Karadaiyan Nombhu Adai Recipe (sweet and savoury)

Karadaiyan Nombhu is a special nombhu followed by married women of the Tamil brahmin community during the transition of tamil month maasi and panguni.Karadaiyan Nombhu adai is made for neivedhyam and offered to god along with butter.Though we don’t practice this nombhu,I really wanted to try and taste them this year and have shared both the sweet and salt version that is so healthy and easy to make at home.

PREPARATION TIME : 30 MINS

COOKING TIME : 12-15 MINS PER BATCH

YIELDS : 15 * FOR 1 CUP FLOUR

FOR SWEET VERSION

1 cup rice flour

1 cup jaggery

1 1/2 cups water

2 tbsp chopped coconut

2 tbsp black eyed peas(karamani)

1/2 tsp cardamom powder

FOR SALT VERSION

1 cup rice flour

2 tbsp chopped coconut

2 tbsp karamani

2 tsp oil

1/2 tsp mustard seeds

2 green chilly

A pinch of asafoetida

A sprig of curry leaves

Salt to taste

1 1/2 cups water

METHOD

Roast and soak black eyed peas in water for 30 mins and cook for 10 mins in kadai or pressure cook for 2 whistles.

Add jaggery and water in a kadai,bring it to boil in high flame.When it starts to boil ,simmer the flame and cook until the jaggery is completely cooked.Chop the coconuts and keep it aside.

Filter the jaggery syrup and keep it aside.

Bring the jaggery syrup to boil ,add chopped coconuts,karamani,cardamom powder and simmer the flame when it starts to boil.Add the rice flour by sprinkling them evenly,mix them gently to avoid lumps.Switch off the flame and allow it to cool for 10-15 mins.

Divide them equally,make small balls,flatten them gently with a hole at the center and steam for 12-15 mins.

For salt version,heat oil in a kadai,add mustard seeds,green chilly,curry leaves,asafoetida and saute for a min in low flame.Now add water,karamani ,salt and bring it to boil. When it starts to boil add the rice flour in a such a way that no lumps are formed.Switch off the flame and let it cool.