Karadaiyan Nombu Adai is an adai| kozhukattai a food prepared for women during times of fast to consume whole day. Savitri Vratham is a traditional tamil festival for married women who take up fast and pray for the wellness and longevity of their husbands. Nonbu starts when the tamil month 'masi' ends and the next month 'panguni' starts.

This year my neighbour Uma had prepared the adai for this particular festival and gave some of it for mytasting. I liked the softness and taste of the adai and wanted to prepare the dish. She gave me the recipe and guided to do the same. She is an expert in all traditional Bhramin dishes. I extend my thanks to her at this moment for the guidance.
PREP TIME
COOK TIME
TOTAL TIME
Author: 
Recipe type: Snacks
Cuisine: Tamil
Serves: 6


  • INGREDIENTS:
  • Sweet Adai:
    Rice flour- 1and 1/4 cup
    Jaggery- 1 cup
    Cardamom powder- 1/2 teaspoon
    Cooked black eyed beans|Karamani- 1/4 cup
    Coconut pieces- 2-3 tablespoons

    Salt Adai:
    Oil- 2 teaspoon
    mustard seeds- 1/2 teaspoon
    Urad dal- 1/2 teaspoon
    Green chillies, chopped- 2
    Curry leaves, chopped- 1 strand
    Rice flour- 1 cup
    Water- 2 cups
    Salt- to taste
    Cooked black eyed beans|Karamani- 1/4 cup
    Coconut pieces- 2-3 tablespoons
PROCEDURE:
  • Soak the black eyed beans for 5 hours or overnight and pressure cook for 3 whistles till soft and drain them.
  • In a pan heat oil and add mustard seeds, urad dal, green chillies and curry leaves. Now add two cup of water and salt; allow to boil.
  • Once it starts to boil add the black eyed beans. Then add the rice flour sprinkling on top of syrup and stir continuously till the flour comes together as a mass.
  • Add the coconut pieces and mix well to combine. Transfer to a bowl and cover it and allow to cool.
  • Meanwhile powder the jaggery and take a cup of jaggery; add 2 cups of water and keep on top of stove; melt the jaggery. Strain if necessary.
  • Add the cardamom powder and cooked black eyed beans. 
  • Now add a cup of rice flour by sprinkling on top of the syrup and stirring continuously to avoid lumps.
  • Once the flour absorbs the water and comes together add the coconut pieces and mix well to combine.
  • Switch off the gas and transfer to a bowl; cover it and allow to cool. Once it cools down start to make the adai.
  • Meanwhile start to roll the salt adai.
  • Make lemon sized balls out of the dough and flatten inside your palm. Dip your index finger in oil and make a hole. Use water while making to soften the dough if any cracks formed.
  • Arrange the adai in a greased steamer plate and steam for 8-10 minutes.
  • Now make the salted adai and steam them too.
  • Notes:
  • You can even add grated coconut instead of coconut pieces. 
  • If the dough becomes dry, while making balls sprinkle little water else while you pat, the edges will get cracks.
    Don't make the dough very stiff, it should be little loose as it stiffens with time. If your dough is stiff then your adais will become hard. 
  • If you want more sweetness in adai add 1 cup of flour.