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Karadaiyan Nombu Adai Recipe

Karadaiyan Nombu is a Tamil festival which falls in the month of March. Karadaiyan Nombu Adai Sweet and Salt versions are traditionally prepared for this festival. Learn to make Karadaiyan Nombu Adai Recipe Sweet and Salt with step by step pictures along with video for easy understanding.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings4 people
AuthorSharmilee J

Ingredients

For Sweet Adai :

  • 1 cup homemade rice flour
  • 1 cup jaggery
  • 1/4 cup karamani (lobia)
  • 2 cups water
  • 3 tablespoon coconut pieces
  • 1/4 teaspoon 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 tablespoon coconut pieces
  • salt to taste

To Temper For Salt Adai:

  • 2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon 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. Karadaiyan Nombu Adai Ready!

Video

Nutrition Facts
Karadaiyan Nombu Adai Recipe
Amount Per Serving (50 g)
Calories 168 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 15mg1%
Potassium 104mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 69IU1%
Vitamin C 34mg41%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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