Karadaiyan Nombu Sweet Adai Recipe

Karadaiyan Nombu Sweet Adai is a soft, slightly sweet and tasty Adai that is cooked steam and traditionally served with butter. It is often served to the goddess and then consumed after the fasting of Karadaiyan Nombu for her husband’s devotion and well -being. This Karadaiyan Nombu Adai is prepared on that day of the festival with rice flour, jaggery, beans and coconuts. This Nombu is also known as Savitri ViRatham, celebrated by married women and girls. A salted version of this Adai during the Pooja are also needed. It is said that the sweet and savory version of Adai was prepared by savitri and offered to Lord Yamadharma Raja (Death of God) for returning the life of Satyavan (her husband).

Karadaiyan Nombu Sweet Adai

Karadayan Nombu is performed by women, who are married and unmarried pray to the Hindu goddesses for a long life of their husbands. We do not have the practice of celebrating this, so I have not published the Adai who do for this Nombu here. But I wanted to start performing this Nombu since this year. So I did this Adai in advance so that I could share it here. Here is a sweet variety of Adai.

Information about Karadaiyan Nombu Sweet Adai

Karadaiyan Nombu, also known as Savitri ViRatham, is carried out by a particular Hindu community in Tamilnadu. This festival is celebrated on Panguni’s first day (one month Tamil), which usually falls in March. It is performed by girls and married women to worship the goddess Gowri to celebrate the story of Savitri and Satyavan. Married women and girls pray for the well -being and longevity of their husbands and future husbands. This is in relation to how Savithri saved her husband Satyavan from Yamadhrama Raja (god of death).

Women pray sing this mantra Tamil “Urugadha Vennaiyum OraDayum Naan Tharuven, Oru Kalamum en Kanavan Ennai Piriyamal Iruka Vendum”, which means “I offer butter without confusion and karadai, grant me the desire for the only and only of the only ones and should not be separated from a moment”.

During Pooja, two types of Adai are prepared and needed: Sweet and savory ADAI. They fast all day, pray and once the Pooja has finished, they eat this Adai as fasting food. In our house, we do not follow this custom but I wish to learn and publish all the recipes of the Festival in my blog. In this recipe,

I will share the sweet version and I also shared the Karadaiyan Nombu Uppu (Salt) Adai in my blog. You can also check them.

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Because this recipe works

Authentic and healthy: This recipe uses traditional and organic ingredients such as jaggery, coconut, rice flour and beans to create a simple and sweet ADAI. The process involves soaking and steam, which guarantees a healthy and tasty Adai.

Because I love this recipe – Karadaiayan Nombu Adai is more than a dish, it is a symbol of tradition and devotion. At our house, let’s not practice this custom of doing Karadaiyan Pooja and fasting. But I want to learn it and share it with all of you. After learning, I love this recipe because it has such a delicious flavor, brings a story and has a healthy connection with tradition and devotion.

Double recipe: The recipe can be made with sweet and savory versions. The recipes of Sweet Vellai Adai and Uppu Adai are offered during fasting. Both versions are suitable for satisfying your craving and making the belly healthy and filling.

Ingredients

Jaggery: Jaggery is the main sweetener for this Adai. It has a caramel -like flavor and adds a rich brown color to the ADAI. For the traditional Prasadam, Jaggery is used. You can also replace with normal white sugar or coconut sugar, but the taste and consistency can differ.

Waterfall : The water is used to prepare the jaggery syrup and cook the beans. For a perfect and soft adai, measures and add the water accordingly.

Cardamom Powder: Cardamom dust is added for its aroma and a thin fragrance. It improves the taste of Jaggery syrup and elevates the overall flavor of Adai.

Homemade rice flour: I used homemade rice flour. You can even use the rice flour purchased in the store or the idiyappam flour.

Karamani / Black Eyed Peas / Lobia: These legumes are rich in proteins and traditionally added to make this Adai. Don’t jump or replace it.

Coconut : The grated coconut or the freshly cut coconut adds a rich flavor, hazelnut and sweetness to the ADAI. You can replace with frozen coconut or dried coconut.

Hack

Immerse: Wash and dip the beans with karamani / black eyes for at least 2 hours.

Kitchen: Pressure cook the beans soaked for 3 whistles. Then cook over low heat and cook the beans for 15 minutes. Turn off and let the release of natural pressure.

Jaggery syrup: Melt the jaggery with water. Leave it to boil and dissolve, then filter the syrup to remove any impurities. It is not necessary to prepare an often caramelized syrup.

Smooth dough: The water or syrup should be hot enough during the addition of rice flour. Gradually add the flour and mix without lumps.

Husband : The dough should be hot enough to make Adai’s shape. Greate oil or gi on the hands to prevent the dough from attacking. Use a parchment paper, a banana leaf or even a milk cover to form adai in the shape of a disk and put a hole in the center.

Sfuming: Steam the ADAI prepared in fatty or steam vases iDli for 8-10 minutes. Then remove and let it cool.

Karadaiyan Nombu Adai (Passo images -Passo)

Take the peas from the black eyes in a bowl

Wash it well and cover with water to leave it to soak

Here’s how it appears when immersed

Add it to the pressure cooking

Water

Pressure

Drain

Now take all your ingredients

Take the jaggery in one alone

Add water

Heating it like this Jaggery is disolost

filter

Add it to the Kadai and bring it to boil

Add the cooked karamani

cardamom

Grated coconut

And rice flour

Mix it

Will become dense

Like this

Remove in a bowl and letit cool

Now model in balls

Flatten the balls

Hole

Put it in a steamer plate

Steam

All steamed

Done..

Suggestions for experts

• If you use the rice flour purchased in the store, roast them with low flame for 2 minutes before use.
• You can even use good quality jaggery powder for easy merger and mixing.
• The dough should be quite hot while making the shape.
• Do not cook too much the rice flour mixture, cook until it leaves the side of the pan and becomes soft.
• Do not let the dough cool completely, otherwise the ADAI will become dry.
• Feel free to experiment by adding walnuts, dry ginger powder for further walnuts and flavor.

Archiving and portion

The sweet Adai remains good at room temperature for a day. It can also be refrigerated for 2-3 days. Reduce them using a steamer or microwave for a few minutes.

Serve this dessert adai hot or ambient temperature in a banana leaf with a spoonful of non -salted butter. During the non-whipping days, it can also be served as an evening snack together with a cup of tea or coffee.

Faq

1. So what is my adai hard or dry?

This is mainly due to the over -cooking overlooking the dough after adding rice flour or not having added enough water. Make sure that the correct ratio of water flour and rice for perfect soft adai.

2. Can I use the rice flour purchased in the store?

Decidedly! You can use the rice flour purchased in the store during demanding times. Make sure to sift the flour and dry roasted on low heat for 2 minutes before use.

3. Can I do this without karamani / beans with black eyes?

You can create this recipe without beans for a simple adai sweet version. But when preparing Karadaiyan Nombu, it is mandatory to add the bean from the black eyes and do not jump it.

4. Can I use another sweetener instead of Jaggery?

The traditional sweet and festival offers are generally prepared using the jaggery for its non -refined nature. You can also use refined sugar or other sweeteners based on your choice, but the taste and flavor will differ.

Variations

Karadaiyan Uppu Adai: This salty version of Adai is also served during the offer of Karadaiyan Nombu. The dough is prepared using the basic Tadka such as mustard seeds, curry leaves, green chili pepper, coconut and salt. It is then steam cooked and served.

Millet Adai: Replace rice flour with bajra flour flour, Jowar flour to prepare Adai. Regulate the amount of water consequently to form the dough. Steam and enjoy your gluten -free version of this Adai.

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📖 Recipe card

Karadaiyan Nombu Sweet Adai recipe recipe

Karadaiyan Nombu Sweet Adai recipe with step -by -step photos. Karadaiyan Nombu is a festival celebrated in the Tamil community to worship the goddess Parvati. This recipe is prepared with rice flour, jaggery and karamani.

Press Pin Evaluate

Preparation time: 10 minutes minutes

Cook time: 40 minutes minutes

Total time: 50 minutes minutes

Porze: 15 complaint

Calories: 107Kcal

Notes

• If you use the rice flour purchased in the store, roast them with low flame for 2 minutes before use.
• You can even use good quality jaggery powder for easy merger and mixing.
• The dough should be quite hot while making the shape.
• Do not cook too much the rice flour mixture, cook until it leaves the side of the pan and becomes soft.
• Do not let the dough cool completely, otherwise the ADAI will become dry.
• Feel free to experiment by adding walnuts, dry ginger powder for further walnuts and flavor.

Archiving and portion

The sweet Adai remains good at room temperature for a day. It can also be refrigerated for 2-3 days. Reduce them using a steamer or microwave for a few minutes. Serve this dessert adai hot or ambient temperature in a banana leaf with a spoonful of non -salted butter. During the non-whipping days, it can also be served as an evening snack together with a cup of tea or coffee.

Nutrition

Service: 1service | Calories: 107Kcal | Carbohydrates: 24G | Protein: 1G | Fat: 1G | Saturated fat: 0.4G | Polynsaturo fat: 0.1G | Monolysatuine fat: 0.1G | Sodium: 4mg | Potassium: 30mg | Fiber: 1G | Sugar: 14G | Vitamin A: 1Iu | Vitamin C: 0.1mg | Soccer: 10mg | Iron: 0.4mg

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