Poruvilanga | Porivilanga Unde

Poruvilanga/Porivilanga Unde is a traditional southindian multigrain sweet ladoo. This unde/urundai is very hard to bite but healthy sweet mixed with jaggery and grains. This is my first try came out yum. I got this recipe from my Dhodamma/periamma(Aunt).

Prep Time : 15 Mins
Cook Time : 25 Mins

Ingredients

• Paitharparppu/Hesarubele/Moong dal - 1/4 cup
• Arshi/Akki/Rice - 1 tbsp
• Kadalaiparppu/Kadale bele /Chana dal -1/4 cup
• Godi/ Wheat grain - 1/4 cup
• Vellu/Bella/Jaggery - 1 cup (adjust as per taste)
• Kobri / Dry coconut pieces - 2 tbsp
• Kadalekayi/ kadalekayibeja/ Peanuts - 2 tbsp(roasted)
• Yelarshi pudi / Yelakki pudi / Cardamom Powder - 1/4 tsp
• Ghee - 2 tbsp (optinal)

Method

1. Dry fry all grains seperately then keep aside
2. In a mixer jar grind into a fine powder and transer into large bowl
3. Roast peanuts/kadalekayi and remove skin and crush them and transfer into bowl
4. Add kobri small pieces ,hot ghee and cardamom powder mix all and keep aside
5. In a pan add 2 tbsp of water add jaggery melt and boil become froth. (Check the jaggery propotion is right consistency in a small of water drop meled jaggery and check with finger it come out easily )
6. Transfer the jaggery into bowl and mix well in a spoon then make riceflour hand and make a desired shape of ladoo.

Tip : 

• I used ghee becoz urundai/unde comes little soft texture and gives nice aroma. 
• I have used small quntity of grains. All the grains should be equal quantity
• If can't get wheat grains easily. Use same amount of wheat flour and roast them 

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Sambar Vada | Vada Sambar

Sambar Vada is one of the most popular  and delicious dish in South India and across the world. I' am posting this recipe very late so one of my reader requested this recipe. Medhu or Ulundu vada dunked in hot sambar or rasam served with coconut chutney by side.

Prep Time : 4 hrs + 20 Mins

Frying Time : 30 Mins

Ingredients for Vadi (< a href="http://www.malas-kitchen.com/2007/11/idli-uddina-vada-chutney-and-sambar.html">

already posted here) 

• Urad dal / Ulthuparppu / Udhina bele - 2 cups
• Black Pepper / Molag / Kappu Menasu - 2 tbsp
• Curry leaves / Karvapple / Karibhevu - 2 strings
• Salt to taste ( Rock salt) 
• Baking Powder - a pinch (optional, used in restaurents) ( i have not used) 

Method for Vada's 

1. Soak the Uraddal/Ulthuparppu for 4 hrs. Drain all the water and grind the ulthuparppu adding little by little water after sometime add salt and grind them until smooth batter (it should be thick ). Best to use for wetgrinder for grinding the dal (Comes out of crispy and fluffy vada's )
2. Add roasted black pepper corns and crush them lightly (not powdered) then add curryleaves mix well 
3. Take a plastic sheet take a small portion of batter with wet hand make a hole in the centre
4. Heat oil in a pan. Drop vada slowly in hot oil cook in medium flame until golden in color. 
5. Repeat the same process. 

Ingredients for Sambar

• Toor dal / Thavurpappu / Thogribele - 1/2 cup
• Tomato - 1 
• Peral red onions|baby onions  - 1 cup (optional, I have used)
• Rasam powder - 1/2 or 1 tbsp (adjust as per taste)
• Tamrind - 1 tsp (for paste) for juice - 2 tsp
• Jaggery - 1/2 tsp (a small piece)
• Salt to taste
• Curry leaves - few 
• Coconut - 2 tbsp
• Sambar powder - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Asafoetida / hing - 1 tsp

Method

1. Cook the toor dal in a pressure cooker. Keep aside
2. Peel and remove skin the pearl onions. Cook in hot water 
3. Add cooked toor dal in the same pan
4. Grind coconut and sambar powder with water 
5. Add masala paste to the pan
6. Add salt, tamarind paste, jaggery, add rasam powder 
7. Stir well add curry leaves bring boil 
8. Heat oil in a small pan add mustard seeds allow to splutter then add asafoetida
9. Pour it in the sambar 
10. Dunk the hot vada's into the hot sambar and serve

PS note : Onions are my own taste/version. So it's Completely Optional. 

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