Karadaiyan Nombu Sweet Adai Recipe with step by step pictures. Karadaiyan nombu is a festival celebrated in Tamil community to worship Goddess Parvati. This recipe is prepared with rice flour, jaggery and karamani.
Karadaiyan Nombu Sweet Adai
Karadayan Nombu is performed by womens, who are married and unmarried pray to hindu goddesses for long life of their husbands. We dont have a practice of celebrating this, so i haven't posted the adai which they make for this nombu here. But i wanted to start performing this nombu from this year. So i made this adai in advance so i can share this here. Here is a sweet variety of the adai, will share the salty version tomorrow.
Ingredients for Karadaiyan Nombu Sweet Adai
- Jaggery / Sarkarai - 1 cup
- Water - 2 cup
- Cardamom powder / Elakai podi- 1 tsp
- Homemade Rice Flour - 1 cup (Use Store bought idyappam flour)
- Karamani / Black Eyed Peas - ¾ cup cooked
- Coconut - 3 tbsp grated
How to Make Karadaiyan Nombu Sweet Adai
How to cook Karamani:
- Wash and soak karamani for 2 hours. Take that in pressure cooker, cover with water, cook for 3 whistle.
- Low the heat and cook for 15 mins on very low heat.
- Switch off the flame and let the pressure go all by itself. Open the pressure cooker and drain it.
- Take jaggery in a heavy bottom kadai. Add in water and mix well, so the jaggery dissolves.
- Now strain it and add it to the kadai again.
- Bring it to a boil, add in coconut, cooked karamani, cardamom powder and mix well.
- Now lower the flame and add in rice flour slowly and keep stiring so no lumps are formed.It will get thick and form into a mass.
- Remove it to a bowl and let it cool down. Divide into equal portions.
- Take a ball and flatten it down, make a hole in the middle.
- Place it in a grease idli plate and steam for 8 to 10 mins.
- Remove it and let it cool before you remove it.
- Serve.
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Karadaiyan Nombu Sweet Adai Recipe
Ingredients
- 1 cup Jaggery / Sarkarai
- 2 cups Water
- 1 tsp Cardamom powder / Elakai podi
- 1 cup Homemade Rice Flour Use Storebought idyappam flour
- ¾ cup cooked Karamani / Black Eyed Peas
- 3 tbsp grated Coconut
Instructions
- How to cook Karamani:
- Wash and soak karamani for 2 hours. Take that in pressure cooker, cover with water, cook for 3 whistle.
- Low the heat and cook for 15 mins on very low heat.
- Switch off the flame and let the pressure go all by itself. Open the pressure cooker and drain it.
- Take jaggery in a heavy bottom kadai. Add in water and mix well, so the jaggery dissolves.
- Now strain it and add it to the kadai again.
- Bring it to a boil, add in coconut, cooked karamani, cardamom powder and mix well.
- Now lower the flame and add in rice flour slowly and keep stiring so no lumps are formed.It will get thick and form into a mass.
- Remove it to a bowl and let it cool down. Divide into equal portions.
- Take a ball and flatten it down, make a hole in the middle.
- Place it in a grease idli plate and steam for 8 to 10 mins.
- Remove it and let it cool before you remove it.
- Serve.
Notes
2)After it cools if you find the dough to be dry, sprinkle some water and knead, then shape it.
3)Darker colour jaggery gives dark coloured adai. My jaggery was light coloured so i didn't get enough colour.
Nutrition
Karadaiyan Nombu Sweet Adai Recipe Step by Step
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| Take black eyed peas in a bowl |
Anonymous
pls add widget to choose post by variety like non veg,veg,sweet, baby food
as u r having more than 1000 recipes, it is difficult to find if i searched for,