Karamani adai

Good Morning friends..... Today I prepared again another traditional recipe..... Black eyed pea aadai.... Sweet and Kaaram....... This is famously called in Tamil Nadu as karadiayan nonbu aadai....

Karadayan Nonbu  is a vow observed in Tamil Nadu on the last day in Maasi masam or the Masi month in Tamil calendar. This festival also marks the Meena Sankramanam or the transition of Sun into Meena Rasi from Kumbha rasi. Married women worship Goddess Gauri or Parvathi or Shakti for marital bliss and better health of husband and children. Unmarried girls perform this virutham to get a good husband....

I think you all know story of savitri.....she love satyavan, but after that she knows that he was destined to die in one year. Even knowing this she married him out her true love. They led a happy life and soon a year passed and Savitri realized that Satyavan would die any moment. So she kept fast and always followed him. .Her offerings were durwa grass and peepal leaves.She performed neivedhyam with wild rice and toor dal. that is kaara arisi and thuvaram parrupu that is why this vratham is known as karadayan nonbu. Because of this nonbu she get blessings of yaman and saved her husband. There is a story behind how she tricked yaman and get the blessings... But due to nonbu she able to see yaman and talk to him....

One song used to recite by ladies during that nonbu....

" Throram Krishhnami subhake saharitham

Dharami aham bharthu

Ayushya Sidhartham supreethabhava sarvadha"

Urukaddha Venneyum oradhayam naan nootren

Orukkalum en kanavar ennai vittu pririyadhirukka vendum

I offer butter and the rice made out of kaara arisi bless me that i live happily with my husband.

So this is used as neivethiyam along with butter and banana.... 

Ingredients

• 
  
For Sweet adai


• Roasted Rice flour 1 cup
• Black eyed peas/Karamani - 2 tbs 
• Jaggery - 1 cup
• Coconut chopped into small pieces - 1/2 coconut 
• Water 1 1/2 cups
• Cardamom powder - 1 tsp
• Ghee - 2 tbs
• 
  
For Salt adai


• Roasted Rice flour - 1 cup
• coconut chopped in small pieces - 1/2 cup
• Black eyed peas/karamani - 2 tbs
• Water - 2 cups
• Hing - pinch
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Green chilli - 2
• Red chilli - 1
• Ginger chopped finely - 1 inch

Method

Recipe for this aadai..... Fry black eyed pea till ti turns light brown colour and then soak over night.... I used this without cooking to get ful nutrition of karamani....but those who may not like may cook it, filter water and add.....

For nonbu they used to prepare fresh rice flour, soaking raw rice in water for one hour, then filter it, dry in soft cloth for one hour and grind it in mixie and sieve the flour, then dry roast flour....and use this.... But I used idiyappam flour available in home, so sure this doesn't equal original recipe....  For one cup of flour,use 11/2 cups of water, dissolve jaggery in water and filter and again boil it for two to three minutes, add black eyed peas in the jaggery water  pour the boiled jaggery water over the flour little by little and knead with back side of a spatula.... Then keep on stirring in low flame still it thickens....add nicely chopped coconut....mix and transfer it to another vessel and allow to Cool, it will be bit stick, but when cooled may be become easy to form balls...make balls of it.

For kara adai, season in oil with mustard seeds, hing powder, nicely chopped green chillies,  curry leaves, fry well, add coconut pieces,  mix rice flour with salt, add seasoned ingredients and karamani to the flour ...now add boiled water little by little to the flour till flour fully absorbs water, then keep in sim flame and keep on stirring....  Then switch of the flame... When cooled down...make balls out of it....

Flat the balls and make small hole in centre and steam it... Serve with butter or any green chutney or kosthu.....