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Karadaiyan Nombu Adai Recipe (Sweet & Salt - Vella & Uppu Adai)
Written by SHARMILEE at
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Karadaiyan Nombu is a festival celebrated on the first day of Tamil month "Panguni" and for the year 2014
it flass 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 - Ingredients

Preparation Time : 1 hr | Cooking Time : 30 mins / toast | Makes: 15 each
Recipe Category: Main | Recipe Cuisine: South Indian | Recipe Reference: My C ook ing Journe y

Raw Rice - 1.5 cups

For sweet adai :

Homemade Rice flour - 1 cup

Jaggery - 1 cup
Karamani(Black eyed peas) - 4 tbsp
Water - 2 cups
Coconut pieces - 2 tbsp
Cardamom powder - 1/2 tsp

For salt adai:

Homemade Rice flour - 1 cup
Karamani(Black eyed peas) - 4 tbsp
Water - 2 cups
Coconut pieces - 2 tbsp
Salt - to taste
To temper for salt adai:
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 tbsp torn into small pieces
Hing - a small pinch
Green Chillies - 1 chopped finely

Note: If you have store bought rice flour(idiyappam flour), you can roast it for
few mins without changing the color and then use it.
Method:
1. 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.

2. 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.

3. Dry roast karamani till slightly golden color.Soak it in water till you do other works may be for 30mins.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. Repeat the same with sweet version too.Arrange in oil greased idli plates/steaming plate and steam it
for 8-10mins.

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.

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Labels: FestiveSpecials, Traditional

8 comments:
Ranjani Raj March 10, 2014 at 9:09 PM
NIcely made adai :) good snaps too..
Reply

Hamaree Rasoi March 10, 2014 at 9:20 PM

Lovely and delicious looking adai.
Deepa
Reply

Saran Durai March 10, 2014 at 9:23 PM

Great photographs of adai and very tempting..!!!!
Reply

AparnaRajeshkumar March 10, 2014 at 9:30 PM

The crunchy coconut taste awesome .also with butter :D it is yummy
Reply

Saran Durai March 10, 2014 at 9:31 PM

Lovely pictures !!!
Very tempting. Will try sweet version soon
Reply

Thava March 10, 2014 at 10:20 PM

Very nicely made and clicked
Reply

Voilet David March 11, 2014 at 12:29 PM

fabulous !! ur picture and way of explanation is too good thank you very much, waiting for more recipe.
Reply

rw07 March 11, 2014 at 5:24 PM

In sweet adai if you add jackfruit pieces instead of karamani it will be awesome. Palakkad iyers do add them.
Reply

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