Home Sweet Karadaiyan nombu adai | sweet and savoury version

Karadaiyan nombu adai | sweet and savoury version

by Jeyashris Kitchen
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KARADAIYAN NOMBU ADAI

Karadaiyan Nombu (காரடையான் நோம்பு) is one of the major festivals celebrated among the Tamil Brahmin community usually in the month of March. It is celebrated at the moment when Tamil month Maasi  ends and month Panguni starts. Karadai is a special type of offering made on this day which is had after the Nombu which signifies fasting or Vratham. To know more about this festival and the rituals followed therein, do check out my sister’s post on Karadaiyan Nombu. Married women fast for the longevity of their husbands and break the fast by tying the yellow thread (manjal charade) around their neck and eating the sweet and salted Karadaiyan Nombu adais which have been offered to God. I usually make the Nombu adais using the homemade rice flour, however, to save time these adais can be made using store bought rice flour or idiyappam flour. Let us now proceed to the recipes of both the versions.

Karadaiyan nombu sweet adai

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Yields: 15 adais approx.

     Rice flour | Idiyappam flour   1 cup
     Water   2 and 1/2 cup (approx)
     Karamani| black eyed bean   2 tblsp
     Jaggery | vellam   1 cup
     Sesame oil   1 tsp
     Coconut (finely chopped)  1/4 cup
     Cardamom powder   2 pinches
     Ghee    few drops
     
     



nombu adai

Method

    • In a pan add the balck eyed beans|karamani and roast this for 2 minutes, without getting it burnt. Add 1 cup of water to this and cook it till the beans becomes soft. Even you can soak this for 10 minutes and cook. Karamani gets cooked soon. It cooked in around 10 minutes. Do not over cook.
  • Drain the water and keep it aside.
nombu adai
  • In a pan add the jaggery and add 2 and 1/2 cup of water. Water quantity depends on the texture of the rice flour. So add 2 cups of water first and keep 1/2 cup of hot water separately. Later if needed will use it.
  • Boil till the jaggery dissolves. Filter the impurities.

nombu adai 2

  • Add the chopped coconut, cooked karamani(black eyed beans) and elachi powder to the water and bring it to a rolling boil.

nombu adai 3

  • Keep the flame low now and add the rice flour to this. Mix well without any lumps.
  • If you feel the mixture is getting dry, add little hot water to this. Cook till it comes to a whole mass and at the same time do not make it too dry. Else the adais will crack .
nombu adai 4
  • When it is warm ,grease your hand with ghee and take a lemon sized ball out of the dough. Make small patties. Put a hole in the center.
nombu adai 5.1
  • Steam it in greased idli mould for 10-12 mins. The adais will be glossy once you take it out from the steamer. Allow this to cool for 2 minutes and then take it out. Else they will break.

nombu adai 6.

  • Sweet adai is ready for neivedhyam,
nombu adai recipe

Notes:

  1. While making pinwheels if you feel it is breaking, just sprinkle some warm water to the jaggery dough mixture and make it.
  2. If the mixture is little watery(normally it wont come like that, just keep in a low flame and stir well for 3 minutes.
  3. Do not add the rice flour to the cooked dough while making the patties.
  4. Always keep the dough covered while making the patties. Else it will become dry and crack.——————————————————————————————————————–
Karadaiyan nombu savory adai

  Preparation Time : 15 mins | Cooking Time : 35 Mins |Yields: 15 adais approx.

     Home made rice flour | Idiyappam flour   1 cup
     Water   2 and 1/2 cup
     Karamani |black eyed beans   2 tblsp
     Salt  as needed
     Coconut (finely chopped)  1/4 cup
     Green chili   1-2
     Ginger   a small piece
     Curry leaves   few
     Mustard seeds   few
     Oil    3 tsp   
     
     

Kara adai
Method:

  • In a pan add the balck eyed beans|karamani and roast this for 2 minutes, without getting it burnt. Add 1 cup of water to this and cook it till the beans becomes soft. Even you can soak this for 10 minutes and cook. Karamani gets cooked soon. It cooked in around 10 minutes. Do not over cook.
  • Drain the water and keep it aside.
nombu adai

  • Chop the ginger,Green chilli and curry leaves finely.
  • In a pan, add 2 tsp of oil and throw in the mustard seeds, ginger, green chili  and curry leaves.
  • Add the water and let it boil for few minutes. Add 2 cups of water first and keep 1/2 cup of hot water ready, if needed we will use it later.
  • When it boils nicely add the karamani(black eyed beans) and coconut.  Add salt to this.
nombu adai 1
  • When the water starts boiling, keep the flame low and add the rice flour to this.
  • Mix well without lumps and cook till the water gets absorbed and it comes to a whole mass.
nombu adai 2
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.
nombu adai 3
  • Repeat this for the rest of the dough.
  • Grease the idli mould and steam these savoury adai for 10-12 mins.

nombu adai 4

  • Savory adai is ready for neivedhyam.
Nombu kara adai
Notes:
  1. For making this savoury adai also,if it breaks while you are making patties,just sprinkle some warm water and make it.
  2. In any case if you feel the flour mixture is watery do not add flour while making adais, as it is not cooked.
  3. If the mixture is loose, add it back to the pan and cook it for few more minutes. It will thicken.
  4. Do not make it too thick as it will make cracks in adai.
  5. Always keep the dough covered while making.

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66 comments

Premalatha Aravindhan March 12, 2011 - 4:39 am

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

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Shanthi March 12, 2011 - 4:52 am

Aahaa.. arumayaa vandirukku. Happy nombu

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Priti March 12, 2011 - 5:09 am

Looks delicious …what a pity I never tasted this …now it's very temtping

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The Foodie March 12, 2011 - 5:19 am

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.

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Sharmilee! :) March 12, 2011 - 5:22 am

I am liking both the versions…being steamed ont he healthier side too…will give a try when time permits 🙂

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Chitra March 12, 2011 - 5:32 am

Thanks for informing the date of the function. We too celebrate this. Adai looks yummy . very nice clicks 🙂

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yuvana's diary March 12, 2011 - 6:15 am

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

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RAKS KITCHEN March 12, 2011 - 6:53 am

Pictures are too good,thanks for posting,I have sent the referral 🙂 I have to ask my MIL if we do this… 🙂

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Padhu March 12, 2011 - 8:01 am

Looks so yummy ! My mother does this well

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Aruna Manikandan March 12, 2011 - 8:25 am

looks healthy and delicious dear…
nice clicks 🙂

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Priya March 12, 2011 - 9:08 am

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

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Rajani March 12, 2011 - 9:22 am

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

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Saraswathi Iyer March 12, 2011 - 10:53 am

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

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Jaisy James March 12, 2011 - 12:00 pm

wow nice recipe look yummy

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Tina March 12, 2011 - 1:34 pm

its new to me….looks cute n yummy yummy….

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divya March 12, 2011 - 1:43 pm

looks healthy and delicious dear…
nice clicks 🙂

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Reshmi Mahesh March 12, 2011 - 2:08 pm

Looks delicious and yummy…

FunWidFud

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Kalpana Sareesh March 12, 2011 - 2:48 pm

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

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Harika's Kitchen March 12, 2011 - 2:54 pm

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

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Krithi's Kitchen March 12, 2011 - 3:12 pm

Looks very beautiful and healthy..
http://krithiskitchen.blogspot.com

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Priya's Feast March 12, 2011 - 3:45 pm

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….

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Torviewtoronto March 12, 2011 - 4:10 pm

healthy and delicious I like both versions

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தக்குடு March 12, 2011 - 7:23 pm

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

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Sushma Mallya March 12, 2011 - 11:30 pm

Loved both these recipes Jaishree, looks delicious!

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SravsCulinaryConcepts March 13, 2011 - 2:24 am

New to me !!! looks so delicious and healthy !!!

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Rekha shoban March 13, 2011 - 9:10 am

both adai looks interesting n delicious!!nice click!

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Sanctified Spaces March 13, 2011 - 9:51 am

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

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Srivalli March 13, 2011 - 1:16 pm

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

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PALATABLE March 13, 2011 - 1:52 pm

Both look so delicious! Wish I can taste them….

http://treatntrick.blogspot.com

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Jay March 13, 2011 - 7:27 pm

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

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USHA March 13, 2011 - 9:35 pm

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

Thanks for sharing…

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aipi March 14, 2011 - 4:53 am

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

US Masala

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Asha March 14, 2011 - 9:48 am

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

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Gayathri Anand March 14, 2011 - 10:30 am

Nice step wise pictures …May you get all the blessings …

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satya March 14, 2011 - 12:23 pm

Adai looks delicious.

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Pavithra March 14, 2011 - 3:12 pm

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 🙂

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Panchpakwan March 14, 2011 - 5:24 pm

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

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kothiyavunu.com March 14, 2011 - 7:16 pm

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

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Bharathy March 15, 2011 - 2:39 am

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!

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Cilantro March 15, 2011 - 3:11 pm

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

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RENU March 12, 2012 - 12:59 am

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

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admin March 12, 2012 - 11:34 pm

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.

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RENU March 14, 2012 - 5:38 am

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

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Akshara S March 14, 2012 - 12:00 pm

Hi,

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

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Akshara S March 14, 2012 - 12:01 pm

Hi,

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

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admin March 14, 2012 - 12:25 pm

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

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Joy -Travelogs Mainly August 27, 2012 - 6:09 am

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

thks, vasumathi

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admin August 30, 2012 - 7:04 am

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

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Vijaya Swaminathan March 7, 2013 - 3:55 pm

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

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radha March 10, 2013 - 5:40 pm

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

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admin March 11, 2013 - 7:39 am

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

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Priya March 13, 2013 - 9:25 pm

Thank you Jayashree…This really helps as i was thinking of making it tomorrow 🙂 Happy Karaadiayan Nonbu 🙂

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RENU March 14, 2013 - 9:35 am

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.

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Nithya March 14, 2013 - 2:59 pm

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.

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Gayathri Devi Narayan March 15, 2013 - 11:19 pm

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! 🙂

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admin March 16, 2013 - 12:13 pm

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

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Chandrika March 13, 2014 - 3:09 am

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…..

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Lakshmi March 14, 2014 - 2:42 pm

Thanks Jeyshri! Done!
and i didnt have karamani, so i cooked some moong and used it instead 🙂
It was great!

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Padmanaban March 14, 2015 - 12:53 pm

I want to know whether idiyyapam flour and puttu flour are same or different

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jeyashri suresh March 15, 2015 - 2:52 am

I am not sure, but i think u can use it for nombu adai

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Savithri Ramachandran March 13, 2016 - 4:56 am

Thanks for the post !! I am going to make it tomorrow only bcoz of ur post . May I know where to get nombu saradu in Sg

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jeyashri suresh March 13, 2016 - 12:15 pm

Thank you so much. We get in perumal temple. If you are around east side i can pass it on to you. I have alot

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e v venugopal March 12, 2017 - 4:25 pm

very good preparation formula

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Divya Ramanan March 14, 2017 - 4:09 am

Hello mam,
Thanks for the easy recipe. I do not have karamani. Can I replace it with anything else?

Regards,
Divya

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jeyashri suresh March 14, 2017 - 11:27 am

You can use channa dal, but it will take little extra time to cook. Soak it for 30 minutes and cook.

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Divya Ramanan March 15, 2017 - 3:40 am

Thanks so much mam. Both the adai turned out perfect.

Regards,
Divya

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