Kâradai (காரடை)

Traditionally, kâradai (காரடை) is prepared for the festival called "Kâradaiyan nombu" (காரடையான் நோன்பு) or "Savithri nombu" (சாவித்ரி நோன்பு), celebrated on the first day of Tamil month "Panguni" (பங்குனி). This festival is mainly celebrated in South India. On this day, married women observe fasting since morning till the pooja is concluded, and pray for the longevity and well-being of their husbands. Kâradai is made as a pooja offering. Both sweet and salt varieties of kâradai can be made, and it can be served as a snack as well. Let us proceed with this traditional recipe.

Ingredients: (Makes 12 pieces each)

Sweet kâradai:

Idiâppam flour - 1 cup or 200 ml measure*

Jaggery powder - 1 cup or 200 ml measure

Cardamom - 2 no, powdered

Coconut - grated, 2 tablespoons

Karamani or black eyed pea - 2 tablespoons**

Salt kâradai:

Idiâppam flour - 1 cup or 200 ml measure*

Coconut - grated, 2 tablespoons

Karamani or Bengal gram dhal - 2 tablespoons**

Green chili - 1 no, chopped

Ginger - ½" piece, grated

Oil - 1 tablespoon

Mustard - 1 teaspoon

Split urad dhal - 1 teaspoon

Asafoetida - a generous pinch

Curry leaves - a few

Salt - to taste

*Traditionally raw rice is washed several times in water and left to dry in the shade. When half dry, it is powdered finely, sifted through a sieve and lightly roasted. As this process is laborious, I use store bought idiâppam flour and it works well for me.

** You can use either red or white karamani.. 

Method: 

How to make sweet kâradai:

• Wash and soak karamani or black eyed pea in sufficient water for one hour. Later cook in a pressure cooker for 5 minutes. Keep aside. 
• Dissolve jaggery powder in 1¼ cups (250 ml) of water and bring it to boil in a kadai. Reduce the flame. Add idiâppam flour slowly to the jaggery water, while stirring continuously without forming lumps. When the flour mixture forms a mass, switch off the stove. Add in cooked karamani, grated coconut and cardamom powder. Mix well.
• Smear idly mould with oil and keep ready.
• Divide the mixture into 12 equal sized balls. Oil your palm and flatten a ball into a 3" wide disc. Make a hole in the center. Place it in the idly mould depression. Repeat this process with the remaining balls.
• Steam the sweet kâradai in a pressure cooker or idly cooker for 8-10 minutes. Remove and serve hot with butter.

How to make salt kâradai:

• Heat oil in a kadai; add in split urad dhal and Bengal gram dhal. Avoid Bengal gram dhal if you are using karamani. When the dhals turn golden brown, add mustard seeds. When they start to sputter, add ginger, green chili, curry leaves and asafoetida. Sauté for 10 seconds. 
• Add 1¼ cups (250 ml) of water, grated coconut and required salt. Bring it to boil.  Reduce the flame. Add idiâppam flour slowly to boiling water, while stirring continuously without forming lumps. At this stage, you may add cooked karamani instead of Bengal gram dhal. When the flour mixture forms a mass, switch off the stove.
• Divide the mixture into 12 equal sized balls. Oil your palm and flatten a ball into a 3" wide disc. Make a hole in the center. Place it in the idly mould depression. Repeat this process with the remaining balls.
• Steam the salt kâradai in a pressure cooker or idly cooker for 8-10 minutes. Remove and serve hot with coconut chutney or curry leaves chutney.

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