South Indian Speciality..

Spring is almost here in the Northeast United States and its time for Hindu spring festivals. One amongst them is karadaiyan nombu, a function primarily celebrated by women for the longevity and welfare of their husbands in the state of Tamilnadu. This festival reminds me of a particular dish which is what this function revolves around.. Kaar Adai (adai made with Kaaramani / black eyed peas).  In some families like ours, the custom is to make both the sweet and salty version of Kaar Adai. They are eaten with a dollop of butter. They are fairly easy to make and heres the recipe for both Salt Adai and Sweet Adai. 

Pre-preparation: 

Before you set out to make Salt Adai or Sweet Adai, dry roast 1 cup of Black Eyed Peas. After they are sufficiently roasted, boil and cook the black eyed peas in an open vessel. Drain and keep aside for the following recipes. 

Salt Adai

Ingredients
Black eyed peas (cooked) 1/2 cup

Rice flour 1.5 cups

Grated coconut 1/2 cup

Ginger( cut grate to small pieces) about 1-2 tbs  , 

Green chilli 2-4, 

Curry leaves, 

Mustard 1-2 tsp, 

Black gram dal (Urad Dal) 1-2 tsp.,

Asafetida a pinch,  Salt

Oil 2 tsp

Method 

In a pan heat some oil and sputter mustard, black gram dal and asafetida. Add ginger, green chilli, curry leaves with 1.5 cups water. When the water is sufficiently hot add 1/2 cup grated coconut, black eyed peas and 1.5 cups of rice flour.  Mix until all the water is absorbed and it looks like pizza or roti dough. Remove from the flame and set it aside to cool. When it cool to touch pinch a golf ball sized dough and flatten it in your palm and steam cook in an idli maker for 2-5 mins and its done. Serve with a dollop of unsalted butter. 

                                         Sweet Adai 

 Ingredients

Rice flour 1.5 cups

Black eyed peas (cooked) 1/2 cup
Grated coconut 1/2 cup
Jaggery 1 cup
Cardamom 
Saffron(optional)

Method 

Powder Jaggery and add it to 1.5 cups of boiling water and mix until it fully dissolves. Add coconut, cardamom, 1/2 cup cooked black eyed peas and 1.5 cups rice flour . Mix until all the water is absorbed and it looks like pizza or roti dough. Remove from the flame and set it aside to cool. When it is cool to touch pinch a golf ball sized dough and flatten it in your palm and steam cook in an idli maker for 2-5 mins. And its done. Serve with a dollop of unsalted butter.