Nel pori urundai recipe, how to make nel pori urundai

Learn how to make nel pori urundai in detailed step by step and full video guidance.

I posted arisi pori urundai recipe many years back for Karthigai deepam. As I have mentioned in that post, my mom and MIL makes arisi pori urundai only as snack and they don’t offer that to God. They make nel pori and aval pori urundai and offer it. My mom and MIL are not keen about making balls, they just mix and make it as crumbles. Only arisi pori will be made as balls and also made for snack too at times.

Since I dint had nel pori that time, without any choice I made with arisi pori that time and posted. So thought of posting this authentic karthigai pori for this years post. You can follow the same method for aval pori too. Now a days we get nel pori and aval pori at local shops, so you can hunt for it for this Thirukarthigai / Karthigai deepam 2013 which is on this weekend, 16th saturday being Barani karthigai, and 17th sunday is periya karthigai. Karthigai deepam 2020date – Nov 29th (Sunday) 

Check out my other Karthigai deepam recipes

This whole month, mom and MIL keeps two small vilakku mostly agal vilakku in the entrance of the house in the evenings. And even after the festival is over, we keep some lamps until all the oil and thirinool gets over. For this festival we mainly make only pori urundai and appam – either nei appam or instant wheat flour appam mostly. Mom told even maavilakku is made and offered those days when my grand mom was there.

They make it with Thinai maavu especially for lord Murugan, his favorite. I will share maavilakku mavu recipe later for sure. I made very less for blogging sake, so do not relate the pictures to the recipe I have written.

To read the recipe in tamil, click here

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nel pori urundai

Learn how to make nel pori urundai in detailed step by step and full video guidance.

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Servings 15

Cup measurements

Ingredients

• 4 cups Nel pori levelled (approx.)
• ½ cup Jaggery powdered , measured heaped
• 2 pinches Dry ginger powder optional
• 4 tbsp Dry coconut bits optional
• 1 tbsp Roasted Sesame seeds optional
• 1 cardamom powdered
• 2 tsp Ghee

Instructions

• First clean the nel pori well to take out the skin, there will be lots of nel, so pick throw away those. Measure the pori, roast slightly to heat it up and keep aside ready.
• Fry koppara coconut bits (dry coconut) in ghee and keep aside. Roast sesame seeds too and keep aside. Powder cardamom, jaggery.
• Heat ¼ cup water with the powdered jaggery. Continue heating until the jaggery dissolves.
• Powder jaggery well to make this easy. Filter it to remove any impurities.
• Add elachi powder, sukku powder, coconut bits, sesame seeds at this stage if adding. I dint add anything as Vj doesn’t like anything in this.
• Continue heating until you reach soft ball consistency. Do not keep stirring too much.  Just keep checking the padham. That is if you pour little syrup in water and gather with hands, you should be able to form a non sticky soft ball (uruttu padham). Switch off the flame.
• Add the puffed rice little by little as you keep stirring well. I added as such together, but its always better to add little by little with stirring and stop when you cant see any syrup at the bottom of the pan. Act quickly.
• Grease hands well with ghee or sesame oil. Make balls out of this, press strongly so that it holds its shape.

Video

Notes

• Choose dark coloured jaggery for this, white ones may not yield good results.
• At last, the pori will stick to the pan, just heat it up a bit to loosen it and make use of it until the last pori.
• Make sure you reach soft ball consistency, otherwise balls wont hold its shape.  Do the syrup in medium flame.
• Follow the same method for aval pori – you can make your own aval pori by roasting aval, thick variety until it pops.
• Do not add more than required otherwise wont hold shape the next day. The above measurement is only approx, so add and mix if needed only add everything.

Nel pori urundai method :

1. First clean the nel pori well to take out the skin, there will be lots of nel, so pick throw away those. Measure the pori, roast slightly to heat it up and keep aside ready.
2. Fry koppara coconut bits (dry coconut) in ghee and keep aside. Roast sesame seeds too and keep aside. Powder cardamom, jaggery.
3. Heat ¼ cup water with the powdered jaggery. Continue heating until the jaggery dissolves. Powder jaggery well to make this easy. Filter it to remove any impurities. Add elachi powder, sukku powder, coconut bits, sesame seeds at this stage if adding. I dint add anything as Vj doesn’t like anything in this.
4. Continue heating until you reach soft ball consistency. Do not keep stirring too much.  Just keep checking the padham. That is if you pour little syrup in water and gather with hands, you should be able to form a non sticky soft ball (uruttu padham). Switch off the flame.
5. Add the puffed rice little by little as you keep stirring well. I added as such together, but its always better to add little by little with stirring and stop when you cant see any syrup at the bottom of the pan. Act quickly.
6. Grease hands well with ghee or sesame oil. Make balls out of this, press strongly so that it holds its shape.

Limit within 1 or two per day, wishing you all an advanced Happy Karthigai Deepam! Celebrate with appam and karthigai pori.