Karadaiyan Nombu Adai (Sweet and Salt)

Karadaiyan Nombu Adai (Sweet and Salt)

This is my first Karadaiyan Nombu after marriage. Moreover i am doing it alone.. I was really Excited to make adai. Before my mom informed me about the Nombu, my husband accidentally told me to take black eyed peas and when my mom was telling about the procedure to make adai i was really surprised about the accidentally bought black eyed Peas.. :). I always wait for rituals like this... So that i can prepare these traditional recipes on my own.... I am posting this nombu adai after a week, but might be useful next year :) :) :) 

Again Thanking Raks and Sharmis blog :) :) :)

We will offer (Salt and sweet version)  Adai and  Butter. Then tie a yellow thread (Turmeric coated) around neck after praying to god. We need to pray god and tell the following phrases

"Urugada venaiyum oradaiyum Nan unaku tharuven, Orukalum piriyada Kanavanai tha"

Ingredients

     For Sweet Version

    

Rice Flour	1 cup
Jaggery	1 cup (Powdered)
Water	2 cup
Black eyed peas	1/4 cup
Cardamon	2
Coconut (Grated)	2 Tbsp

For Salt Version

            

Rice Flour	1 cup
Salt	As needed
Water	2 cup
Black eyed peas	1/4 cup
Asafoetida	1/2 Tsp
Green Chilli	2 – 3 (Chopped)
curry leaves	1 Sprig
Mustard	2 Tsp
Oil	1 Tsp

Method

1. Dry roast the rice flour for few mins. (make sure not to change the color of flour).

2. Roast the Black eyed peas in a pan till nice aroma raises. Then soak in water till we continue our other works.

3. Take two cups of water and add jaggery. Let the water boil. Remove from flame and strain the jaggery + water (to remove impurities). Again heat the strained water and allow it boil. When the jaggery water starts boiling, add grated coconut, cardamon, black peas.

4. Now add rice flour. Make sure you add little by little (sprinkle). Simultaneously mix it vigorously to avoid lump formation. Continue stirring till you break all the lumps. It might be sticky initially but once it cools down it will stiffen. 

5. Remove from flame and let it cool.

6. Next we will prepare salted adai. Heat the oil in a kadai. Add mustard and when it starts  spluttering, add Green chilli, Curry leaves, asafoetida. Add 2 cups of water, salt and allow it  to boil. Sprinkle rice flour and mix vigorously without forming lumps.Switch off the flame  and let it cool for sometime.

7. Grease hands (palm) with oil. Now make small balls with the sweet dough and Flatten the balls. Make hole in the middle.

8. Grease the idli plates and steam these adais for about 5 - 8 mins.

9. Similarly for salt version.

 ( I did all my cooking  in medium flame, while adding rice flour you can very well cook in low flame)

Note:

• You can use frozen Black eyed peas. If using frozen you can skip frying and soaking of peas.
• Keep the dough closed with damp cloth to avoid drying.
• I used ready made rice flour. So, i roasted the flour. Rice flour prepared from Raw rice can also be used. I will update the recipe using Home prepared rice flour.