March 12, 2016

Karadaiyan Nombu Adai (savored and sweet)

Karadaiyan Nombu(Vrat)  is celebrated at the moment when Tamil month Maasi ends and month Panguni starts. Karadai is the name of a unique Nivedyam(Prasad)  prepared on this day.  Married women observe it for long lives of their husband while unmarried girls observe it to get ideal person as their husband. On this day married women and young girls wear yellow robes and pray to Hindu Goddesses for long life for their husband or to get ideal person as their husband in the future.This year it falls on March 14.

Ingredients for making Sweet Adai:

Rice flour 1 cup

Water 2  and 1/2 cups

Karamani (black eyed peas) 6 tb  spoons (3+3)

Jagerry powder 1 cup

Cardamom powder 1/2 tea spoon

Chopped coconut pieces 2 tb spoons

Ghee 2 tb spoons

How to make Sweet Adai?










Dry roast the karamani (Black eyed peas in a pan till it becomes hot and soak it in water for 2 hours. Then Pressure cook it for 3 whistles and keep aside.

Heat a pan and keep the flame to medium once it gets heated. dry roast the rice flour at least for 5 to 7 minutes till nice aroma comes, but with no change in colour. (Instead Store bought Idiyappam flour can also be used)










Now boil water in a heavy bottomed wok with jagerry powder.Once it gets dissolved, filter it to remove the dirts. Then again boil it. 











Now add the 3 tb spoons of boiled blackeyed peas, coconut pieces, cardamom powder and ghee.

Add the rice flour and keep stirring breaking the lumps.

Very soon it will turn to a thick dough consistency.It should be tight.

Transfer it to a plate and allow it to cool.

Wet your hands and take small balls out of it and press them on a plastic sheets like vada and make a hole in the centre.










Grease the idli plates with ghee and steam them out for 15 minutes.

After 15 minutes allow them to cool down and remove from the plates with a spoon.

How to make Savored adai?









Add one cup of roasted rice flour to 2 1/2 cups of water and mix well adding required salt and keep aside.

Heat a pan with 3 tb spoons of oil.

Saute it with mustard seeds, green chillis, curry leaves and urad dal.

After they splutter add  the rest of 3 tb spoons of  boiled peas, chopped coconuts and give a stir.


















Now pour the rice flour mix into it and keep stirring till it becomes a thick dough.

Allow it to cool and take small balls of it press them into vadas on a plastic sheet and transfer to greased idli plates and steam them out for 15 minutes.



















To see whether the adai mix  is cooked well, wet your hands and touch the dough. it should not stick into your palm. If it sticks, you have to cook it by stirring for some more time.