Koodarai Vellum Seer Govinda: Akkaravadisal Recipe




  • Raw rice-1 cup
  • Payathum paruppu (Moong dal)-1 and half cup
  • Kadalai paruppu-1/2 cup
  • Sugar-4cups
  • Jaggery-1/2 cup
  • Elaichi (cardamon)-5 or 6 pieces
  • Jadhika (Nutmeg)-a small piece
  • Pachai karpuram (edible camphor)-a pinch
  • Milk-1litre
  • Ghee-2cups
  • Cashewnuts-20
  • Dried grapes-20
  • Saffron-a few shreds or kesari powder


  • Take the rice and dals and fry in half a cup of ghee till it becomes golden colour
  • Take 8 cups of water 500ml of  milk add kesari powder and pressure cook for 6-8 whistles
  • Take ghee in a kadai and fry the cashews to a golden color and add dried grapes too
  • Powder elaichi, jadhikai pachai karpuram.
  • When the cooker cools down, remove the vessel, check if the rice has become pasty.
  • Add sugar jaggery and boil on simmering heat stirring all the while till Jaggery melts.
  • Add 500 ml raw milk. Add the rest of the ghee, fried casews etc. Stir well.  After in cools transfer it to a cleanly washed vessel and offer it to Perumal.

Courtesy: Smt Vyjayanthi Sundararajan

General guidelines for healthier food – Both body and mind:

  • One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
  • Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
  • Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
  • Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
  • Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
  • Please ensure that food which are not prasadams are not consumed.

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