Nel Pori Urundai Recipe-Karthigai Deepam Recipes

Nel pori urundai was in my try list for years.In my house,both mom & mil make aval pori urundai as aval pori is easily available in Tamil nadu.My MIL makes it as balls whereas my mom just mix the aval pori with jaggery syrup and keep it as it is.So its purely our choice.Here in Bangalore, we make Aval pori urundai by roasting aval/Poha as we don’t get readymade aval pori and make it as balls.But recently i saw Aval pori/Avalakki pori and Nel pori in Gandhi Bazaar.I became so happy and bought them immediately.I tried urundai with both at the same time as i wanted to update my old post as well.Both came out perfect.Please check out my updated aval pori urundai recipe if u are interested.In this post,i have shared nel pori urundai with tips & tricks to identify the correct consistency of jaggery syrup.So you can follow this recipe and make either aval pori or nel pori urundai with it.As i had tried pori urundai with aval,nel pori as well as puffed rice,I personally felt the taste of aval pori urundai is the best.Next comes pori urundai using puffed rice and i would give the least points for nel pori urundaibecause it tastes slightly chewy .So friends try any based on your liking.

Nel pori urundai recipe

Nel pori urundai recipe for karthigai deepam

Cuisine: Indian

Category: Sweet

Serves: 12-15 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Nel pori - 3.5 cups Grated jaggery - 1/2 cup ( heaped) Cardamom - 3 seeds( powdered) Black sesame seeds - 1.5 tsp Finely chopped coconut pieces - 2 tbsp Water - 1/2 cup

METHOD

Dry roast black sesame seeds & fried gram dal.Set aside.In the same kadai,heat a tsp of ghee and roast the coconut pieces till golden brown.Keep it aside. Clean the nel pori by removing the husk.Keep it aside.Melt grated jaggery by adding water and boil it.After it is completely melted,switch off the flame,remove and strain the syrup using a wire mesh.Wash the kadai and pour the strained syrup to it. Now boil the syrup.It will thicken and reaches non-sticky,soft ball consistency( ie,Pour some thick syrup into a plate and try to gather it.U should be able to roll it a non-sticky and it should be soft too).Also when u pour the syrup using a ladle,the last drop will fall very slowly forming a single string. After that stage is reached,switch off the flame and add the roasted sesame seeds,fried gram dal,coconut pieces & cardamom powder.Mix well and add the nel pori immediately.Mix everything well together till all the nel pori is well coated with jaggery syrup. Grease your hands with oil or rice flour and make tight balls from the mixture when it is warm. When the mixture is hot,u wont be able to make proper shapes.So make it tight when it is getting warm.Arrange all the balls and store in an air tight box.The shelf life of these balls would be around 2 weeks if properly done. Enjoy !

Note

The consistency of jaggery syrup is important.It should be soft n non-sticky ball. Cleaning nel pori is mandatory because that brown husk may cause loose motion trouble if u eat it. The color & sweetness of pori urundai depends on the color& sweetness of jaggery.If ur jaggery is too sweet,use 4cups of rice & 1/2 cup of jaggery(levelled)

Make this nel pori urundai on Karthigai deepam festival day and enjoy !

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Thinai Nei Appam Recipe/Foxtail millet Sweet Appam recipe-Karthigai Deepam Recipes

People in Tamil nadu usually make pori urundai and nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam

Thinai nei appam recipe

Nei appam recipe using Thinai/Foxtail millet

Cuisine: Indian

Category: Sweet

Serves: 12-15 nos

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H 10Minutes

INGREDIENTS

To grind Thinai/foxtail millet - 1/2 cup Wheat flour - 2 tbsp Banana - 1 no ( small-yelakki,poovan) Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet) Cardamom - 2 nos Grated coconut - 2 tbsp Rice flour - 1/2 tbsp Cooking soda - a big pinch To cook Ghee/Nei - as needed

METHOD

Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency. Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot ! Enjoy !

Note

Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside. U can also add rave in place of rice flour. Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed. Serve & eat hot to enjoy its best taste.

Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !

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Brinjal Masala Kuzhambu/Kathirikai Kuzhambu Recipe

I learnt this brinjal masala gravy recipe from my friend Megha. Its a kurma kind of gravy that goes well with rice, idli, dosa and even chapathi too. Here in Bangalore, people make a brinjal gravy named as “Ennegaayi gojju” as a side dish for akki roti. This gravy tastes similar to that but not exactly. I will share authentic ennegaayi recipe soon.

I tasted this gravy once in Megha’s house and liked it a lot. I got the recipe from her immediately and wrote in my cook book. I have made this many times in my kitchen but somehow I couldn’t blog it. Today I made this brinjal gravy along with tindora curry(yet to post) for Sendhil’s lunch box and thought of sharing here. 

Basically I am a big fan of brinjal recipes. I keep trying one or the other new recipes using brinjal. When I made this gravy, I became very happy that I got yet another easy, interesting brinjal gravy recipe just like my Ennai kathirikai kuzhambu and brinjal kara kuzhambu recipes. Brinjal lovers, do try this gravy. Its very simple to make and yummy too ! The best part is this brinjal gravy can be made directly in a pressure cooker. Do try this brinjal masala gravy for rice and enjoy !

Brinjal masala kuzhambu

Brinjal masala kuzhambu recipe - A kurma kind of gravy for rice,idli n dosa !

Cuisine: Indian

Category: Gravies

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Brinjal - 6 nos Tomato - 1 no Big onion - 1 no(finely chopped) Salt & water - as needed To grind Grated coconut - 3 tbsp Big onion - 1 no Ginger & garlic paste – 1 tsp ( heaped)  Cinnamon - 1 small piece Cloves - 2 nos Coriander leaves - a fistful( 2 tbsp,chopped) Red chilli powder - 1 tsp ( add 1.5 tsp for spicy gravy) Dhania powder - 3/4 tsp Turmeric powder - 1/8 tsp To temper Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves – few Coriander leaves – little ( to garnish)

HOW TO MAKE BRINJAL MASALA KUZHAMBU - METHOD

Wash and slit the brinjals into 4. Keep it immersed in water till use. Grind all the items given under “ to grind” to a smooth paste. In a pressure cooker base, heat oil and splutter mustard seeds,urad dal and cumin seeds. Saute finely chopped big onions till transparent. Add curry leaves and then add the slitted brinjals. Saute till the skin of brinjal shrinks lightly. Now add the ground masala paste and saute till raw smell vanishes. Then add a roughly chopped tomato and saute till slightly mushy. Lastly add water and pressure cook in low flame for one whistle. Remove the lid after the steam is released completely. Mix well.Garnish with finely chopped coriander leaves and serve with plain rice adding ghee. Enjoy !

Note

You can replace brinjal with avarekalu/mochakottai/hyacinth beans. This gravy tastes the best when mixed with plain rice adding ghee. Ghee is a must here. You can also have this as a side dish for idli, dosa Here I have not used tamarind.If u want u can replace tomato with a small gooseberry size of tamarind. Garnish with coriander leaves for more flavor.

Enjoy this masala gravy mixing with plain rice and ghee.

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Karthigai Deepam Recipes - Karthigai Deepam special recipes (with video)

Here is the collection of Karthigai deepam recipes with video in this post. Thirukarthiagai/Karthigai Deepam is one of the most important festival of lights in South India especially in Tamil nadu. It usually falls on Tamil month Karthigai ( pournami day) when the moon is in line with the six star constellation called Karthigai. It is celebrated in a very grand manner in Tiruvannamalai where they lit Annamalai deepam on the hill and and it is believed that Lord Shiva's jothi will be visible on this day. Lord Muruga took the form of six babies in a lake called "Saravana Poigai". On this day, all his six forms were united by Parvathi(his mother) and this way, he had six faces. Special poojas are performed to Lord Muruga.

Karthigai deepam 2023 i.e this year it falls on 26th November (on Sunday). The idea behind this festival is to keep away bad things from life and welcome the good and holy things of life. On this day, we clean the house and draw rangoli ( kolam ) in front of pooja room & house entrance. We light oil lamps all over the house in the evening and we make some Karthigai deepam special recipes like nei appam, Pori urundai/Nel pori urundai, aval pori, Maavilakku for neivedyam and my MIL also makes kara appam along with these stuffs to finish our dinner. 

My mom makes a special karthigai deepam kozhukattai and rice flour lamp for the well being of family members. Here I have shared the links for all neivedyam recipes of karthigai deepam with a video recipe for making pori urundai. All are very easy to make and even beginners can give them a try. I have also planned to share few more recipes from tomorrow. Hope you will like these recipes and try it.

I wish you all a very happy Karthigai Deepam. Lets see the collection below.

Click the below picture for Karthigai deepam pooja procedure

Pori urundai recipe - Full Video !

KARTHIGAI DEEPAM RECIPES

 

 

 

 

 

  

  

 

  

  

  

 

 

  

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Kuthiraivali Puli Upma Recipe|Barnyard Millet Recipes

Barnyard millet/Kuthiraivali in Tamil, Oodalu in Kannada, Odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam is a healthy millet which has 6 times high fiber content when compared with wheat. Its a gluten free millet with high calcium,phosporous & fiber. It is high in carbohydates & fat too. It helps to maintain the body temperature.It acts as a good anti oxidant too. This puli upma with kuthiravali is an easy and yummy breakfast and dinner recipe which can be made under 20 minutes. Its a flavorful one pot meal. Its a great time saving recipe for people who look for quick breakfast/dinner options.We usually make this puli upma with rice or broken rice/Noi arisi.

Last week I just tried it with kuthiraivali for a change following my Puli sundal recipe & it tasted yummy when drizzled with few tsp of gingely oil. The best side dish for this puli upma is finely chopped sambar onions/pearl onions. This is not only a tasty combo but also it helps to balance the heat of tamarind & keeps the body cool. 

Friends try this easy, tasty puli upma recipe with any millet. I am sure you are going to love it. You can also replace kuthiravali with varagu or samai. Cooking procedure & water quantity are the same. This upma can be done in electric rice cooker too. In that case, add 1/2 cup of water more than the mentioned quantity. Ok, Lets see how to make this tasty puli upma using healthy barnyard millet. It stays good for one day travel too. Check out my varieties of millet recipes here.

Kuthiraivali puli upma recipe

Kuthiraivali/Barnyard puli upma recipe

Cuisine: Indian

Category: Breakfast/Dinner

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Kuthiravali/Barnyard millet - 1 cup Toor dal - 2 tbsp Water - 2.5 cups Tamarind - Big gooseberry size Turmeric powder - 1/4 tsp Hing/Asfetida - 1/8 tsp Curry leaves - few Salt - as needed To temper Cooking oil or gingely oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Red chillies - 4-6 nos Curry leaves - few Hing/Asafetida - 1/8 tsp

HOW TO MAKE KUTHIRAIVALI PULI UPMA - METHOD

Soak tamarind in warm water for 10 minutes and take the extract using 2.5 cups of water as mentioned above. Its not necessary to use all the 2.5 cups for taking tamarind extract. U can use 2 cups of water for extract and add the remaining 1/2 cup of water directly to the cooker.To this tamarind juice, add curry leaves, turmeric powder, salt and hing. Set aside. In a kadai, heat a tsp of oil & roast the toor dal. Remove in a plate. In the same kadai, roast the millet/kuthiravali till it changes to white & puffy. Remove it in toor dal plate. Heat a pressure cooker base with oil and temper all the ingredients given above in the same order. Now add the tamarind extract taken using 2.5 cups of water. When the water comes to boil, simmer the flame and add the roasted dal & millet. Mix well without lumps. Pressure cook in low flame for one whistle or 3-4 whistles if high flame. It takes 10-12 minutes. After the steam is released, open the lid and fluff it with a fork. It will look mushy when it is hot but it becomes grainy & separate as it cools down. Don’t forget to add a tsp of gingely oil while serving. Enjoy this upma with small onions as side dish.

Note

Roast the dal & millet carefully in medium flame. Make sure nothing gets burnt. Adjust the quantity of chillies based on your spice level. Add less water ( around 2.25 cups) if you want more fluffy upma.

Enjoy this healthy kuthiravali upma with small onions as side dish. Tastes yumeee !!

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