Karadayan Nonbu | Significance Pooja Procedure

karadayan nombu adai

Karadayan Nonbu or Savitri Vratham is a traditional Tamil festival observed through fasting and the ritual tying of turmeric-smeared yellow threads around the necks. It is a solemn occasion where women pray fervently for the well-being and longevity of their husbands.

This nonbu is to be observed precisely during the transition from the Tamil month of 'Masi' to the following month of 'Panguni.' The festival commemorates the legendary tale of Savithri, who valiantly fought Lord Yama to secure the life of her husband. Thus, the fasting during Karadayan Nonbu symbolizes the earnest desire for the prolonged life and prosperity of their husbands.

Karadayan nombu adai

Karadayan nombu story

karadayan nombu adai

Karadayan nombu uppu adai vella adai

The neivehdyam or the prashad for this fasting is Karadayan Nonbu Adai with butter.Yellow turmeric smeared threads with a flower are tied around the necks of both married, unmarried and young girls at the appropriate moment after doing pooja.One yellow thread should be tied for the Goddess or the lamp in the house as a symbol..

The following lines to be chanted while tying the thread. "Urugadha Vennayam oru adayum vaithu nonbu notren oru nallum en kanavar piriyamal iruka vendum".

"உருகாத வெண்ணையும் ஓர் அடையும் நோற்று உனக்கு நான் வைத்தேன்,

எந்நாளும் என் கணவர் என்னை விட்டு நீங்காத அருள் தருவாய்" என்று அம்மனை நோக்கி வேண்டி நமஸ்கரிக்கவும்.

காரடையான் நோன்பு மந்திரம்: Nombu manthiram at the time of tying the yellow thread / saradu

தோரம் க்ருஷ்ணாமி ஸுபகே ஸுஹாரித்ரம் தராம்யஹம், பர்த்துஹு ஆயுஷ்ய ஸித்யர்த்தம் சுப்ரீதா பவ சர்வதா! Thoram Krishnami Subagey Saharithram Tharamyaham, Parthuhu Aayushya Sithyartham Supreetha Bhava Sarvatha!

(Karamani is a brown cow peas, or white cow peas,blackeyed cow peas).

Ingredients for the uppu adai ( salted version )

• 1 cup rice flour (obtained by soaking raw rice for an hour, kept to dry on a cloth and air dried. This is the traditional way for making neivediyam .

• This rice is then powdered in the mixie to a very fine texture, sieved and 1 cup measure from this powder.

• This is the traditional version.

• Nowadays excellent rice flour is used,  so you can  use the string hopper rice flour and it cames out excellent. So your choice to follow the method.)

• 3/4 cup of karamani required for both sweet and salt version , soaked for few hours and pressure cooked till lightly soft. Dont over cook.

• 2 green chillis finely chopped.some curry leaves .

• Salt to taste.

• Pinch of asafoetida.

• 2 tbsp grated fresh coconut.

• 2 cups water to prepare the dough

• 2 tsp oil.

• 1/2 tsp mustard seeds for tempering.

• 1/2 ts split udad dal

Ingredients for Jaggery adai or vella adai.

1. 1 cup rice flour same as above.

2. A pinch of cardamom powder

3. 1 cup jaggery powdered.

4. 1 3/4 cups water to make the dough. for store flour , 2 cups for home made flour

5. 3 tbsp grated fresh coconut

Method

To prepare the savory version of adai.

• Heat oil in a pan until hot.

• Add mustard seeds and let them splutter.

• Add split urad dal and let it brown.

• Then, add green chilies, curry leaves, a pinch of asafoetida, and 2 cups of water.

• Allow the water to come to a boil, and then add the previously cooked karamani, reserving some for the sweet adai.

• Slowly add the rice flour while continuously mixing with the other hand to prevent lumps from forming.

• Stir the mixture well to achieve a smooth, lump-free dough.

Allow the dough to cool down slightly.

karadayan nombu adai

karadayan nombu adai

karadayan nombu adai

To prepare the sweet /jaggery version of adai

You can get started the preps for the sweet adai version while this is cooling.

In another pan add the water, and the jaggery, let the jaggery melt, filter it from impurities by using a sieve, the keep it back on the stove, add the pinch of cardamom, grated coconut, and the remaining karamani already pre cooked.

Let this jaggery water come to a boil, then add the rice flour slowly with one hand whilst you keep mixing with the other. to prevent lumps..

Let this dough come to a cool state.

Please note that for ready-made flour, the water requirement will be less. In other words, store-bought flour will require less water for cooking. For instance, you can use 1 cup of store-bought flour, 1 cup of jaggery, and 2 cups of water, which should be more than sufficient for cooking.

For example...

If you are using 1/2 cup of grated jaggery, boil the grated jaggery in 1/4 cup of water. After it melts, add 3/4 cup of water for the jaggery syrup; this should be adequate. Many individuals now use naatu sakkarai or native powdered palm jaggery. This is the recommended procedure.

For homemade flour, you can use slightly more than 2 cups of water for making vella adai. However, for making uppu adai, 1 cup of rice flour and 2 cups of water are more than sufficient.

To prepare the adais ( savoury )

• First knead the dough gently, it should be still warm, pinch off small balls and keep covered to prevent drying off while you keep making the adais.

• Take one ball of dough, grease the palm , or a plaintain leaf, gently press in the middle and with a finger make small dent but not too big a hole.see the pics.

• Finish off all the dough balls one by one , keeping them covered as you prepare the next one.

• Meanwhile keep an Idli steamer ready with water and grease the plates, place all the adais around the plate , dont crowd too much, use up all the plates, and keep it in the idli steamer to cook by steaming for 12 minutes.

• When you open , they will appear shiny and firm .

To Prepare the sweet adai

• The procedure for making the sweet adai is the same, take the sweet dough, pinch off small balls, flatten gently either on a greased plaintain leaf or on the palm itself, make a small dent and prepare all the sweet adais this way.

• Then steam it like the savory adais in the idli steamer for 12 minutes till done.

The both versions are offered as neivediyam with a pat of butter and eaten that way.

Here is my youtube video of the same

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