Jaggery Adai is prepared during Kaaradaiya Noambu day in the Tamilian Brahmin community . The ladies observe fast during the day and break the fast after the Pooja and eat the Jaggery Adai , after offering to the Goddess Gowri . The fast is observed generally in the month of March , when the Maasi month transits into Panguni. According to our ancestors , it is believed that Savithri , offered the Adai as a thanksgiving , when Lord Yama , gave back her husband’s life . impressed by her arguments . Savithri was a bold . courageous lady , who was deeply in love with her husband Satyavaan . In memory of such a brave lady and her heroics , the fast is observed and ladies pray for a healthier life of their husbands.
Ingredients
Ingredients
- Roasted Rice flour 4 cups
- Kaaramani / Cow peas 1/2 cup
- Jaggery 4 cups
- Cardamom 1/2 teaspoon ( powdered)
- Water 10 cups
- Coconut ( grated ) 1/2 cup to 1 cup
Method
Method
Dry roast the cow peas in a kadai and pressure cook till soft.
In the same kadai , add water and boil . Add jaggery and dissolve it . when it dissolves well . add the roasted rice flour gradually, and mix well.
Add thegrated coconut and cow peas too .Cook in low flame , till all the water is absorbed and it becomes a thick mass .
Remove from fire and cool a bit . Add cardamom powder .
Keep a idli vessel , hot and boiling nearby .
Take a little of the dough and flatten in your palm . Make a hole in the centre .
Make more such adais from the dough and arrange in a idli plate . Steam for 10 to 15 minutes . Cool and remove from the plates and serve .
Relish with butter . Yummy Vella Adai is ready .