SuvaiArusuvai - Veg Recipes of India

Ingredients: Roasted flour - 1 cup Water - 1 1/2 cups Karamani - 1/2 cup Grated coconut - 1/2 cup Salt to taste Oil - 2 tsp Mustard Seeds - 1/2 tsp Broken Urad Dal - 1 tsp Red Chilli - 1 Green Chillies - 2 nos Curry Leaves - 1/4 cup finely chopped Asafodeita (Hing) - a pinch Method: In a kadai heat oil and add mustard seeds. Add urad dal, red chillies, green chilles, hing and when all is tempered well add curry leaves. Add water and salt. And when the water comes to a boil add the karamani and grated coconut. Add the roasted flour and when it all blends together remove from fire and knead thoroughly. Make balls and flatten them in the idly plates and pressure cook them. (While flattenning them add a hole in the middle).

Karadai or Velladai is one of the two adais made as Neivedhyam for Karadaiyan Nonbu Ingredients: Processed Rice Flour - 1 cup Water - 1 1/2 to 2 cups Karamani (cow peas) - 1/2 cup Powdered Jaggery - 2 cups Grated Coconut - 1 cup Cardamom Powder - a pinch Method: Dry roast the rice flour till it becomes slightly red in colour.  Soak Karamani (cow peas) for about 6 to 8 hours. If the nonbu is to be done in the morning, then soak the Karamani over night. If it is in the evening or night, it can be soaked in the morning. Pressure cook it for about 3 whistles. Add less water so that it does not get over cooked. Boil the water, remove 1/2 cup of boiled water. In the remaining water add jaggery. When it boils remove and strain. Keep it in flame again and when it comes to a boil add the karamani and coconut. In a minute or two add the roasted flour and whisk it thoroughly so that no lumps are formed. Add cardamom powder and mix it thoroughly. When everything blends well and f