Nonbu Adai (Karadaiyan Nonbu adai)

Karaidanyan Nonbu comes around Feb or March and the festival is something similar to that of Karvachaud in North India. In Tamilnadu, it relays the story of sathyavan-savithri. The sweet and savory adais made on that day is a special dish and as the adais are only made for that occasion, it is really worth waiting for. This year it is on March 14.

Since I have been talking about amma’s cooking for the past week, I thought of sharing her handwritten recipes here. For every festival I just have to refer to the notebook and what dishes I have to cook, how to serve and what is the procedure is there in that notebook. Actually I should say two books as she made one for each of us- My sister and I. The book is about 10- 12 years old as she first made it for my Sister’s wedding and the entire book was photocopied for the second daughter 😀

My sis and I still have it like new as it is something precious for us. It reminds me of the recipes and each incident that took place on a festival day and how we celebrated it as a Happy family!

I am just uploading pictures I took last year(but did not post it). I have give recipes for both sweet and savory adais. New pictures will be uploaded soon.

Ingredients:
For Savory adai:

(Traditionally amma washes rice in water and then drains it, air dries the rice and powders it, then sieves it. Since I am lazy I just use store bought rice flour)
Rice Flour- 1 cup (plus 2 tbsp if the dough gets sticky)
Water – 1/4 to 1/2 cup
Salt- 1/2 to 3/4 tsp
Finely chopped green chilies- 1/2 tsp
Cooked Black eyed peas- 3 to 4 tbsp

For tempering:
Mustard seeds- 1/2 tsp
Jeera- 1/2 tsp
Gingerly oil- 1 tsp
Urad dal and chana dal- 1/2 tsp each
Ginger- finely chopped about 1/4 tsp
Finely chopped curry leaves- 1 tbsp
Coconut- 1 tbsp

Method:

To cook black eyed peas: Soak them overnight in water and pressure cook the beans.

Heat water in a sauce pan and let it boil. Add salt and lower the flame(or switch off for a minute). Add the rice flour and keep stirring so that a thick dough without lumps is made. Now add the cooked beans to it.

In another pan, heat oil and add mustard seeds and jeera, when they splutter, add green chilies, ginger and curry leaves. Stir fry for a minute just add coconut at the end. Add this to the rice flour dough.

When the dough is not so hot and can be touched, take a lemon size ball of the dough. Layer the palm of the hand with ziplock bag or plantain leaf. To make the adai, place the rice dough ball on top and pat it flat and punch a hole like a doughnut. Start arranging the adais in a idli steamer plate.

Steam for about 10 minutes on medium heat. Remove the steamed adais to a plate, place a dollop of butter on top of each adai and offer it to the goddess before tasting it.

For sweet adais:

Rice flour – 1 cup
Crushed jaggery- 1/2 cup
Elachi powder- 1/4 tsp
Black eyed peas- 3 to 4 tbsp(cooked)
Coconut- 1 tbsp

Method:

Soak jaggery in minimum amount of water. Filter it to remove any dust. Let the jaggery water boil and add the rice flour slowly. Add the cooked beans and coconut.

Just like above procedure, When the dough is not so hot and can be touched, take a lemon size ball of the dough. Layer the palm of the hand with ziplock bag or plantain leaf. To make the adai, place the rice dough ball on top and pat it flat and punch a hole like a doughnut. Start arranging the adais in a idli steamer plate.

Steam for about 10 minutes on medium heat. Remove the steamed adais to a plate, place a dollop of butter on top of each adai and offer it to the goddess before tasting it.

The best part in celebrating festivals these days is that it gives me an opportunity to show my little son about our culture. When we got married, N was so new to all of these and he was astonished the first year(it fades as you progress towards year 6, right? 😉 that festivals are celebrated in such a way and so many goodies are made at home as he was used to the store bought items. These days N remembers what is made for each festival and reminds me of the missing items in the list that my mom has made :D. Even yesterday he confirmed twice, “So you will make both adais”?

Remember that the offering is just one adai(one sweet and one savory) with unmelted butter on top.

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the attachments to this post:

Steaming-adais
Steaming-adais

Serving-Nonbu-Adai
Serving-Nonbu-Adai

Adai-flour
Adai-flour

Nonbu-adai-1
Nonbu-adai-1


6 Comments to “Nonbu Adai (Karadaiyan Nonbu adai)”

  1. faseela says:

    yummi adai….

  2. Cham says:

    What an awesome treasure and lovely handwritten book with all the tradition and food to follow….So u make sweet adai also right? Good one.

  3. Apu says:

    Oh they look so very yummy!!

  4. faseela says:

    You can try the same by replacing sausage with paneer or soya chunks, i feel that too will out great…

  5. maha says:

    1st time iam seeing this..looks yumm.vl try 2 make this 4 sure..thanx 4 sharing dear……
    Maha

  6. latha says:

    Can I use Idiyyapam flour available in the market?

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