Karadaiyan Nombu Adai - Vella Adai - Uppu Adai / Jaggery Flavoured Donuts - Salty Rice Donuts/ Gud vada - Steamed Namak Rice Vada

Karadaiyan Nombu Adai 
Karadaiyan nombu adai is usually prepared on nombu day. Vellam (Jaggery/Gud) Adai and Uppu (Savory/Salt) Adai are offered with butter. Here is a instant version with store brought rice flour. This dish is made of rice flour and we can even have it as tea time snacks. Story I was told about Karadiyan nombu. I asked My Mother In Law. The Karadaiyan Nombu is performed to recollect and celebrate the epic story of Savithri regaining her husband from Lord Yama. It is observed on the day when the transition between the Tamil months Maasi and Panguni takes place. Sweet adai and Kara adai are the dishes we generally prepare for the Nonbu and women has to eat the adai as their fasting dish.The following Tamil slogam is chanted 
“Urukaadha Venneyum oradaiyam naan nootren Orukkalum en kanavar ennai vittu piriyadhirukka vendum” which can be translated as “I offer butter and one adai, bless that me and  my husband will stay together always.”
Savory version is eaten after the sweet version. Let us learn how to prepare Karadaiyan Nombu Adai.


  Vella/Jaggery/Sweet Adai Recipe
Yields - 10 adais 
Ingredients :
  • Rice Flour - 1 cup
  • Jaggery - 1 cup
  • Water - 1½ cup
  • Coconut powder/ grated coconut- 1/4th cup ( I used coconut powder)
  • Lobhia/Black eyed peas/karamani - 1 tbsp cooked
  • Cardamom powder/Elaichi - 1/4 tsp
Preparation :
  • Pressure cook black eyes peas until soft but not mushy.
  • Roast rice flour for 2-3 mins in medium flame.  Do not roast too much. It should not turn brown. Keep it aside.
  • Melt jaggery in 1½ cup of water. Do not melt it too much. Consistency should be watery.

Method :
  1. Add grated coconut/coconut powder and lobhia/karamani/black eyed peas, cardamom powder to the jaggery water.
  2. Boil jaggery water, when it starts boiling, add a tsp of ghee/unsalted butter.Then reduce the flame and add rice flour slowly. Stir continuously.
  3. Keep the flame in medium and cook well until it leaves the sides of the pan. (Consistency should be like chappati dough). Switch off the flame and allow it to cool. 
  4. Divide it equally, make balls, flatten it, put a hole in the center and steam the sweet adais in an idly cooker. Grease idli mould with oil & steam for 10 minutes. 
  5. Serve with butter.
Uppu/Salt Adai Recipe 

 Yields - 10 adais 

 Ingredients :
  • Rice Flour - 1 cup
  • Water - 2 cups
  • Coconut powder/ grated coconut- 1/4th cup ( I used coconut powder)
  • Lobhia/Black eyed peas/karamani - 1 tbsp cooked
For Seasoning
  • Oil -3 tsp
  • Hing -  pinch
  • Mustard -3/4 tsp
  • Urad dal - 1/2 tsp
  • Green chilli - 2 chopped
  • Curry leaves -few
Preparation :
  • Pressure cook black eyes peas until soft but not mushy.
  • Roast rice flour for 2-3 mins in medium flame. Do not roast too much. It should not turn brown. Keep it aside.

Method 
  1. Heat 3 tsp of oil, add hing, mustard seeds ,when mustard splutters, add urad dal, green chillies and curry leaves.
  2. When dal turns light brown, add coconut bits, cooked black eyes pea and saute for a few seconds.
  3. Add 2 cups of water, salt needed and bring it to boil.
  4. When water starts boiling, reduce the flame add rice flour slowly. Stir continuously.(Consistency should be like chappati dough). 
  5. Cook till it leaves the sides of the pan.Allow it to cool.
  6. Make balls, flatten it, make a hole in the center and steam cook for 10 minutes.Grease idli mould with oil & steam for 10 minutes.
  7. Serve hot with chutney.
If you found this post useful, I would really love it, if you share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you

Comments

Post a Comment