Karadaiyan nombu is a fasting event observed by some South Indian women. Legend has it that on this day, Savithri, a queen whose family was banished to the forest, got back everything they lost and also brought her dead husband back to life with her steadfast devotion.
Notes:
1. Add flour little by little to the boiling water and keep stirring, to avoid lumps.
2. The flour needs to be cooked well before steaming.
While it is supposed to be fasting food, I personally love the taste of this simple adai.
Ingredients (makes about 20 sweet and 20 savory adais):
rice flour - 2 cups
black-eyed peas - 1 cup / 1 can
grated coconut - 1/3 cup
jaggery - 3/4 cup
green chillies - 2
mustard seeds - 1 tsp
black gram - 1 tsp
bengal gram - 1 tsp
cumin seeds - 1 tsp
curry leaves - 1 stalk
ginger paste - 1/2 tsp
salt - 1/2 tsp
oil - 2 tbsp
ghee - 1 tsp
elaichi powder - a pinch
asafoetida - a pinch
water - 4 cups
Method:
Heat a tablespoon of oil. Fry coconut for a minute and add rice flour. Roast for a few minutes until the smell of raw rice flour is gone, but before it starts turning light brown. If using dry black-eyed peas, pressure cook them in plenty of water until just cooked. The black-eyed peas should not be overcooked or mushy. Drain and add to the roasted rice flour. Split the mixture into two halves.
For sweet adai:
Melt jaggery in a sauce pan with half a cup of water. Once the jaggery is melted, add ghee, elaichi powder and another 1 1/2 cups of water. Bring to a boil and add one half of the rice flour mixture. Mix well and cook for a few minutes. Make a soft but firm dough. Roll out lemon-sized balls, flatten them into small patties and make a hole in the center. Steam cook until the surface turns slightly shiny (my electric steamer takes about 45 minutes and gas stove steamer takes about 25 minutes).
For savory adai:
Heat a tablespoon of oil. Add asafoetida, mustard seeds, cumin seeds, bengal gram and black gram. When it splutters and the grams start turning golden brown, add finely chopped green chillies and chopped curry leaves. Then add two cups of water and bring to a boil. Add salt and the remaining half of the rice flour mixture. Cook for a few minutes and make a soft but firm dough. Roll out into lemon-sized balls, flatten them out into small patties and make a hole in the center. Steam cook along with the sweet adai if possible, for the same amount of time.
Notes:
1. Add flour little by little to the boiling water and keep stirring, to avoid lumps.
2. The flour needs to be cooked well before steaming.
Dark red kidney beans is an excellent source of protein, fiber and iron, among others. I try to include at least a cup of this every week in my meal. Here is one recipe that makes a great combo for flat breads.
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Ingredients:
red kidney beans (rajma) - 1 can
tomato - 2
onion - 1
green chillies - 2
plain beaten yogurt - 1 tbsp
ginger-garlic paste - 1/2 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
oil - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
salt to taste
grated cheese - 1 tsp (to garnish)
chopped coriander - 1 tsp (to garnish)
Method:
Heat oil. Add asafoetida and fry chopped green chillies. Add onions and fry till they turn golden brown. Add finely chopped tomatoes and fry till soft. Then, add garam masala, cumin powder, ginger-garlic paste, red chili powder, turmeric powder. Blend in the beaten yogurt and mix well. Cook covered for a minute and add kidney beans. Add a little water if required (such that the beans are just covered in the mixture). Allow to cook for a few minutes with a little salt if required - until the beans are tender, but not completely crushed or mushy. Top it with grated cheese and chopped coriander. Serve hot with flat breads.
Notes:
1. Canned beans contain salt - so, additional salt needs to be added carefully, only if required.
2. The tomato-onion mixture should be completely soft - with almost no solid pieces standing out.
Ingredients:
red kidney beans (rajma) - 1 can
tomato - 2
onion - 1
green chillies - 2
plain beaten yogurt - 1 tbsp
ginger-garlic paste - 1/2 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
oil - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
salt to taste
grated cheese - 1 tsp (to garnish)
chopped coriander - 1 tsp (to garnish)
Method:
Heat oil. Add asafoetida and fry chopped green chillies. Add onions and fry till they turn golden brown. Add finely chopped tomatoes and fry till soft. Then, add garam masala, cumin powder, ginger-garlic paste, red chili powder, turmeric powder. Blend in the beaten yogurt and mix well. Cook covered for a minute and add kidney beans. Add a little water if required (such that the beans are just covered in the mixture). Allow to cook for a few minutes with a little salt if required - until the beans are tender, but not completely crushed or mushy. Top it with grated cheese and chopped coriander. Serve hot with flat breads.
Notes:
1. Canned beans contain salt - so, additional salt needs to be added carefully, only if required.
2. The tomato-onion mixture should be completely soft - with almost no solid pieces standing out.
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