Karadaiyan nombu adai Recipe

Recipe

This is a sweet which is made on the occasion of nombu in Tamil Nadu. So let us see how to make this.

Download Karadaiyan Nombu Adai Recipe PDF

Ingredients:

Raw rice - 1 Cup

Lobia/Black eyed peas - 1/4 cup (you can white or red colored ones)

Jaggery - 1 Cup

Coconut Pieces - 1/4 Cup

Cardamom Powder - 1 tablespoon

Ghee – 2 tablespoons

Water - 2 Cups

Banana leaf

Salt – to taste

Note: Salt, Ghee and Jaggery quantity you can customize per your taste. 

Method of Preparation:

• We have to wash the raw rice well and soak it in water for two hours.
• After soaking it in water we have to drain it and after draining the water we have to spread it in a clean kitchen towel for about half an hour.
• After half an hour the rice is still wet, but your hand will not become too wet. That is how it should be.
• Take out this slightly wet rice in a mixer and grind it to rice flour.
• We have to heat a pan and add this rice flour, then we are going to stir it on a very low flame.
• Keep stirring, it does not have to change colour too much but when you take the rice and draw a rangoli you should be able to draw lines and there should not be too many gaps in between the lines. This is the correct consistency for your rice flour.
• After that you have to sieve the rice flour and after sieving it if there are remnants remaining take it in the mixer grind and sieve it again. You can use this rice extra flour later to make any sweet or any savories like Chakli.
• For the next process you will need lobia or black-eyed peas. Take 1/4 cup of these, you can take either the yellow colour or the red ones but we will choose to go with the red Colour now for the sweet.
• Now we are going to roast this lobia or black-eyed peas. Roast it on a very low flame until it changes colour and an aroma wafts out of it.
• Once we are done with it, we are going to soak it in water, after washing it.
• We will be soaking it in water for half an hour and after half an hour we are going to boil it.
• Boil it until it becomes slightly soft, but we are not going to make it mushy. Just cover it and cook and check by pressing to see if it gets pressed but not mushy. This is exactly how we want our lobia or black-eyed peas to be.
• Now you have to take two cups of water in a pan to make the jaggery syrup. Take 1 cup jaggery which is pounded or We have to pound it. Just let it dissolve in the boiling water. We should not make it to any sticky consistency, it has to just dissolve.
• Once the jaggery is dissolved add the cooked black-eyed peas or lobia and immediately. Also add the rice flour that was already prepared. Add 1 cup rice flour now out of the rice flour that was made.
• Also add coconut pieces.
• Switch off the flame just to mix this so that way lumps don’t form and now after mixing it well switch on the flame and keep it on medium.
• Just add a pinch of salt.
• Keep stirring it until it thickens to form a dough.
• Now add 1 tablespoon cardamom powder and a little bit of ghee, about 2 tablespoons ghee.
• We have to keep stirring it until we can see it is becoming lump like. Now the preparation is almost done.
  
  
  
  
  
  
• Now we have to switch off the flame and we have to cover it until it cools down totally. After our dough has cooled down and pinch a small portion and make balls like this.
• Take a banana leaf and if you don’t have a banana life you can use a polythene sheet. Flatten it gently and make a hole in between like we do for vadas. Repeat this for every ball that you pinch out of the dough. These are called adais.
  
  
  
  
  
• Now we are going to steam these adais.
• Take a steamer and keep water in it to boil. We have to take an empty vessel place it and then on top of that we have to take a colander with a banana leaf and our Adais in it.
• Now cover this and cook it for ten minutes on a high flame. Because the quantity is less, we are cooking only for ten minutes.
• After ten minutes now you can see that our Adais are done.
• After steaming you can see we have a glassy shiny effect on the adais which was missing before the process. They will look shiny and nice. So, this is the difference between before steaming and after steaming of the adai.

These are very yummy and nutritious adais.  These are relatively nutritious sweets. A sweet is a sweet, but this is more nutritious because of the jaggery and because of cooking in banana leaf.