Karadiyan Nombu is celebrated in South India by Tamil Brahmins who are married women prays for the well being and long life of their husbands. This year 2014 it falls on March 14. This Karadaiyan Nombu Adai is prepared on this day made of rice flour with Jaggery & rice flour with salted. Women generally prepare for this nombu they do fasting and once the pooja done they eat this adai as their fasting food. I have many friends who follow this nombu every year. I have eaten this adai with butter which they normally server and it was yummmm :-) In our home we do not have this customs but I wish to learn and post all the festival recipes in my website. Here it is the Adai in savory / salted version for your all. Enjoy this adai with butter :-)
VIDEO
INGREDIENTS:
Rice flour - 1 cup
Water - 2 cups
Karamani /
Black eyed peas - 1/2 cup
Grated coconut - 2 to 3 tsp
Green chillies - 1 finely chopped
Curry leaves - few finely chopped
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Salt - a pinch
Oil - 1 tsp
HOW TO MAKE:
Soak karamani for 3 hours. Drain the water and pressure cook it with a cup of water. Allow one whistle or cook it in a vessel. Once it cooked drain the water and keep aside. Heat a tsp of oil in a kadai splutter mustard seeds, add curry leaves and chopped green chillies. Fry well and add the asafoetida. Add karamani, add two cups of water. Add grated coconut and needed salt. Allow to boil.
Once it starts boiling add rice flour little by little and blend well with spatula to avoid lumps. Slowly it will form a thick dough. Turn off the stove and allow the dough to cool down. Once it is cooled down make a small balls as shown in the below pic.
Grease palm and flatten down the one ball. Make a small hole in the middle by your finger. Place all the adai in the idly plate and steam it for 10 to 12 mins.
Savory / Salted Adai is ready. Serve with butter.
TIPS:
Do not add more salt it will result the adai to get mushy.
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