Adai Continued...

Tuesday, Mar 14 was 'Kaaradaiyaar Nonbu', a nonbu is basically a
day/time allotted to observe certain norms and rituals for a specific purpose.
Kaaradiyaar nonbu is celebrated to honour Savithri and her love for her
husband Sathyavan, who she literally rescued from Death's hands, so the
myth goes. Apparently Savithri outwitted the God of Death and rescued
her husband. I wonder if people from other parts of India celebrate this. I
think this is more of a Southern Indian Brahmin Nonbu, could be wrong
though. But personally, this is one of my favorite festivals. I love it
not only because the food prepared for this Nonbu-Adai is so simple and
delicious and healthy (if you over look the butter part !), but also
because the idea of taking time to slow down and thank God for the
wonderful man in your life is so romantic and really sweet.

Now about the most important thing about this Nonbu - the food ! 2 types of
adais (also called Kozhukattais in some families) are made- sweet &
savory. These are made out of Rice flour, Jaggery (a type of unrefined brown
sugar)is used for sweet adais . The special thing about these adais is the
use of Black eyed lentils in both the sweet & savory version.

Uppu adai (Savory adai)

1 cup Rice flour (I use store bought Rice flour, my mom soaks rice in
water briefly, lays it out on a big plate to dry then grinds it and uses it)
1/4 cup cooked black eyed lentils (see note about cooking black eyed
lentils)
2 Tbl spoon grated coconut
3 small Green chillis, slit
1 tspn Mustard seeds
1 tspn Urad seeds
1 Tbl spoon oil
A pinch of Asafoetida (Hing)
10 curry leaves, chopped roughly
2 cups water

Heat a pan and dry roast the rice flour in a pan, for about 5 minutes.
Keep stirring and be careful not to burn it. Transfer to a plate.
Now add oil to the pan. Add mustard seeds, wait till they stop popping.
Add Urad seeds, hing, curry leaves, chillies and coconut.
Add 2 cups water and bring to a boil.
Slowly add the rice flour, while continuing to stir the mixture with
another hand. A good quick hand movement is required here to avoid
lumps.
A good soft dough should be formed, turn off the heat and let it cool.

Meanwhile, prepare the dough for sweet adais.

Sweet adai

1 cup Rice flour
1/2 cup Jaggery
1/2 cup water
2 Tbl spoon grated coconut
1 tspn Cardamom powder
1/4 cup cooked black eyed beans
1 Tbl spoon ghee

Heat a pan and dry roast the rice flour for about 5 minutes. Transfer
to a plate.
To the same pan, add Jaggery and water and stir till the jaggery
dissolves in water.
Add cardamom powder, coconut and black eyed beans.
When the mixture starts boiling, slowly add rice flour and continue to
stir the mixture.
Add the ghee and stir so that ghee gets coated evenly on the dough and
a nice soft pliable dough is formed.
Turn off the heat and let the dough cool for a while.

Apply some oil to the palms, it helps making soft adais that dont stick
to one's hands (and ofcourse moisturizes the hands too!).
Make small round patties, about 2 inches in size.
Now these adais need to be steamed. Most Indian families own a
pressure-cooker and its really easy to steam these like Idlis in a
cooker.
The Idli plates can be used for steaming or any other plate that fits
in the cooker can be used for steaming.
Grease the plate and transfer adais to this plate. Do not over lap,
steam in batches if required. Steam the adais for about 10 minutes.
Serve warm with dollops of butter on them.

Note about Black eyed beans - Dry roast raw beans in a pan on medium
heat for about 5 miutes. Add enough water to cover the beans and cook for
about 15 minutes. The beans should not be over cooked, but just done.