Pori Urundai Recipe With Video, How To Make Arisi Pori Urundai - Karthigai Deepam Recipes

In Tamil nadu, Pori urundai is a must try recipe for Karthigai deepam. Last year I posted Pori urundai recipe with poha/aval for karthigai deepam. This year I wanted to make pori urundai using puffed rice. We call it as arisi pori in Tamil. 

 As I don’t get nel pori here, I used arisi pori / Puffed rice. Procedure for making pori urundai is similar. It may be  aval , nel or arisi. So I wanted to share this recipe in my space with step by step pictures and a video. Hope it will be useful for beginners. 

As my MIL usually says, the ratio of pori and jaggery is 8:1 based on the sweetness of jaggery. You can follow 6:1 too.  I follow the same every year and it comes out very well. Over to recipe with a picture and my latest video recipe !

Pori urundai recipe for Karthigai deepam

Pori urundai recipe using arisi pori/puffed rice for karthigai deepam

Cuisine: Indian Category: Sweet Yields: 15 nos

Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

INGREDIENTS
1 cup = 250ml

For jaggery syrup Paagu vellam/Jaggery - 1/2 cup (grated) Water - 1/4 cup For balls Puffed rice/Arisi pori - 3 cups ( Use 4 cups for mildly sweet urundai) Cardamom powder – 1/4 tsp Coconut bits - 1 tbsp (Roast in 1/2 tsp ghee) Black sesame seeds - 1 tsp Fried gram dal - 1 tbsp (optional) Ghee or rice flour - to grease hands

HOW TO MAKE PORI URUNDAI - STEP BY STEP

Dry roast sesame seeds in a kadai till it crackles.  Measure 3 cups of puffed rice  ( 4 cups for less sweet) and take in a bowl. Add the roasted sesame seeds to it. Chop coconut into small pieces. Heat 1 tsp ghee in a pan. Roast coconut pieces till it turns golden in color.  Add to the measured puffed rice. In a wide kadai , take the grated jaggery. Add water to it. Make sure jaggery should be immersed completely. I used 1/4 cup of water for 1/2 cup of jaggery. Measure the puffed rice and keep it ready. Keep ready a small plate with water. Melt the jaggery completely and strain it to remove impurities. No need to boil the syrup. After straining the syrup, wash the kadai and then heat it again adding the strained syrup.  Boil the syrup till it becomes frothy and thick. Take the syrup in the ladle and drop it. The syrup will drop slowly  and the last drop will make a string. This is an indication of reaching the correct consistency. At this time , simmer the flame and pour little syrup in a plate of water. Try to gather all the syrup and remove it. It will be non-sticky and you’ll be able to make a ball but firm in shape. Ball should hold its shape but not too hard. It is called as uruttu padham in Tamil. This is the right stage. Switch off the flame. Suppose if you miss this stage, add little water to the syrup and boil again. Check the consistency and proceed. ( some people make hard ball consistency too. i.e you should make a ball and if you drop the ball in a plate, it should make a tung sound. But you should roll the balls as soon as you mix with the syrup because syrup will thicken very quickly).  Add the puffed rice mixture along with roasted sesame seeds, coconut pieces, fried gram dal immediately. Mix well. All should be done within few seconds. Take care. Mix the puffed rice well in the syrup till the bottom of kadai. All the puffed rice should be coated well with the syrup. Grease your hands with rice flour or ghee and make balls tightly when the mixture is slightly warm. If the mixture cools down, you can't shape it. So do it fast. U’ll be able to make a perfect round.   If you are a beginner, you cannot handle the heat of balls. So make balls roughly and arrange in a plate. Then roll it tightly when the mixture becomes warm. I usually follow this for aval pori urundai.   If the mixture cools down before making balls, heat the kadai slightly in low flame. The syrup will melt and helps you to make balls. Make round balls. Give a setting time of 10 minutes and enjoy ! U can store these balls and use it for 2 weeks. If the mixture cools down, you can't shape it. So do it fast.

Note

Jaggery consistency is very important here. Please have a look after the jaggery syrup becomes frothy. It takes hardly 2-3 minutes in high flame to reach the consistency. Make balls when the mixture is with bearable heat. When it cools down, you can’t make it. So you have to reheat again in low flame for few seconds. Adding coconut bits, sesame seeds and fried gram dal are optional. I have seen my neighbours making pori urundai without all these. But we add sesame seeds for sure as we keep it for neivedyam.

Wish you all a very happy karthigai deepam. Enjoy the festival of lights with pori urundai!

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KARTHIGAI KOZHUKATTAI RECIPE – KARTHIGAI DEEPAM RECIPES

Thirukarthigai/Karthigai deepam falls every year on full moon day of Karthigai, tamil month. Karthigai deepam 2020 ie this year it is on 29(Sunday), November. Generally, kozhukattai is prepared for Ganesh chaturthi. U may wonder why am I posting this kozhukattai recipe for Karthigai deepam festival. In my native place(Tirunelveli ), people used to make this kozhukattai without salt on Karthigai. They make plates and lamps (agal vilakku) using this kozhukattai dough and light it along with the other lamps. The number of plates and lamps should be equal to the number of family members. Usually our people says, it is very auspicious to make this lamp on karthigai deepam for the well-being of family members.

My friend’s mom told that they keep this lamp by praying God to bless their family with health, wealth and peace. My mom also used to do this every year. Not only this lamp, mom makes finger shaped kozhukattai with the remaining dough and offer to God along with pori urundai , appam and maavilakku. As it is salt-less, we used to have this kozhukattai adding lots of grated coconut. We call this as “Neer kozhukattai, uppilla kozhukattai etc.

My MIL also makes this kozhukattai for avvaiyar viratham/Chevvai pillayar viratham. This kozhukattai recipe is known to all of you. But keeping this dough lamp may be new to some of you. So I wanted to share with u all :)..This year, I am going to make this dough deepam/diya for the well-being of my family. Friends, do make this for your family too and get the blessings of God :).Use ghee for lighting the lamp. After the lamp goes off, eat it as prasadam along with jaggery and grated coconut !

The dough making method I have shared here is not the authentic one. Usually my mom used to make this kozhukattai dough adding plain, cold water to the rice flour and she cooks the kozhukattai in an open pan in boiling water for few minutes.

By doing this way, kozhukattai comes out little hard and chewy. Sometimes kozhukattai may dissolve in water if the dough consistency is not correct. So my mom suggested me to follow our usual kozhukattai dough(with video) method. Thanks to my sister’s SIL Mrs.Thangam for telling this recipe with correct water measurement. Kozhukattai came out very well and soft.. Please adjust the water quantity by keeping this as reference. Do not add all the water at once. Keep adding slowly to make a perfect non sticky dough.

kozhukattai Recipe

Kozhukattai recipe for karthigai deepam.

Cuisine: South Indian Category: Festival recipesServes: 3

Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Minutes

INGREDIENTS
1 cup - 200ml or 250ml

To make kozhukattai dough Idiyappam flour / Rice flour - 1 cup (You can use homemade or store bought idiyappam flour) Water - 1.25 to 1.5 cups (Water quantity varies based on rice flour ) Gingely oil - 1 tsp

METHOD

In a wide bowl, take the rice flour. In a vessel , take the required quantity of water and add a tsp of gingely oil. Let the water boil for 2-3 minutes. Add this water to the rice flour by mixing with a ladle. Rice flour gets half cooked by the heat of this water and increases in quantity. After the dough becomes slightly warm , knead it to make a soft , non-sticky dough. Make plates an lamps as per the number of family members. For making plate , take a big lemon sized ball, pat it on a sheet. Seal the cracks if any. For lamp , take a small lemon sized ball. Press it in the center and make a dent to pour ghee/oil. Narrow down one edge of the ball and make like a lamp. Hope this picture helps you.. Arrange them in a greased idli plate. Keep the plate only after the water starts to roll boil. Steam it for 7-8 minutes. Deepam is ready. Remove the lamps from the plate after it becomes warm , else it may break. Make finger shaped kozhukattai or small balls using the remaining dough, steam it for 6-8 minutes. Remove. While lighting the lamps in the evening, put ghee for this rice flour lamp and light it, Once its turned off,u can have it with grated or chopped coconut pieces. As it is without salt, you should have this rice flour lamp with either grated coconut or grated jaggery.

Note

Do not add all the boiling water to the rice flour at once. Please add little by little by mixing with the ladle simultaneously. By this way , you can find the rice flour getting cooked and make a non-sticky dough. Knead the dough well for few minutes to make a crack free lamps and plates. Grease your hands with oil whenever necessary.. Do not steam for long time. Keep the idli plate only after the water in the idli pot starts boiling..

Serve this kozhukattai adding lots of grated coconut. As it is salt-less, you have to eat it this way :)

This is my first attempt in clicking a lamp at night, is it looking good or at least ok ? ;)

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MANATHAKKALI VATHAL KUZHAMBU RECIPE WITHOUT ONION GARLIC

Manathakkali keerai, Black night shade in English has amazing health benefits. It is a good remedy for mouth & stomach ulcers especially. I try to include manathakkali vathal/sundakkai vathal in my cooking at least once in a week. I got this vathal kuzhambu recipe from my Tamil brahmin friend Sumi.. This is a no onion,no garlic recipe & it can be made in minutes. 

This recipe is apt for bachelor’s & working women to finish off their cooking quickly in busy mornings. The best thing about this recipe is it has no cutting part. No need to cut any vegetables, onion, garlic as I do for my normal kara kuzhambu recipe. All the ingredients used in this recipe are readily available in our pantry. I have tried this recipe many times in my kitchen. Raksha and Sendhil like this kuzhambu a lot. All credits goes to you Sumi. Sumi is my school friend.

 After so many years, we met each other via facebook. She used to see my recipes and shared some of her authentic brahmin style recipes as well.Thank you so much Sumi for sharing your yummy recipes with me. I am planning to post them one by one in my space. So friends , if you r looking for an easy to make, quick vathakuzhambu recipe, here it is! Do try and leave ur feedback if you try it. I have updated this recipe with a video below. Please check it.

Click this link if you are interested to know the amazing health benefits.

Manathakkali vathal kuzhambu recipe - Tamil Brahmin style

Simple , easy to make , tamil brahmin style manathakkali vathal kuzhambu recipe.U can try this with sundakkai vatral/turkey berry , cluster beans vatral too..

Cuisine: Indian Category: Lunch Yields: 2

Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

INGREDIENTS

To temper Gingely oil/nalla ennai - 2 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/2 tsp Urad dal - 1/2 tsp Toor dal - 1 tsp Jeera/cumin seeds - 1/2 tsp Red chilli – 1 no Asafetida/Hing – 1/4 tsp Manathakkali vathal/Black night shade - 1tbsp Curry leaves - few To soak in water Tamarind - A big gooseberry size (1/2 tbsp) Turmeric powder – 1/4 tsp Sambar powder - 3/4 - 1 tbsp Grated jaggery – 1/2 tsp Rice flour - 1 tsp (dissolve in little water) Salt & water - as needed

HOW TO MAKE MANATHAKKALI VATHAL KUZHAMBU

Soak tamarind in a cup of warm water for sometime & take the extract. Make 2 cups  of extract in total. In a small bowl ,take the rice flour & dissolve it with little water without lumps. Set aside. In a kadai, heat oil. Temper all the ingredients given above in the same order. Add manathakkali vathal and saute till it changes in color with a nice smell.. Now add the sambar powder, saute for half a second and immediately add the tamarind extract, salt & turmeric powder. Allow it to boil for 5 minutes till the raw smell of tamarind goes off. Add jaggery , mix well while boiling.Add diluted rice flour and boil for another 5 minutes till gravy thickens.. Boil till you get the desired consistency. Switch off the flame..

Note

Avoid adding rice flour if you don't like. But you should add less tamarind or more sambar powder accordingly. Otherwise gravy may taste tangy. U can replace manthakkali vathal with sundakkai vathal , cluster beans vathal etc. If you want , you can fry finely chopped onions and garlic pieces while tempering to make it more flavorful.

Enjoy mixing with plain rice with papad and kootu as side dish !

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MURUKKU PODI – KIDS SNACK RECIPES

Murukku podi/Powder is a very easy and tasty snacks recipe which can attract ur kids easily. Its just a single step process..This recipe may be known to most of u but u might have forgotten about it.This post is to refresh ur memories :)..We all would have made thenkuzhal or mullu muruuku for Diwali and i hope u have some murukku leftover in ur pantry. Some kids hesitate/don’t like to eat mullu murukku as it pricks the jaws.I have seen toothless old people getting mouth ulcers by eating murukku.So,for those people, u can try this way. They’ll love it for sure. When i was young , kittu aachi( my dad’s periamma) used to come to our house to help my mom for making thenkuzhal murukku.She was a very old toothless lady. As she couldn’t eat murukku as such , my mom make this murukku podi for her and store in a box.She used to enjoy it a lot ..As kids , we too( me & my sis) used to take it in a bowl and have it after coming from school.A glass of milk and this murukku podi was our evening snacks those days during Diwali. Yesterday i tried this with leftover magizhampoo murukku for Raksha & she loved it. More than Raksha , myself and Sendhil relished a lot and we finished the bowl very quickly .Thenkuzhal murukku podi tastes the best according to me. Do try this murukku podi for a change if u have not attempted so far..U may love it like me .

Murukku podi

Murukku podi/powder is a very easy kids snack recipe which can be made in minutes using leftover murukku..

Cuisine: Indian Category: Sweet Yields: Serves 2

Prep Time: 1 Minute Cook Time: 2 Minutes Total Time: 3 Minutes

INGREDIENTS

To grind Leftover plain murukku (thenkuzhal or mullu murukku) - 5 nos Sugar –2-3 tsp (increase as per ur need)

METHOD

Break the murukku into pieces..In a dry mixie jar , take the murukku pieces.Grind  till it becomes a nice powder..Remove it in a bowl , add sugar. Mix well and enjoy ! Enjoy !

Note

For sugar patients , please avoid adding sugar. Just powder and give .. If u have spicy murukku in hand , u can powder and have it as such.   I made this recipe using leftover magizhampoo murukku. Thenkuzhal murukku tastes the best :)

My daughter had this murukku podi with complan  

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Mango Drumstick Sambar Recipe - Tirunelveli / Nellai Sambar Recipe

I love to taste and try varieties of sambar recipes be it idli sambar or lunch sambar and particularly this raw mango drusmtick sambar is my most favourite among all the sambar recipes. U know why, this is my mom’s Tirunelveli style sambar for rice :) We love to have it with idli, dosa as well. My mom calls this as "Idi sambar". Its a very tasty and flavorful sambar with freshly ground sambar powder. I can have a plateful of rice anytime with this Nellai sambar. We ( me and my sis) fondly call this as "Amma sambar". 

After marriage, when I started cooking, I couldn’t make this sambar often in my kitchen as Sendhil is very much fond of his mom’s Tanjore/Kumbakonam style sambar. So whenever I go to my mom’s house(Salem), she prepares this specially for me. This sambar needs very less dal than the usual quantity. We can add any vegetables like lady’s finger, drumstick, brinjal and raw mango. But our favorite combo is drumstick and raw mango. 

In my family, everybody loves my mom’s cooking very much. She makes authentic Nellai Saiva pillai (Tirunelveli) samayal very nicely.  My amma never used store bought sambar powder in her cooking so far.  Her recipes are mostly with freshly ground powder be it sambar, puli kulambu or rasam. So preparation /cooking time takes little more than my (mil’s) usual method of cooking. So I make my mil’s and mom’s lunch recipes in alternate days and enjoy eating varieties of kuzhambu.

My mom makes Carrot puttu or avial as side dish for this sambar recipe. To me, just a papad/ appalam is enough.
If you are looking to find Tirunelveli style Sambar powder, check THIS LINK

 

Basic Tirunelveli style Sambar Recipe For Rice

Basic Nellai style sambar recipe for rice using freshly ground sambar powder. U can use any vegetables like brinjal , lady’s finger , drumstick or simply onion.

Cuisine: South Indian Category: Lunch recipes Serves: 2-3 

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes 

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal – 1/3 cup Turmeric powder – 1/4 tsp Cooking oil – a drop To roast and grind for sambar powder ( use 1 tsp of this powder, store the excess powder for future use. My mom use this powder for idli sambar too.) Oil – 1/4 tsp Methi seeds - `1/2 tsp Chana dal – 1 tsp Coriander seeds – 1/2 tsp Red chillies – 3 nos To grind Grated coconut – 1.5 tbsp Small onions – 3 nos Jeera/cumin seeds – 1/4 tsp To saute Cooking oil – 1 tbsp Big onion – 1 no (slice cut) Curry leaves – few Tamarind – A big gooseberry size Drumstick – 1 no (cut into finger size pieces) Small Raw mango – 1/2no ( 5-6 cubes) Red chilli powder – 2 tsp Salt & water – as needed To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Coriander leaves – 2tbsp (to garnish)

HOW TO MAKE TIRUNELVELI IDI SAMBAR FOR RICE - METHOD

Pressure cook toor dal adding turmeric powder , salt and a drop of oil for 2 whistles. Mash the cooked dal and set aside.In a mixie jar , grind the coconut , small onions and jeera to a smooth paste adding the required water. In a pan , heat 1/4 tsp of oil and roast the ingredients given under “ To roast and grind”. Powder it nicely. U don’t have to use all the powder. Use only 1 tsp. Store the remaining for making idli sambar. Take the tamarind extract in a bowl. To this add red chilli powder, salt, turmeric powder and drumstick. Check for taste.Set apart In a pan, heat 1 tbsp of oil and saute the sliced onions. To this add the tamarind extract mixture. Cover and cook till drumstick is done. After the drumstick is 3/4th cooked, add raw mango pieces. Again cover and cook for sometime. Mango takes less time to cook. So keep checking otherwise it will cook soft & dissolve in sambar. After the vegetables get cooked, add the mashed dal. Allow it to roll boil. Lastly add the ground coconut , mix well. Let it boil for a minute. Now add a tsp of roasted and ground sambar powder. Allow it to boil till you get a nice aroma. Switch off the stove and garnish with coriander leaves. Give a standing time of minimum 30 minutes for all the flavors to induce well. Temper with the ingredients given under “to temper”. Mix well. Enjoy mixing with hot rice !!

Note

Adding raw mango is optional. U can add only drumstick and make this sambar. But increase the tamarind to a small lemon size. Garnishing with coriander leaves gives a superb flavor for this sambar. Please don’t skip.. Do not use all the powder to this sambar. Use only a tsp. U can make sambar 2-3 times using this powder. As mixie doesn’t grind very small quantity , amma use this measure. She use this powder for making idli sambar too. So store the remaining powder in a box and use whenever needed. Less dal is needed for sambar as we add ground coconut and channa dal which helps for thickening.

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SUZHIYAN RECIPE - HOW TO MAKE SUZHIYAM RECIPE - DIWALI BREAKFAST RECIPES

Suzhiyan is Sendhil's most favorite sweet among all the diwali recipes. People call it by different names as suzhiyam, suyyan, susiyam, sweet seeyam, sukhiyan etc. Suzhiyan sweet recipe is very easy to make. Kadalai paruppu pooranam is used for stuffing and maida, rice flour is used for outer covering. 

We usually make it specially on Diwali Day and after ganesh chaturthi with left over channa dal pooranam / kadalai paruppu pooranam made for kozhukattai. I learnt this recipe from my MIL.

 

My mom & Sister's family makes the same with coconut pooranam. In our house, we call this as suseeyam/sugin/ suyyam. Stuffing is our choice.Some people use idli dosa batter to make the outer covering of suzhiyan. But we use maida & rice flour. So I have shared recipe for outer layer of suzhiyam and our easy method of making stuffing/pooranam.

I have shared a picture of our Diwali breakfast recipes below. Hope you all celebrated Diwali very well.. I had a great Diwali celebration in my in-laws place. I got a new saree from my in-laws and two churidhars from my husband. I was so  happy and busy in burning crackers, eating sweets and snacks(my mil's preparation), wishing friends and relatives and in taking pictures..

We usually make Medhu vadai with pepper , Suzhiyan and adhirasam along with idli, sambar for neivedyam on Diwali morning. Diwali breakfast is like a feast for us. We have all the sweets and snacks made for Diwali along with the above said recipes. We keep munching the savories and sweets the whole day. We don’t even make lunch. Our only job is to watch special programmes in TV , eat and sleep ;).

Ok, enough of my stories lets move on to Suzhiyan recipe with step by step pictures.

Suzhiyan Recipe

Suzhiyan is a delicious, deep fried snack stuffed with chana dal pooran. We make this for neivedyam on Diwali and Ganesh chaturthi. 

Cuisine: South Indian Category: Sweet / Snack Yields: 30

Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes

INGREDIENTS
1 cup - 250ml

For pooranam Chana dal / Kadalai paruppu – 1/2 cup Grated jaggery –  3/4 cup ( add 1 cup for more sweetness) Grated coconut – 1/2 cup Cardamom powder – 1/2 tsp Water – as needed For outer layer All purpose flour /Maida – 1 cup Besan flour – 1 tbsp (optional) Rice flour – 1 tbsp Salt – a pinch Cooking soda – A pinch Oil – to deep fry

HOW TO MAKE SUZHIYAN - METHOD

Prepare the stuffing first. For this, pressure cook channa dal adding required water and a tsp of oil. Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a whisk or ladle. Set aside. To this mashed dal , add grated coconut and jaggery. Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm.. In a wide bowl, take the all purpose flour , besan and rice flour. Add a pinch of salt and cooking soda. Add water to make a batter of bajji batter consistency. Batter should flow like a ribbon. It should coat the stuffing well. Put the stuffing balls in the batter. Heat oil in a kadai and when it gets heated , use a spoon and take a ball dipped in batter. Put 3 to 4 balls in oil and deep fry for few minutes. Keep turning both the sides for even cooking. Remove as soon as the outer cover gets golden brown spots in the center. Drain in a a colander and store in a box after it cools down. It stays good for 2-3 days.  Enjoy !

Note

While cooking dal, if you add more water, drain the excess water and grind to a smooth paste. Also while adding jaggery and coconut, you don’t have to add water.Coconut and jaggery itself leaves water when it melts. If u want to remove the impurities of jaggery, first heat & melt the jaggery adding little water and allow it to become frothy. When it is frothy, add grated coconut and mashed dal. Mix till mixture thickens and leaves the sides. U can make the batter only using maida. Adding rice flour makes it slightly crispy.. Besan flour is completely optional. Make the batter in bajji batter consistency. Do not make it too thin or too thick. The stuffing should be coated well. Suzhiyan stays soft and good for 2-3 days.

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