KARADAIYAN NOMBU ADAIS (Vella n Uppu Adai)

Karadaiyan nombu is one of the auspicious function celebrated by Brahmin community. Two types of adai sweet n savory (vella adai n uppu adai) are made and offered as neivedyam to god along with butter.


We offer prayers and perform the neivedhyam and pooja and tie the scared thread and seek the blessings of the lord. 


Tis is one day whr i happily tie my 9 yards and seek my SH’s blessings esp… He loves such days whr i do namasakaram to him n he feels tat as a proud moment. 


Now to the recipe..traditonally rice flour is made at home but i take the shortest routes for better results. Just went wit Jeyashri’s recipe and i succeeded thou shapes were not that perfect. But they tasted grt..

What you need for Vella adai:
Rice Flour – 1 cup
Karamani / Black eyed beans – 2 tbsp (soaked and cooked)
Jaggery – 1 cup (soaked over nite in 2 and 1/2 cup water)
Sesame oil – 1/4 tsp
Coconut – 1/4 cup (finely chopped)
Elaichi powder – gen pinch


How to make: 
Ina kadai heat water add oil and sieve the jaggery thru a thin cloth and pour in kadai and allow to boil.


Add coconut, karamani and elachi powder. Once it starts boiling slowly add the rice flour and mix thoroughly without any lumps. When it cools bit grease your hand with oil and make into adai shapes and steam cook for 10 mins.


What you need for Uppu adai:
Rice Flour – 1 cup
Karamani / Black eyed beans – 2 tbsp (soaked and cooked)
Salt as reqd
Sesame oil – 1/2 tsp
Coconut – 1/4 cup (finely chopped)
Green chillies – 2 nos (finely chopped)
Curry leaves – 1 sprig
Ginger – 1/2 tsp
Mustard seeds- 1/4 tsp
Water – 2 and 1/2 cups


How to make:
In a kadai heat oil add mustard seeds, green chillies, ginger and curry leaves saute well and add karamani and coconut mis well add salt. gratings


Add water and allow to boil, once starts boiling add rice flour slowly so no lumps are formed once cooled down make them into adai shapes and steam cook for 10 mins.

Comments

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