GANESHA CHATURTHI RECIPES

Modakam with thengai poornam uppu kozhukattai Fried modak ellu kozhukattai Ulundu kozhukattai modak withkadalai paruppu  poornam Kondakadalai Vadai

Saturday, March 12, 2011

KARADAIYAN NOMBU ADAI/SWEET AND SAVOURY VERSION.

  Karadaiyan nombu is celebrated in  Brahmin community  during the transition of Tamil Month Maasi and Panguni. We generally observe fast on that day and make the adai and offer to neivedyam to god along with butter.
   This year it falls on the 14th of March and we have to make the pooja and tie the nombu charadhu(the holy thread) between 8 :30 to 9:00pm IST.
karaidayan nombu adai1
HERE COMES THE SWEET VERSION OF THE ADAI.
If you are using homemade rice flour you can roast it nicely in a low flame and sieve it,before making adai. For home made rice flour check out Here.
INGREDIENTS:
RICE FLOUR(I used the IDIYAPPAM FLOUR) 1 CUP
WATER 2AND 1/2 CUP
KARAMANI/BLACKEYED BEANS 2 TBLSP
JAGGERY 1 CUP
SESAME OIL 1/4 TSP
COCONUT (FINELY CHOPPED) 1/2 CUP
ELACHI 2-3 NO.
METHOD:
  • In a kadai ,add water , a drop of oil  and add the jaggery in that.
IMG_7178 IMG_7181
  • In a bowl add some water and cook the karamani for 5-10 mins.No need to soak this before hand. Just if you want can soak for 10 minutes. Do not over cook the karamani.
IMG_7183 
  • When the jaggery completely melts in water,strain the impurities.
  • When Karamani cooked strain the water and add the karamani to the jaggery water.
  • Add the coconut, karamani(black eyed beans) and elachi powder.
IMG_7185
  • Slowly add the rice flour to it and mix thoroughly without any lumps.
  • When it is warm ,grease your hand with oil/ghee and make small pinwheels .
IMG_7191 IMG_7192
  • Steam it in greased idli mould for 10-12 mins. IMG_7195Note:
  1. The jaggery which i used was slightly dull in colour so i didnt get a nice brown colour which i expected.
  2. While making pinwheels if you feel it is breaking, just sprinkle some warm water to the jaggery dough mixture and make it.
  3. If the mixture is little watery(normally it wont come like that, just keep in a low flame and stir well for 3 minutes.
  4. This measurement yielded 15-17 adais.
sweet adai
SAVOURY VERSION OF ADAI.
RICE FLOUR(I used the IDIYAPPAM FLOUR) 1 CUP
WATER 2AND 1/2 CUP
KARAMANI/BLACKEYED BEANS 2 TBLSP
SALT AS NEEDED
SESAME OIL 1/4 TSP
COCONUT (FINELY CHOPPED) 1/2 CUP
GREEN CHILLI 2 NO
CURRY LEAVES FEW
GINGER A SMALL PIECE
MUSTARD SEEDS 1/4 TSP
METHOD:
  • Chop the ginger,Green chilli and curry leaves finely.
  • In a kadai add oil and throw in the mustard seeds,channa dal, ginger and curry leaves.
  • Add the water and let it boil for few minutes.
  • When it boils nicely add the karamani(black eyed beans) and rice flour slowly and make  a smooth dough.
IMG_7196 IMG_7198
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.
IMG_7214 IMG_7215
  • Repeat this for the rest of the dough.
  • Grease the idli mould and steam these savoury adai for 10-12 mins.
IMG_7216-1
  • For making this savoury adai also,if it breaks while you are making patties,just sprinkle some warm water and make it.
Kara adai

I am not good in making equal shapes ,so please bear with that.
UPDATE:

  • In any case if you feel the flour mixture is watery do not add flour while making adais, as it is not cooked.
  • Add flour and stir in kadai till the mixture thickens.
  • Do not make it too thick as it will make cracks in adai


58 comments:

  1. Delicious Adai jeyshri,luks very nice...too gud stepwise pics.

    ReplyDelete
  2. Aahaa.. arumayaa vandirukku. Happy nombu

    ReplyDelete
  3. Looks delicious ...what a pity I never tasted this ...now it's very temtping

    ReplyDelete
  4. Adai is looking so good..usually my MIL makes the nombu maavu and sends it to me but this time she could not find anybody coming here so I will make this according to your method jeyashri..thanks for sharing these.

    ReplyDelete
  5. I am liking both the versions...being steamed ont he healthier side too...will give a try when time permits :)

    ReplyDelete
  6. Thanks for informing the date of the function. We too celebrate this. Adai looks yummy . very nice clicks :)

    ReplyDelete
  7. nice demonstration yaar. very very helpful for beginners like me.

    ReplyDelete
  8. Pictures are too good,thanks for posting,I have sent the referral :) I have to ask my MIL if we do this... :)

    ReplyDelete
  9. Looks so yummy ! My mother does this well

    ReplyDelete
  10. looks healthy and delicious dear...
    nice clicks :)

    ReplyDelete
  11. Tooo tempting adais, wat an authentic and traditional nonbu adais..

    ReplyDelete
  12. Did you make adais ahead of nombu?Thoughtful of you.Happy nombu to you.

    ReplyDelete
  13. I too will be making on monday. Adai looks tempting. Happy Nombu.

    ReplyDelete
  14. wow nice recipe look yummy

    ReplyDelete
  15. its new to me....looks cute n yummy yummy....

    ReplyDelete
  16. looks healthy and delicious dear...
    nice clicks :)

    ReplyDelete
  17. Perfect ones my fav too love them its so perfect..

    ReplyDelete
  18. Wow i really don't knew this. They look yummy. Good too.

    ReplyDelete
  19. I did this effective nombu fasting only once,May god show his blessings on u ,Nice adais,i wish to try these atleast this year....

    ReplyDelete
  20. healthy and delicious I like both versions

    ReplyDelete
  21. அக்கா, இதுக்கு ஒரு பாட்டு உண்டு, உங்களுக்கு தெரியுமா??
    "உருக்காத வெண்ணையும் ஓரடையும் நோற்றேன், ஒருக்காலும் என் கணவன் என்னை பிரியாதிருக்கும் வரம் தருவாய்"...:)

    ReplyDelete
  22. Loved both these recipes Jaishree, looks delicious!

    ReplyDelete
  23. New to me !!! looks so delicious and healthy !!!

    ReplyDelete
  24. both adai looks interesting n delicious!!nice click!

    ReplyDelete
  25. Lovely pictures,I love the jaggery adai with butter.Happy Nombu festival to you.

    ReplyDelete
  26. Both the versions look so good Jeyashri..thanks for the mention..

    ReplyDelete
  27. Both look so delicious! Wish I can taste them....

    http://treatntrick.blogspot.com

    ReplyDelete
  28. This is wonderful buddy..you ve managed to cook a successful classic recipe..
    Tasty appetite

    ReplyDelete
  29. Wonderful blog...lovely receipes...goign to try many and let you know.

    Thanks for sharing...

    ReplyDelete
  30. Very authentic n delicious recipes..great pictorials n presentation as always dear!!


    US Masala

    ReplyDelete
  31. The presentation and clicks as though they are just across the keyboard. good pictures.

    ReplyDelete
  32. Nice step wise pictures ...May you get all the blessings ...

    ReplyDelete
  33. Adai looks delicious.

    ReplyDelete
  34. NEver tasted this Jeyashri.. but i wanted to try this for long time when i saw this shanthi aunty's site.. now i am bookmarking and try this soon. Thanks for sharing :)

    ReplyDelete
  35. This is so new to me..but looks so delicious and tempting..sure would love to try it soon.

    ReplyDelete
  36. Yummy looking adai jeyashri..nice step by step presentation!

    ReplyDelete
  37. The Noyambu falls today, right? Happy fasting!! :)
    We follow Varalakshmi noyambu instead of this noyambu. A holy day dedicated to our husbands :)

    Both the adais look perfect and delicious :)
    nice clicks too!

    ReplyDelete
  38. Both adais look perfect and delicious!. I personally like the savory version. Loved the clicks as well.

    ReplyDelete
  39. hi jeyashri
    u said u use iddiyappam flour...but we can rice flour too....i will be making it so asked...thanks.

    ReplyDelete
    Replies
    1. Renu , i have tried with rice flour too, but i don't recommend since i am not satisfied with the texture of adai. It was little dry.
      U can make make ur own idiyappam flour at home( it is the eera arisi maavu we make ) i have given the link for how to make that eera arisi maavu also in the beginning of the post.

      Delete
  40. hi jeyashri
    i made adai seeing ur recipe....it came out well.thanks a lot for the recipes.

    ReplyDelete
  41. Hi,

    I have a small doubt. Dont you need to dry roast the arisi mavu before it is added to the jaggery syrup?

    ReplyDelete
  42. Hi,

    I have a small doubt. Dont u need to dry roast the arisi mavu before it is added to the jaggery syrup?

    ReplyDelete
    Replies
    1. Hi akshara,
      No need to roast the rice flour(if using the idiyappam flour or home made rice flour) If you are using store bought rice flour,just roast in a kadai for 2 mins

      Delete
  43. Hi jeyashru,
    aling with this, my mother used to make a Kozahmbu, with lots of veggies. u have the recipe for that?

    thks, vasumathi

    ReplyDelete
    Replies
    1. I don't have that recipe. Will post for sure soon. Thanks for visiting my blog

      Delete
  44. Thank you Jeyashri. I needed these recipes big time. Good luck.
    Vijaya Swaminathan.

    ReplyDelete
  45. Looks yummy. Will make on the 14th. Have a doubt in the recipe for sweet adai. You have said
    When it is cooked strain the water and add it to the jaggery water. ( When what is cooked? Add what?)
    Because in the next line you say add the karamani.

    Please clarify. Thank you

    ReplyDelete
    Replies
    1. I have clarified the doubts in the post. thanks for asking. You have to add the cooked karamani to the jaggery water.

      Delete
  46. Thank you Jayashree...This really helps as i was thinking of making it tomorrow :) Happy Karaadiayan Nonbu :)

    ReplyDelete
  47. jeyashree
    today s karadai nombu...i made this sweet n salt adai seeing ur recipe..last yr too i made....i made with iddiyappam flour....thanks a lot.

    ReplyDelete
  48. Hi Jeyashree,
    I have followed ur post and did both adais. Came extremely good and got appreciation from in-laws. Thanks a ton. Very nice blog u have.Usually first i refer ur blog for any recipes i do and the outcome was good. Keep on rocking :)- nithya.

    ReplyDelete
  49. Hi Jayashri,

    Thanks for the recipes, I tried most of them and they came out very well. Great Posts!! There is one additional thing that I would really like to mention regarding the Karadayar Nonbu Recipe, i.e, you could slightly roast the Karamanis in those Adais in-order to get good aroma before boiling them. Thanks. On the way to make "Coriander Chutney"!! Have a good day! :)

    ReplyDelete
    Replies
    1. thanks for trying out Gayatri. As u said we can roast and add. my mom does this. But this time only i tried that. Will update in the post. Keep trying

      Delete
  50. I make this adai for nombu every year but as it a once time a year affair I usually forget the measures. Thanks for posting this recipie....Happy nombu to everyone.....

    ReplyDelete
  51. Thanks Jeyshri! Done!
    and i didnt have karamani, so i cooked some moong and used it instead :)
    It was great!

    ReplyDelete

Thank you all for visiting my blog

LinkWithin

Related Posts Plugin for WordPress, Blogger...