Karadaiyan nombu adai recipe sweet and salt adai recipes.Uppu adai and Vella adai are very popular karadaiyan nombu recipes.
Karadaiyan Nombu is a festival celebrated on the first day of Tamil month “Panguni” and for the year 2014 it falls on March 14th, 2014. On this day, married women and young girls wear yellow robes and pray to Hindu goddesses for long lives for their husbands. Girls start this practice very young; they wear 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 festival.
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 but its easy of you use store bought flour…..It is sure worth effort, the adais turned out so soft and yum.
“Urugaada Vennaiyum 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 their husbands.
Karadaiyan Nombu Adai Recipe
Karadaiyan Nombu Adai Recipe includes both sweet and salt adai recipes with step by step pictures.
Servings2 people
Ingredients
For Sweet Adai :
- 1 cup homemade rice flour
- 1 cup jaggery
- 1/4 cup karamani(lobia)
- 2 cups water
- 3 tbsp coconut pieces
- 1/4 tsp cardamom powder
- 1 and 1/2 cups water(for cooking lobia)
For Salt Adai:
- 1 cup homemade rice flour
- 1/4 cup karamani(lobia)
- 2 cups water
- 3 tbsp coconut pieces
- salt to taste
To Temper For Salt Adai:
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 10 nos curry leaves
- a small pinch hing
- 1 no green chillies chopped finely
Instructions
- 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 towel and allow it to dry say for 30-45 mins. It will be slightly moist only.Then transfer this to a mixer.
- Grind it to a fine powder in a mixie in batches.Then sieve it. If you find small balls break and sieve 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 without changing the color of the flour.
- Dry roast karamani till slightly golden color.Soak it in water till you do other works may be for 30mins.
- Powder jaggery….I used my hand mortar and pestle for this.Measure 1 cup and transfer it to a mixing bowl.Add water 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.
- 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.
- 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 bowl.Set aside.
- Now in another pan – heat oil and add the items listed under to temper, let it splutter then add
- Once it gets together add the coconut pieces and give a quick stir.Transfer to another bowl, 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.
- Flatten it with your palm,dip your finger in oil and make a dent in the center(like how we 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.
- Repeat the same with sweet version too.Arrange in oil greased idli plates/steaming plate and steam it for 8-10mins.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Method:
- 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 towel and allow it to dry say for 30-45mins.It will be slightly moist only.Then transfer this to a mixer.
- Grind it to a fine powder in a mixie in batches.Then sieve it. If you find small balls break and sieve 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 without changing the color of the flour.
- Dry roast karamani till slightly golden color.Soak it in water till you do other works may be for 20mins though this step is optional.
- Powder jaggery….I used my hand mortar and pestle for this.Measure 1 cup and transfer it to a mixing bowl.Add water to it.Mash it up well in 2 cups of water.Heat it up to melt it and boil for 2 mins in medium flame…This is done for the jaggery to melt completely.
- Then strain to remove impurities.Cook karamani till soft yet crunchy. Heat up the jaggery syrup in a pan, add cardamom powder, once it starts to bubble add cooked karamani.
- 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 bowl.Set aside.
- 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.
- Once it gets together add the coconut pieces and give a quick stir.Transfer to another bowl, 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.
- Flatten it with your palm,dip your finger in oil and make a dent in the center(like how we 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 10mins.
- Repeat the same with sweet version too.Arrange in oil greased idli plates/steaming plate and steam it for 10 mins.
Serve warm with a dollop of butter…yum!!
My Notes:
- 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 stiffens with time.If your dough is stiff then your adais will become hard.
- 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.
NIcely made adai 🙂 good snaps too..
Lovely and delicious looking adai.
Deepa
Great photographs of adai and very tempting..!!!!
The crunchy coconut taste awesome .also with butter 😀 it is yummy
Lovely pictures !!!
Very tempting. Will try sweet version soon
Very nicely made and clicked
fabulous !! ur picture and way of explanation is too good thank you very much, waiting for more recipe.
In sweet adai if you add jackfruit pieces instead of karamani it will be awesome. Palakkad iyers do add them.
I was waiting to try this. Nice step wise pictures and lovely clicks.
I was waiting to try this. Nice step wise pictures and lovely clicks.
thank you) I'll try)
Love the way you arranged the adais . My favorite. Lovely clicks
fabulous adai.. both the adai look very nice.
looks yum
Thanks Sharmi for this!! i have made it today, and i came to know this fest through ur blog only 🙂 nice ..
Thanks Sharmi for this nice adai's. I have made it today, through this blog only i come to know about this nombu.. nice:)
Thanks a ton Sharmi….tried out n same proportions and came out perfectly well n taste and was proudly able to share with my friends. …..made d occasion perfect. …
I tried this today for the 1st time. it came out very well. thank u.
Hi Sharmi
Raw rice, can we use idli rice?
No no use only raw rice
Should the rice flour be coarse
no not too coarse the same idiyappam flour you can use