Sweet Karadaiyan Nombu Adai Recipes – How to prepare Kara Adai

Here are the recipes to prepare Sweet Karadaiyan Nonbu Adai. Karadaiyan Nonbu is named after the unique Karadaiyan Adai prepared during the Karadayan Nonbu. Karadaiyan Nonbu is a special Tamil festival to married women all over Southern India. It is celebrated at the conjunction of the Tamil months of Masi and Panguni. The festival commemorates the battle won by Savithri - a mythological character, over the God of Death – Yama. During the day, women offer their prayers to Goddess Gowri or Kamakshi, requesting for long life and welfare of their husband. Read more about Karadayan Nonbu or Karadaiyan Nonbu HERE

On Karadayan Nonbu day, two special Karadaiyan Adai dishes are made. One is a savory (Uppu Kara Adai), signifying Lord Shiva and the other one is a sweet (Sweet Karadaiyan Adai / Kozhukattai), signifying Goddess Shakti.

Ingredients for preparing Sweet Karadaiyan Adai / Kozhukattai

Roasted Rice Powder – 1 cup
Karamani (Dried cowpeas) - 2 table spoons
Jaggery Grated – 1 and ¼ cups
Cardamom Powder - 1 teaspoon
Ghee - 1 to 2 table spoons
Coconut-grated - 1 and ½ cup or half a coconut (medium size)
A pinch of salt
Butter - 50 g

Preparation of Sweet Karadaiyan Nonbu Adai

Preparing the roasted rice powder:

1) Wash and soak 1 cup of raw rice in water for 1 to 2 hours. Drain water and dry the soaked rice in a white cloth under shade. Dry grind it to a fine powder, once the moisture is removed completely. Roast it in a frying pan till a nice fragrance comes out of it. Keep it aside.

2) Roast the cow peas and soak it in water for about 5 to 6 hours before cooking them.

3) Cook the cow peas and keep it aside.

4) Melt the jaggery in 1 and ½ cups of water. Filter it and allow for boiling. Add the grated coconut and pinch of salt. Stir it till the raw smell goes.

5) Now add the roasted rice flour and the cooked peas into the melted jaggery, stir until both mix together.

6) Add the cardamom powder and the ghee; stir well till the dough forms a thick paste.

7) Remove from fire and allow to cool

8) Roll the dough into balls. Take some balls and flatten in the form of adais on plantain leaves. The remaining balls are to be shaped into Kozhukkattais.

9) Steam the balls in an idli steamer or in a rice cooker for about eight to ten minutes

The Karadaiyan Nonbu Adais and Kozukattais are offered to God before consumption. Along with these, betel leaves, betel nut (areca nut) and a ripe banana are placed in a plantain leaf and Naivedyam is performed.


Comments

  1. very useful information. May God bless you.

    ReplyDelete

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