Karadiyan Nombu otherwise called Masi-Panguni Nombu is a festival celebrated by South Indian married women and can be closely compared to Karva Chauth. The story of Sathyvan-Savithri and Savithri’s devotion to her husband is remembered that day and the women pray that they should never be separated from their husbands. The kanya (unmarried girl children) also pray for their future husbands. So yesterday I made the jaggery adai (special sweet made of rice flour) and the salt adai (salt version of the rice flour adai) and after I was done, me and my daughter arranged the pooja room and were getting ready for the pooja. My son saw us getting dressed and he must have thought we were doing something special and begged to be a part of the pooja. I couldn’t make him cry and so had another plate and nombu saradu (yellow thread that we are supposed to tie on our necks during the pooja) ready for him. During the pooja we were supposed to tie the yellow thread on our necks and repeat the following lines, “Urugatha Venaiyum oradaiyum nan unakku padaithen, oru nallum en kanavar ennai vittu piriyatha irrukavendum” —meaning ” I am placing unmelted butter and a adai in front of you, at anytime my husband should not be separated from me.” My son who was listening to me and my daughter repeating these lines, asked me to slow down so he can say it too. It was so funny to watch him say it and I had to change the lines for him so it would suit him and it was like, “I am placing unmelted butter and adai in front of you, at anytime my wife should not be separated from me.” My husband was joking that times have changed and the men have to pray and do Nombu (Karva Chauth). We had a good laugh and very tasty adai.
For Sweet Adai:
Black eyed peas (karamani) — 3 Tbsp cooked
Rice Flour –1 cup
Jaggery (molasses) —1 cup (powdered)
Cardamon powder –1/4 tsp
Coconut bits —2 Tbsp
Water –2 cups
1. Dry roast rice flour in a pan to reddish brown. Keep aside.
2. In a pan, heat water and jaggery. Once the jaggery powder is completely melted, strain them to remove any dirt or stones. Bring it back to the pan and let it boil for a minute, add cardamon powder, cooked black eyed peas, coconut bits. Add rice flour little by little while stirring until the water is all absorbed and the flour forms a soft dough. Let it cool for sometime.
3. Take little dough in you hand, flatten it and make a round in the center. Grease idli plates or any other plate and place the adai on the plate and steam them for 10 minutes on medium high flame. Let it cool and enjoy the divine taste with a dollop of butter.
For Salt Adai:
Rice Flour –1 cup
Black eyed peas — 3 Tbsp cooked
Mustard seeds –1 tsp
Green chillies –2 (finely chopped)
Ginger –1/4″ (finely chopped)
Curry Leaves –few (finely chopped)
Coconut bits — 2 Tbsp
Salt –to taste
1. Dry roast rice flour in to reddish brown. Let it cool and keep aside.
2. In a pan add a tsp of oil, add mustard seeds and let it splutter. Fry green chillies, ginger, and curry leaves. Add water and bring it to a boil. Add coconut bits, black eyed peas, and salt. Add rice flour little by little while stirring until water is all absorbed and the flour forms a soft dough. Let it cool.
3. Grease the idli plate or any plate and make adais (flatten little dough on your palm and make a hole in the center). Steam the adais for 10 minutes and serve with a dollop of butter.
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