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Karadaiyan Nombu Adai / Vellam Nombu Adai

March 14, 2014 By Priya Shiva 14 Comments

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Karadaiyan Nombu is a major Tamil Nadu festival which is celebrated when Tamil month Maasi ends and month Panguni starts. Karadai is the name of a unique Nivedyam (offering for God) prepared on this day and Nombu means Vratham or Fasting. On this day women worship Goddess Gowri and offer her Karadaiyan Nombu Nivedyam. After Puja (prayers) women tie the sacred yellow cotton thread known as Manjal Saradu or Nombu Charadu for well-being of their husband. Married women observe it for long lives of their husband while unmarried girls observe it to get ideal person as their husband.  I’m sharing the Vellam Nombu Adai recipe todaywhich we make for this ocassion.

 

 

Karadaiyan Nombu Adai is a very traditional dish and we make both sweet and savory adai for this occasion. The sweet version is made with jaggery and we call it Vellam Nombu adai..

 

 

 

Karadaiyan Nombu Adai / Vellam Nombu Adai
Recipe Type: Snack
Cuisine: Indian
Author: Priya Shiva
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
Ingredients
  • Rice Flour – 1 Cup
  • Grated Jaggery – 1 cup
  • Water – 2 cups
  • Black eyed Beans/karamani/ Lobhia – 2 tbsp
  • Green Cardamom Powder – 1/2 tsp
  • Fresh Coconut – 2 tbsp (chopped into small pieces)
  • Cooking Oil – 1 tsp
Instructions
  1. Wash and soak black-eyed beans for 30 minutes. Boil it in some water for 5-10 minutes and keep it aside.
  2. Add water and jaggery in pan and bring it to boil. When jaggery completely melts in water,strain the impurities.
  3. Again heat the pan with jaggery water and bring it to boil and add coconut, black eyed beans and green cardamom powder.
  4. Lower the flame and slowly add the rice flour to it and mix it thoroughly to avoids lumps. When it starts coming together, remove from flame.
  5. When it is warm ,grease your hand with oil/ghee and make small balls of it.
  6. Grease a plastic sheet and flatten the balls in a round shape and make a hole in center.
  7. Grease an idli plate and place these dics on it. Steam it for 8-10 minutes and its ready to be served.
3.5.3226

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Filed Under: Traditional Recipes Tagged With: Karadaiyan Nombu Adai, Recipes using Jaggery, South Indian recipe, Traditional sweets, Vellam Nombu Adai

« Thakkali Mor Kozhumbu / Kerala Moru Curry
Karadaiyan Nombu Adai / Uppu Nombu Adai »

Comments

  1. nandoos Kitchen says

    March 14, 2014 at 8:03 am

    wow! this looks soo yumm..

    Reply
  2. MonuTeena RecipesPassion says

    March 14, 2014 at 9:01 am

    wow priya pass me the lovely treat this is looking so yummy 😛

    Reply
  3. Nabanita says

    March 14, 2014 at 9:21 am

    yummy! hungry after seeing this!

    Reply
  4. Francene Stanley says

    March 14, 2014 at 10:12 am

    These snacks sound wonderful. I'd never heard of them before. You're sharing so many different cooking methods and ingredients with the people who live far away. Visiting from England through the UBC.

    Reply
  5. Frank Joseph says

    March 14, 2014 at 12:04 pm

    This look yummy! I was able to get the last one done successfully. And i must say it is yummy.
    This one look like something i can't do without.

    Reply
  6. Veena Theagarajan says

    March 14, 2014 at 12:12 pm

    yummy one .. looks great

    Reply
  7. Navaneetham Krishnan says

    March 14, 2014 at 12:25 pm

    Awesome and tempting. I simply love the scent of cardamom.

    Reply
  8. Kitchen Rhythms says

    March 14, 2014 at 12:40 pm

    Very inviting dish. Never heard about it.Since steaming im sure itz super healthy.

    Reply
  9. Sophie Bowns says

    March 14, 2014 at 12:46 pm

    They look yummy!
    I'm just off to make my own lunch!

    Reply
  10. Sony P says

    March 14, 2014 at 1:17 pm

    Never tried before…….. It looks super delicious. Will try this!!

    Reply
  11. priya satheesh says

    March 15, 2014 at 12:27 am

    Sounds very delicious but never tried….

    Reply
  12. nursingaffliate says

    March 15, 2014 at 3:34 am

    Thank for sharing the history behind this delight. Looks good

    Reply
  13. Esha says

    March 16, 2014 at 3:32 am

    I have never tried something like this, interesting 🙂

    Reply
  14. Hadia says

    March 16, 2015 at 10:49 am

    An interesting story behind this dish, Priya! It looks so good too!

    Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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