PORUVILANGAI URUNDAI

Porul - meaning, vilanga - cannot understand which means one cannot understand the ingredients gone into this lovely dish called poruvilangai later on porulangai.

The flash back is on as I tried to make this ladoo for the first time in my life ( i always used to eat the same in my grandma's place but never used to help them in making).  During my childhood, my grandma used to make this, keep it in the brass container in Pathayam.  A dark room used to be there in one part of the house where one big wooden box called pathayam is kept.  We never dared to enter that room because it is pitch dark and were scared.  Myself and my brothers always kept us away from that room.

This powder can be used to make pal kanji means cook the powder in water, add sugar or jaggery and milk and drink it in the morning.  A healthy breakfast.

Coming back to the recipe, this recipe I tried because one of my friend Prabha chidambaram asked for the recipe when I posted Pulikuthi upperi.  She made the same and enjoyed and her husband was quite happy with the dish.  Prabha, the recipe is for you ofcourse for everyone.

video: poruvilangai urundai


Let us look at the recipe now:

Preparation time:   30 minutes (including roasting the ing)
cooking time: 20-25 minutes
Yield : around 12 ladoos.

Ingredients:

1/4 cup moong
1/4 cup wheat
1/4 cup red rice (chuvanna puzhungalri)
5-6 cardamom powdered
a generous pinch of chuku podi (Sunth powder, dry ginger powder)
1 tsp coconut bits
1 cup jaggery
30 ml water

Method:

Dry roast rice, wheat and moong separately and keep aside to cool.
 

Powder the same in mixer.  I prefer a smooth powder (But I made it coarsely while making this)

 
Put the jaggery in kadai, add the water and melt it.
allow to boil.  add the cardamom powder, saunth powder, coconut bits.
You must get a two to three thread consistency or else you can check it by putting a drop in water. it should form a ball without sticking in your hand.  that is the correct  time you must pour the same into the powder, mix it and when it is warm, make the balls. Your poruvilangai is ready.

If you are making large quantities,  must pour the jaggery syrup batch by batch and make it.
by the time, the balance  jaggery syrup consistency will thicken, u can add water and bring back to the desired consistency.

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SUGGEST TO MAKE LITTLE QUANTITIES.