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Karadaiyan nombu adai | sweet and savoury version

by Jeyashri suresh
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KARADAIYAN NOMBU ADAI

Karadaiyan nombu adai | sweet and savory of version of adai recipe – Vella adai and uppu adai recipe using store bought rice flour | idiyappam flour. Detailed recipe with step by step pictorial instructions.

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. We make sweet or savory adai on this day and offer it to god. We also fast on this day and eat this adai and break the fast. 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 by eating the sweet and salted Karadaiyan Nombu adais which have been offered to God. I usually make the Nombu adais using homemade rice flour. However, we make the adai using store-bought flour also. Let us now proceed to the recipes Sweet adai and kara adai.

In this post, I have given the recipe for making Karadaiyan nombu adai using store-bought idiyappam flour. Alternatively, you can use homemade rice flour also to make the nombu adai. If you are using homemade flour, roast the flour nicely for 5 minutes without changing its color much. Then follow the same procedure as the same.

Also check out other traditional recipes

Karadaiyan nombu adai recipe 

KARADAIYAN NOMBU ADAI

Karadaiyan nombu adai

Jeyashri suresh
Traditional steamed adais made for a festival, both sweet and savory versions of adai recipe given in this post
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Festival recipes,, Sweet
Cuisine Indian
Servings 15 adais

Ingredients
  

For Sweet adai

  • 1 cup Store-bought Rice flour | Idiyappam flour
  • 2 and 1/2 cup Water approx
  • 2 tbsp Karamani| black-eyed bean
  • 1 cup Jaggery | vellam
  • 1 tsp Sesame oil
  • 3 tbsp Coconut bits finely chopped 1/4 cup
  • 1/4 tsp Cardamom powder
  • 1/2 tsp Ghee

For Savory adai

  • 1 cup Store-bought rice flour | Idiyappam flour
  • 2 and 1/2 cup Water
  • 2 tbsp Karamani |black eyed beans
  • Salt as needed
  • 3 tbsp Coconut bits finely chopped 1/4 cup
  • 2 Green chili
  • Ginger a small piece
  • Curry leaves few
  • 1/2 tsp Mustard seeds
  • 3 tsp Oil

Instructions
 

Method for making sweet adai.

  • In a pan add the black-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 become soft. Even you can soak this for 10 minutes and cook.
  • Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.
  • Drain the water and keep it aside.
  • In a pan add the jaggery and add 2 and 1/2 cups 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 cardamom 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.
  • 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 a little watery(normally it won't 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.

Method of making Karadaiyan nombu savory adai

  • In a pan add the black-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 become soft. Even you can soak this for 10 minutes and cook.
  • Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.
  • Drain the water and keep it aside.
  • Chop the ginger, green chili, 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
  • 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.

Notes

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.
Keyword Festival recipes, Nombu adai, South Indian festival
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • In a pan add the black-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 become soft. Even you can soak this for 10 minutes and cook.
  • Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.
  • 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..
Karadaiyan nombu adai
  • Add the chopped coconut, cooked karamani(black eyed beans), and cardamom 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.
Nombu adai
  • Cover it and keep.
  • Once it is warm, grease your hands with ghee and make lemon-sized balls and flatten it.
  • Put a hole in the center.
sweet adai
  • 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 recipe
  1. While making pinwheels if you feel it is breaking, just sprinkle some warm water into the jaggery dough mixture and make it.
  2. If the mixture is a little watery(normally it won’t 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 adai
  • 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.
Nombu adai
  • When it is warm to handle, take a lemon sized portion of dough and flatten it.
  • Place a hole in the center.
  • Grease the idli mould and steam these savoury adai for 10-12 mins.
  • Savory adai is ready for neivedhyam
  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.
Karadaiyan nombu adai

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68 comments

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! 🙂

Reply
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

Reply
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.....

Reply
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!

Reply
Padmanaban March 14, 2015 - 12:53 pm

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

Reply
jeyashri suresh March 15, 2015 - 2:52 am

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

Reply
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

Reply
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

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

very good preparation formula

Reply
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

Reply
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.

Reply
Divya Ramanan March 15, 2017 - 3:40 am

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

Regards,
Divya

Reply
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