Topic started by Rachel Thangamani from UK (@ ruddles.leeds.wwwcache.ja.net) on Wed Feb 7 08:14:46 .
All times in EST +10:30 for IST.

Porivilanga is a famous "pandam" in Tirunelveli and Tuitcorin (Thoothukudi) districts.

Recipe:

1 coconut (thEngai)
50g porikadalai (or pottukadalai if you don't get this, use cashew nuts or almonds)
50g nilakadalai (groundnut, peanut(in the UK))
Cashew nut (20 nos)
Kismis (Raisin)a little qty.
50g vellam (if you don’t get vellam, use brown/cane sugar) 1cup grated coconut (thenga thuruval)


Choose a good coconut and remove the "mudi"(kudumi) of the thengai. Take a small sharp rod (like sinukkuvali or kOnoosi) and make hole ONE of the three eyes and drain the water.

Fry groundnut and mix with porikadalai (pottukadalai) and grind in a mixi to get coarse powder (not fine). Then mash the vellam and mix with the ground coarse powder and sprinkle water to make the mix wet. You should get the consistency of "Puttu" maavu. (i.e. when you take a handful of wet mix and press it, you should get a kolukattai. (I don't know how to say it...hope you will understand). Then add kismis (raisins), thenga thuruval and split or broken cashew nut (if you want you can include other nuts) with the wet mix. Now fill the coconut with this mix through the open eye and make sure it is fully stuffed.

Take a piece of wood and close/seal the eye.
Now go to your garden, make charcoal/wood fire put the stuffed thengai in the fire for 30 min (until you see the outer layer of the coconut shell burns out and see the inner thenga). Take it out and allow 15 mins to cool down. Remove the charred outer layer by srubbing. Now you have got a Roasted coconut. If you cut open into two halves with a sharp knife and it will look like a cake. (Similar to our Christmas pudding in the UK, I don't know whether you have got Christmas putting in the USA). Cut into small pieces and serve (you can eat with double cream as well). IT IS REALLY VERY TASTY.

I know these days in India and other countries we don't use wood fire, so you can try this as a family fun in the summer outside your house. People in the UK and USA, you could try this when you have your barbecue in the summer and give it to your friends.

WARNING:

PLEASE DO NOT TRY IN THE OVEN OR MICROWAVE. I never tried it.

Responses:

• From: Hemant (@ 202.86.174.162) on: Tue Feb 13 04:35:54
  
  Hello Rachel,
  It is a pity that no one responded to this unique dish posting made by you.
  I had almost forgotten your posting,infact I wanted to try it out last week.
  Give me a week or so to try out.I will let you know the result.
  
  
• From: nagaraj M B (@ 203.145.156.240) on: Mon Mar 12 03:51:13
  
  dear Ms Rachel,
  
  I am no culinery expert, but my eyes wander anything exotic, indian and vegiterian. In one of the inflight magazines (i dont remember which one but some international flight) a similar recipe was mentioned but with a differance that instead of the coconut it was the whole tender coconut used and instead of burning in fire it was to be steamed one whole night outdoors like they boil horse gram for the horses right thru the night.
  
  
• From: nagaraj M B (@ 203.145.156.240) on: Mon Mar 12 03:51:21
  
  dear Ms Rachel,
  
  I am no culinery expert, but my eyes wander anything exotic, indian and vegiterian. In one of the inflight magazines (i dont remember which one but some international flight) a similar recipe was mentioned but with a differance that instead of the coconut it was the whole tender coconut used and instead of burning in fire it was to be steamed one whole night outdoors like they boil horse gram for the horses right thru the night.
  
  
• From: ravi sundaram (@ 192.149.1.187) on: Mon Mar 12 15:54:17
  
  poriviLangai urundai used to be the jawbreaker my grandma used to make. It is not particularly sweet. So for all the hard work our mouth did we were not rewarded with as much sweetness :-). So we broke our grandma's heart by not eating it much. Now in our middle ages, I feel I should have eaten more of it when I had the chance ;-)
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Mon Mar 12 22:59:31
  
  poriviLangai urundai is also commonly made in Malaysia, especially during Deepavali.
  
  However, it is made from paasi payir flour, eilakkaai, pottu kadalai, coconut strips, etc. A thick syrup using brown sugar is made and added to spoonfuls of the above mixture; and then shaped into ba-lls. The result is red palms and hard ba-lls (often used for playful attacks).
  
  A hammer usually comes to the rescue! :)
  
  
• From: shankar.t (@ ptl-cache6.jaring.my) on: Tue Mar 13 02:42:20
  
  Hi Rachel Thangamani,
  
  "PoriviLangai urundai"- A small information about it's name..
  
  Actually it should be called as "Porul Vilanga
  Urundai". As it is made of so many ingrediants
  generally and it will not be possile to identify all the ingrediants, it was named like that.
  
  But thay word is modified to "Porivilanga" in due course time.
  
  As some one said in this forum (need a hammer to break it), this "porul vilanga urundai" should be some what tough to crack(of course by using our teeth), then only it will be tasty.If it is as smooth as "Laddu" then the taste will differ.
  
  Once broken, then that piece will be easy to bite it.
  
  ~ From an enjoyed man by eating "Porul Vilanga Urundai"
  
  
  
  

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