Karadaiyan Nombu /Savitri Nombu:
As we all know it’s an auspicious occasion of celebrating this nombu .. being in US I gotu do it today which is 14th (by panchangam) but late in the evening.
So am not here to talk about any detail of the occasion. Rather let me give you guys a quick recipe method of how I did these VELLA ADAI & UPPU ADAI (sweet and savory displayed below)
My method of
VELLA ADAI:
1. I soaked Red bean (karupu karamani) and then pressured cooked with one whistle . So it wasn’t mushy.
2.Crushed 2 cups of jaggery.. you can also use jaggery powder.
3.In a pan add 2& 1/2 cups of water and to it add the jaggery. Along with it add 1/2 tsp of cardamom powder , 1tsp ghee ,pinch of salt and cooked karamani (red bean) .Let it boil for 4 mins and then to it add 1 and 1/4 cup of Rice flour and mix well immediately so that lumps won’t be formed.
4. Roll it and then add 1/2 tsp ghee to it and then transfer it to a plate and apply ghee on your palm and roll them and make it as a Vada shape and add them in idly plate and steam cook for 15 mins.
5. Switch off flame and then once the steam is done when u check the adai it will be glossy.
Serve them with butter.
My method of
UPPU ADAI:
1. I soaked Red bean (karupu karamani) and then pressured cooked with one whistle . So it wasn’t mushy.
2. In a pan add 3 tsp of oil and to it add 3/4th tsp of mustard, 1 tsp of urud dal,3 chopped green chilies , curry leaves. Once the mustard splutters and dal turns golden add the karamani (red bean) and sauté well then add 2 & 1/2 cup of water. Once it starts to boil then add 1& 1/2 cup of Rice flour and mix immediately to avoid lumps. Then shift to a plate and apply ghee or oil in your palm and roll them out like Vada shape and keep it on idly plate and steam it off for 15 mins. Once it turns glossy serve them hot.
These can be served as tiffen and snack too even when there is no occasion .
NOTE:
1. I dint use coconut pieces because I did not have it at home. So you can add pieces if you want.
2. Instead of soaking the bean(karamani) you can dry roast directly for 2 mins and pressure cook by not making it mushy.
3. Roast the rice flour before use. (Ofcourse I dint do that step 😬🙈) If you are doing the traditional method. You can wash raw rice.. strain them and spread them in white cloth (muslin cloth) and then allow them to dry and blend them in mixer and sieve them and use it. If you can give in machine then well and good.
4. Making the adai when they are warm is better else it will start to break when you try to shape them.
5. Idiyapam flour can also be used for this which is readily available in stores nowadays.
Any doubt post in comment.!
The Homemade cooking 