Home Sweet Pori urundai recipe | karthigai pori urundai

Pori urundai recipe | karthigai pori urundai

by Jeyashris Kitchen
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PORI URUNDAI RECIPE
    Pori urundai we always make for karthigai deepam, i am sharing the recipe of PORI URUNDAI today.
For Karthigai deepam, we also make Paruppu Payasam,and appam. Check my complete collection of Karthigai Deepam recipes . Follow Jeyashri’s kitchen on facebook for latest updates.


Check out the video of how to make Nel pori urundai. Follow this link for detailed recipe – Nel pori urundai 

INGREDIENTS:  YIELDS: 14 BALLS

PORI(PUFFED RICE) 3 CUPS
JAGGERY 1 CUP
DRY GINGER 1/4 TSP
ELACHI POWDER 1/4 TSP
COCONUT PIECES 2 TBLSP
GHEE 1 TBLSP
WATER 1/2 CUP


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METHOD:

  • In a kadai, add ghee and fry the coconut pieces until golden brown.
  • Keep it aside.
  • Melt the jaggery in water and filter it to remove impurities.
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  • Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.
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  • Take a little water in a small bowl. This is to check the consistency of the jaggery.
  • Just add a few drops of nicely boiling jaggery into the water.
  • Add the dry ginger powder and elachi powder at this stage.
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  • If you could able to make it a hard ball,then switch off the gas.
  • Otherwise allow it to boil till u reach the consistency.
  • Keep the pori in a wide bowl and pour the jaggery to it.
  • Mix it nicely with a ladle.
  • Greese your hands with a drop of ghee and make it balls when it is warm.
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  • This measurement yielded me approximately 14 urundais.

Pori urundai

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51 comments

Sharmilee! :) November 18, 2010 - 2:29 pm

Just yest I too posted Pori Urundai…urs looks perfect with the lovely color and texture…Happy Karthikai deepam to u n ur family!

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Laavanya November 18, 2010 - 2:50 pm

Love the first picture 🙂 Sukku and vellam make a winning combination – love the pori urundais… Happy Kaarthigai

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RAKS KITCHEN November 18, 2010 - 2:56 pm

I could smell those till here,hehe …Such bright pictures,kalakra po!!

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Prathibha November 18, 2010 - 3:04 pm

nice urundai…Love them…..BTW the pics are also really beautiful

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srividhya Ravikumar November 18, 2010 - 3:55 pm

perfect pori urundai..happy karthigai deepam jeyashri..

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Lavi November 18, 2010 - 4:19 pm

Karthigai deepam kku ippovae readya…Superb!

Love the first pic, and the nice saree in it:)

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Pavithra November 18, 2010 - 4:47 pm

Looks awesome jeyashri.. Happy Kaarthigai.

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Nithya November 18, 2010 - 6:15 pm

Thats a classic pic and perfect recipe for the festival 🙂 I am waiting to make it. Just a day to go, will be doing it too 🙂

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aipi November 18, 2010 - 7:11 pm

Wow..this is my and my papa's favorite..you made them perfectly..bookmarking it!

US Masala

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Priya November 18, 2010 - 7:14 pm

Prefect looking pori urundais, feel like grabbing..sukku potta pori urundai yennaku udane venum..Happy Karthigai deepam dear..

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SpicyTasty November 18, 2010 - 8:20 pm

lovely pori urundais!!!

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Jagruti જાગૃતિ November 18, 2010 - 8:24 pm

you brought my childhood memories Jaya…looks droolworthy !

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Sayali November 18, 2010 - 8:56 pm

Interesting Name of the recipe…Well jeyashri..if you have any recipe whcih is made from Broccoli …do participate in the Healing Foods- event Broccoli posted on my blog…

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San November 18, 2010 - 10:55 pm

Perfect pori urundai jeyashri .I remember eating it in the childhood days .Inviting click .

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Home Cooked Oriya Food November 19, 2010 - 2:24 am

me! Love it…
Haven't eaten it in ages….

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Home Cooked Oriya Food November 19, 2010 - 2:24 am

me! Love it…
Haven't eaten it in ages….

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Chitra November 19, 2010 - 5:28 am

useful post for karthigai.Nice step by step pics too. Iam gonna make it 2morrow. will have a look in this 🙂

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PALATABLE November 19, 2010 - 7:02 am

Perfect shape and color, looks delicious dear…

http://treatntrick.blogspot.com

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Premalatha Aravindhan November 19, 2010 - 7:34 am

Perfect jeyashri,romba nalla irukku…First picture super.

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Sheeba Asariah November 19, 2010 - 8:49 am

….detailed recipe love it!!!

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Rekha shoban November 19, 2010 - 11:35 am

super urundai…nice presentation and click!!Adavance happy karthikai deepam!

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Sushma Mallya November 19, 2010 - 5:48 pm

Perfectly done and very yum

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Dimah November 19, 2010 - 6:00 pm

This looks wonderful!

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Akila November 20, 2010 - 2:07 am

wow looks so perfect… will going to try for tomorrow deepam…..

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Shanthi November 20, 2010 - 8:02 am

Wonderful and perfectly done . Love the post with explanations. Happy karthigai

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Kurinji November 20, 2010 - 9:18 am

looks perfect.

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Sanctified Spaces November 20, 2010 - 2:03 pm

Happy Karthigai…

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anu November 20, 2010 - 3:56 pm

hi jeya. I have heard this pori urundai is done using Aval pori or Nel pori, Is it okay to use normal Ayuda pooja's Pori.

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admin November 20, 2010 - 11:54 pm

@anu, We genenrally use nel pori only, but here we dont get this so i always use this pori only

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Sandhya Hariharan November 22, 2010 - 9:50 am

Awesome Jeyashri…
I didnt get nel pori and hence did not make it.. Just made Nei appams…
gr8 pic…..

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Padhu November 22, 2010 - 10:40 am

Looks lovely!!

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Gulmohar November 22, 2010 - 6:46 pm

Love them, but never tried at home..This looks so perfect and better than the store brought ones 🙂 Hope you had a great day on Karthikai

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Jaisy James November 24, 2010 - 8:11 am

pori urundai looks yummy new 2 ur blog. looks colorful. pls visit my blog when time gets

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soujanya December 7, 2011 - 3:30 pm

they look soo gud…perfect!!

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Hemavathi Murari January 24, 2012 - 9:29 am

This is superb, bookmarked to try it out.

Ongoing Event: MurariAnniversary-Giveaway-2012

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RENU November 25, 2012 - 3:05 am

jeyashree
iam nervous to make this…going to make it…for kartikey…lets hope it comes out well.

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RENU November 25, 2012 - 2:36 pm

i made this today seeing ur recipe..it came out well..thanks a lot.

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admin November 25, 2012 - 10:17 pm

Great to know hat renu. Thank u so much

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Janani November 27, 2012 - 1:31 pm

happy karthigai deepam to u jeyashri

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sathu November 15, 2013 - 1:56 pm

Halo Jshree
Used aval to make but udhiriyaga it came. cud not make balls any suggestion or tips to make it as a ball without redoing it again 1 cup aval — 1/2 cup vellam was themewasurement'

Thanks in advance

Sathya rajagopal

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jeyashri suresh November 16, 2013 - 11:13 am

Sathya have you made the jaggery syrup till urutu padam. I have never tried with aval but i think it must be the same. I always make 3:1 measurement. Hope it works

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sathu November 17, 2013 - 7:54 pm

thankyou so much … my patti makes it so it comes tht way 🙂
will do tht
sathya

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sujishekar November 17, 2013 - 5:02 pm

Happy Karthigai Deepam. You are an angel for me.Your recpies are so easy to follow and foolproof. Thank you 🙂

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Unknown November 18, 2013 - 3:52 pm

Thanks for posting. Keep up the good work. I always refer your recipes; it inspires people to try out. However, I have a question. I made this urundai it came out well but when we eat, the jaggery sticks in the tooth a bit. Do you have any idea what would have gone wrong?

Thanks in advance. Priya

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jeyashri suresh November 20, 2013 - 1:42 am

Thanks a lot for trying priya. I guess the reason may be the the paagu may be soft ball consistency instead of hard ball consistency.

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Lakshmi November 22, 2013 - 8:39 am

I came across you site accidentally and now I’m hooked to it! Your Karthigai Pori recipe came at the apt time and I tried it out on 17/11.It was a super hit among my family & my non-Tamil colleagues.Continue your good work of spreading the knowledge of our traditional recipes.

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Anto December 4, 2014 - 3:23 pm

Looks tempting!! How long it would stays good? Can i able to store it for a week?

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jeyashri suresh December 5, 2014 - 3:54 am

Yes can store for a week in room temperature.

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Love2Teach December 10, 2016 - 7:42 pm

This recipe tasted really good. However I was unable to make balls, they just feel apart. What could be the reason?

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Shoba J December 12, 2016 - 4:43 am

Help😞😞😞😞😞
I made it as per what's suggested. But unable to make it as urrundai. It's not forming. It's seperate…

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jeyashri suresh January 5, 2017 - 7:52 am

the reasons for the pori not forming balls is the paagu are:
1.The paagu may not be in the right hard ball consistency
2.the pori must be more than the paagu
3.Pori must be very less and jaggery syrup is more.

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