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Main Course

Porul Vilanga

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

30 min total|Prep 30 min|Cook 20 min|7 servings|easy

Ingredientsfor 7 servings

3 cup Green gram Cherupayar
1 cup Wheat granules
31/2 cup Jaggery powdered Sharkara
1/2 tsp Cardamom powder (Elakka)
1 tsp Dry ginger coarsely powdered, Chukku
1 tbsp Ghee
1/2 cup Coconut — grated
2 tbsp Coconut pieces

Preparation

Step 1
For preparing porul vilanga, fry green gram and wheat separately till aroma comes.
Step 2
Powder the grains and fry the coconut pieces in ghee.
Step 3
In a heavy bottomed pan add 2 cups of water and jaggery.
Step 4
When it comes to a thread like consistency, add ghee, chukku and cardamom powder.
Step 5
Take it off the heat., add the powdered grains, grated coconut and fried coconut pieces.
Step 6
Stir everything together thoroughly and make lemon-sized balls when the mixture is hot.
Step 7
Porul Vilanga, a And nutritious recipe is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Porul Vilanga

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

30 min total|Prep 30 min|Cook 20 min|7 servings|easy

Ingredientsfor 7 servings

3 cup Green gram Cherupayar
1 cup Wheat granules
31/2 cup Jaggery powdered Sharkara
1/2 tsp Cardamom powder (Elakka)
1 tsp Dry ginger coarsely powdered, Chukku
1 tbsp Ghee
1/2 cup Coconut — grated
2 tbsp Coconut pieces

Preparation

Step 1
For preparing porul vilanga, fry green gram and wheat separately till aroma comes.
Step 2
Powder the grains and fry the coconut pieces in ghee.
Step 3
In a heavy bottomed pan add 2 cups of water and jaggery.
Step 4
When it comes to a thread like consistency, add ghee, chukku and cardamom powder.
Step 5
Take it off the heat., add the powdered grains, grated coconut and fried coconut pieces.
Step 6
Stir everything together thoroughly and make lemon-sized balls when the mixture is hot.
Step 7
Porul Vilanga, a And nutritious recipe is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.