Wednesday, 20 March 2013

Nombu Uppadai - Savoury Adai prepared for Nombu

Nombu is a tamil festival celebrated on the first day of Tamil month of Panguni (March-April). Adai (sweet and savoury) are made for this festival. I have already posted the Sweet some time ago. Taking the chance this time to present to you the Savoury version as well.

Ingredients (Makes 16 adai)

Rice Flour 1 cup
Water 2 cups
Mustard 1/2 tsp
Urad dal 1 tsp
Curry leaves few
Green Chillies 2 (as per taste)
Ginger (optional)

Cowpeas (thatta payar, vanpayar) 1/4 cup
Coconut pieces (cut into small rectangles, we call it thenga pallu) 2 tbsp

Oil and salt to taste

Method of Preparation

1. Soak cow peas overnight and pressure cook till it is well cooked, but still has its shape. Drain water. Keep ready.

2. Dry roast the rice flour till it is slightly reddish in colour. Keep aside.

3. Heat some oil in pan. Add oil. Add mustard. When it sputters, add the urad dal. When it starts to sizzle, add the curry leaves, green chilli and coconut. Saute for a minute.

4. Add water to this. (keep water ready before you heat the pan). Bring it to a boil. Add 1 tsp of salt.

5. Keep the gas in low, and add the rice flour. Mix well. Keep stirring till there are no lumps and the water is all absorbed.

6. Add the cow peas and mix well again. Switch off.

7. Make small balls out of this mix and pat it on a banana leaf or plastic cover. Make a small hole in the centre.

8. Transfer it as is in the banana leaves to idli plates. Or you can slightly grease the plates and put the adai directly on the plate.

9. Steam for around 10 min (or till cooked well).

Don't forget to check out the recipe for Sweet Adai as well in my blog. To know more about the festival and its celebration, do check out here.

You don't need the excuse of the festival to make these. It will make a filling breakfast or evening tiffin.