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.
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
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.
- 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.
- Add the chopped coconut, cooked karamani(black eyed beans) and elachi powder to the water and bring it to a rolling boil.
- 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 .
- 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.
- 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.
.
- Sweet adai is ready for neivedhyam,
Notes:
- While making pinwheels if you feel it is breaking, just sprinkle some warm water to the jaggery dough mixture and make it.
- If the mixture is little watery(normally it wont come like that, just keep in a low flame and stir well for 3 minutes.
- Do not add the rice flour to the cooked dough while making the patties.
- Always keep the dough covered while making the patties. Else it will become dry and crack.——————————————————————————————————————–
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
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.
- 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.
- 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.
- When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.
- Repeat this for the rest of the dough.
- Grease the idli mould and steam these savoury adai for 10-12 mins.
- Savory adai is ready for neivedhyam.
- For making this savoury adai also,if it breaks while you are making patties,just sprinkle some warm water and make it.
- In any case if you feel the flour mixture is watery do not add flour while making adais, as it is not cooked.
- If the mixture is loose, add it back to the pan and cook it for few more minutes. It will thicken.
- Do not make it too thick as it will make cracks in adai.
- Always keep the dough covered while making.
66 comments
Delicious Adai jeyshri,luks very nice…too gud stepwise pics.
Aahaa.. arumayaa vandirukku. Happy nombu
Looks delicious …what a pity I never tasted this …now it's very temtping
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.
I am liking both the versions…being steamed ont he healthier side too…will give a try when time permits 🙂
Thanks for informing the date of the function. We too celebrate this. Adai looks yummy . very nice clicks 🙂
nice demonstration yaar. very very helpful for beginners like me.
Pictures are too good,thanks for posting,I have sent the referral 🙂 I have to ask my MIL if we do this… 🙂
Looks so yummy ! My mother does this well
looks healthy and delicious dear…
nice clicks 🙂
Tooo tempting adais, wat an authentic and traditional nonbu adais..
Did you make adais ahead of nombu?Thoughtful of you.Happy nombu to you.
I too will be making on monday. Adai looks tempting. Happy Nombu.
wow nice recipe look yummy
its new to me….looks cute n yummy yummy….
looks healthy and delicious dear…
nice clicks 🙂
Looks delicious and yummy…
FunWidFud
Perfect ones my fav too love them its so perfect..
Wow i really don't knew this. They look yummy. Good too.
Looks very beautiful and healthy..
http://krithiskitchen.blogspot.com
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….
healthy and delicious I like both versions
அக்கா, இதுக்கு ஒரு பாட்டு உண்டு, உங்களுக்கு தெரியுமா??
"உருக்காத வெண்ணையும் ஓரடையும் நோற்றேன், ஒருக்காலும் என் கணவன் என்னை பிரியாதிருக்கும் வரம் தருவாய்"…:)
Loved both these recipes Jaishree, looks delicious!
New to me !!! looks so delicious and healthy !!!
both adai looks interesting n delicious!!nice click!
Lovely pictures,I love the jaggery adai with butter.Happy Nombu festival to you.
Both the versions look so good Jeyashri..thanks for the mention..
Both look so delicious! Wish I can taste them….
http://treatntrick.blogspot.com
This is wonderful buddy..you ve managed to cook a successful classic recipe..
Tasty appetite
Wonderful blog…lovely receipes…goign to try many and let you know.
Thanks for sharing…
Very authentic n delicious recipes..great pictorials n presentation as always dear!!
US Masala
The presentation and clicks as though they are just across the keyboard. good pictures.
Nice step wise pictures …May you get all the blessings …
Adai looks delicious.
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 🙂
This is so new to me..but looks so delicious and tempting..sure would love to try it soon.
Yummy looking adai jeyashri..nice step by step presentation!
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!
Both adais look perfect and delicious!. I personally like the savory version. Loved the clicks as well.
hi jeyashri
u said u use iddiyappam flour…but we can rice flour too….i will be making it so asked…thanks.
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.
hi jeyashri
i made adai seeing ur recipe….it came out well.thanks a lot for the recipes.
Hi,
I have a small doubt. Dont you need to dry roast the arisi mavu before it is added to the jaggery syrup?
Hi,
I have a small doubt. Dont u need to dry roast the arisi mavu before it is added to the jaggery syrup?
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
Hi jeyashru,
aling with this, my mother used to make a Kozahmbu, with lots of veggies. u have the recipe for that?
thks, vasumathi
I don't have that recipe. Will post for sure soon. Thanks for visiting my blog
Thank you Jeyashri. I needed these recipes big time. Good luck.
Vijaya Swaminathan.
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
I have clarified the doubts in the post. thanks for asking. You have to add the cooked karamani to the jaggery water.
Thank you Jayashree…This really helps as i was thinking of making it tomorrow 🙂 Happy Karaadiayan Nonbu 🙂
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.
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.
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! 🙂
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
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…..
Thanks Jeyshri! Done!
and i didnt have karamani, so i cooked some moong and used it instead 🙂
It was great!
I want to know whether idiyyapam flour and puttu flour are same or different
I am not sure, but i think u can use it for nombu adai
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
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
very good preparation formula
Hello mam,
Thanks for the easy recipe. I do not have karamani. Can I replace it with anything else?
Regards,
Divya
You can use channa dal, but it will take little extra time to cook. Soak it for 30 minutes and cook.
Thanks so much mam. Both the adai turned out perfect.
Regards,
Divya