Akkaravadisal /Iyengars Sakkarai pongal

              

 Thiruppavai 

koodaarai vellum seer gOvindhaa undhannai(p)

paadi(p) paRai kondu yaam peRum sammaanam

naadu pugazhum parisinaal nanRaaga(ch)

choodagamE thOL vaLaiyE thOdE sevip poovE

paadagamE enRanaiya palagalanum yaam aNivOm

aadai uduppOm adhan pinnE paaR chORu

mooda ney peydhu muzhangai vazhi vaara(k)

koodi irundhu kulirndhelor embaavaai

Koodaravalli

Koodaravalli - Celebrated on the 27th day of Marghazhi , for acceptance of Andal by Perumal after her 26 days of penance. She and her friends used wake up very early and sing pasurams and  recite Lord's naama throughout the day. They would not engage in any unnecessary talks during this period and keep meditating on the Supreme by fasting, without jewels or silks etc. When she had attained the blessings of lord on 27th Day, they wanted to celebrate the occasion by wearing new cloths, decorating themselves with jewels and ofcourse eating Sarkarai pongal together with everyone.

Akkara Adisal

 Ingredients

•     Raw rice - 1cup 
•     Moong dal - 1/4 cup 
•     Jaggery - 1 1/2 cup 
•     Milk -    500 ml (Boiled milk )
•     Sugar - 3 tsp 
•     Saffron - 1 pinch 
•     Cashew nuts  - 10 nos
•     Raisins   - 5
•     Ghee     - 1/2 cup 
•     Cardamom powder -1/4 Tsp 
•     Edible camphor  - 1 pinch 

   Method 

         Take raw rice and moong dal with 5 cups of water in a pressure cooker and cook it well for 5-7 whistle. Take a kadai and put the cooked rice and dal in it and pour the milk and stir it well for 10 minutes without break. Now add the Jaggery and stir for 2 minutes and add ghee to it and stir again for 15 minutes without break. Now add sugar for shining along with saffron, cardamom powder,edible camphor and bring down the flame. Now add cashew nuts and Raisins  fried in ghee to the preparation and serve hot. 

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              Note

                             Jaggery has to be powdered well before using.