Karthigai Aval Pori recipe


Karthigai Pori is made either with aval pori or nel pori.This is the traditional aval pori urundai usually prepared for karthigai deepam and nel pori recipe. Today we will learn how to make Aval Pori (karthigai Deepam Special) following this easy recipe with step wise pictures.This is my most favorite than Sweet pori as the crunch in the Roasted chana dal and Roasted coconut gives the taste to another level. Do try this karthigai aval kadalai pori recipe and enjoy!.


  1. In particular we use nel pori for karthigai pori recipe, but you can try with normal aval pori too.
  2. Toast and add sesame seeds for extra flavour and crunch.


  1. Store in an airtight container keeps well for about 10 days in room temperature itself.
  2. Do not refrigerate or freeze karthigai pori.

Tried this recipe? Do let me know how you liked it. Tag us on Instagram @Gomathikitchen and hash tag it on #GomathiKitchen.

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Karthigai Aval Pori recipe

Difficulty: Beginner Prep Time 12 min Cook Time 15 min Rest Time 30 min Total Time 57 mins
Servings: 15
Best Season: Suitable throughout the year



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  1. First clean  the aval pori and make it ready. Some time nel skin(the husk) will be there so remove from the pori.

  2. Add roasted chana dal then mix it well. Transfer  the pori in the large & wide plate.

  3. Now heat the pan add ghee.Then add chopped coconut.

  4. Roast it in medium flame until coconut turns golden color. Keep it aside until room temperature.

  5. Heat the pan add powder jaggery and water.

  6. Heat it up for few minutes  just for the jaggery to get dissolved. Strain to remove impurities.
  7. Heat it up again the jaggery water and keep cooking in medium flame.

  8. To check the Consistency  : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. This is enough no need to check rolling and all. Then switch off the flame.

  9. Now add dry ginger powder, cardamom powder &  pinch of salt .

  10. Mix it well. The jaggery syrup is ready, When its hot only add in to the pori.

  11. Now add the roasted coconut then mix it well.

  12. Add jaggery syrup mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.

  13. Now our karthigai deepam pori is ready .Once its cool down store in airtight container and enjoy!



  • when you mix it it will be sticky after than sometime it tends to separate.
  • The color of the Karthigai Pori Recipe totally depends on the jaggery variety. I used paagu vellam here, you can use the yellow variety too.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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