Karadaiyan Nombu (காரடையான் நோம்பு) is one of the major festivals celebrated among the Tamil Brahmin community usually in the month of March. It is celebrated at the moment when Tamil month Maasi ends and month Panguni starts. We make sweet or savory adai on this day and offer it to god. We also fast on this day and eat this adai and break the fast. To know more about this festival and the rituals followed therein, do check out my sister’s post on Karadaiyan Nombu. Married women fast for the longevity of their husbands and break the fast by tying the yellow thread (manjal charade) around their neck. And by eating the sweet and salted Karadaiyan Nombu adais which have been offered to God. I usually make the Nombu adais using homemade rice flour. However, we make the adai using store-bought flour also. Let us now proceed to the recipes Sweet adai and kara adai. In this post, I have given the recipe for making Karadaiyan nombu adai using store-bought idiyappam flour. Alternatively, you can use homemade rice flour also to make the nombu adai. If you are using homemade flour, roast the flour nicely for 5 minutes without changing its color much. Then follow the same procedure as the same. Also check out other traditional recipes
Modakam | kozhakattai Hayagreeva maddiAkkaraadisalPaal kozhukattai
Karadaiyan nombu adai recipe
In a pan add the black-eyed beans| karamani, and roast this for 2 minutes, without getting it burnt.Add 1 cup of water to this and cook it till the beans become soft. Even you can soak this for 10 minutes and cook.Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.Drain the water and keep it aside.
In a pan add the jaggery and add 2 and 1/2 cup of water. Water quantity depends on the texture of the rice flour.So add 2 cups of water first and keep 1/2 cup of hot water separately. Later if needed will use it.Boil till the jaggery dissolves. Filter the impurities..
Add the chopped coconut, cooked karamani(black eyed beans), and cardamom powder to the water and bring it to a rolling boil.Keep the flame low now and add the rice flour to this. Mix well without any lumps.If you feel the mixture is getting dry, add little hot water to this. Cook till it comes to a whole mass and at the same time do not make it too dry.Else the adais will crack.
Cover it and keep.Once it is warm, grease your hands with ghee and make lemon-sized balls and flatten it. Put a hole in the center.
Steam it in greased idli mould for 10-12 mins.The adais will be glossy once you take it out from the steamer. Allow this to cool for 2 minutes and then take it out. Else they will break.
In a pan add the balck eyed beans|karamani and roast this for 2 minutes, without getting it burnt.Add 1 cup of water to this and cook it till the beans becomes soft. Even you can soak this for 10 minutes and cook.Karamani gets cooked soon. It cooked in around 10 minutes. Do not over cook.Drain the water and keep it aside.
Chop the ginger, green chilli and curry leaves finely.In a pan, add 2 tsp of oil and throw in the mustard seeds, ginger, green chili, and curry leaves.Add the water and let it boil for few minutes. Add 2 cups of water first and keep 1/2 cup of hot water ready, if needed we will use it later.When it boils nicely add the karamani (black-eyed beans) and coconut. Add salt to this.
When the water starts boiling, keep the flame low and add the rice flour to this.Mix well without lumps and cook till the water gets absorbed and it comes to a whole mass.
When it is warm to handle, take a lemon sized portion of dough and flatten it.Place a hole in the center.
Grease the idli mould and steam these savoury adai for 10-12 mins.Savory adai is ready for neivedhyam
FunWidFud https://treatntrick.blogspot.com Thanks for sharing… US Masala Both the adais look perfect and delicious 🙂nice clicks too! I have a small doubt. Dont you need to dry roast the arisi mavu before it is added to the jaggery syrup? I have a small doubt. Dont u need to dry roast the arisi mavu before it is added to the jaggery syrup? thks, vasumathi Please clarify. Thank you Thanks for the recipes, I tried most of them and they came out very well. Great Posts!! There is one additional thing that I would really like to mention regarding the Karadayar Nonbu Recipe, i.e, you could slightly roast the Karamanis in those Adais in-order to get good aroma before boiling them. Thanks. On the way to make “Coriander Chutney”!! Have a good day! 🙂 Regards,Divya Regards,Divya
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