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.