Pori urundai (made using puffed rice or paddy rice flakes) is the main dish for karthigai deepam festival which is celebrated during month of november/december. In tamil we used to call as nel pori urundai and aval pori urundai.
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
The festival is very famous in tiruvannamalai, temple of lord shiva. here lord shiva is assumed to be in the form of fire (agni). normally in doing homam we used to put pori in the agni, which is the auspicious thing. hence to denote that, people prepare pori urundai on the deepam festival day. for more info, you can google out. let me now explain the method to prepare this.
recipe for making aval pori urundai as follows:
Ingredients
puffed rice flakes (aval pori) -2cups
jaggery -1/2 cup
cardamom powder - 1/2 tbsp
dry ginger powder(sukku podi) - 1tbsp
chopped dry coconut (kopparai) - 1/4cup
method
1. take jaggery in a vessel and add little amount of water and leave it for few minutes. let it get dissolved. you can use hot water for fast process.
2.filter the jaggery syrup to get cleaned.
3. using a seive (salladai), clean the aval pori and keep it aside.
4. take a large vessel, add aval pori, cardamom powder, dry ginger powder and mix it well.keep it aside.
vella paagu preparation
1.add the jaggery syrup in a pan and heat in a medium flame for few minutes.
2.once it starts to thicken, add chopped coconut to it and mix well. again heat it for few minutes. now put the stove in a low flame. take little amount of paagu and put in a vessel with water. when u press the paagu, it has to be in a state to become a ball (kambi paagu) it should not dissolve in water.
that is the right time to switch off the flame. vella paagu is ready now.
pour the paagu to the pori mix and mix it well. since it would be too hot use spoons to mix. but be little fast to mix since jaggery sticks hard once it get cooled. also to make urundai it should be somehow little hot
scrub little rice flour in your hands and take pori mix to make urundai one by one. use both hands to do so you will get grip to make good shaped pori urundai. using rice flour in your hands will help to make jaggery non-sticky in your hands while you prepare urundai.
thats it. aval pori urundai is ready now. store in a tight container.
note: using the same procedure you can prepare nel pori urundai also.
happy karthigai deepam. annamalaiku arohara....
pictures for your reference
cookingly yours,
vinram
vinram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
