Karadaiyan Nombu Adai Recipe Sweet and Salt versions are explained here with step by step pictures withal with video for easy understanding. Karadaiyan Nombu is a Tamil festival which falls in the month of March, sweet and salt adais are traditionally made for this festival which I have shared here.
Karadaiyan Nombu Adai Uppu adai and Vella adai are very popular for the festival. Uppu Adai is salt adai and Vella Adai is jaggery adai. Do try and enjoy the festival.
About Karadaiyan Nombu
Karadaiyan Nombu is a festival prestigious on the first day of Tamil month “Panguni” and it falls on March 14th. 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.
Though we dont have the practise of triumphal this festival, I wanted to know increasingly well-nigh the festival surcharge and try this adai to post it here. Last year I missed the stage so this year was a bit cautious and made the adai’s and clicked it in advance. I loved the unshortened process of making it, it does squint 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 unendingly my husband should not be separated from me”.When offering the prasadam, women threnody the whilom verses and pray for the well stuff and long life for their husbands.
Karadaiyan Nombu Adai – Sweet and Salt Adai
- Sweet Adai : First homemade rice flour is made. Then jaggery is melted, lobia is cooked withal finally homemade rice flour is added, mixed to form a dough. The dough is shaped like doughnut and steamed cooked.
- Salt Adai : A vital tadka is made using mustard seeds, curry leaves and water is added. When water starts to boil, homemade rice flour is added, then mixed well to form a dough.The dough is shaped like doughnut and steamed cooked.
Karadaiyan Nombu Adai Ingredients
- Karamani (Lobia) : Karamani is a healthy legume which is widow to Karadaiyan Nombu Adai for nutty taste. Karamani is wontedly misogynist at stores and recommended not to be skipped.
- Coconut : Fresh grated coconut is recommended for this recipe though we can use desiccated coconut / packed grated coconut misogynist at stores. Scrap the white fleshy part of coconut without brown part for largest squint and taste.
- Jaggery : Paagu Vellam in big wittiness shape or molded (rectangular / cone) jaggery is preferred for this recipe. Sugar is not recommended as an volitional to Jaggery as the taste will not be.
- Rice flour : It is preferred to use Rice flour made at home. However, given the rented schedule / time crunch one may plane buy it from grocery stores. Trammels if the flour you had bought is roasted from the packet, else, dry roast rice flour for 2 mins surpassing use.
- Spices & Oil : Mustard seeds, Hing & Urad dal are used for tempering. Use regular cooking oil (refined sunflower / groundnut / sesame) for tempering Karadaiyan Nombu Adai – Uppu Adai.
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Karadaiyan Nombu Adai Recipe
Ingredients
For Sweet Adai :
- 1 cup homemade rice flour
- 1 cup jaggery
- 1/4 cup karamani (lobia)
- 2 cups water
- 3 tbsp coconut pieces
- 1/4 tsp 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 tbsp coconut pieces
- salt to taste
To Temper For Salt Adai:
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp 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 indulge 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 unravel 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 waffly the verisimilitude 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 swash for 2mins in medium flame…This is washed-up for the jaggery to melt completely.
- Then strain to remove impurities. Melt karamani till soft.
- Heat up the jaggery syrup in a pan, add cardamom powder, once it starts to rainbow add cooked karamani.
- Now add the rice flour in a sprinkled way, stirring continuously to stave lumps. Once it gets together add the coconut pieces and requite a quick stir. Switch off and transfer to a bowl. Set aside.
- Now in flipside 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 requite a quick stir. Transfer to flipside bowl, let it tomfool down, meanwhile you can start with the sweet dough also. Once the salt dough cools lanugo then start forming lemon sized balls.
- Flatten it with your palm, dip your finger in oil and make a wafer in the center(like how we make for medu vada). Repeat the same until the unshortened 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
Karadaiyan Nombu Adai Step by Step
Preparing Homemade Rice Flour
1.First rinse the raw rice, and soak it in water for 1 hour.
2.Drain water completely and then spread the raw rice in a soft towel and indulge it to dry say for 30-45mins.
3.It will be slightly moist only.Then transfer this to a mixer.
4.Grind it to a fine powder in a mixer in batches.
5.Sieve it.If you find small balls unravel and sieve it. Sieve until you get rava like mixture.Add it to the next flour batch and grind it again. Repeat to finish.
6.Fine sieved homemade rice flour is ready.
7.Dry roast the sieved flour until you see steam coming out of the flour., just for 2-3mins without waffly the verisimilitude of the flour.
Preparing lobia
8.Dry roast karamani till slightly golden color. Soak it in water till you do other works may be for 20 mins though this step is optional.
9.Cook karamani till soft but not mushy, it should be crunchy.
10.Karamani is cooked and ready.
11.Divide equally into 2 portions and set aside.
Preparing Sweet Adai
12.. Heat up the jaggery syrup in a pan. No need to trammels for any consistency.
13.Strain to remove impurities.
14.Now heat the syrup then in a pan let it boil.
15.Add cooked lobia, withal with coconut shit and cardamom powder.
16.Now add the rice flour in a sprinkled way, stirring continuously to stave lumps.
17.Once it gets together requite a quick stir.Switch off and transfer to flipside trencher and set whispered to warm.
18.Grease your hands with oil.
19. Once the dough cools lanugo then start forming lemon sized balls. Flatten it with your palm,dip your finger in oil and make a wafer in the center(like how we make for medu vada).Repeat the same until the unshortened dough finishes off. Shape them and alimony it ready.
Preparing Salt Adai
20.Now in flipside pan – heat oil and add the items listed under to temper.
21.Let it splutter then add water,required salt and let it boil.
22.Once it starts humid add cooked karamani and coconut bits.
23..Then add rice flour in a sprinkled way, stirring continuously to stave lumps.
24.Mix well to forma dough. Switch off.
25.once the salt dough cools lanugo then start forming lemon sized balls. Flatten it with your palm,dip your finger in oil and make a wafer in the center(like how we make for medu vada).Repeat the same until the unshortened dough finishes off.
26.All shaped and ready.
27.Grease the idli plates with oil using a brush.
28.Arrange in oil greased idli plates/steaming plate.
29.Steam it for 10mins.
30. Karadaiyan Nombu adai ready.
Serve warm with a dollop of butter…yum!!
Expert Tips
- If you are pressed for time, then you can buy store bought rice flour(idiyappam flour) too.Roast it for 3mins without waffly the verisimilitude 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 stave sticking.
- You can plane 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 wilt 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 surpassing subtracting to the dough is very important.If you soak the karamani for 1-2 hrs then it will melt hands but precook and add it else it will not be soft in the adai.But dont overroast, it will turn bitter.
- You can imbricate the dough with a wet reticulum to stave drying up.
- The whilom measures yields 15 adais each in sweet and salt.
FAQs
1.What is Karadaiyan Nombu?
Karadaiyan Nombu is a festival prestigious on the first day of Tamil month “Panguni” and it falls on March 14th. 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.
2.What should we eat on Karadaiyan Nombu?’
This nombu is wontedly washed-up by women for the wellness of their husband. So women usually end the fasting by eating Nombu adai sweet and salt versions made using homemade rice flour and lentils withal with butter.
3.What is the significance of Karadaiyan Nombu?
Karadaiyan Nombu is a Tamil festival where married / unmarried women alimony a fast, perform a pooja by preparing nombu adai as neivedyam for the pooja. On this day, women tie a sacred yellow thread virtually their neck without performing the pooja and worshipping god.
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