Padhuskitchen


Karadaiyan Nombu Adai-Uppu Adai-Vella Adai Recipes

by 39 Comments

Karadaiyan Nombu is observed by the Tamil Brahmin Community in which married women prays and does poojas for the well being and long life of her husband. It is observed on the day when the transition between the Tamil months Maasi and Panguni takes place.This year it is on March 14 th, 2013. Karadai is the name of the dish prepared on this day. This dish is made of rice flour and is very good for health that we can even have it as tea time snacks. Today we will learn how to make Karadaiyan Nombu adai both sweet and savory version following our easy recipes.

Karadaiyan Nombu Adai recipes

Karadaiyan Nombu Adai Recipes 

Sweet Karadai/Vella Adai Recipe

Cook time – under 20 mins
Yields – 12

Ingredients needed 

Raw rice – 1 cup
Jaggery – 1 cup
Water – 2 1/2 cup
Coconut bits or grated coconut- 1/4 cup ( I used a mix of both)
Black eyed peas or karamani – 1-2 tbsp cooked
Cardamom powder – 1/4 tsp

Preparation

Pressure cook black eyes peas until soft but not mushy.

Dry roast raw rice until it changes to golden brown color. Grind it coarsely like rava.

Melt jaggery in 2 1/2 cup of water, filter it to remove impurities.

Method

Add grated coconut and karamani/cow peas, cardamom powder to the jaggery water.

Boil jaggery water, when it starts boiling, add a tsp of ghee.Then reduce the flame and add rice rava slowly stirring continuously.

Keep the flame in medium and cook well until it leaves the sides of the pan. Switch off the flame and allow it to cool.

Divide it equally, make balls, flatten it, put a hole in the center (as in the picture above) and steam the sweet adais in an idly cooker or steamer for 15 minutes.

Serve with butter.

Uppu Adai Recipe for Karadaiyan Nombu

Cook time – under 20 mins
Yields – 12

Preparation of Rice flour

Wash and soak raw rice for 3-4 hours. Drain the water completely and spread it on a cloth for 10-15 minutes. Then grind it to a fine powder or you can get it ground in the flour mill.

Then roast that rice flour in medium flame until you get a sandy texture. There should not be any moisture in the flour.

Karadaiyan Nombu Adai
Uppu adai and Vella Adai 

Ingredients needed

Rice flour – 1 cup
Water – 2 cup
Thinly sliced coconut bits – 1/4 cup
Karamani or black eyes peas – 11/2 tbsp cooked

For the seasoning 

Oil -3 tsp
Hing – a generous pinch
Mustard -3/4 tsp
Urad dal – 1/2 tsp
Ginger 1 inch piece finely chopped
Green chilli – 2 finely chopped
Curry leaves -few

Method 

Heat 3 tsp of oil, add hing, mustard seeds ,when mustard splutters, add urad dal, ginger, green chillies and curry leaves.

When dal turns light brown, add coconut bits, cooked black eyes pea and saute for a few seconds.

Add 2 cups of water, salt needed and bring it to boil.

When water starts boiling, reduce the flame and add rice flour slowly stirring continuously.

Cook till it leaves the sides of the pan.Allow it to cool.

Make balls, flatten it, make a hole in the center and steam cook for 15 minutes or until done.(Grease the idly plate before steaming)

Note – The quantity of water may vary according to the rice flour used. Do not use ordinary store bought rice flour but you can use rice flour meant for preparing idiyappams.

You can use the same rice flour for preparing vella adai also. In that case you must add 2 cups of water for 1 cup of rice flour. This will vary according to the rice flour used and quality of rice.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

Related posts:

Parupu Rasam

Palada Pradhaman Payasam-Kerala Ada Pradhaman-Onam Special Recipes

Kollu Rasam-Horse Gram Rasam Recipe (Soup)-Ulava Charu

Aadi 18-Aadi Perukku Recipes-Pathinettam Perukku Recipes




Reader Interactions

Comments

  19. Poorani Arunprasad

    If I may add, the Uppu Adai uses Chana Dhal instead of Urad Dhal. Actually Urad Dhal is comparatively a "Modern" Dhal in South Indian food. Hence all traditional recipes use either Chana Dhal or Toor Dhal.

    But the recipe is good and presentation is awesome 🙂

    Reply

  21. murphy

    Padhu,fantastic timly karadai receipes.
    There are two ways to prepare the basic rice.Ur methos is good.But if u prepare rice powder from wet,dried rice and then fry the rice powder,

    the final out put of adai gives a classic glassy look.For uppu adai fry a little less than vella adai.Try it.
    Other wise ur recipe if fantastic.
    Uma Ramamurty

    Reply

  28. D. Viswanathan

    Dear Madam, i am already a subscriber of your web page. Today, when i saw this recipe i am really astonished about your search for different food items of our great country.
    Wondering because this is a Tamil Brahmin recipe made only on that particular day. Even more wonder is that even in the Tamil brahmins not all the brahmin people do this 'nonbhu'. Only a particular sect of Tamil brahmins do this puja and make this recipe.
    This vella adai has to be eaten hot with butter. That's the way. How did you able to discover is the astonishing thing. We are Tamil brahmin. Need anymore unique recipe please talk to my mother.

    Reply

  34. Unknown

    Nice receipt. Just a suggestion. During this nombu we dont use ghee. So people who are doing this nombu try to avoid ghee, as there is a sloka during this pooja. Urugada vennaiyum oru adaiyum nutren…
    Thanks

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *