How to make #KaradayanNombuAdai #NombuAdai #NonbuAdai in an Easiest Way!! | Sujan Fun Kitchen

#KaradaiyanNonbu is a festival of special moment to married women across South India. They worship Goddess Gowri and pray for longevity and well-being of husbands.
Bhog is a special ada prepared out of riceflour, cowpea, jaggery and coconut. It is eaten with hot butter.”
Ingredients for the Nombu Adai:

Idiappam rice flour/Kozhukattai rice flour – 1 cup
Grated jaggery – ½ cup
Cardamom powder
Grated coconut – ¼ cup
Oil – as required
Ghee – as required
Mustard seeds – ½ tsp
Asafotida – ⅛ tsp
Finely chopped green chillies – ¼ tsp
Boiled black-eyed beans or Karamani – 2 tbsp
Method:

Dry roast the rice flour in a wide pan till it begins to get golden from the bottom of the kadai/pan – do not allow the entire flour to turn golden. Switch off the flame
Divide the flour into two parts, one for the Vella Adai (Sweet) and the other Uppu Adai (savoury)
Method for the Vella Adai:

In a pan, add 1 ¼ cups of water and add the grated jaggery
Keep stirring till all the jaggery is dissolved in the water; cook for 2 more minutes
Then, add ⅛ cup of grated coconut, 1 tbsp of boiled black-eyed beans and cardamom powder
Quickly stir everything together
Now add ½ cup of the roasted rice flour and briskly mix everything together
Keep cooking till you get a roti-like dough consistency
Switch off the flame and allow it to come to room temperature
Grease your hands with ghee and shape the dough into equal-sized balls
Pat each one into a thick Vada shape – make a dent at the centre
Method for the Uppu Adai:

In a pan, add few tsps of oil and splutter mustard seeds
Then, add the chopped green chillies and asafotida – over medium flame
Now, add 1 cup of water and bring to a boil
To the boiling water, add the ⅛ cup of grated coconut, the boiled beans and salt
Briskly mix everything together
Now, add the ½ cup of rice flour and quickly cook everything together till a dough-like consistency comes
Switch off the flame and leave it to come to room temperature
Grease your hands with ghee and shape the dough into equal-sized balls
Pat each one into a thick Vada shape – make a dent at the centre
Method to steam both the Nombu Adai:

Heat an idli cooker or a pressure cooker
Grease idli maker with ghee
Place all the shaped Vella Adai and Uppu Adai in the slots of the Idli maker and steam for 10/15 minutes
Serve them as Prasad/Neivedyam with lots of butter
Visit my blog for the detailed recipe
https://sujankitchen.wordpress.com/2018/03/13/nombu-adai/
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