Salt Adai / Uppu Adai for Karadaiya Noambu

in Festival recipe, festival special

Salt Adai is made during the Savitri Noambu or during Karadaiya Noambu . This festival is generally observed, on the month of March , just when the month of Maasi gets over and month of Panguni starts . Along with the salt adai, jaggery adai too is prepared and offered as Neivedyam . It is served with butter and eaten . The Pooja is performed to celebrate the courage , devotion and love,  Savitri had,  for her husband Satyavaan . She  prayed to Goddess Gowri to give her strength and coaxed,  cajoled and pleaded with Lord Yama , when he came to take away her husband . Pleased with her answers, Lord Yama, gave his  life back to Satyavaan . It is said as  a thanksgiving ,the dish was  prepared by Savitri and offered as Neivedyam .

This is a delicious Adai and healthy too . This adais are circular with a hole in the centre . They are made with rice flour and cow peas and can be had as a snack or breakfast menu.

 

Ingredients 

Ingredients

  1. Rice flour  2 cups
  2. Water 4 cups
  3. Grated coconut half a cup
  4. Ginger grated     4 tablespoons
  5. Kaaramani or cow peas  1/4 cup
  6. Green chilies  6 to 8 ( chopped finely )
  7. Urad dal 2 teaspoons ( optional )
  8. Mustard 1 teaspoon
  9. Salt 1 1/2 teaspoons
  10. Curry leaves few
  11. Oil ( Sesame)     2 tablespoons
  12. Hing ( Asafoetida )  half a teaspoon

Method 

Method

 

  • Soak the cow peas for 2 to 4 hours and pressure cook till soft but not mushy .
  • In a deep kadai , or Cheena chatti , add oil and when it gets hot , add mustard . When it splutters add green chilies , hing , urad dal , ginger , curry leaves and stir .
  • Add water and salt . When it comes to  boil , add the rice flour , gradually along with  cooked cow peas . Stir continuously .
  • Add grated coconut . Cook in low heat until all the water is absorbed .
  • When it becomes a thick cooked mass , remove from fire and let it cool .
  • Knead well and take small balls of the dough . Flatten them in your palms and make a hole in the centre .
  • Arrange them in a idli mould or idiyaapam plates . Steam for 10 to 15 minutes .
  • Delicious Adai is ready . Serve hot with butter .
  • Always keep some extra hot water , as a standby,  so that the flour becomes a smooth dough and thick mass . Some rice flour absorb more  water .