Karadaiyan Nombu Adai (Sweet and Savory)

IMG_5281Last Saturday was Karadaiyan Nombu for us (Sunday in India). Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood I have a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom I not married why are you tying this over my neck, my mom used to say this is a different thread. Even in school I hide this thread as I don’t want my friends to think I got married:-)

Specialty of nombu is preparing Sweet and savory Adai and tying yellow thread. Myself and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed for the entire post, but let me get into the recipe:-)

Typically Amma soaks the rice and dries in a cloth and pulse it, but I have preapered Adai with store bought rice flour

General steps:

  • Dry roast 2 cups of rice flour for 2-3 minutes and keep aside

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  • Dry roast the black karamani for 2-3 minutes and soak in warm water for 2 – 3 hours, strain it and add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani

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Having a sweet tooth, I always prefer Sweet Adai over savory, and hence the post:-)

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Sweet Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/Frozen) – 1/4 cup

Jaggery –  1 cup

Karamani – 3 tbsp

Warm Water – 1 cup + 3/4 cup (keep 1/4 cup warm water separately)

Cardamom powder -1/4 tsp

Salt – a pinch

Sesame oil – to grease

Method:

  • Soak jaggery in 1 cup + 3/4 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water

IMG_5221

  • After the  jaggery completely melts in water, strain the impurities.
  • In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour

karadayannombu2

  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

karadayannombu3

  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in a greased idli plate for 10-12 mins.

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My Notes:

  • If the dough becomes dry add extra water. For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Color of the Adai depends on the jaggery color

Savory Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/frozen) – 1/4 cup

Karamani – 3 tbsp

Salt  – as needed

Water – 2 cups ( keep 1/4 cup warm water separately)

Sesame oil – to grease

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1, chopped (Adjust according to your taste)

Channa Dal – 1/2 tsp

Ginger -1 tsp, peeled and finely chopped

Curry leaves – 1 sprig, chopped

Asafoetida – a generous pinch

Method:

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani and rice flour

karadayannombu

  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

karadayannombu1

  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

IMG_5244

  • Steam it in greased idli plate for 10-12 mins.

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My Notes:

  • In the dough becomes dry add extra water.For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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52 thoughts on “Karadaiyan Nombu Adai (Sweet and Savory)

  1. Mullai Madavan March 19, 2015 at 10:47 AM Reply

    Yummy adais, heard of them but never tried. Bookmarking to try, neat explanation Vidya!

  2. Charanya March 18, 2015 at 9:21 PM Reply

    Yum ❤

  3. Sundari March 18, 2015 at 12:53 PM Reply

    traditional recipe!! looks yummy!!

  4. sarithakumbakkara March 18, 2015 at 8:35 AM Reply

    Yummy!

  5. smithakal March 18, 2015 at 2:33 AM Reply

    yummy adais….

  6. swapnakarthik March 17, 2015 at 9:56 PM Reply

    Hi Vidya,I showed your blog to my Mom…she liked your blog and your recipes….Even this Karadaiyan vadai we have’nt tasted so far…Must try this during this holiday….

  7. swapnakarthik March 17, 2015 at 9:55 PM Reply

    Hi Vidya,I showed your to my blog Mom…she liked your blog and your recipes….Even this Karadaiyan vadai we have’nt tasted so far…Must try this during this holiday….

  8. swathi March 17, 2015 at 9:13 PM Reply

    Karayadan nombu adai looks delicious, I made only sweet adai this time as savory no takers at home.

  9. cookingwithpree March 17, 2015 at 2:03 PM Reply

    I happened to post recipe for these adai’s too 🙂 your adais look delicious 🙂

  10. Bonnie Eng March 17, 2015 at 1:12 PM Reply

    These look so good Vidya! The remind me of Chinese rice cakes. Do you happen to know of any good online places to find Indian ingredients? I have very limited knowledge of Indian ingredients but would like to learn more! 🙂 Thanks!

    • Traditionally Modern Food March 18, 2015 at 2:54 PM Reply

      Thanku Bonnie:-) here in Us I buy Indian stuff in Indian stores. Laskhmi and SWAD are the brand I buy

  11. radhikasethi March 17, 2015 at 11:30 AM Reply

    Looks delicous Vidya! Wish I could steal some.. 😉
    Hope you’re doing well. 🙂

    • Traditionally Modern Food March 18, 2015 at 2:51 PM Reply

      Hey Radhi,longgg time.. Hru and hope things are going good at your side.. Miss u.. Waiting to c you back in action

  12. farin ahmed March 17, 2015 at 11:30 AM Reply

    cute and yummy adai’s dear..

  13. skd March 17, 2015 at 9:49 AM Reply

    Look delicious. Wow! Two versions of the dish. Yumm..

  14. apsara March 17, 2015 at 9:04 AM Reply

    I hope you had a nice Nonbu, Vidya. Always makes it more interesting when we blog about it and share thoughts. 🙂

  15. The Champa Tree March 17, 2015 at 5:55 AM Reply

    Looks like donuts! 🙂

  16. Marcela (tortadellafiglia) March 17, 2015 at 4:01 AM Reply

    Karadaiyan Nombu Adai looks delicious! I need to try them! Thanks for sharing!

  17. gayathri March 17, 2015 at 3:53 AM Reply

    tempting adai. well explained.

  18. veenashankar March 17, 2015 at 2:44 AM Reply

    looks good perfectly done Vidhya

  19. Bikramjit March 17, 2015 at 2:31 AM Reply

    Yum yum yum…Keep two for me pleaseeeeeeeee

  20. Chitra Jagadish March 17, 2015 at 2:00 AM Reply

    Wow this adai looks crazy good V…. never tried sweet version, tempting… yummmm

  21. Amanda | What's Cooking March 16, 2015 at 11:30 PM Reply

    What a cute story! this really looks amazing. I love the cardamom flavor too. I’ll have to give this a try one day.

  22. For The Love of Ghee March 16, 2015 at 10:40 PM Reply

    Yum! these look great and so easy to make!

  23. Malar March 16, 2015 at 10:23 PM Reply

    Super adai’s Vidya, have been hearing a lot of this adai…Looks so nice!!! I will try it sometime.

  24. srividhya March 16, 2015 at 7:43 PM Reply

    Happy Nonbu.. 🙂 Yummy adais

  25. Arasi Arumugam March 16, 2015 at 6:12 PM Reply

    Heard about these adais but never gotta chance to taste them. Bookmarking them to try someday.. They look yummy Vidya..

  26. Justine @ Born and Bred in Brooklyn March 16, 2015 at 5:37 PM Reply

    These sound delightful!! Thanks for sharing 🙂

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