KARADAIYAN NOMBU ADAI RECIPE-SWEET&SALT VERSIONS

Karadayan Nonbu or Savitri Vratham is a traditional tamilnadu festival of fasting wherein married women will pray for the wellness and long life of their husbands. This nombu should be done exactly in the time when tamil month 'Masi' ends and the next month 'Panguni' starts. The reason why this fasting is carried out is that “ Savithri fought with yema (the God of Death) to save her husbands (Satyavan) life", the same way the married women should fast on this auspicious day for long life of their husbands. Unmarried woman also observe Karadayan Nombu and pray to Goddess Shakti to get good men as their husband.
Source : http://chandra.subramanianfamily.com/2009/03/karadiyan-nombu.html..

Before marriage , i have not celebrated this festival as my mom don’t have this practice. I heard about this celebration from my MIL.Initially i used to watch my MIL making adai.Now i can confidently make it on my own.It comes out very well. I love tying the yellow rope.More than me, my daughter is more curious about tying the yellow rope in her hand ;) Also we chant a few lines in front of the lamp while tying the rope.ie. “ "Urugadha Vennaiyum oru adayum vaithu nonbu notren oru naalum en kanavar piriyamal iruka vendum". And I am posting this recipe after finishing the celebration in my home :)

For making adai , we make processed rice flour at home.U can also use good quality store bought idiyappam flour. I have tried using both ways and they came out equally well in softness & texture.Usually people make a hole in adai like urad dal vada for even cooking.As my mil don't do that,I too don't put a hole in my adai ;)Its our choice finally!

Karamani /black eyed peas is the main ingredient for this adai. But my MIL adds other grains like ragi , mochaakottai ,chana , green gram , black gram , unpolished rice (nel) , wheat germs , toor dal to make it a mix of nine grains in very little quantity.

The color of sweet adai depends on the color of jaggery u use .

HOW TO MAKE PROCESSED RICE FLOUR

Raw rice / Maavu arisi – 1 cup Wash & soak raw rice for 1.5 hours and drain all the water completely.Spread the rice in a news paper or white cloth to absorb all the excess water . Grind in mixie to make a fine powder. Sieve & dry roast the flour in low flame till u get light fumes from the flour.After roasting, try to draw a small kolam with it. If you able to draw it without cutting, flour is roasted well ( Kolam maavu padham).Sieve or grind once in a mixie if there are lumps after roasting. This is called processed rice flour. We use this flour for making adai.    Usually i make the flour ready in the previous day and make adai the next day .. For 1 cup of raw rice , we get approx 1.75 - 2 cups of flour..

FOR SWEET ADAI

INGREDIENTS Rice flour – 1 cup Grated jaggery – 1 cup Karamani + **other grains – 1/4 cup + 1 tbsp Water – 1.5 cups Cardamom seeds – few Coconut bits – 2 tbsp **Use a mix of white or brown channa,ragi,green gram,urad dal,toor dal along with black eyed peas(karamani).use more quantity of karamani which gives nice flavor to this adai. METHOD Roast karamani and other grains in little oil till nice aroma emanates.. Roast in medium flame for 6-8 mins. Pressure cook the grains adding 1 cup of water. Drain the water and keep the grains aside. Take water & grated jaggery in a wide bowl .Heat it and melt the jaggery completely. Strain the jaggery syrup and again transfer to the same bowl. Allow the syrup to boil till the jaggery smell leaves..Now add the cooked karamani , coconut bits , cardamom powder and boil for sometime. Keep the flame low & add the rice flour in one hand while mixing with a ladle in other hand. Make sure to mix well without lumps. The mixture will thicken and will become a dough. After the dough is warm , grease ur palm with oil and take a small ball lime sized ball of dough. Flatten it like masal vada .. Steam it in idli pot for 10 - 12 minutes.. Remove & enjoy !

FOR SAVOURY/SALT ADAI

INGREDIENTS Rice flour – 1 cup Karamani + **other grains – 1/4 cup + 1 tbsp Water – 2 cups Coconut bits – 2 tbsp Salt – As needed To grind Green chilli – 2 nos Ginger – 1 inch piece To temper Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Hing - 2 generous pinches Curry leaves – few **Use a mix of white or brown channa,ragi,green gram,urad dal,toor dal along with black eyed peas(karamani).use more quantity of karamani which gives nice flavor to this adai. METHOD Grind chilli , ginger along with salt to a coarse paste. Heat oil in a kadai and temper the above ingredients one by one in the same order. Then add water and add the ground green chilli , garlic paste .. Mix well and add the cooked grains, coconut bits . Mix well and allow to boil for sometime. Then add the rice flour and mix well in low flame to make a dough.. After the dough cools down , make small balls. Pat it like vada and steam in idli pot for 10 – 12 minutes..

Note
I usually make processed rice flour with 1 cup of rice and divide the flour for both adais.
Also roast and pressure cook karamani + other grains together and divide the portions into two.
To get white colored salt adai,do not grind chillies and ginger.Instead,chop them finely and temper it.


Enjoy this festival day offering sweet n salt nombu adai.Ladies,don't forget to tie the rope ;)

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