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Monday, November 30, 2009

Karthigai/Thiruvannamalai Deepam Appam Pori Recipe!

Karthigai Deepam falls on 1st of December 2009 and is observed by Hindus all over the world and mainly in Tamilnadu, India . Lamps are lit daily for 30 days beginning a grand day on the 1st day. Crackers are burst mostly reserved after Deepavali. People visit Lord Murugan (Son of Lord Shiva) temples and offer pooja. They also visit Vishnu temples and observe Vishnu Deepam is tomorrow celebrated by Iyengars. Day 3 thats day after tomorrow is Kuppa Karthigai were lamp is lit everywhere mainly at entrance of the house.

Thousands of people visit Thiruvannamalai temple to see the Deepam(Lamp) lit in temple which is in Tamilnadu and offer prayers for the well being of families.

House is decorated with decorative lamps and prasadams are offered to god. Pooja is performed in the evening with Pori, Appam and Adai as Neivedyam.

Traditional Festive Food without onion and garlic is prepared includes special Vella Aval Pori Urundai(Sweet Beaten Puffed Rice Balls), Nel Pori Urundai(Puffed Rice Balls made from Paddy), Appam and Adai.

I am giving recipes for Vella Aval Pori Urundai(Sweet Beaten Puffed Rice Balls) and Nel Pori Urundai(Puffed Rice Balls made from Paddy)
I would like to thank my Father and Mother in law for their help in making these.
Vella Aval Pori Urundai and Nel Pori Urundai

Pori - 400 gms
Vellam(Jaggery) - 3 cups(1.5 paavu)
Fresh Coconut - 1 cup(cut into tiny pieces)
Fried Groundnut(Varutha Verkadalai) - 1/2 cup(Optional)
Sukku Podi(Dry ginger powder) - 1/2 tspn
Elakkai Podi(Cardamom powder) - a pinch

Preparation Method

Clean and Seive Pori.

In a kadai, add vellam and sprinkle little water and start dissolving. Once its dissolved filter it since mud particles will be there in vellam.

Then again pour the liquid in the kadai and start boiling it until its 1 string consistency. Keep stirring in low medium flame.(You can also check this by taking little water in a cup and pour a spoon of Jaggery paste (Vella Paggu). If you can make a small ball out of it then its correct consistency (padam)

Now add Dry Ginger Powder, Coconut Pieces, Elaichi (Cardemum) Powder and Groundnut and mix well. Reduce the flame.

Disolving of Jaggery Checking of Padam
In a wide vessel take the pori and slowly add this hot vella paggu. Caution since Paagu is very hot, dont mix with hand. Take a laddle and mix fully once its slightly cool. Start making balls and keep aside.

Repeat the same process for leftover pori too.

This is the same procedure for Nel Pori Urundai also.

Checkout my recipe for 
Appam /Nei Appam
Banana Appam
Salt Appam (without onion)

Note - If you cannot make balls take little rice flour(Arasi Maav) apply to your hands and make balls. Sometimes after doing this too you cannot make balls its because of mistake in the Vella Paggu so have as it is....

Happy Karthigai!!!


Sailaja Damodaran on December 1, 2009 at 4:58 AM said...

It has come out so good......perfect

Priya Suresh on December 1, 2009 at 6:08 AM said...

Such a prefect pori urundai...just love this..

Anonymous said...

wow..amazing texture.

Rekha shoban on December 1, 2009 at 8:17 AM said...

wow..really gud one...very difficult to do na?? it looks perfect...send it to me ah..

Cham on December 1, 2009 at 11:51 AM said...

U ve made it perfectly.

Nandinis food on December 1, 2009 at 12:21 PM said...

Perfect pori urundai! My fav :)

Jeyashris Kitchen on December 1, 2009 at 3:07 PM said...

wow nice urundais.I am also planning to do.

Rohini on December 1, 2009 at 4:19 PM said...

Happy Karthigai deepam dear!!
Pori urundai's look perfect!

Fairy Garden on December 1, 2009 at 7:44 PM said...

Superb da the receipes are really great.

You also reminded me that as per star its my dad's bday on Karthigai Deepam. Thanks a lot for this.

Great going Saras, keep it up!!!

Kumudha on December 2, 2009 at 12:16 PM said...

Poori unde looks so tasty! sO many delicious recipes here...

Saraswathi Iyer on December 4, 2009 at 2:19 PM said...

Thank you friends for your comments...

Poornimacookbook on November 17, 2013 at 12:14 AM said...

Perfect recipe for the karthigai deepam. Love your recipes and happy to follow your blog; do visit mine when you are free.


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