Porulvalanga Urundai - What is in this?

This isn't about a treasure hunt! It is a rather ancient - my mom said, "yenga pati kaalat lendu irukku" (Its been around since my Grandmum's time) - sweet preparation from the Southern part of India, rather Tamilnadu.

What's with the name?(Updated) - 'Porul' - Ingredients, 'Valanga' - that which cannot be seen. This is a laddoo or ball made with a lot of ingredients, and from the outside, one cannot guess what is within. It is said that health is wealth, and the 'porulvalanga urundai' personifies this. It is a nutritious and healthy blend of roasted whole grains (wheat and parboiled rice), and legumes (Bengal gram dal and dehusked mung beans) bound by a thick syrup of jaggery. This does not require any fats in the form of ghee or butter, nor does it contain refined sugar! Ah!! Caught your attention, didn't it?:).

Origin - In the olden days when mechanical transport such as trains, buses and flights were not available, distances stretched far. Pilgrims from far off places too, traveled on foot to Varanasi, Gaya and Rishikesh etc. in large groups and abstained from food cooked by others. It was considered that during pilgrimage, meals had to be cooked in a simple manner without addition of oil, ghee and other rich ingredients. You might have experienced it at your native place too! Elders would not accept food before a bath and prayer. On certain days, food had to be cooked without onions or garlic, and served only by the lady of the house. Porulvalanga urundai is probably the result of such restrictions which led the more imaginative cooks to come up with the best possible alternative..... and, what a fantastic alternative it was!! These tasty rocks would not only provide instant energy but remain fresh under any climate for long periods.

Beware though - you have to have healthy teeth to bite into these laddoos! They are rock hard as they were made to last! If you have a decay or two, I would advice you to break the laddoos with a pestle before you sink your teeth. You can't sink them, of course, all you can do is bang your enamel:). Just take a small piece and savor it as it slowly melts down in your mouth and bite of little bits as it softens. Believe me, you are missing something delish if you do not want this one!! When we were kids it was our regular way to show off our strong white teeth by biting into one urundai and act as though it was a child's play - when it really wasn't!

This laddoo happens to be my favourite and my Mother always makes a generous batch when I visit her. The last month was a very happy one for me as I rested at my maternal home, and enjoyed all the delicacies my Mom prepared! The kids happened to have vacations, so it was a good break at Bangalore for them too. I read a lot of books, lazed whole day long, saw movies and took photographs of some of Mum's dishes. It is the first time that Mother has seen her blogger daughter in action, and she was so proud - she is learning to surf the internet and checks my blog too. Like all mums (I know quite a few of her contemporaries) she put on first an air of disinterest, and then she stayed around as I showed her the blog, and then.....started the criticism - "Do you only think about food and eating all the time?" she asked. I thought the note was negative - until she donned her apron and set out to show me in detail "the making of a porulvilangai urundai", and set up the ingredients so I could get some great snaps:). That's how she is - not the kind to make an explicit show of her love, nor will she hug and tell, in fact - a little reserved - but the kind who would be around when you need her most!! There was a time when I was the 'unruly' kid amongst my sisters who would always argue with Mum and hope I wouldn't become like her, and now when people tell me I am turning out a lot like her [Oh! they don't forget to mention how my 'unruly' corners seem to have knocked down - hehe, they think they know it all;)] - it just puts me on top of the world! It makes me feel proud to turn into my Mom! I realised too that this is nature's way of humbling the 'temple of youth'.

Dry Ginger Powder (Sonth or chukku), Cardamom powder (Elaichi or yelakkai). I haven't put in the ratio as it up to you to increase or decrease the quantity of spices. You may also add Cashew chopped into little bits or chopped coconuts like my Mom.

Chana Dal, Moong Dal and whole wheat grains - 1 cup each

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