14 March 2018

Kara Adai

          Our culture is as deep rooted and connected with God and festivals as with food. This rich heritage is a must treasure.
        Karadaiyan Nombu or Savitri Nombu is an important festival in Tamil Nadu, akin to the Karva Chauth in the North, w.r.t its significance and purpose - married women praying for the longevity of their hubbies and family welfare in general. and of course the prospective young girls praying for a good one too!
          The festival falls on the day when the Tamil month of Maasi is about to progress into Panguni. Though the exact time of performing the ritual varies year to year, it is roughly before the month transition actually happens.
Kara Adai, after which the Nombu is aptly named are steamed rice vadas, made in both savoury and sweet versions and served, for some reason, with butter!
Here are the recipes for both versions...
KARA ADAI (SWEET & SAVOURY)
Ingredients: (Jaggery version) Makes about 30
Rice powder - 1 ½ cups
Coconut, cut into small bits - ½ cup
Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Jaggery - 2 cups
Water - 4 cups
Cardamom powder (dissolved in little water) - ½ tsp
Method:
1. Heat water in a large wok along with jaggery and bring to a boil till jaggery dissolves.
2. Add the coconut bits and reduce heat. Gradually add the rice powder stirring simultaneously, leaving no lumps.
3. Now add the lobia and cardamom powder(dissolved in water) and stir again till it all comes together. Remove from flame and let cool.
4. Knead the dough well with lightly oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange them on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.
Ingredients: (Savoury version) Makes about 20
Rice powder - 1 ½ cups
Oil - 5 tbsps
Green chilies, chopped - 2
Coconut bits - ½ cup
Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Curry leaves, roughly chopped - ½ cup
Mustard seeds (Sarson) - 1 tsp
Hing - a pinch
Salt to taste
Method:
1. Heat oil in a wok. Add the green chilies, mustard seeds and hing and fry a bit.
2. Now add 3 cups water, salt, coconut bits and curry leaves and bring to a boil.
3. Add the lobia and then gradually add the rice powder while stirring simultaneously. Stir till thick, remove and let cool.
4. Knead a bit with oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.

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