Thursday, March 13, 2014


Kara Adai

Karadaiyan Nonbu or SavitriNombu is a vow observed in Tamil Nadu on the last day in Maasi masam or the Masi month in Tamil calendar. This festival also marks the Meena Sankramanam or the transition of Sun into Meena Rasi (Pisces) from Kumbha rasi (Aquarius).
During karadaiyan nombu women invoke the blessings of Gowri devi to attain such a husband for all seven births.
Unmarried girls pray for a good husband and married women pray for their husband.s long life. During this festival married women and young girls used to fast and eat this uppu adai ( Savory )  and vella adai ( Sweet ) with butter. 
Prayers are offered to GowriDevi and women meditate on Savitiri and wear a yellow thread round their neck as they chant the following sloka.
Throram Krishhnami subhake saharitham
Dharami aham bharthu
Ayushya Sidhartham supreethabhava sarvadha
The following is the tamil chant
Urukaddha Venneyum oradhayam naan nootren
Orukkalum en kanavar ennai vittu pririyadhirukka vendum
which means I offer butter and the rice made out of kaara arisi bless me that i live happily with my husband.
Neivadhayam is made of betel leaves a adai made out of rice and butter.
On this occasion let me wish all the ladies a happy karadayan nonbu.
Following is the preparation of vella adai & uppu adai or simply nombu adai.. It is a very easy to make tiffen item which is ideal for breakfast or dinner.. 

Preparation of flour for making adai's :

Wash and soak 2 cups of rice in water for 2 hours, drain the water and spread it in a clean cloth, when the rice is still with moisture grind it to a fine powder, sieve and then grind the remains too. Now in pan dry roast the flour well (slightly red) for vella adai, and no need to roast well for uppu adai, just 2 or 3 minutes is enough. 

This is the basic preparation of flour for adai's.

Ingredients for Vella adai :

Prepared flour - 1 cup
Jaggery - 1 Cup
Coconut Pieces - 2 Table Spoon
Cardamom powder - 1/4 Teaspoon
Water - 2 Cups + Adjust accordingly.
Black eyed peas / Karamani - 1/4 Cup, dry roast and cooked.

Ingredients for Uppu adai :

Prepared flour - 1 Cup
Green Chilies - 2 or 3 Nos (Finely Chopped)
Curry leaves - 6 to 8 Leaves
Asafoetida - A Generous pinch
Mustard seeds - 1/4 Teaspoon
Salt - As per taste.
Coconut bits - 2 Table Spoon
Oil - 2 Teaspoon
Black eyed peas / Karamani - 1/4 Cup, dry roast and cooked.
Water - 2 Cups + Adjust accordingly.

Method for making Vella adai :

Take a bowl add water and jaggery to it, and mix well so that the jaggery dissolves well, then filter it  (To take out the dirt from jaggery) Now boil this jaggery mix and add cardamom and coconut bits to it and slowly add the flour to it, mix well, so that it forms a thick dough, and also half cooked, adjust the water accordingly. (the water should be completely absorbed by the flour). Allow it to cool. Then take out a small ball size from the dough, shape it round and flatten it and press in the middle (no need to put hole).
Steam the prepared adai's until it is cooked. The jaggery which i used was yellow in color so the adai looks slightly pale in color.
Tasty vella adai is ready to be served with butter...

Method for making Uppu adai :

Heat pan with a oil, add mustard seeds, then add green chillies, asafoetida, now add water, required salt and bring it to a boil, add black eyed peas, coconut bits, then slowly add flour and mix well, so that it becomes a smooth dough, and prepare it in the same manner as above.
Spicy uppu adai is ready :-)

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