Sunday, March 14, 2010

kar adai

Today is karadaiyan nonbu.So today's festival recipe is adai. It has two variations, sweet and salt.

Vella adai(sweet)

Proceessed rice flour -- 4 cups
karamani(lentil beans)(Lobia in hindi) ---1/2 - 3/4 cups
1/2 cup of coconut pieces(cut into small pieces)
jaggery - 4cups
cardomam---10- 12

To process the rice:
First rinse the rice well and after draining the water, dry it on a cloth in the shade for 2 hours. Let there be some moisture. Grind it finely now in a mixie and sieve well.Lightly fry the sieved flour on a thick bottomed pan sauteing constantly till the dampness goes. The lightly fried flour is the processed rice flour

1. Pressure cook the lentil beans.
2. Add 2 cups of water to the jaggery and heat it on gas. When it melts, filter the syrup.
3. Now take the syrup and heat it and add coconut pieces, karamani, cardamom and slowly add the processed rice flour and keep stirring till it thickens like chapati dough.
4. When it cools, pat them like small adai's and steam them.

For Karaadai or uppu adai( salted and spiced)

processed rice flour-- 1 cup
mustard: 1 teaspoon
urad dal: 2 teaspoon
finely chopped coconut pieces 2 table spoon
ginger - 1 inch piece
paste of green chilli - 2 teaspoon
asafoetida -- 1/2 teaspoon
a hand ful of karamani
salt to taste
oil -- 1 tablespoon

take oil in a kadai, when it is heated.

Add mustard after it splutters, add urad dal, when it browns add green chilli paste, grated ginger . now add 2 cups of water. To this, add coconut pieces, boiled karamani, asafoetida, salt and curry leaf. When the water is boiling, add the processed rice flour till it becomes like chapati dough.When it cools, pat them like adai's and steam them.

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