Karadaiyan Nombu Adai Recipe (Sweet & Salt - Vella & Uppu Adai) _ Sharmis Passions

8/9/2019 Karadaiyan Nombu Adai Recipe (Sweet & Salt - Vella & Uppu Adai) _ Sharmis Passions

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► Easy Recipe ► Rice Recipe ► Rice Flour ► Water Salt

Karadaiyan Nombu Adai Recipe (Sweet & Salt - Vella & Uppu Adai)

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Written by SHARMILEE Jat 8:48 PM

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Karadaiyan Nombu is a festival celebrated on the first day o f Tamil month "Panguni" and for the year 2014

it flass on March 14th 2014. On this day, married women and young girls wear yellow robes and pray to

Hindu goddesse s for long lives for their husbands . Girls start this practice very young; they w ear a yellow

robe on this day from the time they are just one year old so they will find a good husband in the

future.Check here to know more about the fest ival.

Though we dont have the practise of celebrating this festival, I wanted to know more about the festival

customs and try this adai to post it here...Last year I missed the date so this year was a bit cautious and

made the adai's and clicked it in advance. I loved the entire process of making it, it does look a bit hectic

http://en.wikipedia.org/wiki/Savitri_and_Satyavan


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but its easy o f you use store bought flour.....It is sure worth e ffort, the adais turned out so soft and yum.

"Urugaada Venna iyum Oaradaiyum Naan Tharuven

Orukaalum En Kanavar Ennai Piriyadirukkanum"

Meaning :"I am offering unmelted butter and a adai in front of you, at anytime my husband should not be

separated from me".

When offering the prasadam, women chant the above verses and pray for the well being and long life for


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their husbands.

Preparation Time : 1 hr | Cooking Time : 30 mins / toast | Makes: 15 each

Recipe Category: Main | Recipe Cuisine: South Indian | Recipe Reference: My Cooking Journey

Raw Rice - 1.5 cups

Karadaiyan Nombu Adai Recipe - Ingredients

For sweet adai :

http://www.mycookingjourney.com/2012/03/karadayan-nombu-adai-vellam-adai-and.html


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1. First rinse the raw rice, and soak it in water for 1 hour. Drain water completely and then spread the raw

rice in a soft tow el and a llow it to dry say for 30-45mins.It will be slightly moist only.Then transfer this to

a mixer.

2. Grind it to a fine powder in a mixie in batches .Then sieve it. If you find small balls break and sieve

Homemade Rice flour - 1 cup

Jaggery - 1 cup

Karamani(Black eyed peas) - 4 tbsp

Wate r - 2 cups

Coconut pieces - 2 tbsp

Cardamom powder - 1/2 tsp

Homemade Rice flour - 1 cup

Karamani(Black eyed peas) - 4 tbsp

Wate r - 2 cups

Coconut pieces - 2 tbsp

Salt - to taste

To temper for salt adai:

Oil - 2 tsp

Mustard seeds - 1 tsp

Curry leaves - 1 tbsp torn into small pieces

Hing - a small pinch

Green Chillies - 1 chopped finely

Note: If you have store bought rice flour(idiyappam flour), you can roast it for

few mins without changing the color and then use it.

For salt adai:

Method:


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it.Sieve until you get rava like mixture.Add it to the next flour batch and grind it again. Dry roast the

sieved flour until you see steam coming out of the flour, just for 2-3mins w ithout changing the color of

the flour.

3. Dry roast karamani till slightly golden color.Soak it in water till you do othe r works may be for 30mins.

4. Powde r jaggery....I used my hand mortar and pestle for this.Measure 1 cup and transfer it to a mixing

bowl.Add wate r to it.Mash it up well in 2 cups of water.Heat it up to melt it and boil for 2mins in medium

flame...This is done for the jaggery to melt completely.

5. Then strain to remove impurities.Cook karamani till soft. Heat up the jaggery syrup in a pan, add

cardamom powder, once it starts to bubble add cooked karamani.


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6. Now add the rice flour in a sprinkled way, stirring continuously to avoid lumps. Once it gets together add

the coconut pieces and give a quick stir.Switch off and transfer to a bow l.Set as ide.

7. Now in another pan - heat oil and add the items listed under to temper, let it splutter then add

water,required salt and let it boil. Once it starts boiling add cooked karamani.Then add rice flour in a

sprinkled way, stirring continuously to avoid lumps.

8. Once it gets toge ther add the coconut pieces and give a quick stir.Transfer to another bow l, let it cool

down, meanwhile you can start with the sweet dough also..once the salt dough cools down then start

forming lemon sized balls.


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9. Flatten it with your palm,dip your finger in oil and make a dent in the cente r(like how w e make for medu

vada).Repeat the same until the entire dough finishes off.Arrange in oil greased idli plates/steaming

plate and steam it for 8-10mins.

10. Repeat the same with sweet version too.Arrange in oil greased idli plates/steaming plate and ste am it

for 8-10mins.

Serve warm with a dollop of butter...yum!!


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If you are pressed for time, then you can buy store bought rice flour(idiyappam flour) too.Roast it for

3mins without changing the color and then use it.I usually buy Nirampara / Double Horse idiyappam

flour and it works good.

Grease your hand with oil while making the balls and patting them to avoid sticking.

You can even add grated coconut instead of coconut pieces.

Don't make the dough very stiff, it should be little loose as it s tiffens with t ime.If your dough is st iff

then your adais will become hard.

My Notes:


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If the dough becomes dry, while making balls sprinkle little water else while you pat, the edges will

get cracks.

Roasting karamani and then precooking before adding to the dough is very important.If you soak the

karamani for 1-2 hrs then it will cook easily but precook and add it else it will not be soft in the

adai.But dont overroast, it will turn bitter.

You can cover the dough with a wet cloth to avoid drying up.

The above measures yields 15 adais each in sweet and salt.


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recipe,karadayan nombu adai recipe,karadaiyan nombu,nonbu adai,karadaiyan nombu sw eet adai,karadaiyan nombu savory adai,how to

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8 comments:

Ranjani Raj March 10, 2014 at 9:09 PM

NIcely made adai :) good sna ps too..

Reply

Hamaree Rasoi March 10, 2014 at 9:20 PM

Lovely and delicious looking adai.

Deepa

Reply

Saran Durai March 10, 2014 at 9:23 PM

Great photographs of adai and very tempting..!!!!

Reply

AparnaRajeshkumar March 10, 2014 at 9:30 PM

The crunchy coconut taste awesom e .also with butter :D it is yummy

Reply

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Saran Durai March 10, 2014 at 9:31 PM

Lovely pictures !!!

Very tempting. Will try sweet version soon

Reply

Thava March 10, 2014 at 10:20 PM

Very nicely made and clicked

Reply

Voilet David March 11, 2014 at 12:29 PM

fabulous !! ur picture and way of explanation is too good thank you very much, waiting for mo re recipe.

Reply

rw07 March 11, 2014 at 5:24 PM

In sweet adai if you add jackfruit pieces instead of karamani it will be awesom e. Palakkad iyers do add them.

Reply

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Karadaiyan Nombu Adai Recipe (Sweet & Salt - Vella & Uppu Adai) _ Sharmis Passions