Karadaiyan nombu adai | Karadayan nombu vella adai | Inippu karadai is a steamed dumpling prepared with rice flour, jaggery and karamani | black eyed bean. This is a must to do dish on Karadaiyan Nombu. This dish has an interesting story which should be mentioned here.
Karadiayan Nombu | Savitri Nonbu | Savithri Viratham is observed in remembrance of a legendary couple Sathyavan-Savitri. Savitri who brought back the life of her husband, Sathyavan from the hands of Yama, the God of Death through her love, devotion, courage & intelligence. Hence this nonbu is observed by the married women for the well being and longevity of their husbands. Also the unmarried girls observe this fast to get the best life partners. The name, Karadaiyan nombu is derived from the name of the dish, “Karadai” which Savitri offered along with unmelted butter as prasad to Yama as thanksgiving in return of her husband’s life. She prepared karadai using wild rice (kara arisi) along with karamani & jaggery. Hence it is a practice to do these kara adai with jaggery| sweet karadai on Karadyan Nombu.
It is believed that the above incident happened on the cusp of Tamil months of Masi and Panguni and this time it falls on 14th March, 2015. On the day of nombu, all women in the family prepare these adais (both sweet & salt version), perform pooja, tie a yellow rope (charadu) around their necks and complete their fast by eating this sweet adai along with unmelted butter chanting the following.
“Urugaatha vennaiyum, oru adaiyum naan nootren
Orukkaalum en kanavar piriyaamal irukkanume”
“உருக்காத வெண்ணெயும் ஒரு அடையும் நான் நோற்றேன்;
ஒருக்காலும் என் கணவர் பிரியாமல் இருக்கணுமே”
It means “I’ve observed this fast by offering unmelted butter and a karadai; my husband should never be separated from me at any cost”.
The uppu karadai is also prepared on this day but generally not offered for pooja. Anyway I’ll post the recipe for uppu karadai tomorrow.
In North India also, similar vrat is being followed by married women in the name of “Karva Chauth” and they fast for the entire day i.e from sun rise to moon rise. Where ever we are, the rituals are same and are being followed all over the world in different names.
Karadaiyan Nombu is generally observed by the families who follow this tradition for years. Since I grew up in the Brahmin neighbourhood, I know all of their rituals, customs & recipes. After I moved from my hometown I never had the opportunity of tasting these yummy karadais. Now, my blog gives me the opportunity to recall things which I’ve forgotten for years.
Here is the recipe for Inippu Karadai…
- Rice flour – 1 cup
- Karamani | Black eyed bean – 2 tbsp
- Jaggery – ¾ cup
- Grated coconut – ½ cup
- Cardamom powder – 1 tsp
- Ghee – 1 tbsp
- Water – 1 ½ + ½ cup
- Prepare rice flour following Method 2 of “How to prepare Kolukattai Flour?”. Or if you are using store bought flour, dry fry the flour for few minutes in simmer without changing its colour and keep aside.
- Dry fry karamani in simmer for 2-3 minutes until you get nice aroma of the bean. Wash well and pressure cook these beans with enough water for 3 whistles. Allow it to cool.
- Powder jaggery and melt in ½ cup of water by heating. Once it dissolves completely, switch off and filter the impurities. Keep the jaggery syrup aside.
- In a heavy bottomed kadai, heat ghee, add the cooked karamani and saute for 2 minutes.
- To this add, coconut and give a stir.
- To this add 1 ½ cups of water and allow it to boil.
- To this boiling water, add the rice flour slowly but stirring quickly with a whisk so that no lumps are formed. Continue stirring by mashing the lumps until it becomes a mass.
- Once it forms a whole lump, add jaggery syrup & cardamom powder. Again stir by mashing it until everything blends together. Transfer it to a plate & allow it to cool.
- Once cooled, apply some ghee on your hands and knead the dough a little to make it smooth.
- Grease your hands with ghee | oil, make small balls out of rice flour dough and flatten them with your palm and make a small hole with your finger in the centre. Repeat the process for rest of the dough also.
- Steam the karadais in steamer | idli pot for about 15 minutes and give a standing time for about 5 minutes.
Yummy Sweet Nombu Karadai is ready for Pooja!! Serve it with a dollop of butter & enjoy!!!
- While using store bought flour, go in for idiyappam flour since this will consume the above quantity of water.
- The dough should be kneaded well by applying ghee|oil so that it should be soft and pliable. Otherwise the adai will get cracked.
- Never allow the dough to become dry.
- Finely chopped coconut pieces can also be used in the recipe. I’ve added coconut gratings since I had them in hand.
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