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😄
Vella Adai | Sweet Adai
Karadaiyan Nombu Adai Sweet
Ingredients
- Rice flour - 1 cup sieved
- Grated Coconut Fresh/Frozen - 1/4 cup
- Jaggery - 1 cup
- Karamani - 1/3 cup
- Warm Water – 1 cup + 1/2 cup keep 1/4 cup warm water separately
- Cardamom powder -1/4 tsp
- Salt - a pinch
- Sesame oil - to grease
Instructions
- Soak jaggery in 1 cup + 1/2 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
Notes
- If the dough becomes dry sprinkle little warm water. For the flour that I used, the extra 1/4 cup of water was not needed
- 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 1/4 cup of hot water separately
- Color of the Adai depends on the jaggery color
- I use udupi rice flour
- Covering the dough with a damp cloth to prevent the dough from getting dry
How to make vella adai with step by step pictures:
- Soak jaggery in 1 cup + 1/2 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
Ingredients
- Rice flour - 1 cup sieved
- Grated Coconut Fresh/frozen - 1/4 cup
- Karamani - 3 tbsp
- Salt - as needed
- Water - 2 cups keep 1/4 cup warm water separately
- Sesame oil - to grease
- For tempering
- Coconut oil – 1 tsp
- Mustard Seeds – 1/4 tsp
- Green Chilli – 1 chopped (Adjust according to your taste)
- Channa Dal – 1/2 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 + 3/4 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
Notes
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 1/4 cup of hot water separately
4. Covering the dough with a wet damp cloth prevent the dough from getting dry
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 + 3/4 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
These sound delightful!! Thanks for sharing 🙂
Thanku Justine:-)
Heard about these adais but never gotta chance to taste them. Bookmarking them to try someday.. They look yummy Vidya..
Thanku Arasi:-)
Happy Nonbu.. 🙂 Yummy adais
Thanku Sri:-)
Super adai's Vidya, have been hearing a lot of this adai...Looks so nice!!! I will try it sometime.
Thanku Malar:-)
Yum! these look great and so easy to make!
Thanku:-)
What a cute story! this really looks amazing. I love the cardamom flavor too. I'll have to give this a try one day.
Thanku Amanda:-)
Wow this adai looks crazy good V.... never tried sweet version, tempting... yummmm
Thanku Chitra:-)
Yum yum yum...Keep two for me pleaseeeeeeeee
Sure:-)
looks good perfectly done Vidhya
Thanku Veena:-)
tempting adai. well explained.
Thanku Gayathri:-)
Karadaiyan Nombu Adai looks delicious! I need to try them! Thanks for sharing!
Thanku Marcela:-)
Looks like donuts! 🙂
Oh ya it didn't strike me:-) thanku
I hope you had a nice Nonbu, Vidya. Always makes it more interesting when we blog about it and share thoughts. 🙂
Yes Apsara:-) hope u too had a nice nombu
Look delicious. Wow! Two versions of the dish. Yumm..
Thanku Skd:-)
cute and yummy adai's dear..
Thanku Far in:-)
Looks delicous Vidya! Wish I could steal some.. 😉
Hope you're doing well. 🙂
Hey Radhi,longgg time.. Hru and hope things are going good at your side.. Miss u.. Waiting to c you back in action
These look so good Vidya! The remind me of Chinese rice cakes. Do you happen to know of any good online places to find Indian ingredients? I have very limited knowledge of Indian ingredients but would like to learn more! 🙂 Thanks!
Thanku Bonnie:-) here in Us I buy Indian stuff in Indian stores. Laskhmi and SWAD are the brand I buy
I happened to post recipe for these adai's too 🙂 your adais look delicious 🙂
I saw ur version and they looks perfect
Thank you 🙂
Karayadan nombu adai looks delicious, I made only sweet adai this time as savory no takers at home.
Thanku Swathi:-)
Hi Vidya,I showed your to my blog Mom...she liked your blog and your recipes....Even this Karadaiyan vadai we have'nt tasted so far...Must try this during this holiday....
You made my day dear:-) convey my thanks yo Aunty.
Hi Vidya,I showed your blog to my Mom…she liked your blog and your recipes….Even this Karadaiyan vadai we have’nt tasted so far…Must try this during this holiday….
yummy adais....
Thanku Smitha:-)
Yummy!
Thanku Saritha:-)
traditional recipe!! looks yummy!!
Thanku Sundari:-)
Yum <3
Thanku Charu:-)
Yummy adais, heard of them but never tried. Bookmarking to try, neat explanation Vidya!
Thanks pa:-)