HAPPY NOMBU!! Karadayan nombu is a Tamil festival (similar to Karva Chauth) observed by married women for the well being of their husbands. This is observed when the Tamil month Maasi ends and Panguni begins. Married women fast on this day. "Kaaradai" is prepared on this day and taken while breaking the fast. A kolam is drawn for each female member of the family. A banana leaf (nuni vazhai ilai) is placed on each kolam. A set of betel leaves alongwith turmeric and betel nuts, flowers, plantain and a nombu charadu plus a sweet nombu kozhukattai, sweet adai and butter is placed on each leaf. During the "nombu" the "charadu" (yellow thread) is tied around the neck chanting "URUKKADHA VENNAYUM ORADAIYUM NAAN NOTREN, ORUKKALUM EN KANAVAN PIRIYAMAL IRUKKANUM". i.e., praying for the togetherness of the husband and wife. The salt adai is not for offering and its just an addition to the sweet adai. We say the flattened one as 'Nombu adai' and dumplings as 'Nombu kozhukattai'.
SWEET KAARADAI and KOZHUKATTAI
INGREDIENTS:
Rice flour - 1 cup (heaped)
Crushed jaggery - 1 cup ( level cup)
Cardamom - 4
Ghee - 2 tsp.
Cow peas - 2 tsp.
Chopped coconut - 1 tablespoon
Water - 1 1/4 cup
METHOD:
Dry roast rice flour to a golden brown colour.
Dry roast cow peas, boil in water and keep aside.
Dissolve jaggery in water, strain to remove the mud and dust. Allow it to boil. Now, add the coconut pieces, ghee, powdered cardamom, cow peas and rice flour. Stir well till it becomes like a dough. When cool, make small balls out of it, grease your handwith oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. This is kaaradai. For sweet kozhukattais, make small oblong balls and steam for 10 minutes.
SALT KAARADAI and KOZHUKATTAI
INGREDIENTS:
Rice flour - 1 cup (heaped)
Ghee - 2 tsp.
Cow peas - 2 tsp.
Chopped coconut - 1 teaspoon
Scraped coconut - 2 tablespoonsGinger (crushed) - 1/2 tsp.
Chopped curry leaves - few
Green chillies ( chopped) - 1/2 tsp.
Water - 1 1/4 cup
Oil - 2 tsp.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
METHOD:
Dry roast rice flour to a golden brown colour. Dry roast cow peas, boil in water and keep aside.
Heat oil in a heavy bottomed pan, add mustard seeds and urad dhal. When golden brown, add ginger, green chillies & curry leaves. Add water and required amount of salt. Allow it to boil. Now, add the coconut pieces, ghee, cow peas and rice flour. Stir well, till it becomes like a dough. When cool, make small balls out of it. Grease your hand with oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. For salt kozhukattais, make small oblong balls and steam for 10 minutes.
