Karadiyan nombu adai

Karadiyan nombu celebrated as savitri vratham for the long life and welfare of husband. Women’s will fast from morning and will tie the thin sacred yellow thread around the end of maasi and starting of panguni masam. And after tying the sacred thread they end up their fasting by eating the adai that’s made specially for this occasion and usually served with butter.!

Ingredients

Rice flour-500gms

Karamani- 100 gms

For vellam adai:

Rice flour -250 gms

Karamani-1/2 cup

Jaggery-1 cup

Water-2 glasses

Cardamom powder-1/4 tsp

Coconut sliced-3 tbsp

Method:

In a pan dry fry karamani and boil it in water for 10 mins or pressure cook with one whistle.

Then in a pan fry roast rice flour for 3 mins and then keep aside.

Then in cooker add jaggery along with water and let it boil for 4 to 5 mins and then add cardamom powder,coconut,karamani to it.

To this add the roasted flour and stir well on low flame.

Then switch off the flame and allow it to cool. Then apply ghee or water and then make round shaped kozhukatai with it.

Keep them in idly plate and steam it for 10 mins and vellam adai is ready.

Uppu adai:

Rice flour-250 gms

Karamani-1/2 cup

Green chili-1 chopped

Curry leaves- an arch

Oil-2 tbsp

Mustard-1/4 tsp

Urud dal-1/2 tsp

Asafetida-1/4 tsp

Salt-1/2tsp

Water-1 1/2glass

In a pan add oil then add mustard and urud dal.

(Karamani to be boiled as said for vellam adai .)

Then add green chilies and curry leaves.

Then add the karamani,salt,asafetida and mix well and then add water to it.

Then add the rice flour and mix well on low flame.

And then switch off the flame and as I said for vellam adai like wise use ghee or water and make the adai.

Then steam cook for 10 mins.

Happy karadiyan nombu.šŸ˜Š

This is the version i made .

You can also wash raw rice.. dry it on plain white cloth and then grind it and seive well and use it.

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