Karthigai Adai
Karthigai adai
Karthigai is a Tamil festival mainly celebrated in southern India, especially in Tamil Nadu. It occurs in November or December and honors Lord Murugan, the god of war and victory, symbolizing the importance of light. During Karthigai, people light oil lamps (called "kuthu vilakku") in their homes to represent light overcoming darkness and to drive away evil. These lamps are placed on windows and doorways to invite prosperity and repel negativity. The festival includes rituals, prayers, and family gatherings with special meals. Karthigai is a time for reflection, devotion, and community, making it a significant cultural event in the Tamil calendar
.Karthigai Festival Significance
Karthigai Deepam is a traditional Hindu festival celebrated mainly in Tamil Nadu, India. It falls in the Tamil month of Karthigai (November–December) on the full moon day. The festival is deeply rooted in devotion, light, and community celebrations.
The lighting of lamps (Deepam) symbolizes the victory of light over darkness, knowledge over ignorance, and good over evil.
It is believed to commemorate the appearance of Lord Shiva as an infinite flame to humble the egos of Brahma and Vishnu.
Karthigai is also associated with Lord Murugan (Subramanya), as the six stars of the Karthigai constellation represent the six celestial nymphs who nurtured him.
The festival emphasizes familial love and harmony, as homes are illuminated with rows of oil lamps (Agal Vilakku), creating a warm and inviting atmosphere.
Here's how I prepare Pepper Jeera Adai, which may differ from the traditional Karthigai Adai recipe. The dish is characterized by the bold flavors of pepper, cumin, and roasted coconut. One variation involves grinding only raw rice with black urad dal, plenty of pepper and cumin, curry leaves, and generous amounts of coconut. However, I chose to include some millets and dals in my version, while ensuring that the spice of the pepper and the aroma of the cumin remained the dominant flavors.
Karthigai Adai
Ingredients:
1 heaped tbsp cumin seeds
1 -2 heaped tbsp pepper
Seperately grind the spices coarsely, keep aside .
Other Ingredients:
1 cup red rice 🌾 or any other raw rice
1 Cup millets or use rice ( any millet variety can be used )
3/4 cup black udad dal ( white can also be used )
1/4 cup chana dal
1/2 cup toor dal
Curry leaves 🍃
1 tsp asafoetida powder
Salt 🧂 as required
4 heaped tbsp grated coconut 🥥 or as cut bits , as preferred
3-4 red chilies
Sesame oil to cook the adai .
Method
Wash and soak all ingredients for 3 hours
Grind a part of the ingredients to a smooth texture.
Grind the remaining to a coarse batter . Mix both batters .
Add salt , curry leaves , 1 tsp asafoetida powder , add the coarsely pounded cumin and pepper to the batter .
Add 4 heaped tbsp grated coconut. Mix batter well .
Heat a tava , add required-ladle of batter , spread as needed . Add sesame oil for the adai .
Flip and cook .
Remove when Adai gets brown spots .
Serve with avial , butter , jaggery , Dosa and Milagai podi .
This is prepared on “Karthigai Deepam Day” and hence it is also called as “Karthigai Adai”.
Can be served with Jaggery and butter . For spicy taste, serve with Idli Milagai Podi.
Another version of the adai , you can try this as well , this is commonly prepared .
2 cups raw rice
3/4 cup black udad dal
2 tbsp pepper
1 tbsp cumin seeds
1/4 cup coconut bits or 1/2 cup grated coconut
curry leaves
1 tsp asafoetida powder
sesame oil to cook.
Karthigai adai
Karthigai deepam
Karthigai neivediyam
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