Tuesday, December 01, 2009

Recipe: Pori


As I have mentioned, the neyvedyam for Karthikai are Pori, Neyyappam and Adai. Pori is puffed rice and there are 2 kinds of pori: nelpori (made by frying paddy seeds) and avil pori (made by frying flattened rice or avil). The preparation of both these poris for neyvedyam is similar. Here is the recipe.

I am mentioning the ratio of ingredients for 5 measures since that is the easiest way to measure out the required quantity of jaggery. You can use any container to measure the pori.

Ingredients:

Pori : 5 measures
Jaggery: 1 measure
Coconut pieces: 2 tbsps.
Cardamom powder: 1 tsp.

The pori needs to be cleaned first. It will have husks sticking to it and also some stones at times.
Melt the jaggery in just enough water to cover the jaggery. Strain to remove sand and other impurities. Boil the jaggery syrup to get a thick consistency. This is very important as otherwise the pori would sink in the syrup and become soggy. When the jaggery syrup is of right consistency the pori will get coated with the syrup and will remain crisp.


Here is how to get the right consistency. As you are boiling the jaggery syrup, keep a bowl of water near your working surface. As the jaggery thickens drop a few drops into the water. Remove the jaggery drops from the water with your fingers. Initially it will form a soft ball. This is known as jelly consistency or more commonly as tomato consistency(as it would be soft as tomato). This is the consistency for Neyyappam.

Boil the syrup some more and drop a few drops into the water. Collect the dropped jaggery with finger tips. It would form into a hard ball. If you throw the ball on a hard surface it should make a "thud". This is the right consistency for Pori and is known as "Kallu pakam" or stone consistency. Now you need to be very quick. Remove the syrup from the stove.

Add the coconut pieces and cardamom powder and the pori and mix continuously so that the pori gets coated with the jaggery evenly. Allow to cool a little and make small balls of pori.




Avil Pori is prepared the same way. Avil pori will have fine sand particles so it needs to be sieved to remove the sand. Follow the same method as for nelpori.

10 comments:

Pushpa said...

Hello Ammupatti,

Thanks a lot for the recipe on pori... I have been longing to know the right consistency although I knew the method... will let you know after I try this out.... thanks

Ammupatti said...

Hi Pushpa

Try it out and let me know.

Best wishes

Lux said...

Good one...I was wondering what i'll do with all the leftover pori from pooja vayppu aka saraswathi pooja...now i know!

Divya Vikram said...

This is one of my childhood favorites. Lovely snack!

Ammupatti said...

Hi Lux

But pori used during pooja vayppu is not aval pori or is it?

There is a similar pori which we call as Muttapori (churmuri).


Best wishes

Ammupatti said...

Hi Divya

It is indeed a nice snack. Crispy and crunchy and oil free. Children would love it. It is very healthy as well.

Best wishes

jennyccy said...

Wonderful snack! Sweet, crispy, and crunchy.

Lux said...

To be frank i really don't know the diff btwn aval poori and mutta puri.The pori tat i got was kinda puffy and white in color,so i thot these must be the same, my bad!

Anyway, i'll give it a try.Do you knwo any recipes using pooja vayppu pori?

Ammupatti said...

Hi Lux

From your description I feel it must be muttapori. Aval pori will be a bit rough in texture whereas muttapori is quite smooth.

Indira of Mahanandi gives a recipe to make similar laddu with mutta pori.http://www.nandyala.org/mahanandi/archives/category/rice/murmurapuffed-rice/


njoy!

radha said...

This is so nice and light to eat. And I am waiting for the tomato pachadi recipe - post at your convenience. Thank you.