Karadaiyan Nombu Adai- Vella Adai

Karadaiyan Nombu is  observed by south Indian Brahmin ladies for the welfare and long life of their husbands. It is similar to the Karva chauth in North India. This year (2012) , Karadaiyan Nombu was observed on March 14th. To know more about the festival, click here.

The Kara adai and vella adai are offered as neivedyams with softened butter. Here is the recipe for the vella adai.This recipe makes 20 to 25 adais.

Ingredients:
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• Rice flour                        - 1 cup (240 ml)
• Coarsely crushed jaggery - 1 cup ( 240 ml)
• Water                              - 2 cups
• Crushed cardamom          -  4  ( Put the outer cover in tea.It adds to the flavour)
• Ghee                               -  2 tsp
• Coconut                         -   Scrap and cut into thin slices ( 1 to 1.5 tbsp)
• Cow peas/Karamani        -   1 handful  ( Soak in water for 4 hours and pressure cook with little water)

Method:

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• Dry roast the rice flour in a kadai on a medium flame for 10 to 15 min. The end point is when you draw a line with the flour,it should flow continuously as shown.
• Set aside in a plate to cool down to room temperature.

• Crush the jaggery with a pestle and measure the required quantity.

• Adjust the quantity of jaggery and water according to your quantity of rice flour.
• (Ratio of rice flour : jaggery : water = 1: 1: 2)
• Add the crushed jaggery and water in the same kadai .
• Stir on a medium flame. When the jaggery melts completely, drain the solution to remove any dirt.
• Add the strained solution to the same kadai and allow it to boil.
• Add the cooked karamani and coconut slices into it.
• Immediately add the rice flour and stir continuously on a low flame without any lumps.

• Within 3 to 5 min, you will get a smooth dough leaving the sides of kadai.
• At this point, switch off the flame.
• Add cardamom powder and ghee. Mix well . Use a flat spatula.
• When it is warm enough, take a small ball of dough and pat into flat round adais.
• Make a hole in the centre with your finger.
• Steam the adais in a idly plate for 15 min. When it appears shiny on the outside, then it is done.

• Take out and set aside for some time,then take them out . When it cools down slightly, the adais will not stick to the plate.

Serve with softened butter.

Click here for Kara adai.