Karadaiyan Nonbu Kara Adai

Nonbu Kozhakkatai(Adai0

At the auspicious time when the Masi (Tamil) month ends and the panguni starts, South Indian ladies observe and celebrate this nonbu.The name Karadaiyan means kar(red riceadai (made with red rice).But we mostly make these adais using raw rice only.This is a snack item,can be made at any time of the year.

 

Salt adai:

Ingredients required for making ten adais or kozhukkatais:

Raw rice powder; one cup

Karamani(dried cowpeas)-Two table spoonful.

Jinger;one small piece

Green chillies :Two/Three

Mustard : One teaspoon

Urad dhal:One teaspoonful

Coconut:grated,half a cup

Asafotita powder:one pinch Salt to ta

Oil    :One tablespoon.

Water    :For one cup rice flour one and a half cup water should be added

 

How to make:

Soak the dried cowpeas in water for four hours minimum.Cook the cowpeas till they are tender,strain the water and keep aside.In kadai take one table spoon oil,add the mustard and urad dhal,when the oil is hot,once the mustard seeds crackle and the urad dhal seeds turn red,add green chillies,grated gingerand keep stirring for a minute.Now add water in the kadai,add salt,grated coconut,asafotita powdwerAdd the cooked cowpeas(karamani) to the water.Let the water boil.Once the water starts boiling reduce the flame of the stove,add the rice flour slowly,stirring all the time.Keep it covered for a few minutes for the rice flour to cook,once it is cooked,remove and keep aside.Spread,ideally a plantain leaf or a clean plastic sheet ,smear it with oil and take the rice flour prepared and kept.Make the paste thus made into medium sized oblong balls,or spread the paste on the leaf or plastic sheer as small rounds,They should look like small appalams but on the thicker side.Now steam these kozhukkattais (adais)for eight to ten minutes either in rice cooker or in the Idli steamer.Once they are done remove and store.When the adai is offered to God as Nivedhan,keep small dash of butter on top of the adai.