Karadaiyan 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 & savory adai. 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 serve 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 sweet adai and is very easy to prepare and lets enjoy this adai with butter :-)
VIDEO
INGREDIENTS:
Rice flour / Idiyappam flour - 1 cup
Jaggery - 1 cup
Water - 2 cups
Black eyed peas / karamani - 1/2 cup
Grated coconut - 2 to 3 tsp
Cardamom powder - a pinch
HOW TO MAKE:
Wash and soak karamani for 3 hours. Drain the water and pressure cook it with one whistle or cook it in a vessel. Drain the water and keep aside. In a deep pan add water and mix the jaggery well. Allow to boil and once the jaggery dissolved strain it then add the jaggery syrup in the another pan. Allow to boil.
When it starts boiling add cooked karamani, grated coconut and cardamom powder. Mix well. Add rice flour little by little blend well with spatula to avoid lumps.
It will form a thick dough. Turn off the stove and allow to cool down. Once it cooled down make a small balls and keep aside.
Grease your palm and take one ball, flatten it and make a small hole in the middle with your finger.
Place all the adai in the idly plate and steam it for 10 to 12 mins.
Karadaiyan Nombu Sweet Adai is ready. Serve with melted butter and enjoy.
TIPS:
Do not start to make balls when the dough is warm. The adai is to make easy when the dough is cold enough.
Jaggery color defines the adai color. I used light jaggery so it is not too dark.
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