Karadayan Nonbu Adai (Steamed Rice Cake)

According to Tamil Calendar this year, March 14 marks the beginning of the new month, Panguni.  Women in most of the Tamil Brahmin families keep a fast today in honor of the famed Savitri, who is said to have followed Lord Yama to bring back her husband, Satyavan from death. This vratha is to pray for the long life of husbands. Women fast until the time Panguni begins. This could be any time of the day or night. They break their fast by eating a dish called the Karaadai, a sweet steamed flat dumpling made with rice flour and brown sugar(gud), topped with butter. They also make a salted version called Uppu Adai. They pray to Kamatchi Amman and tie a sacred thread around their necks.

  

Ingredients:

2 C rice flour, dry roasted

1/2 C black eyed beans, dry roasted and boiled

2 T coconut, sliced into small bits

1 C Indian brown sugar(gud)

1/2 t cardamom powder

2 green chili, chopped

1/2 t ginger,chopped(optional)

2t oil

mustard seeds, curry leaves, and asafoetida, for seasoning

cilantro, chopped, for garnish

Salt,to taste

Sweet Adai:

1. Melt brown sugar in 2 cups of water on medium heat. Remove from heat and filter it. Pour it back into the pan. Add 1 table spoon of coconut bits and 1/4 cup of the cooked beans to the pan. Bring the water to a boil. Add the cardamom powder. Add 1 cup of the roasted flour to the water, while constantly stirring, until all the water is absorbed and forms a doughy ball. It should take about 5 minutes. A toothpick inserted to the dough should come out clean. Remove from heat, cover and set aside.

Uppu Adai:

1. Heat oil in a pan, and season the mustard seeds, chili, ginger, curry leaves, and asafoetida. Pour 2 cups of water. Add salt, 1 tablespoon of coconut bits, cilantro,and 1/4 cup of the cooked beans. Bring the water to a boil. Add 1 cup of the roasted rice flour, stirring constantly. Cook till all the water is absorbed and a dough is formed. Remove from heat, cover and set aside.

To make the dumplings:

1. Grease the idly plates. Take small balls of the dough, and flatten between your palms.  Repeat the procedure for both doughs.

2. place the adai on the idly plates and steam cook in a pressure cooker for 8 minutes. 

3. Cook the 2 types of adai separately. Remove them from the cooker. Serve hot with a dab of butter on top. Uppu adai tastes well with coconut chutney.