¤ KARADAIYAN NOMBU ADAI ¤

Scene 1: 15th March 2015, 4.00 a.m. auspicious wee hours of the morning never seen by the girls (their eyes literally closed, though they insist it was in reverence) but they were up to tie their ‘Nombu Sharadu’ for Karadaiyan Nombu and obviously to eat the steamed hot Adais.

I say the Wife’s prayer dutifully “Vegada adaium urugaadha venaium unku naan tharen; Oru Naalum en Kannuvarudan priyamal irruke vendum”. and then pack off Sri to board the 9.30 a.m.flight for his two days official tour. Oh the irony…

Anyways coming to the main point Adais were Super-O-Super!

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Kolam with rice flour.


VELLAM ADAI

Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4

Ingredients:

● Rice flour                                                      1 1/2 cups

● Water                                                            2 cups

● Jaggery                                                         1 cup

● Karamani beans(Black eyed peas)        1 tbsp

● Grated coconut                                            1 tbsp

● Cardamom                                                   3

Method:

1. Pressure cook the karamani beans till two whistles.

2. Dissolve the jaggery completely in 1/2 cup of water by cooking it for 5 mins on the stove.

3. Dry roast the rice flour and set aside.

4. Bring 1 1/2 cups of water to boil and then add the jaggery syrup,boiled karamani beans,grated coconut, peeled and crushed cardamoms.

5. Mix the dough well and allow it to cool.Once cooled, apply oil to your palms and it will be easy to roll them out into small balls, then flatten them and make a small depression in the center of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot sweet adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.
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UPPU ADAI
Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4

Ingredients:

● Rice flour                                                           1 1/2 cups

● Water                                                                   2 cups

● Coconut oil                                                         1 tbsp

● Karamani beans(black eyed beans)            1 tbsp

● Mustard seeds                                                  1 tsp

● Green chillies                                                    2

● Ginger                                                                 1 inch

● Grated Coconut                                                 1 tbsp

● Curry Leaves                                                     3 Twigs

Method:

1. Pressure cook the karamani beans till two whistles.

2. Dry roast the rice flour and set aside.

3. Take a pan, add coconut oil, mustard seeds, finely chopped ginger and green chillies, boiled karamani beans and salt to taste then add water and bring it to a boil.

4. Make sure there are no lumps while folding in the roasted rice flour.Mix well.Allow the dough to cool.Once cooled apply oil to your palms and it will be easy to roll them out into small balls and then flatten them and make a small depression in the centre of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot salty adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.
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