Thursday, March 11, 2021

Nolumbu special - Recipe for Sweet Karadai and Salted Karadai

 

 

Karadayan Nombu falls on Sunday,14th March, this year and according to learned priests the time specified for tying the yellow thread is between 3.30 pm and 4.30 pm. Celebrated by the people of Tamil Nadu, married women perform puja and pray for the long life of their husbands and unmarried girls pray for getting blessed with a good husband. The puja is performed at a specified time, just when the Tamil month of Maasi ends and the month of Panguni begins.

 

Tradition

On this day the women get up early in the morning, take bath and decorate their house entrance and the puja room with kolams. They place leaves in front of the Goddess on which they offer betel leaves and areca nuts (Vethalai Pakku), yellow bananas, sweet Karadai and butter. Traditionally, the women fast until the specified time of the puja, wear nine yards sari, adorn their hair with flowers, tie the manjal charadu (yellow thread) and pray for the long life of their husbands.

 

 While tying the manjal charadu, the mantram chanted is

 

“Dhram gruhnami subhage sahardhraam

Dharami aham bharthu

Ayushya sidhartham supreedha bhava sarvadha”  

This means, “I am taking the thread, Oh Goddess, with affection,

And I am wearing it for the long life of my husband.

Always be pleased with me.”

 

The Tamil chant during the puja while offering the Karadai to the Goddess is

“Urugadha vennaiyum, oru adaiyum notrein,

Orukkalum en Kanavar ennai piriyadhirukka vendum”

Meaning “I offer this unmelted butter and adai. Please bless me to live with my husband forever.”

Generally the women break their fast by eating the prasad of sweet karadai with butter after they have performed the puja and offered it to the Goddess.

 

Recipe for Sweet Karadai also known as Nolumbu Adai

 


Ingredients

 

Dry roasted rice powder - 1 cup

Jaggery powdered -  1 cup

Water - 2 cups

Coconut slices - 1 tablespoon

Karamani (Black eyed peas/ lal chowli) - 1 or 2 tablespoons     

Cardomom - 1 pinch

Ghee - 1 teaspoon

 

Method of preparation

Wash and soak raw rice in water for 3 to 4 hours. Drain the water and spread the rice on a cloth for 15 minutes. Then grind it to a fine powder. Dry roast this powder till there is no moisture.

 

Cook the Karamani separately till soft and keep aside.

 

Take a pan and melt the jaggery in 2 cups of water. Filter to remove dirt or impurities. Add the fine small sliced coconut pieces, the Karamani and boil. When the jaggery water starts boiling, add a teaspoon of ghee. the cardomom powder and then the roasted rice powder while stirring continuously till the mixture leaves the sides of the pan. Off the burner and allow it to cool.

Roll the mixture into balls, flatten them and make holes in the middle as shown in the picture. Now steam the sweet karadais in an idli cooker for 15 minutes.

Your sweet Karadai is ready to serve with butter.

 

The recipe for Salted Karadai



 

Ingredients

Dry roasted rice powder

Salt to taste

Karamani - 1 or 2 tablespoons

Coconut slices

 

Seasoning

Oil - 1 tablespoon

Mustard - 1/2 teaspoon

Udad dal - 1/4 teaspoon

Curry leaves - a few

Green chilli - 1 or 2 finely chopped

Ginger - a small piece finely chopped.

Asefoetida - a pinch

 

Method of Preparation

 

Prepare the rice powder and cook the karamani in the same way as for the sweet Karadai

Heat the oil in a saucepan and add mustard. Let it sputter. Add udad dal, asefoetida, and chopped ginger and green chillies. Then add the curry leaves. Now add the coconut finely sliced and karamani. Add water and salt to taste. Bring it to a boil. When the water starts boiling, lower the flame and add the rice powder slowly and stir continuously till the mixture leaves the sides of the pan. Allow it to cool. Then like the sweet Karadai, divide it into balls, flatten them and carve a hole in the middle of each. Steam these salted adais in an idli cooker or steamer and your salted karadais are ready to serve.

 

For those who want to know more here is the story behind this festival.

 Legend 

The story goes that Maharaja Ashtapathi had a beautiful daughter named Savitri, whom he adored. He knew her to be very intelligent and wise and gave her the freedom of choosing her husband. Savitri, during one of her visits to the forest, came upon a young man who was carrying on his shoulder, his blind parents in two baskets slung on a pole. Savitri was impressed by his sense of duty and respect and decided to marry him. When she informed her father, Ashtapathi enquired about the young man with Narada Muni. Narada informed him that the young man was Satyavan, the son of a king who had been exiled from his own kingdom. Ashtapati was happy about the fact that his daughter had chosen a prince. But then Narada said that Satyavan would die young. He had only one year to live. The King was aghast. But Savitri was set on marrying Satyavan. The King had no option but to get them married. Savitri was well aware about her husband’s impending death. She undertook strict vrats and performed pujas with dedication. The fateful day dawned. While cutting wood, Satyavan fell dead as Yama, the Lord of Death had arrived. Savitri followed Yama. The God of Death was astonished and pleased by her perseverance. He offered her three boons, and said that she should not ask for her husband. Savitri, being intelligent, agreed. She first asked that her in laws should be reinstated in their kingdom with all glory and respect. Her second request was for a son for her father Ashtapathi. For the third boon she asked for sons for herself. Yama said “Granted” and then realized that he had been outwitted by her intelligence, as he had to leave Satyavan alive for Savitri to beget sons.  The time of Karadayan Nombu is believed to be the time when Savitri performed puja, offered the Karadai to Lord Yama and got her husband back from death. Thus the offering of the delicious Karadai, both sweet and salted, is unique to this festival.

 

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