According to inscriptions from the 16th century during the reign of Vijayanagara emperor Krishnadevaraya, the sweet was made from rice flour, jaggery, butter and pepper.[3] At the annual festival at the Panchavarnesvar Temple in Thirunallur (located near Kumbakonam, Tamil Nadu), an offering of 6000 Adhirasams along with 6000 vadas is made to the Gods; the entire lot is cooked in the temple kitchen between sunrise and 11 pm, for the prayers that take place at midnight. It is a popular Deepavali sweet preparation for Tamil people.[4]
Preparationedit
The authentic preparation takes about a week. First the rice is soaked in water and dried in shade and ground into a fine powder when the rice is 3/4th dried and retains some moisture. For adding sweet "vellam" (jaggery in Tamil) is melted in water by boiling it till it reaches 'soft ball' consistency (235–240 °F (113–116 °C), if using a candy thermometer) and added to the rice flour along with some powdered cardamom to make a thick dough. It is then transferred to an earthenware pot and the top of the pot is closed with a thin white cloth. It is then allowed to ferment for about 3–5 days by placing it in the sunlight during the day time. Finally when the batter is ready for preparation, small balls of the dough is taken and flattened using fingers in a small piece of oil brushed banana leaf and deep fried in oil until golden brown. Then it is pressed with a flat bottomed bowl to remove the excess oil.[5]
^Matthews, Christine M. E. (1979). Health and culture in a South Indian village. New Delhi, India: Sterling Publishers. p. 254. OCLC 6703271.
^Annapoorna, L. (2000). Music and temples : a ritualistic approach. New Delhi, India: Sundeep Prakashan. p. 77. ISBN978-81-7574-090-7. OCLC 45499624.
^Tēvi, Irā. Nirañcan̲ā (2006). Medicine in South India. Eswar Press. p. 118. ISBN978-81-7874-039-3. OCLC 122427109.
^Anantharam, Chitra Deepa (10 November 2020). "The reign of adhirasam". The Hindu – via www.thehindu.com.
^"நல்லூர் பஞ்சவர்ணேஸ்வர் கோயில் (Nallur Panchavarneswar Koil)". Dinamalar (in Tamil). 21 March 2009. Retrieved 22 November 2009.
External linksedit
Media related to Adhirasam at Wikimedia Commons
Recipe on Foodista.com
December 12, 2023
adhirasam, tamil, அத, ரசம, kajjaya, athrasa, kannada, kannada, ಅತ, ariselu, telugu, anarasa, marathi, sirsa, chhattisgarhi, arisa, pitha, odia, type, indian, sweet, made, rice, jaggery, ghee, sometimes, coconut, with, spices, like, cardamom, sesame, pepper, gi. Adhirasam Tamil அத ரசம kajjaya or athrasa in Kannada Kannada ಅತ ರ ಸ ariselu in Telugu anarasa in Marathi sirsa in Chhattisgarhi or Arisa pitha in Odia is a type of Indian sweet made out of rice jaggery ghee and sometimes coconut and with spices like cardamom sesame pepper and ginger powder from Tamil cuisine Karnataka cuisine Telugu cuisine Marathi cuisine and Odia cuisine The doughnut like fried dough has a long history of popularity in Kannada Telugu Maharashtra Chhattisgarh Odisha and Tamil civilization They are similar in shape to vada but are not savoury and are eaten as a sweet AdhirasamHomemade adhirasamTypeFried doughCourseSweetRegion or stateTamil Nadu Andhra Pradesh Karnataka Telangana Maharashtra Odisha Bihar Uttarakhand Jharkhand ChhattisgarhMain ingredientsRice flour jaggeryVariationsAriselu Anarsa Media AdhirasamAdhirasam is a popular as an offering to the relatives during Deepavali and Ganesha Chaturthi festivals both at home and in temples in Tamil Nadu and Karnataka 1 2 Contents 1 Historical and cultural significance 2 Preparation 3 See also 4 References 5 External linksHistorical and cultural significance editAccording to inscriptions from the 16th century during the reign of Vijayanagara emperor Krishnadevaraya the sweet was made from rice flour jaggery butter and pepper 3 At the annual festival at the Panchavarnesvar Temple in Thirunallur located near Kumbakonam Tamil Nadu an offering of 6000 Adhirasams along with 6000 vadas is made to the Gods the entire lot is cooked in the temple kitchen between sunrise and 11 pm for the prayers that take place at midnight It is a popular Deepavali sweet preparation for Tamil people 4 Preparation editThe authentic preparation takes about a week First the rice is soaked in water and dried in shade and ground into a fine powder when the rice is 3 4th dried and retains some moisture For adding sweet vellam jaggery in Tamil is melted in water by boiling it till it reaches soft ball consistency 235 240 F 113 116 C if using a candy thermometer and added to the rice flour along with some powdered cardamom to make a thick dough It is then transferred to an earthenware pot and the top of the pot is closed with a thin white cloth It is then allowed to ferment for about 3 5 days by placing it in the sunlight during the day time Finally when the batter is ready for preparation small balls of the dough is taken and flattened using fingers in a small piece of oil brushed banana leaf and deep fried in oil until golden brown Then it is pressed with a flat bottomed bowl to remove the excess oil 5 nbsp Adhirasam nbsp Adhirasam nbsp Athirasam of SalemSee also editKarnataka cuisine Tamil cuisine List of fried dough foods List of doughnut varieties nbsp Food portalReferences edit Matthews Christine M E 1979 Health and culture in a South Indian village New Delhi India Sterling Publishers p 254 OCLC 6703271 Annapoorna L 2000 Music and temples a ritualistic approach New Delhi India Sundeep Prakashan p 77 ISBN 978 81 7574 090 7 OCLC 45499624 Tevi Ira Nirancan a 2006 Medicine in South India Eswar Press p 118 ISBN 978 81 7874 039 3 OCLC 122427109 Anantharam Chitra Deepa 10 November 2020 The reign of adhirasam The Hindu via www thehindu com நல ல ர பஞ சவர ண ஸ வர க ய ல Nallur Panchavarneswar Koil Dinamalar in Tamil 21 March 2009 Retrieved 22 November 2009 External links edit nbsp Media related to Adhirasam at Wikimedia Commons Recipe on Foodista com Retrieved from https en wikipedia org w index php title Adhirasam amp oldid 1187937339, wikipedia, wiki, book, books, library,
