Nel Pori urundai (Puffed Paddy balls)


Nel pori - 1/4 kg (Puffed Paddy)
Cardamom - 1/4 teaspoon

Copra - 2 spoon finely chopped (Kopparai Thengaai)
Roasted Peanut - 50 gm
Jaggery - 150 gm (ask for paaghu vellam)
Ghee - 1 spoon


  1. Clean the nel pori and remove the sand if present.
  2. Smash the jaggery
  3. Roast the chopped kopra in a dry pan till it turns red
  4. In a separate pan, heat ghee and add the jaggery.  Once the jaggery melts, Heat the jaggery in low flame and stir continuously for 5 minutes till kambhi padham is reached.
  5. Mix nel pori, cardamom and peanuts thoroughly in a vessel.
  6. Pour the jaggery fluid in this vessel and mix thiroughly. (Sand in jaggery might get settled down in the paaghu, so leave the bottom most portion of the paaghu in the pan itself.)
  7. Apply rice flour in hands (to prevent burns)  and then make nel pori urunadi
  8. Pori urundai must be made before the heat cools down. Hence apply rice flour in your hands and make urundai
Nel Pori
Aval & Nel Pori balls

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