Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu

Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu is an age-old recipe made with jaggery | palm jaggery. It is a healthy sweet and can be made with home-ground or store-bought health mix flour. Last time when I prepared health mix powder, I have made in large quantity having this laddu preparation in mind. Is recipe, I’ve used organic brown sugar as sweetner in this recipe and hence this is a simple recipe made in no time. I know this is the vacation time for kids, so prepare this healthy snack to treat them during holidays.

Recipe for Sathu Maavu Laadu | Sathu Maavu Urundai | Health Mix Laddu:

Cuisine : Indian

Category: Sweet | Snack

Preparation time : 30 Minutes

  yields –20 to 25 Nos

Ingredients:

• Sathu Maavu | Health Mix – 2 cups
• Sugar – 1 ¼  cup
• Ghee –  ½  cup or as required

Method:

1. Dry roast health mix powder in a thick bottomed kadai until you get nice aroma, without burning it. Transfer it to a broad vessel.
2. Grind sugar into fine powder using a mixer grinder and add this to the roasted health mix powder. Mix everything well so that both blend together evenly
3. In the mean time, heat ghee in a kadai.
4. Add hot ghee over the mixture and mix everything with a ladle evenly.  Stop adding ghee once when the mixture is about to stick as we do for puttu mix.
5. Take a handful of the mix and hold it tight together to form a ball when it is hot.
6. Do the same for the rest of the mix.

Your delicious, healthy Saththu Maavu Urundai is ready to relish!

Note:

• Don’t heat the ghee to the boiling point.
• Try to make laddu out of hot mix quickly, otherwise, it will not hold together.
• The shelf life of laddu will be more than 2 weeks, if stored properly.
• I didn’t add any nuts since I’ve ground a good amount of nuts while making health mix powder.
• Sugar amount can be varied according to your sweet preference.

Tags: Sathu Maavu Laddu recipe, Festival recipes, Indian Sweet recipes, Easy sweet recipes, Diwali recipes, Gokulashtami recipes, Krishna Jayanthi recipes, Health Mix recipes, Millet recipes, How to make laddu using health mix powder?, Maavu Urundai recipe, Sathu Maavu Urundai Recipe, Healthy sweet recipe, Siru thaaniya urundai recipe

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Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes

Murukku | Chakli is a traditional Indian snack made during festivals like Diwali, Krishna Jayanthi,etc I’m sure everyone has  nostalgic memories related to Deepavali sweets & savouries and one among them is murukku. Now-a-days, we too try to replicate things for festivals like our moms but it is very difficult to do everything from scratch as our moms & grand moms did those days. Ofcourse lot of readymade flours available to help us in this fast world. I don’t dare to buy those to do experiments. But readymade idiyappam flour is the one which I keep stock always for preparing idiyappam for our dinner. Once  I tried the murukkus  with idiyappam flour and they were so light, crisp & soft. From then on, I tried so many times with different brands & every time it came out well. It is a fool proof recipe, even the beginners can try without any fear.
Let us move on to the recipe!

Recipe for Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes:

Cuisine : Indian| South Indian

Category: Snack

Preparation time : 10 Minutes

Cooking time : 25 Minutes

yields  – 12-15 (medium size)

Ingredients:

• Idiyappam Flour – 1 cup
• Roasted gram dhal| Pottukadalai powder – ¼ cup
• Butter (at room temperature) – 1 tsp
• White sesame seeds  or Jeera – 1 tbsp
• Salt  to taste
• Oil – for frying
• Water – as needed

Method:

1. Heat 2 cups of water in a sauce pan.
2. Dry muruku press with star hole and a flat laddle .Grease both with little oil and keep ready.
3. In the mean time, heat oil in a broad kadai.
4. Sieve idiyappam flour and transfer it into a mixing bowl.
5. Powder pottukadalai in a mixer and sieve. Measure ¼ cup powder and add it to the idiyappam flour. Add salt and jeera|sesame seeds and mix everything well.
6. Add butter and mix well with your hands. Then add hot water little by little and knead into a soft dough.
7. Divide the dough into equal cylinders and place one in the murukku press. Squeeze the dough on the back of the greased ladle in circular pattern.
8. Gently slide this into the hot oil and wait for 2 minutes.
9. When you see the murukku becomes firm in texture, transfer it to the other side and cook till the oil sound stops. Take out and keep on the paper towel.
10. Store in an air tight container once they completely cool.

Soft & crispy murukku is ready for Diwali!

Note:

• Don’t add roasted gram dhal powder more than the quantity mentioned.
• These murukkus tend to drink oil as we are adding hot water in the recipe. Keeping the chaklis on paper towel for sometime helps in draining the extra oil.
• Don’t trun the murukkus as soon as you drop in the oil because that will make the murukku to break.
• I’ve tried chaklis with these brands-“Priyam & Double Horse idiyappam flour”.
• You can add chilli powder, asafoetida as per your choice.

Tags: Murukku recipe, Easy Chakli recipe, Deepavali recipes, easy Diwali Recipes, Murukku with idiyappam flour,  Deepavali Savory recipes, Easy snack recipes,  How to prepare murukku using idiyappam flour?, Murukku with idiyappam flour & pottukadalai powder

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Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam

Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam, the name itself makes everyone drool over. I rarely find people hate this tangy, tasty rice. Puliyodharai is a traditional rice dish prepared on some special occasions like Aadi 18| Pathinettam Perukku, Kaanum Pongal, Valai Kaappu|Seemandham and as Prasad| Prasadham for Poojas. Whatever we get from temples as Prasad taste divine but nothing can match with the “Temple Puliyotharai|Kovil Puliyodharai given in Perumal temples.  There are many recipes for preparing puliyodharai but Iyengar Puliyotharai recipe is the best one. This is also ideal for lunch box & travel. 

I prepare this pulikaichal when we get bored of our plain rice with some kuzhambu variety.  The recipe for puli kaichal I’ve given here, will stay good in the fridge for about a month. If you are the one who finds no time to cook in the morning, keeping this pulikaichal in stock will help you make a variety rice in a jiffy. You can pair this rice with some chips or vadams. You can also use leftover rice for making puliyodharai. Here I’ve given the recipe for making pulikaichal as well as for preparing puliyodharai with this pulikaichal...

Recipe for Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam:

Cuisine : Indian| South Indian | Iyengar

Preparation Time: 30 Minutes

Cooking time : 15 Minutes

Serves – 6 

Ingredients:

• Tamarind – a big lemon size
• Turmeric powder – 1 tsp
• Salt to taste

Dry Roast & Grind:

• Fenugreek seeds| vendhayam – 1 tsp
• Coriander seeds| Malli vidhai – 1 tsp
• Sesame seeds| Ellu -1 tsp

Roast & Grind:

• Gingelly oil |Nallennei – 1 tsp
• Asafoetida | Perungayam – 1 tsp or a tiny pebble size
• Red chillies | kaaintha milakaai – 5
• Pepper corns | Milaku – 1 tsp

For seasoning:

• Gingelly oil |Nallennei – 5 tbsp
• Mustard – 1 tbsp
• Channa dhal – 2 tbsp
• Grount nuts – as required
• Red chillies – 5
• Curry leaves - few

Method:

How to prepare Pulikaichal for Puliyodharai?

1. Soak tamarind in a cup of water for ½ an hour, extract thick tamarind juice & keep aside.
2. In the mean time, dry roast fenugreek seeds in simmer till you get nice aroma and transfer to a plate.
3. In the same kadai, add coriander seeds| dhaniya, dry roast and transfer to the same plate.
4. Crackle sesame seeds in the same kadai and transfer these seeds to the plate.
5. In the same kadai, add oil & Asafoetida | Perungayam (if using Katti perungayam), and fry for a minute. To this add, pepper, sauté for a while, then add red chillies & asafoetida (if using hing powder)  and fry till chillies become crisp. Transfer these to the same plate and allow the contents to cool.
6. Grind it in a mixer and make a dry powder. Keep aside.
7. In the same kadai, add oil , when hot add mustard. Once they splutter, add channa dhal and sauté till they become golden brown in colour.
8. Add ground nuts, broken red chillies and curry leaves, one by one. When curry leaves get fried, add tamarind juice, turmeric powder and required salt. Mix well.
9. Allow it to boil for 5 minutes.
10. When the raw smell of the tamarind goes, add the prepared puli kaichal powder and allow to boil for 5 minutes.
11. By this time, tamarind paste will become a thick paste and oil will ooze out form the gravy.
12. Switch off & allow to cool.

Transfer the pulikaichal into a clean, dry container, refrigerate  and use whenever you want.

Recipe for preparing puliyodharai:

Ingredients:

Cooked rice – 2 cups

Pulikaichal – 3 tbsp

Gingelly oil – 1 tsp

Method:

1. Cook rice until soft but not mushy. Transfer the cooked rice to a broad plate, add gingelly oil, fluff with rice gently & allow to cool.
2. When completely cooled, add the required puli kaichal and mix without breaking the rice.

Yummy, tasty Puli sadham is ready  to be relished with any fry, vadam or chips.

Note:

• This recipe strictly needs gingelly oil as it will impart an unique flavour & taste to the rice.
• While mixing rice add enough  pulikaichal so that the rice looks drenched in the gravy. After some time, rice will absorb the paste and the taste will get balanced.
• While mixing rice, check for salt & add if necessary.
• Eat rice after an hour of mixing the rice with pulikaichal.
• Use ponni raw rice for preparing tamarind rice. You can also use any good quality boiled rice.

Tags: Puliyotharai recipe, How to prepare pulikaichal for preparing puliyodharai?, Pulikaichal recipe,  tamarind rice, Puli sadam recipe, Lunch box recipes, Travel Recipes, How to mix puliyotharai?, Tips for preparing tasty puliyotharai at home, Kovil puliyotharai recipe, Koil puliyodharai recipe, Temple Puliyotharai recipe, Iyengar style puliyotharai recipe

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Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha

Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha is a healthy, sweet flat bread prepared with sweet potato stuffing.  Sweet potato is my favourite and we eat the boiled potatoes for morning breakfast once in a week during season time. Eating sweet potatoes without any add-ons this way, is better as it is a high calorie veggie. Last time, I bought some extra quantity of these sweet potatoes as they seem to be fresh with a nice pink coloured skin, having this poli in mind. I was really happy that the poli idea worked out very well as they came out super soft, all because of this sweet potato pooranam and no one could find out it was made of sweet potato. Finally I got one more addition to my sweet potato recipes to share with you...

Coming to the recipe,  as I had already posted Coconut Poli | Thengaboli with wheat flour earlier, I’ve used APF | maida for preparing sakkaraivalli kizhangu poli. 

How to prepare Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha...

Cuisine : Indian

Preparation Time: 40 Mins (including standing time, pressure cooking, etc)

Cooking Time: 20-30 Mins

Yields 8-10 Nos.(Medium size)

Serves – 4

Ingredients:

For the outer cover:

• Maida | All purpose flour – 2 cups
• Salt – a pinch
• Turmeric powder – ¼ tsp
• Water - as needed
• Oil – 1 tbsp

For pooranam:

• Sweet potatoes (Medium)  - 2 Nos
• Coconut gratings – ½ cup (optional)
• Jaggery (crushed) –   ½ cup
• Cardamom powder – 1 tsp
• Ghee – 1 tsp + 1 tbsp
• Maida | All purpose flour – as needed for dusting 

Method:

1. In a mixing bowl, add maida, turmeric powder and a pinch of salt. Mix well. Add water little by little and make a soft, pliable dough. Then add oil, mix well and  allow to stand for 30 minutes. Keep the dough covered.
2. In the mean time, wash sweet potatoes in water and pressure cook them with enough water until soft. I left for 3 whistles.
3. Once the pressure subsides, open the pressure cooker and drain the sweet potatoes. Once cooled, remove the skin and mash them without any lumps. Keep aside.
4. Also,  melt  the powdered jaggery in ¼  cup of water and strain the impurities.  Keep aside.
5. In a heavy bottomed kadai, add a tsp of ghee and sauté the coconut gratings for 2 minutes. To this, add the mashed sweet potatoea and mix everything well. Add jaggery syrup & cardamom powder and sauté till everything forms together like a mass. Allow it to cool. Make small lemon sized balls out of this filling.
6. Also make balls out of the dough. Take a dough ball and by applying oil on  hand, flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the sweet potato stuffing inside and cover this stuffing  by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough.
7. Roll the above stuffed balls into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
8. Place the tawa/skillet on a stove. Let it get heated.
9. Place the rolled boli on the heated tawa, wait for bubbles to come on the surface. Flip it immediately and leave it for a minute.
10. Cook on both sides on high flame, flipping it now and then, by applying ghee on both sides and till it gets cooked completely.

Super soft, tasty Sweet potato poli  is ready to eat!

Note:

•  Coconut gratings are optional.
• Quantity of jaggery depends on the sweetness of sweet potato as well as your taste preference. So adjust accordingly.
• You can use sugar | palm jaggery in place of jaggery. Follow the same procedure, if using palm jaggery. If using sugar, mix with mashed sweet potato and sauté till it forms a ball.
• You can add use wheat flour instead of maida, to make it healthier.

Tags: Boli recipes, Healthy boli recipes, How to make boli using sweet potato? Sweet potato poli recipe, How to make poli using palm jaggery?, Sakarkanthi Obbuttu recipe, festival recipes, Sweet potato stuffed poli recipe, sakkaraivalli poli recipe, sarkarai valli kizhangu poli recipe, how to use sarkarai valli kizhangu for making poli? 

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Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam

Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam is one of the traditional variety rice in South India. It is prepared by seasoning the cooked rice with fresh coconut gratings. It is one among the variety rice like tamarind rice/pulihora/puliyodharai, lemon rice, curd rice and usually prepared for festivals like Kaanum Pongal, Aadi Perukku, Valai Kaappu/Seemandham, etc. All these   are not only festival rice varieties but ideal for lunch box & lazy holidays too. On the whole, coconut rice takes a special place as it is easy to prepare for moms and tasty to relish for kids when paired with suitable spicy curry.

My son also loves this flavourful rice and prefers to have this not only in his lunch box but sometimes on Sundays too. I would happily accept his offer whenever I have a stock of fresh grated coconut on hand.

Last Sunday, he suggested making coconut rice on seeing me grating the coconut and here comes the recipe.

Ingredients:

Cooked rice – 2 cups

Ghee | Coconut oil – 1 tbsp

Salt to taste

For seasoning:

Ghee | Coconut oil – 1 tbsp

Mustard – 1 tsp

Bengal gram dhal | Kadalai Paruppu | Channa dhal – 2 tbsp

Green chillies (Finely chopped) – 2 Nos

Red chilli (break into 2) – 1 No.

Curry leaves – few

Coconut gratings – ¾ cup to 1 cup

Cashew nuts / Groundnuts– as needed

Salt – as  needed for seasoning

Method:

Wash rice and cook with enough water & salt until soft but not mushy.

Allow the cooked rice to cool. When it is warm to handle, sprinkle ghee/coconut oil and mix well without breaking the grains.

In a kadai, heat ghee/oil and splutter mustard seeds.

Add channa dhal & cashew nuts/ groundnuts and fry till they become golden brown. 

Then add both chillies, followed by curry leaves.

Finally add coconut gratings and sauté till the moisture in the coconut dried up without changing its colour. Switch off.

Add required salt to the seasoning, mix everything well. Remember we’ve added salt while cooking the rice too. Add accordingly.

Add the cooled rice to the seasoning and mix everything well.

Tasty, flavourful Coconut Rice is ready to enjoy! We had this yummy coconut rice with spicy potato fry and tasted divine.

Note:

I’ve used Ponni boiled rice, you can use any good quality raw rice too.

It is always good to eat fresh coconut and hence I prefer the coconut gratings to be sauted for few minutes without changing much of its colour. If you plan to have it after some hours,  it’s better to sauté for more time to avoid spoiling of coconut.

Adding ghee/coconut oil gives a nice flavour to the rice. You can also use any cooking oil.

It is always better to use salt while cooking rice for preparing any variety rice as it adds taste to the rice grains. If you don’t want, you can skip and add the required salt for the dish at the last step.

Tags: Coconut rice recipe, How to prepare authentic coconut rice at home?, Rice variety, Festival recipes, Traditional coconut rice recipe, rice with coconut recipe, Thengai choru recipe, Thengaai saadham,  kannum pongal recipes, Aadi perukku recipes, Aadi 18 recipes, valaikaappu recipes, Seemantham recipes, Variety rice recipes, traditional variety rice recipes, Lunch box recipes, Yummy lunch combo, Coconut rice with potato fry, Easy lunch box recipes, easy rice variety, simple coconut rice, coconut rice with coconut gratings, Kobbari Annam recipe, Ugadhi recipes

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Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram

Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram is a traditional dish and a specialty  from Chettinad cuisine. It is ideal for breakfast, dinner  as well as a tea-time snack. It has been a practice to use idli/dosa batter, sometimes even left-overs  for making these kuzhi paniyarams in many households, including me. But to get the real taste of authentic chettinad kuzhi paniyaram, we need to grind the batter fresh, allow to ferment, do the seasonings and finally make the paniyaram.  Ofcouse, idli/dosa kuzhi paniyaram is also tasty but later would be tastier with  crispy outer & spongy inner. I’m sure everyone would forget to count the numbers, when dipped generously in some spicy  chutney & had on the go.

These kuzhi  paniyarams can be prepared both sweet & spicy. Today, I’ve prepared only the savoury version for breakfast and I’m sharing the recipe for the same.

You can also check out these Kuzhi Paniyaram Recipes...

Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

Dry Fruits Appam/ Dry Fruits Kuzhi Appam/ Dry Fruits KuzhiPaniyaram

Easy Kuzhi Appam/ Easy Kuzhi Paniyaram

Ingredients:

For the Paniyaram batter:

• Raw Rice – 1 cup
• Idli Rice – 1 cup
• Whole Urad Dhal – ½ cup
• Fenugreek seeds | vendhyam | Methi seeds - 1 tsp
• Salt to taste

 For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Shallots ( Finely chopped) – 4 tbsp
• Green chillies (Finely chopped) – 2 tbsp
• Curry leaves (Finely chopped) – 3 tbsp
• Coconut gratings – 2 tbsp
• Oil – as needed for making paniyaram

Method:

1. Wash both rice togehther & urad dhal with methi seeds separately and soak with enough water for 4 hours.
2. After 4 hours, grind urad dhal & methi seeds into a smooth, fluffy batter by adding little water now & then. When the batter is done, take out in a vessel.
3. Grind both rice together into a fine batter by adding water now & then. Collect the rice batter in the same vessel.
4. Add the required salt and mix well. Allow the batter to ferment for 8-10 hours.  The consistency of the batter should be like thick idli batter.
5. When the fermented batter is ready, heat oil in a kadai, splutter mustard seeds, add the finely chopped green chillies, curry leaves  & shallots and sauté for 2 minutes till the onion becomes translucent & release a nice aroma. Finally add coconut gratings, sauté for a while and switch off.
6. Allow the seasonings to cool. Then add the seasonings to the paniyaram batter and mix everything well.
7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on both sides.

Chettinad special kara paniyaram is ready! You can enjoy these with any chutney of your choice. I’ve served them with Onion Tomato Chutney.

Note:

• Adjust the consistency of the fermented batter to medium between idli and dosa batter, by adding water.
• The left over paniyaram batter can be used for making dosa.
• The same procedure may be followed with regular idli/dosa batter.
• Those who don’t have the paniyarakkal, can deep fry these paniyarams in oil.

Tags: Chettinad special kara paniyaram recipe, How to prepare kuzhi paniyaram batter?, Chettinad special recipes, Paddu recipe, Guntha Ponganalu recipe,  savoury version of kuzhi paniyaram, Chettinad recipes, Kuzhi paniyaram with dosa batter, kuzhi paniyaram with left over batter., appe recipe, Paniyaram recipes, Spicy Paniyaram recipe, How to prepare chettinad special kuzhi paniyaram? How to prepare batter for preparing chettinad kuzhi paniyaram? 

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Karadaiyan Nombu Uppu Adai | Karadayan Nombu Uppu Karadai | Nonbu Karadai (Salt)

Karadaiyan nombu uppu adai  | Karadayan nombu  uppu karadai | Nonbu Karadai (Salt) is prepared by steaming the seasoned rice flour dough with karamani | black eyed bean. The steps followed in the recipe for making uppu karadai is more or less similar to that of Karadayan Nombu Sweet Adai except for adding jaggery to the latter one. Though this uppu adai is not meant for pooja, it is usually done along with sweet karadai, may be for balancing the taste of sweet karadai with that of savoury & salt one. Also the base flour & cooking procedure are more or less the same for both the versions.

I’m baffled with how our ancestors meticulously planned their meal. Even snacks and add-ons for poojas were prepared with a thought on nutritional values. These karadais, both sweet & salt version, are a balanced combination of carbs, protein, iron, vitamins, minerals with enough fibre making it a guilt free snack and so anyone can try.

To know more about Karadayan Nombu & Recipe for Nombu Sweet karadai Clickhere.

As I promised yesterday, here is the recipe for Uppu Karadai…

Ingredients:

• Rice flour – 1 cup
• Karamani | Black eyed bean – 2 tbsp
• Grated coconut –  ½  cup
• Water – 2 cups
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Green chillies (finely chopped) – 2 Nos.
• Curry leaves (finely chopped) – 2 tbsp
• Ginger (grated) – 1 tbsp
• Asafoetida – a pinch

Method:

1. Prepare rice flour following Method 2 of “How to prepare Kolukattai Flour?”. Or if you are using store bought flour, dry fry the flour for few minutes in simmer without changing its colour and keep aside.
2. Dry fry karamani in simmer for 2-3 minutes until you get nice aroma of the bean. Wash well and pressure cook these beans with enough water for 3 whistles. Allow it to cool.
3. In a heavy bottomed kadai, heat oil, season with the items given “For seasoning”.
4. To this add the cooked karamani and sauté for 2 minutes.
5. To this add, coconut and give a stir.
6. To this add 2 cups of water & required salt and bring it to boil.
7. To this boiling water, add the rice flour slowly but stirring quickly with a whisk so that no lumps are formed. Continue stirring by mashing the lumps until it becomes a mass.
8. Once it forms a whole lump, switch off, transfer it to a plate & allow it to cool.
9. Once cooled, apply some oil on your hands and knead the dough a little to make it smooth.
10. Grease your hands with oil, make small balls out of rice flour dough and flatten them with your palm and make a small hole with your finger in the centre. Repeat the process for rest of the dough also.
11. Steam the karadais in steamer | idli pot for about 15 minutes and give a standing time for about 5 minutes.

Healthy & tasty Uppu Nombu Karadai is ready! Enjoy this uppu adai with inippukaradai & butter!!

Happy Karadayan Nombu to all...

Note:

• While using store bought flour, go in for idiyappam flour since this will consume the above quantity of water and make soft karadais.
• The dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the adai will get cracked.
• Never allow the dough to become dry.
• Finely chopped coconut pieces can also be used in the recipe. I’ve added coconut gratings since I had them in hand.

Tags: Karadaiyan Nombu recipes, Karadaiyan Nonbu recipes, Uppu karadai recipe, Savoury karadai recipe, Savithri vitatham recipes, Story behind karadaiyan nombu, Significance of karadaiyan nombu, Easy karadai recipe, Karadai recipe using store bought flour, Karadai recipe using idiyappam flour, Karadai recipe using home made flour, karadayan nonbu recipes, How to prepare rice flour for making nombu adai?, Nombu adai using karamani, nombu adai using black eyed beans, Steamed dumpling with black eyed bean. 

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Karadaiyan nombu adai | Karadayan nombu vella adai | Inippu karadai

Karadaiyan nombu adai | Karadayan nombu vella adai | Inippu karadai is a steamed dumpling prepared with rice flour, jaggery and karamani | black eyed bean. This is a must to do dish on Karadaiyan Nombu. This dish has an interesting story which should be mentioned here.

Karadiayan Nombu | Savitri Nonbu | Savithri Viratham is observed in remembrance of a legendary couple Sathyavan-Savitri. Savitri who brought back the life of her husband, Sathyavan from the hands of Yama, the God of Death through her love, devotion, courage & intelligence. Hence this nonbu is observed by the married women for the well being and longevity of their husbands. Also the unmarried girls observe this fast to get the best life partners. The name, Karadaiyan nombu is derived from the name of the dish, “Karadai” which Savitri offered along with unmelted butter as prasad to Yama as thanksgiving in return of her husband’s life. She prepared karadai using wild rice (kara arisi) along with karamani & jaggery. Hence it is a practice to do these kara adai with jaggery| sweet karadai on Karadyan Nombu.

It is believed that the above incident happened on the cusp of Tamil months of Masi and Panguni and this time it falls on 14^th March, 2015. On the day of nombu, all women in the family prepare these adais (both sweet & salt version), perform pooja, tie a yellow rope (charadu) around their necks and complete their fast by eating this sweet adai along with unmelted butter chanting the following.

“Urugaatha vennaiyum, oru adaiyum naan nootren

Orukkaalum  en kanavar piriyaamal irukkanume”

“உருக்காத வெண்ணெயும் ஒரு அடையும் நான் நோற்றேன்;

ஒருக்காலும் என் கணவர் பிரியாமல் இருக்கணுமே”

It means “I’ve observed this fast by offering unmelted butter and a karadai; my husband should never be separated from me at any cost”.

The uppu karadai is also prepared on this day but generally not offered for pooja. Anyway I’ll post the recipe for uppu karadai tomorrow.

In North India also, similar vrat is being followed by married women in the name of “Karva Chauth”  and they fast for the entire day i.e from sun rise to moon rise. Where ever we are, the rituals are same and are being followed all over the world in different names.

Karadaiyan Nombu is generally observed by the families who follow this tradition for years. Since I grew up in the Brahmin neighbourhood, I know all of their rituals, customs & recipes. After I moved from my hometown I never had the opportunity of tasting these yummy karadais. Now, my blog gives me the opportunity to recall things which I’ve forgotten for years.

Here is the recipe for Inippu Karadai…

Ingredients:

• Rice flour – 1 cup
• Karamani | Black eyed bean – 2 tbsp
• Jaggery – ¾ cup
• Grated coconut –  ½  cup
• Cardamom powder – 1 tsp
• Ghee – 1 tbsp
• Water – 1 ½ + ½ cup

Method:

1. Prepare rice flour following Method 2 of “How to prepare Kolukattai Flour?”. Or if you are using store bought flour, dry fry the flour for few minutes in simmer without changing its colour and keep aside.
2. Dry fry karamani in simmer for 2-3 minutes until you get nice aroma of the bean. Wash well and pressure cook these beans with enough water for 3 whistles. Allow it to cool.
3. Powder jaggery and melt in ½ cup of water by heating. Once it dissolves completely, switch off and filter the impurities. Keep the jaggery syrup aside.
4. In a heavy bottomed kadai, heat ghee, add the cooked karamani and saute for 2 minutes.
5. To this add, coconut and give a stir.
6. To this add 1 ½ cups of water and allow it to boil.
7. To this boiling water, add the rice flour slowly but stirring quickly with a whisk so that no lumps are formed. Continue stirring by mashing the lumps until it becomes a mass.
8. Once it forms a whole lump, add jaggery syrup & cardamom powder. Again stir by mashing it until everything blends together. Transfer it to a plate & allow it to cool.
9. Once cooled, apply some ghee on your hands and knead the dough a little to make it smooth.
10. Grease your hands with ghee | oil, make small balls out of rice flour dough and flatten them with your palm and make a small hole with your finger in the centre. Repeat the process for rest of the dough also.
11. Steam the karadais  in steamer | idli pot for about 15 minutes and give a standing time for about 5 minutes.

Yummy Sweet Nombu Karadai is ready for Pooja!! Serve it with a dollop of butter & enjoy!!!

Note:

• While using store bought flour, go in for idiyappam flour since this will consume the above quantity of water.
• The dough should be kneaded well by applying ghee|oil so that it should be soft and pliable. Otherwise the adai will get cracked.
• Never allow the dough to become dry.
• Finely chopped coconut pieces can also be used in the recipe. I’ve added coconut gratings since I had them in hand.

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