Tuesday, March 29, 2011

Karadaiyan Nonbu Uppu Adai & Vella Adai..

Karadaiyan Nonbu is a major TamBram festival celebrated at the time of Meena Sankramam - ending of the Tamil month of Maasi and beginning of Panguni. Also known as Savitri Vratham, Karadayan Nonbu ritual is observed by all married women for the well being of their husband and that the couples should remain together always. Unmarried women also observe Karadaiyan Nonbu and pray to Goddess Shakti to get good men as their husband. It is similar to the Karva Chaut observed by North Indians.
It is customary of the married women to observe a fast on this day, do pooja wearing the traditional nine yards saree or madisar, draw a kolam, place a small banana leaf on it with the uppu adai, vella adai and a dollop of butter, do the pooja and tie the yellow thread or 'charadu' and offer the neiveidhyam to Goddess Shakthi or Kamakshi thus seeking Her blessings. The slokam or prayer chanted at the time of tying the charadu is:
"Urukkaadha vennaiyum oraidaiyum naan notren,
Orukaalum yen kanavan piriyamal irukkanum."
I manged to do everthing except tie "the madisar" which I hope to get familiar by the next nonbu!
Now traditionally in any prasadham or neiveidhyam involving rice flour, raw rice is washed thoroughly, drained of all the water, spread on a soft muslin cloth to dry and then ground to a fine powder and seived well before it is used. But the easier way out is to use store-bought rice flour!!

On to the recipe:


Ingredients for Vella Adai or Sweet Adai:

Rice flour- 1 Cup

Water- 1& 3/4 to 2 Cups

Jaggery- 3/4 to 1 Cup (depending on the type of jaggery and your sweet tooth)

Black eyed peas or Karamani- less than 1/4 Cup

Coconut pieces- 2 Tbsp

Butter or ghee- 2 Tbsp

Jackfruit/ Palappazha cholai- 2 Tbsp Chopped into small pieces (optional)

Crushed Cardamom - 3- 4 pods

Procedure:

1.If using the conventional method, follow this- wash raw rice thoroughly, drain off all the water, spread it on a soft muslin cloth to dry, then grind to a fine powder and sieve well and then roast till it turns  brown and aromatic. For store-bought floor, just roast well skipping the rest.

2.Dry roast the black eyed peas and soak them in hot water.

3.Heat water in a wide mouth pan and dissolve the jaggery in it and strain to remove any debris or impurities.

4.Return the jaggery water to the pan and bring it to a boil.

5.Now add the ghee,rice flour, black eyed peas, coconut pieces, jackfruit pieces, and the crushed cardamom.

6.Stir well and cook for a few minutes till it forms a soft dough.

7.Cover and let sit for a few minutes.

8.Once cool, knead the flour and take small balls of it and make discs with a small hole in the center.

9.Steam the adais for about 10 minutes on an idly plate in a steamer till they get a glossy look.






10.Hot yummy adais with fresh butter ready!!!

Ingredients for Uppu Adai or Salt Adai:

Rice flour-1 Cup

Water- 1 & 3/4 to 2 Cups

Oil- 2Tbsp

Mustard seeds- 1 Tsp

Urad dhal/ulutham paruppu- 1 Tsp

Black eyed peas- 1 tbsp

Asafoetida or hing- a pinch

Green chillies- 3 nos.

Curry leaves- a few finely chopped

Coconut pieces- 1 Tbsp chopped

Salt to taste

1.Dry roast the rice flour till aromatic and the black eyed peas and soak the peas in water.

2.Pulse the coconut pieces and green chillies in the mixer coarsely or you can chop them finely.

3.Heat oil on medium in the same pan and add the mustard seeds, urad dhal, black eyed peas, hing, curry leaves, coconut green chilly mixture, water and salt.

4.Let the water come to a boil and then slowly add the rice flour stirring it well so that it does not form any lumps.

5.Cook for a minute or so and switch off the heat.

6.Cover and let sit for a few minutes till it cools down.

7.Grease your palms and knead the dough, make small balls,flatten them into small discs and make a hole in the center like for the sweet adai.

8.Steam the adais on a idly plate in a steamer for about 10 minutes.

9.Let the adais cool down and enjoy them with fresh butter.





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