Kaaradaiyaan Nonbu-Salt Adai

Kaaradayaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband.  Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. We make both salt and spicy adai. Here is the recipe for sweet adai.

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Preparation of rice flour

  • Wash and soak 1 cup of raw rice for 2 hours.
  • Completely drain the water and spread it on a cloth.
  • Let it dry for 5 hours.
  • Every half an hour gently mix and spread the rice with your hands.
  • After 5 hours grind the rice finely.
  • For one cup of rice you will get 2 cups of rice flour.

INGREDIENTS

Rice flour – 1 cup

Water – 1 1/4 cup

Cowpea – 2 tbsp

Coconut bits- 2 tbsp

Asafoetida – A pinch

mustard -1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – 2 tsp(finely chopped)

Coriander- 2 tsp(finely chopped)

Green chillies – 2(finely chopped)

Oil

  • Roast the rice flour in a pan until it turns from fine powder to coarse powder. it should remain white in colour.
  • Soak the cowpea overnight and pressure cook it.
  • In a heavy bottomed vessel, add oil and splutter mustard seeds. Once it start cracking, add urad dhal, channa dhal, chillies, curry leaves and coriander. fry it for one minute.
  • Add water, salt, asafoetida,  coconut bits and cowpeas.(You should not use the water that has been used to cook cowpeas. it will turn the white flour to brown).
  • Allow it to boil.
  • Once they start to boil, add the rice flour and mix well.
  • Add ghee and mix once again.
  • Turn off the flame and keep the dough aside.
  • After ten minutes, apply ghee in your hands and knead the dough well to make it soft.
  • In a polythene cover, take a small ball of the dough and press it well to a round shape and make a hole in the middle.
  • Then remove it from the polythene cover and keep it in Idli plate.
  • Once you fill all the four idli plates, steam cook it.
  • You can place 8 adais in one plate. So at a time you can cook  40 adais.
  • Steam cook for 20 minutes.
  • Then open the cooker lid, slowly remove the adai from idli plate and put it in hotpack.
  • Serve it with butter.

IMG_3563

Note: While removing the adai from idli plate, dip the spoon in water. So that it will not stick .

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Kaaradayaan nonbu-Sweet adai

Kaaradayaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband.  Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. We make both salt and spicy adai. Here is the recipe for sweet adai.

IMG_3565

Preparation of rice flour

  • Wash and soak 1 cup of raw rice for 2 hours.
  • Completely drain the water and spread it on a cloth.
  • Let it dry for 5 hours.
  • Every half an hour gently mix and spread the rice with your hands.
  • After 5 hours grind the rice finely.
  • For one cup of rice you will get 2 cups of rice flour.

SWEET ADAI

INGREDIENTS

Rice flour – 1cup

Jaggery- 1 cup

Water – 1 cup

Cowpea – 2 tbsp

Coconut bits- 2 tbsp

Cardamom powder – A pinch

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  • Roast the rice flour in a pan until the colour changes from white to light brown/orange.
  • Soak the cowpea overnight and pressure cook it.
  • In a heavy bottomed vessel, add 1 cup of water (You can use the water that has been used to cook cowpeas). and the jaggery.
  • Allow it to dissolve.
  • Now add cardamom powder and cow-peas and allow it to boil.
  • Once they start to boil, add the rice flour and mix well.
  • Add ghee and mix once again.
  • Turn off the flame and keep the dough aside.
  • After ten minutes, apply ghee in your hands and knead the dough well to make it soft.
  • In a polythene cover, take a small ball of the dough and press it well to a round shape and make a hole in the middle.
  • Then remove it from the polythene cover and keep it in Idli plate.
  • Once you fill all the four idli plates, steam cook it.
  • You can plce 8 adais in one plate. So at a time you can cook  40 adais.
  • Steam cook for 15 minutes.
  • Then open the cooker lid, slowly remove the adai from idli plate and put it in hotpack.
  • Serve it with butter.

IMG_3564

Note: While removing the adai from idli plate, dip the spoon in water. So that it will not stick .

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Arachuvitta Sambar

Arachuvitta sambar is the one that is made at home on a regular basis. This is everyone’s favourite at home. You can add any vegetables (Carrot, radish, potato, tomato, onion, avaraikkai).  I like it more when onion or tomato is added to it. They give the sambar a unique flavour. It can be mixed with hot rice and goes well with any poriyal or kootu. It is also a very good side dish for idli, dosai, adai, chappathi, etc.,

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INGREDIENTS

Tamarind – 1 lemon size

Toor dhal – 4 tbsp

Any vegetable – 1/4 cup

Jaggery – small piece or a pinch

Turmeric powder – A pinch

Salt – As required

For Grinding

Coriander seeds – 2 tbsp

Channa dhal – 2 tsp

Fenugreek– 1/2 tsp

Red chillies – 1 or 2

Coconut – 1/2 cup

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For tempering

Mustard seeds – 1 tsp

Curry leaves – few

Asafoetida – A pinch

  • Pressure cook the toor dhal, tamarind and the vegetables in three separate vessels.
  • Extract tamarind juice and keep aside.
  • Mash the toor dhal well.
  • In a kadai, add 1 tsp oil and fry the coriander seeds,channa dhal, grated coconut, red chillies and  fenugreek seeds.
  • Sprinkle little water and grind the above ingredients to a smooth paste.
  • Now in a vessel, add one drop of oil and splutter mustard seeds. Once they crackle, add curry leaves.
  • Then add the extracted tamarind juice, vegetable, salt,  jaggery and turmeric powder.
  • Allow it to boil.
  • Now add the ground spices and mashed toor dhal to it.
  • Allow it to boil.
  • Finally add Asafoetida.
  • Mix this with hot rice and eat.

Note : Donot add asafoetida while making onion sambar. You will lose the flavour.

Pressure cook carrot, radish, potato, tomato, white pumpkin.

Directly add the following vegetables to the tamarind extract to cook it. Donot pressure cook these vegetables- Drumstick,                   onion, sweet pumpkin.

Add a tsp of Red chilli powder, if the colour of the sambar is yellow.

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