When it comes to making naivedyams for festivals, I go by my convenience and don’t stress myself out. Believe me, some festivals have too many items to be made. Though I don’t stint on the puja rituals, I often find shortcuts for the naivedyams 😊
Karthigai has some easy to make (and eat!) naivedyams, one of which is the laddoo made of puffed paddy (kheel) and puffed poha. We call them pori urundai. The mention of laddoo brings to mind the ones made with lots of ghee like the boondi laddoos or the even heavier to digest besan laddoos,. By comparison, pori urundais are as light-as-air and can be picked up when one just craves a sweet nibble without worrying about the calories.
Jugadu that I am, I have even offered the kheel mixed with powdered jaggery, flavoured with cardamom, when I have not been able to make the laddoos. I am sure Lord Subrahmanya didn’t mind it one bit!
The only tricky bit in making pori urundai is the right consistency of jaggery syrup, but I have since cracked it and have shared it with you on Everyday Veg Cooking.
Festivals mean special naivedyam for the deities we celebrate on those days. And what can be lighter than puffed rice (kheel) laddoos, pray? For that is the main naivedyam to Lord Subrahmanya on Karthigai, along with some sweet appam, puffed poha laddoos and a mixture of foxtail millet (called tinai in Tamil) flour and honey. Of course these are the basic ones, and the number of items differs from community to community and even from family to family.
Rangoli on this page: Rajeshwari Chandrashekharan