Nonbu ada

When the malayalam month of "kumbham" changes to "meenam", at the sangramam time, the married women and unmarried girls of the Tamil Brahmin community pray for their husband's or would-be-husband's long life and prosperity. Two varieties of 'ada' are served to the Lord - one savoury , the other sweet. Usually these are had with dollops of butter.

Tip: Use a heavy bottomed sauce pan to make this 'upma'.

The following is the total quantity of rice and dal used to make both the varieties.

Rice flour - 2 cups

Traditionally white rice is washed, drained, partially dried, powdered and roasted. But now a days since ready`made powdered rice (puttu powder) is available, I use 2 cups of this. But do heat this powder again in a heavy bottomed vessel for a minute and cool well before using.

Green gram - 1/2 cup, soaked for 3-6 hours and par boiled (do not pressure cook. It must be cooked but holding shape. Al dente??)

The fried rice flour and cooked dal looks so...

------------------------------------------------

Savoury variety :

Yield : 12

Oil (pref Coconut) - 2 tbsp

Mustard - 1 tbsp

Urad dal - 1 tsp

Red Chilli - 4, broken

Green Chilli - 1, chopped

Curry leaf - 1 sprig

Asafoetida - 1 tsp

(opt) Coconut slivers - 2 tbsp

Salt - 2 tsp

Water - 2 cups

Green gram - use half of what has been boiled

Rice flour - 1 cup

Splutter the mustard  in oil and add urad dal, red chilli, green chilli and curry leaf.

Once the urad dal turns red , add the asafoetida powder and (opt) coconut slivers.

Add the water, salt and cooked green gram dal.

Once the water starts boiling, tip in the  flour and mix fast.

Turn off flame immediately and continue stirring and break all the lumps.

Transfer to a greased plate.

Once cooled make small balls and flatten. Make a small hole in the middle. (Doughnut / uzundu vada type). 

Steam over boiling water for 5 minutes. Preferably use a idly thattu/ mould.

If using pressure cooker as steamer, do not use the weight.

------------------------------------------------

Sweet Variety :

Yield : 12

Jaggery - 1 cup

Water - 2  cups

Green gram - use half of what has been boiled 

Rice flour - 1 cup

Cardamom / Elaichi powder - 1 tsp

(opt) Coconut Slivers - 2 tbsp

Boil the jaggery in the water and strain.

You must get 2 cups of this liquid. If not add as required.

Heat this sweet water with green gram, elaichi powder and (opt) coconut slivers.

Once the water starts boiling, tip in the rice flour and mix fast.

Turn off flame immediately and continue stirring and break all the lumps.

Transfer to a greased plate.

Once cooled make small balls and flatten. Make a small hole in the middle. (Doughnut / uzundu vada type)

Steam over boiling water for 5 minutes. 

Preferably use a idly thattu/ mould.

If using pressure cooker as steamer, do not use the weight.

--------------------------------------------------------------------------------------------------------------------------