Sunday, March 24, 2013

Karadeiyan nombu special-Kara adai

When I was in my mom’s place amma use to make kara and vella adai for karadaiyan nombu…After marriage I heard from my MIL that they do not celebrate karadaiyan nombu…But still I had the urge to make these lovely adais and made it on a normal day…
Significance of karadaiyan nombu:
Savitri brought back his husband Sathyvan alive on this day from the hands of Yama…So all married women celebrate this nombu for the well being of their husband…Unmarried woman pray god to get nice life partner…Sacred yellow thread is tied around neck on this day…I remember chanting below sloka while We tied  the yellow thread.
Urugadha vennaiyum oradaiyum naantharuven
Orunaalum yen kanavar piriyamal yirukavendum

Kara adai and vella adai is made as neivedhyam…Butter is placed as an accompaniment ..

Kara adai


Rice flour(making of rice flour is mentioned below) 1 cup
mustard seeds 1/2 tsp
grated coconut 1/2 cup
green chilies 2 medium sized
ginger a very small piece
salt as required
water 3/4th of a cup
oil 1 tsp
Cow peas/Karamani(soak it overnight and next day boil it and keep it ready) 1/2 cup


1.Soak raw rice in water for 2 hours..After 2 hours wash the rice and drain it from water…Spread the rice in clean cloth for  20 minutes…After 20 minutes take the rice and grind it to a fine powder,the rice will still have moisture at this stage…I usually give it in rice mill…

2.Take a cup of rice powder…Add it in a wok and dry roast it…Ensure it does not change the color…Take it in a plate.
3.Peel the skin of the ginger and roughly cut it into pieces…add grated coconut,ginger pieces  and green chilly and grind it to a nice paste..

4.In another wok add oil and once it gets heated add mustard seeds and allow it to splutter…add water and wait till it starts to boil…add the ground paste and allow it to boil for a minute…keep the stove in low flame and start adding the roasted rice flour and stir well…add boiled cowpeas at this stage..ensure that the water mixture is completely observed and u see more of the rice flour…It should be solid with moisture content in it…Allow the dough to cool.

5.Smear your hands with oil or ghee and mix the dough well.

6.Pinch a small ball from the dough..Form patties and if needed a little hole in  the centre or create an impression like a hole in the centre.

7.Arrange the patties in the idli steamer and steam it for 20 minutes or till it is cooked well.

8.Serve it hot :)

Note:You can also add lime juice to the cooked rice flour mixture before steaming.

Saturday, March 2, 2013

How to make maa vadu-Seasonal recipes :)

My mom makes maa vadu during every summer.In addition to maa vadu she also makes vadams and this time she has sent me a big pack with lots of vadams in it :)I always follow my mom’s recipe as she exactly tells me the proportion and obviously the dish comes out well…When I saw fresh maa vadu in Mylapore market I could not control myself and got a  good quantity of it.Phoned my mom for the recipe and immediately made it.Here you go with the recipe.

maa vadu



Fresh maa vadu 3 cups
Salt 1.5 cups or adjust accordingly
Turmeric powder 2 tsp or adjust accordingly
Red chili powder 1.5 cups or adjust accordingly


1.Wash the maa vadu well and pat it try with a kitchen towel and ensure it does not have any water.

2.Add the maa vadu in a plastic vessel…To this add turmeric powder,salt and red chilli powder and give it a good stir so that everything is mixed well.Close the vessel.

3.For 4to 5 days every morning and in the evening mix the content well so that it does not form any white layered foam which will spoil the recipe.By this time you will see maa vadu floating in the chilli salty water…All because of the added salt.

4.After 5 days replace the contents in a plastic bottle and store it in a refrigerator and start using it once the maa vadu has completely observed the salt and chili powder.

5.Once refrigerated it can hold good for approximately an year.


1.I have given the approximate quantity of salt and chill powder because it many vary depending upon the maa vadu.So adjust it accordingly.The more salt and chili powder the maa vadu would look so slurpy and tasty.

2.Initially do not add the maa vadu in ever silver vessel as it may create a hole because of the salt content.I used a plastic vessel.So be careful with the vessel type that you use.