Today it is Kovil Thiru Karthigai and Thiru Annamalai Deepam. This festival is celebrated mainly in TamizNadu. The festival is celebrated on Poornima ( full moonday) of the tamizh month Karthigai. Oil lamps of all shapes and sizes are lit all over the house and the front yard in the evening.
Our front yard decorated with lamps.
The neivedyam is usually pori urundai and appam. Orthodox Iyengars make pori (puffed rice) at home using paddy. Dry roasting paddy on a heavy pan allows it to puff and pori is made. I always make groundnut urundai for prasaadam as pori was never easily available in the places I have lived.
Pori urundai or Kadalai urundai the jaggery syrup is very important. Everything becomes easy with practice. So try preparing these traditional sweets with out fear.
Kadalai urundai for neivedyam
Ingredients
- Groundnut – 4 cups
- Jaggery – 3 cups
- Cadamom – 6 nos
Method
- Dry roast the groundnut in MW or on a heavy bottomed pan, till it gives out a nice aroma.
- Rub the groundnuts well with your palm to remove the skin. Remove the skin completely.
- In a heavy bottomed pan, grate the jaggery, add 1/2 cup water and boil on a medium flame.
- Boil till the syrup reaches double thread consistency. To check, pour a spooful of syrup into a cup of cold water. If it forms a ball the syrup is ready.
- Remove the syrup from the stove. Mix the groundnut with the syrup. Allow to cool for around 10 minutes.
- Shape into balls using a little rice flour , so that the syrup does not stick to your hands.
Incidentally this is my entry to Zlamushkas Spoon full of Christmas.
Kadalai Urundai forLakshmi and Satish! The hand made chinasilk roses adorned lakshmi’s dress when she was an young girl! 🙂
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Your kadalai urundai looks nice latha mam..I made Pori urundai for today…Kolam and vilakku decorations look beautiful and divine!!
Hey Lakshmi..
Lovely Ladoos.. i used to steal it and eat .
i love this sweet. thanks for the recipe.
hi lathama
It is mouthwatering kadalai urundai.
can we make kadalai mittai
with this proportion?
kamala
China silk roses from her childhood clothes now on a gift for her – how lovely!
Thanks Latha for this recipe. Will make this and all the others once i go to burma. Will definitely give you my feedback after i try all of them. Just one doubt, when you say jaggery 3 cups, it usually means grated jaggery right? Cos otherwise the jaggery that you get in the market is one big ball. Also, can we follow the same two-string consistency to make the nellu/aval pori urundais as well?
Pori urundai with jaggery, ya ya I remember mom making these amma. They look so delicious! I am not aware of this festival ( being andhraite!) .. guess its only celebrated in TN. The china silk roses look so nice..:D Loved the deepams too. All in all, awesome post as usual..:))
Oh yummy yummy. Thanx for sharing. Happy Thirukarthikai to u & ur family.
Yuhoo, these are really pretty looking! Thanx so much for participating 🙂 Can jaggery be substituted for honey or palm sugar?
LathaN happy karthigai. Only mother can decorate like this. So cute. Viji
hi lakshmi jee, happy karthigai to u, nice simple snack..and its amazing, how we can turn up this and that from kids dresses and toys for other useful purposes…
What a wonderful gift. And the roses with teh china silk is so lovely to give.
I still have kept my daughter hair which i’ve kept from her first month with other things frm her when she was a baby 🙂
Lathamma kalai urundai looks great …I miss my amma’s pori urundai..the kolam and vilukku looks good!
I will call you Lathamma only:) because thats how i first knew about you at Bharathy’s blog and then came to know about how you all met and about the birds in your house and about your daughter and son,and yet we call this a Virtual world:) Thank you for your comment on my blog,i shifted to Bangalore very recently and miss home like hell:) but then trying hard. I almost everyday check your blog and my colleague told me how important the karthika pournami is for Tamilians, we telugites too celebrate it,with diyas and puja to lord shiva:)
i love kadalai-urundai..can easily polish 5-6 at a time 😉
Belated Karthigai wishes to both of you. Enna solla. Romba azhaga irruku. This is some of the things that I miss from India. Beautiful kolams and authentic kadali urundai…yum. Paati veetila sapidanum pola thonuthu. Nice entry for the event too.
A very happy kaarthigai deepam celebrations to you too, Lathamma! It feels so nice to see kolam and agal vilakku, urundais… I can never forget how beautiful it used to be all around our flat.. vilakku lighted in balconies, outside on kolams, the aroma of vella paagu coming from each n every home:) I somehow don’t like replacing the vilakku with candles so I lighted lamps only in my small pooja area. and only appam for me n my son since my husband was also out of town. how boring and depressing:(
Wow latha these look wonderful yummy! I can imagine that tub sitting on my kitchen worktop and being so tempted by them. 🙂
yes yes, latha..I am very much aware of this smart “Mom-Daughter” pair ..lovely combo, 3 cheers to u both….
yummy…we opened a packet of Nilgiris peanut urundais on Saturday 🙂
Hi Latha,
Urundai looks perfect . Thanks for sharing this recipe.
Lovely karthigai decoration…..
Love this sweet!and that shpae too is really good he he look like christmas tree itself…lucky Lakshmi..hmm..
Urundai looks yummy Latha, and those roses are beautiful…handmade u say…awesome! 🙂
Lathamma, yes yes you have apple chocolate brownies..
Need not worry abt the drop down menu and all.After all you have triple the num of visitors than I have 🙂
Moreover there is no need to depend on lakshmi for this…I can guide you to put up the drop down and you can do it urselves..I havent come through drop downs in WordPress so far and doubt whether the interface supports 3rd party html codings like the drop down..But you can very well put up the Ingredient label…like chocolate, onion,potato etc as you can see in Sig’s live to eat or jai and bee’s jugalbandi.. 😀
Good one Latha and nutritious too, I am sure she will love it!:))
I was wondering what “groundnuts” were. Then, I looked at the picture here and realized that they are simply peanuts – which do come from the ground – and thus, the name. Am I correct that “groundnuts” are simply peanuts?
I’m going to make a “radish leaf” recipe which calls for groundnuts.
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