porul Vilanga Urundai

Recipe marathon2# 28th day
This porul vilanga urundai is also a traditional recipe. It means, couldn’t find the things in the dish. Porul- things, vilanga – unable to find (in tamil). Its taste will be yummy but it becomes harder to bite after an hour of preparation.

Bengal gram -1/2 cup

Splitted moong dal -1/2 cup

Raw rice -1/4 cup

Boiled rice Elachi -1/4

Jaggery (grated) -1.5 cup

Dry ginger powder -1/2 tbs

Dry roast Bengal gram, splitted moong, both rices & elachi till good aroma comes. Then grind it finely in mixie. Now add jaggery in kadai with less amount of water, when jaggery dissolves in water, filter it for purity. Now again heat the filtered jaggery syrup until it reaches perfect consistency i.e., when u add some drops of syrup in a glass of water, It can be rolled like flexible ball( ilam paagu) then switch of the stove; pour this syrup into grinded flour, roll it quickly to small lemon size. If too much time is taken to roll the flour, it will become tough to roll. Taste the yummy urundai.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi

sending this to Rice mela by valli