Friday, March 15, 2013

Kaaradayan Nonbu Adai

 

Kaaradayan nonbu is celebrated  by Brahmin community during the month of March ( Tamil month of Maasi – Panguni ) . During this , nonbu adai is prepared and offered as prasadham to God . The ladies tie the charadu  (yellow thread )  around the neck and pray for the long life of husband.

Two types of adai are made - Sweet and savory one

Sweet Adai

Ingredients

Rice flour – 1 cup

Jaggery powder – 1 cup

Coconut – 1/4 cup ( finely chopped is good ) , but I used grated coconut

Water – 1 1/2 cup

Cardamom powder – a pinch.

Black eyed beans / kaaramani -  2 tbsp

salt – a pinch

Oil – 1 tbsp..

IMG_0386

Method

In the pan , dry roast the rice flour until it changes color and keep it aside. Cook the kaaramani until soft ( if you soak the kaaramani before hand , make sure to cook for lesser time , so that it does not turn mushy.

Melt the jaggery in a pan by adding water, filter it to remove impurities. Now add the cooked kaaramani , grated coconut , oil and a pinch of salt to jaggery water and boil it . Then start adding rice flour and continuously stir so that no lumps are formed. Cook well until it leaves the side of the pan. Allow it to cool.

Divide the dough into equal parts, flatten it and put the hole in center and steam the adai’s for about 15 mins.

Serve it with butter.

Salt or Savory Adai

Ingredients

Rice Flour – 1 cup

Black eyed beans / kaaramani - 2 tbsp..

Salt – based on taste

Ginger – few cut into tiny pieces

Green chillies – 2

Asafoetida – a pinch

Curry leaves – few

Coconut - 1/4 cup ( finely chopped is good ) , but I used grated coconut

Mustard seeds – 1/2 tsp

Urad dhal – 1/2 tsp

Oil - 1 tbsp.

IMG_0384

Method

In the pan , dry roast the rice flour until it changes color and keep it aside. Cook the kaaramani until soft ( if you soak the kaaramani before hand , make sure to cook for lesser time , so that it does not turn mushy.

In the kadai , Do the seasoning with Mustard seeds , urad dhal , curry leaves , ginger. Add 1 1/2 cup water and allow it to boil. Add kaaramani , coconut , salt and slowly add rice flour and continuously stir such that no lumps are formed.

Cook well until it leaves the side of the pan. Allow it to cool.

Divide the dough into equal parts, flatten it and put the hole in center and steam the adai’s for about 15 mins.

Serve it with butter.

5 comments:

  1. Adai looks yummy and inviting...nice clicks.

    ReplyDelete
  2. Lovely clicks.. Looks soo tempting Suja :-)

    ReplyDelete
  3. First time here, you have a lovely space. Nombu adai looks yum and inviting :)

    ReplyDelete

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