Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe
Aval Pori and Nel Pori are the two traditional neivedhyam dishes prepared on the auspicious occasion of Thirukarthigai/Karthigaideepam. Puffed rice mixed with jaggery syrup along with cardamom and coconut pieces, is a wonderful sweet dish.
Aval Pori and Nel Pori are the two traditional neivedhyam dishes prepared on the auspicious occasion of Thirukarthigai/Karthigaideepam. Puffed rice mixed with jaggery syrup along with cardamom and coconut pieces, is a wonderful sweet dish. Apart from Vella seedai, vellai appam, milagu adai, pori urundai is an important neivedhyam for Karthigai Deepam festival.Many of you have a custom to make these pori urundai like a paruppu thengai too. We make paruppu thengai using Aval Pori. People from Tirunelveli district and also from Nagercoil has a custom, of not making balls out of this puffed rice, instead, we mix the pori and jaggery syrup and keep it as such for neivedhyam.
Some of us have a tradition to make only Pori urundai for Karthigai Deepam Neivedhyam, but Tirunelveli custom involves making Milagu Adai, Vellai Appam and Vella seedai also. The procedure given here is same for both Aval Pori and Nel Pori. Happy Karthigai Deepam wishes for all of you!
Recipe Card for Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe
Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe
Equipments Needed
- Heavy Bottomed Pan
Servings: 6 people
Calories: 70kcal
Aval Pori and Nel Pori are the two traditional neivedhyam dishes prepared on the auspicious occasion of Thirukarthigai/Karthigaideepam. Puffed rice mixed with jaggery syrup along with cardamom and coconut pieces, is a wonderful sweet dish.
Print Recipe
Ingredients
- 4 Cups Aval Pori / Nel Pori 1 Cup - 250ml
- 1 Cup Grated Jaggery
- 2 tbsp Finely Sliced Coconut
- 1 tsp Cardamom Powder
Instructions
- Heat a pan and add the finely chopped coconut pieces. Dry fry them in low flame till they are dark brown. Dry fry them nicely so that they have no moisture. This will ensure the crispness in the pori urundai. So this is an important step. Do fry the the chopped coconut pieces nicely. You can see the pieces start bursting. Take these fried coconut pieces aside. In a pan add the grated jaggery.
- Add 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt and sand
- Again boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be very hard as well. This is the right consistency. When you drop the stone ball of the jaggery syrup in a steel plate, you should hear the dropping noise.
- When you take the jaggery syrup from the bowl, you should be able to roll into a ball and also when you drop it it should make a sound while hitting the ground / plate. This is the right consistency of jaggery syrup. Add cardamom powder and fried coconut pieces and stir well. Now remove the jaggery from flame and add Nel Pori / Aval Pori.
- Mix the Aval / Nel Pori with the jaggery syrup nicely and rRemove this pori mixture and pour it in a plate .
- When you are able to handle the mixed pori mixture in your hand, start making balls out of it. If you feel too hot or sticky, then you can dust your pamls with some rice flour and make balls out of the pori mixture. We can also make paruppu thengai out of the pori mixture as shown in the below picture.
- Repeat the same procedure for the other variety of Pori.
- The delicious Aval & Nel Pori orundai is now ready for neivedhyam.
Video
Notes
- We can dust our hands with rice flour to shape the pori into round ladoos
- We can increase the jaggery to 2 cups for 4 cups of pori. This ratio is easy for shaping of pori urundai.
Nutritional Info
Nutrition Facts
Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe
Amount Per Serving (1 Pori Urundai)
Calories 70
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 18g6%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Instructions with Step by Step Pictures:
- Heat a pan and add the finely chopped coconut pieces. Dry fry them in low flame till they are dark brown. Dry fry them nicely so that they have no moisture. This will ensure the crispness in the pori urundai. So this is an important step. Do fry the the chopped coconut pieces nicely. You can see the pieces start bursting. Take these fried coconut pieces aside. In a pan add the grated jaggery.
- Add 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt and sand
- Again boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be very hard as well. This is the right consistency. When you drop the stone ball of the jaggery syrup in a steel plate, you should hear the dropping noise.
- When you take the jaggery syrup from the bowl, you should be able to roll into a ball and also when you drop it it should make a sound while hitting the ground / plate. This is the right consistency of jaggery syrup. Add cardamom powder and fried coconut pieces and stir well. Now remove the jaggery from flame and add Nel Pori / Aval Pori.
- Mix the Aval / Nel Pori with the jaggery syrup nicely and Remove this pori mixture and pour it in a plate .
- When you are able to handle the mixed pori mixture in your hand, start making balls out of it. If you feel too hot or sticky, then you can dust your pamls with some rice flour and make balls out of the pori mixture. We can also make paruppu thengai out of the pori mixture as shown in the below picture.
- Repeat the same procedure for the other variety of Pori.
- The delicious Aval & Nel Pori orundai is now ready for neivedhyam.
Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe |
(Visited 57,322 times, 1 visits today)
Dear subbu aunty
tried ur aval pori recipe yesterday for karthigai. my debut attempt was awesome! It came out as perfect crispy pori urundais. Perfect measurements! superb!. Thanks much!
Dear Subbu mami
Don't we need to add chukku (dry ginger)
Yes dear we add dry ginger
Dear Mami
Do we have to microwave the pori before putting it into the jaggery syrup.Sometimes i find the pori urundai isn't crisp.
Dear mami namaskaram!!!
i want to know the receipe pori kilari vaikkum murai…we are doing poriurundai..can u send this receipe mami..thanks a lot..I am from sundarapandiapuram…tirunelveli district. next to tenkasi…
Dear mami,
i want to know the receipe of pori kilarai vaikkum method.we are notdoing pori urundai..can u send this receipe mami.. thanks,,
Hi, we can use the same recipe above for pori kilari vaikum method. Just we can avoid doing balls. I also dont do urundai.
Mami can you tell me how to make aval flakes to aval pori at home?eppadi veetyil poripadu endru solla mudiyuma? Thanks in advance.
Dear mami,
For pori urundai the pagu is same like adhirasa pagu or it is different??can un send me in detail.. thanks mami…
When do we have to add coconut. I can see you anywhere adding the coconut. Should it go with syrup.
Sorry, I have missed to mention that. Yes, we do need to add the coconut pieces in the syrup.
mami can u tell me what to do if i m not able to make balls . urutu padam i thought but may be i removed few sec earlier
Mami Namaskaram. I have followed ur recipe and came out well. But it is not crispy. Can you advise me where is the problem
Hi Sowmya, the coconut pices should be fried nicely so that they dont have any moisture content. the moisture in the coconut makes the pori less crispy.
Thanks mami. I used lot of coconut as I like it much.Should we need to test the pori also. I doubt that also. Chennai weather is really bad.as we prepare it for neivedhyam I have not tasted. can we add ground nut
Which kind of jaggery to be used? Achu vellam or paagu vellam?
Paige vellum would be perfect. Will have more sweet and also easy to shape the urundai.
Recipe has been described in an Excellent and Easy Manner
Thank You
Thank you very much!