Karthigai Special: Pori Urundai, Kadala Urundai & Appam

The Karthigai month (mid-November to mid-December) has a lot of significance and is considered one among the auspicious months. During this  month, which begins on November 17 this year (2013), thirunakshatram of Azhwars (Thiupanazhwar and Thirumangai Azhwar) and Acharyas (HH 45th Srimath Azhagiyasingar) is celebrated. Another important festival is Pancharatra Deepam or Karthigai Deepam. This year, Karthigai Deepam is scheduled to be celebrated on November 18, 2013 (Monday). This festival is celebrated in a grand manner at all the Divya Desams and Abhimana Sthalams as well as the grihas (homes) of Srivaishnavas. Generally, there is purappadu for utsavamurthys and burning of SokkapAnai takes place at various temples. On this day, bhaktas light several agal villakku (diyas) and make beautiful kolams at their grihas. Significantly, savouries including pori urundai, kadala urundai and appam are prepared for amsai (offering to God). The following are some of the recipes for the occasion…

Pori Urundai

Ingredients: 

• 1 cup pori (rice crispies)
• 3/4 cup powdered jaggery
• Coconut-cut into pieces
• Elakkai powder-1 tsp
• Dry ginger powder-1 tsp (optional)

Method:

• Take jaggery in a heavy bottomed vessel and pour enough water to soak. Turn on gas. Allow it to boil.
• Test the syrup. Take a bit and drop into water and check if it forms a ball.
• Put off the gas and stir in pori along with fried coconut pieces, elakkai powder and dry ginger powder.
• Make rounded balls and store in air-tight container.

Kadalai Urundai

Ingredients:

• Peanuts-1 cup
• Jaggery-3/4 cups
• Cardamon powder-1 tsp

Method:

• Dry roast peanuts and remove skin.Use winnowing fan (muram) and remove all the skin.
• Take jaggery in heavy bottomed vessel and pour enough water to soak.
• Turn on gas and make a syrup which can be rounded.
• Test this by putting a little syrup into cold water and see if you can roll it .
• When that happens the peanuts which have been roasted and cleaned are poured into the syrup. Add cardamon powder and when little cool, shape into balls.

N.B. The same may be made into cones if desired.  Dry roasted cashew-nuts can also be prepared in a similar way.

Appam:

Ingredents:

• Raw-rice-1cup
• Jaggery-1cup
• Ulutham paruppu-1/4 cups
• Feugreek seeds-5-6 pieces
• Cardamon powder
• Oil for frying

Method:

• Soak rice, uluthum parupu (urad-dal), fenugreek seeds for an hour in warm water.Drain the water and grind to a fine paste with jaggery and cardamon seeds.
• A small banana can also be ground.
• No need to add water for grinding. Heat oil in a pan, lower the flame and make one appam at a time or pour oil in appam moulds and remove when golden in colour. The important thing is to keep the flame low. 
• If  appam breaks add some maida to the batter and then pour into the fry-pan. Make a test fry before you make the rest of the appams.

Recipe Courtesy: Smt Vyjayanthi Sundararajan