENCY STAGE(THE BALL SHOULD NOT BE SOFT WHEN TAKEN OUT OF WATER

Now sprinkle the cardamom powder and mix well.

At this stage add the cooked barley-dhal mixture and continue to cook in medium flame till the whole mixture begins to thicken.(Be careful when you add the cooked barley mixture into the hot boiling syrup as it tends to splutter and might land on your tender fingers)

Add the ghee, mix and take it out from the fire.

Yummy sweet pongal is ready to cater to our sweet tooth.