Karadai Nonbu got its name in the unique dish ‘Kara Adai’ prepared during Savithri nombu or Karadaiyan Nombhu. The dish ‘Kara Adai’ is cooked especially throughout the Karadai fast. It's eaten to interrupt the short observed by married women. The recipe is very simple which is thought that Savitri prepared this dish and offered it to God like a thanksgiving for sparing her husband’s existence.
- Two glasses of grain flour
- ¼ cup of Karamani (Cowpeas)
- Grated Jaggery 1 cup or same about of solid jaggery (You are able to lessen it if you would like so that it is less sweet)
- ¼ cup slit small coconut pieces or ¼ cup of grated coconut
- ½ teaspoon cardamom powder
- Roast the grain flour stop when it's off white-colored to light brown color. The consistency ought to be such as the grain powder employed for drawing kolams. Once roasted correctly keep your grain flour aside.
- Slightly roast the Karamani after which pressure-prepare till soft and drain the surplus water.
- Boil water. The perfect ratio water to grain flour is 2:1.
- Add some grain flour gradually to organize the dough. Stir well to prevent protuberances. Prepare up until the dough achieves a thick consistency.
- Add jaggery towards the dough and stir well until both blends together.
- Add cardamom powder, cooked Karamani and coconut and stir well to combine.
- Prepare the dough on small or medium flame. Keep stirring before the dough thickens.
- Allow dough to awesome.
- Create a lemon sized ball in the cooked and cooled batter or mixture and spread or pat right into a small circular or disc around 3 inch diameter and 1/4 inch thick. The mix could be spread on hands or on blueberry leaf or butter paper.
- Create a hole in the heart of the non-cooked kara adai or patties just like inside a donut. Make as much as possible using the available batter.
- Steam the patties within an idly-oven or pressure oven with steamer trays. Prepare for ten minutes. Within the situation of pressure oven, prepare without having to put the load.
- Serve hot with butter or following the Karadai Puja .
- Cowpeas could be substituted with Tuvar dal.
- When the batter is watery or sticky, stir it in low flame for many additional time and it'll become ideal if this cools.
- Make certain the jaggery is clean. Whether it contains sand or any other particles, heat the jaggery making it right into a liquid and strain it before using.
This can be a general idea to make sweet Karadai you could be flexible within the quantity and the quantity of jaggery used etc.
