Karadaiyan Nombu Adai | Vella and Uppu Adai

Karadaiyan Nombu Adai | Vella and Uppu Adai | nombu adai recipe | Tamil brahmin nombu adai | Karadaiyan nombu procedure | nombu timing | nombu detailed steps with step by step pictures and video recipe. Check out the Karadaiyan Nombu Adai recipe. If you like the video pls SUBSCRIBE to my channel.

Karadaiyan nombu adai | uppu Adai vella Adai | sweet Adai savory Adai is usually prepared on nombu days. Vellam (sweet) Adai and Uppu (Savory/Salt) Adai are offered with butter. Typically Adai is prepared by using homemade rice flour. Rice is soaked, strained, and dried in cloth. Here is an instant version with store brought rice flour.

Karadaiyan Nombu 

 The story I was told about Karadaiyan nombu. I asked Amma/referred Internet. Pls, correct me if I missed something or mentioned anything wrong. The Karadayan Nolumbu (nombu) is performed to recollect and celebrate the epic story of Savithri regaining her husband from Lord Yama.

Nombu is usually celebrated at the last few minutes before the end of the Masi (Kumbam) month and before the beginning of the month of Panguni (Meenam). Sumangali women participate in the pooja along with the girls in the family. Karadaiyan nombu uppu adai and Vella adai are offered in banana leaves with butter.

Arrangement for Karaiyan Nombu

Typically Nombu Adai is offered in banana leaf. We put a leaf for each lady/spinster/girl/ kid in the house along with one extra leaf for god. Put kolam and keep the banana leaves over the kolam. Serve Karadaiyan nombu adai and butter on the leaf. If you don't get the banana leaf to serve Adai on the plate. 

Procedure to tie Saradu

In a thambalam keep Vettilai, Pakku, and banana along with yellow threads.

One yellow thread for god + one for each lady/spinster/girl/ kid doing the pooja.

For married women husband tie the yellow thread on the neck. For spinster/girls/kids, mother ties the thread.

Slogam to enchant 

The following Tamil slogam is chanted
"Urukaadha Venneyum oradaiyam naan nootren Orukkalum en kanavar ennai vittu pririyadhirukka vendum"

"உருகாத வெண்ணெயும், ஓர் அடையும் நோற்று உனக்கு நான் வைத்தேன், எந்நாளும் என் கணவர் எனை விட்டு நீங்காத அருள் தருவாய்" 

Meaning,

"I have offered you unmelted butter and One Adai, Please bless me so that my husband will be with me forever"

Also, this Slogam is chanted,

Dhram gruhnami subhage sahardhraam
Dharami aham bharthu
Ayushya Sidhartham supreethabhava sarvadha

Meaning,

Oh, pleasant goddess, I am taking the thread with affection, and I am wearing it for my Husband's long life. I wish he is always pleased with me.

Fasting for Nombu 

Generally, many women do fasting on this day and have food after pooja.
It is a practice in certain homes to worship goddess Kamakshi by calling a priest. In our house, Ammas do the pooja. I also do the same. Nombu starts with sangalpam followed by pooja.

Karadaiyan nombu traditional tamil brahmin festival

 Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood, I have had a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom, "I'm not married why are you tying this over my neck", my mom used to explain to me and say this a different thread. Even in school, I hide this thread as I don't want my friends to think I got married🤣

Karadaiyan nombu adai vennai

The specialty of nombu is preparing Karadaiyan nombu adai and tying yellow thread. I and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed the entire post, but let me get into the recipe:-)

Can I skip karamani?

Traditional karamani | lobia | Thatta payaru | cow-eyed pea is used for making for nombu adai but you can also you navadaniyam instead. Red chori can also be used instead of karamani but you have to soak it overnight.

Can I increase the jaggery quantity?

Adjust the jaggery according to your preferred taste but excess jaggery will affect the Adai texture

How to fix it if I added excess water by mistake?

Simmer cook for extra 2-3 minutes and see if the dough turns pliable non-sticky. If the dough is still loose add little rice flour and cook till it turns nonsticky 

How to fix if the Adai breaks while flattening?

it means dough needs a little more water, sprinkle little warm water and try to need the dough. The dough should be pliable  and non-sticky

Can I use idiyappam flour?

yes, you can use idiyappam flour. I generally buy regular rice flour. I prefer using fine rice flour (I generally use Udupi rice flour (not a sponsored post) and my Adai turns perfect). 

should I roast store-bought rice flour?

traditionally roasting is done for homemade rice flour as it contains moisture. Store-bought rice flour will be dry but I still prefer roasting it in low flame for 2 minutes as I got used to this procedure and my Adai turns perfect. 

should I dry roast karamani?

I typically soak karamani | red chori overnight and pressure cook for one whistle. Strain them in a colander and rinse them in cold water 2-3 times and my Adai turns fine. If preferred you can dry roast then soak but it is not mandatory if you soak overnight. If you are running late dry roast then soak and cook in few hours.

March 2022 Nombu timing in the USA, PST

General steps:

• Soak karamani overnight in room temperature water, strain it. Add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani
• Dry roast 2 cups of rice flour for 2 minutes on low flame and keep aside

Having a sweet tooth, I always prefer Sweet Adai over savory, so Sweet Adai recipe first😄

Sweet pidi kozhukattai

Vella Adai | Sweet Adai

Karadaiyan Nombu Adai Sweet

Vella Adai prepared during kardaiyan nombu.

5 from 2 votes

Print Pin Comment

Course: Snacks

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Vidya Srinivasan

Ingredients

• Rice flour - 1 cup sieved
• Grated Coconut Fresh/Frozen - ¼ cup
• Jaggery - 1 cup
• Karamani - ⅓ cup
• Warm Water – 1 cup + ½ cup keep ¼ cup warm water separately
• Cardamom powder -¼ tsp
• Salt - a pinch
• Sesame oil - to grease

Instructions

• Soak jaggery in 1 cup + ½ cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the process, jaggery can be cut into small pieces or cooked with water
• After the jaggery completely melts in water, strain the impurities.
• In a pan, add jaggery syrup and bring to boil. Add the coconut, black-eyed beans, and cardamom powder; mix well. Add the rice flour
• Cook till it comes to a non-sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
• When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in the center. Since rice flour is gluten-free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai
• Steam in the greased plate for 10-12 minutes

Video

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Notes

1. If the dough becomes dry sprinkle little warm water. For the flour that I used, the extra ¼ cup of water was not needed
2. If you feel the dough is dry, add 1 tablespoon of water else no need to add it. Water added should be boiling water, so it is better to keep ¼ cup of hot water separately
3. Color of the Adai depends on the jaggery color
4. I use udupi rice flour
5. Covering the dough with a damp cloth to prevent the dough from getting dry

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

How to make vella adai with step by step pictures:

• Soak jaggery in 1 cup + ½ cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the process, jaggery can be cut into small pieces or cooked with water

• After the jaggery completely melts in water, strain the impurities.
• In a pan, add jaggery syrup and bring to boil. Add the coconut, black-eyed beans, and cardamom powder; mix well. Add the rice flour

• Cook till it comes to a non-sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

• When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in the center. Since rice flour is gluten-free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai
• Steam in the greased plate for 10-12 minutes

Karadaiyan Nombu Adai Savory

Uppu Adai prepared during Karadaiyan nombu.

5 from 1 vote

Print Pin Comment

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Vidya Srinivasan

Ingredients

• Rice flour - 1 cup sieved
• Grated Coconut Fresh/frozen - ¼ cup
• Karamani - 3 tbsp
• Salt - as needed
• Water - 2 cups keep ¼ cup warm water separately
• Sesame oil - to grease
• For tempering
• Coconut oil – 1 tsp
• Mustard Seeds – ¼ tsp
• Green Chilli – 1 chopped (Adjust according to your taste)
• Channa Dal – ½ tsp
• Ginger -1 tsp peeled and finely chopped
• Curry leaves – 1 sprig chopped
• Asafoetida – a generous pinch

Instructions

• Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chili, curry leaves, and asafoetida. After it splutters, add 1 cup + ¾ cup of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani, and rice flour
• Cook till it comes to a non-sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
• When it is warm make small balls and flatten them into patties and make small holes in the middle as we do for pinwheels.
• When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in the center. Since rice flour is gluten-free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai
• Steam it in greased idli plate for 7-10 mins

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. If the dough becomes dry sprinkle little warm water.For the flour that I used, the extra ¼ cup of water was not needed
2. If you feel the dough is dry, add 1 tablespoon of water else no need to add
3. Water added should be boiling hot water, so it is better to keep ¼ cup of hot water separately
4. Covering the dough with a wet damp cloth prevent the dough from getting dry

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Savory Adai

Method:

• Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chili, curry leaves, and asafoetida. After it splutters, add 1 cup + ¾ cup of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani, and rice flour

• Cook till it comes to a non-sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
• When it is warm make small balls and flatten them into patties and make small holes in the middle as we do for pinwheels.

• When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in the center. Since rice flour is gluten-free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

• Steam it in greased idli plate for 7-10 mins