Wednesday, March 15, 2006

Karadaiyan Nombu Adai


This is a dish made on the ocassion of "Karadai Nombu" which is an important festival for the tamilians. Its the day a woman prays for the well being and long life of her husband in remembrance of the Satyavan-Savithri katha. Both sweet and salt adai are made on the ocassion and the recipes for these are below.

Sweet Nombu Adai

Ingredients:

1) 1 cup rice flour
2) 1 1/2 cup water
3) Elaichi powder (2-3 elaichis)
4) 1/2 cup finely chopped fresh coconut
5) 1 cup jaggery
6) 2-3 spoons boiled black eyed beans (Also known as chavali, lobiya or karamani)


Directions:

1) Roast rice flour for 5-10 min. Do not let it change color.
2) Bring the water to a boil in a pan and add the jaggery
3) Once the jaggery melts filter the water to remove sediments and place it on heat again.
4) Add elaichi powder and let the liquid come to a boil
5) Add the boiled beans and coconut
6) Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
7) Once the dough cools down, make them into the shape of medu vadas. Grease idli plates with ghee or oil and steam for 5-10mins.
8) Serve hot with unsalted butter.



Salty Nombu Adai

Ingredients:

1) 1 cup rice flour
2) 1 1/2 cup water
3) Green chillies finely chopped (1-2)
4) 1/2 cup finely chopped fresh coconut
5) Curry leaves finely chopped (4-5)
6) 2-3 spoons boiled black eyed beans (Also known as chavali, lobiya or karamani)
7) Asafoetida (hing)
8) Salt
9) 1 tbs oil
10) Mustard seeds (1 tsp)


Directions:

1) Roast rice flour for 5-10 min. Do not let it change color.
2) In a pan heat the oil and add mustard seeds. When they have burst open, add chillies and curry leaves and fry them for 1 min. Then add the water and let it boil.
3) Add the hing and salt to the boiling water
4) Add the boiled beans and coconut
6) Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
7) Once the dough cools down, make them into the shape of medu vadas. Grease idli plates with ghee or oil and steam for 5-10mins.
8) Serve hot with unsalted butter.


Credits: These recipes are suggested by my sister-in-law Bhargavi and my mother-in-law and their kind guidance encouraged me to try them out yesterday. Turns out that they came out quite well. So a big thank you to both for them for the recipes and for the encouragement.

18 comments:

gayathri said...

Dear Smita,

Thankyou very much your recipe was very very useful, I am going tomake nombu adai based on this. Goodluck for your work

Roopa said...

Thanks for the receipe. Looks delicious in the picture just like my moms.

Subashini said...

just wondering how i am going to do this time with my mom away ......u have made my worries vanish...thanks a ton

Ranjini said...

Thanks a lot for the recipe. I was thinking of calling my mom. but ur blog helped me.

gayathri said...

hey thanx for the recipe i have just moved to US and was wondering how am i going to do this adai....will definitely give it a try

kailash said...

Hi,
Today is nolumbu and i tried this for the first time and it turned out just perfect..thanks much for making our day ;-)

Aparna Kailash

நிலவொளி said...

Thank you! This is my first attempt and it turned out to be very good.

Smita said...

Thank you all :)

Geetika said...

Love the simplicity with which you have explained the adai...thanks for this wonderful recipe.

Geetika said...

You have made it so easy for girls like me..who are married to a South Indian ...and trying to impress their in-laws :)

Looking forward to try out these Adai recipes and make my in-laws proud :)

Thanks for posting this awesome recipe!!!

Good Luck!

Smita said...

Thanks Geetika. It was a challenge for me the first time and my SIL's recipe really helped and my in-laws were so happy. I am glad this recipe is helping you as well :)

shammi said...

thanks smita for taking the pains to write this receipe so clearly. I had made this before but could not remember this clearly for tomorrow. Thanks a ton for the help
Regards
Sharmila

shammi said...

Thank you very much smita for writing this receipe so clearly. God bless you for your efforts.
Sharmila

Rajesh said...

Found your link while searching for this recipe as today is Nombu and needed some help with it :) Thanks a lot!!!

Smita said...

Thanks Sharmila and Rajesh!

San said...

Today is nombu (March 15, '11) and I made adais this morning. Tried it out for the first time and it came out good. The only thing I had to adjust is water. For 1 cup rice flour, I needed less than one cup water (melted jaggery in 1 cup water)

Thanks for the recipe, Smita.

Smita said...

Thanks San. The amount of water depends largely on the rice flour. Sometimes you need less and sometimes more. If you find that it is too watery, you can always add more rice flour and blend in.

Gayathri said...

HAi ,

tried this came out very nicely..but i dint have karaamani so did without that ..thanks a lot for sharing this recipe