The Festival's Essence
Karadayan Nonbu, or Savitri Vratham, is a significant Tamil festival, especially for married women. Celebrated with deep reverence, it is a time for fasting
and prayer, focused on the health and long life of their husbands. The festival is observed precisely during the transition from the Tamil month of 'Masi' to 'Panguni'. The date for the year 2025 is March 14th, with the observance window from 5:30 PM to 6:30 PM IST. This year, the festival will be observed on March 14th, 2025, between 5:30 PM and 6:30 PM IST. The core of this tradition lies in the story of Savithri, a woman who bravely confronted Lord Yama to reclaim her husband's life, symbolizing the unwavering love and commitment of wives.
Rituals and Traditions
The primary ritual of Karadayan Nonbu involves women tying a turmeric-smeared yellow thread, along with a flower, around their necks. This act symbolizes a prayer for their husbands' long and prosperous lives, also performed by unmarried girls. While tying the thread, specific verses are chanted, including the mantra, "Urugadha Vennayam oru adaiyum vaithu nonbu notren oru nallum en kanavar piriyamal iruka vendum". This translates to a prayer for the husband's long life and the wife's unwavering devotion. The mantra that is chanted is : "Thoram Krishnami Subagey Saharithram Tharamyaham, Parthuhu Aayushya Sithyartham Supreetha Bhava Sarvatha!" which asks the Goddess to grant long life to the husband. In addition to the thread, a lamp is also adorned with a yellow thread representing the goddess.
Adai: The Neivedyam
The offering, or neivedyam, for Karadayan Nonbu is the Adai, often served with butter. This dish holds a special significance in the celebration. The recipe is traditionally crafted with rice flour, and two variations are made: a savory (uppu adai) and a sweet (vella adai) version. The savory adai incorporates ingredients such as karamani (a type of bean), green chilies, curry leaves, asafoetida, and grated coconut, offering a flavorful experience. The sweet adai, on the other hand, is sweetened with jaggery and cardamom, creating a delightful contrast of flavors.
Savory Adai Recipe
To prepare the savory Adai, first heat oil and add mustard seeds, allowing them to splutter. Then, include split urad dal and let it turn brown. Next, add green chilies, curry leaves, asafoetida, and water, bringing the water to a boil. Add the cooked karamani beans, reserving some for the sweet version. Add the rice flour slowly while continuously mixing to avoid lumps, stirring until a smooth dough forms. Allow the dough to cool before proceeding. It is important to ensure that the dough is smooth and without lumps before proceeding to the next steps. Once the dough is cooled slightly, the process of preparing the adais can begin.
Sweet Adai Recipe
For the sweet Adai, start by melting jaggery in water, then strain it to remove impurities, and bring the mixture back to a boil. Add cardamom powder, grated coconut, and the remaining cooked karamani. Slowly add the rice flour with one hand while stirring with the other to avoid lump formation. Let the dough cool. For store-bought rice flour, adjust the water quantity; 1 cup of flour and 2 cups of water might be sufficient. For the native powder palm jaggery or naatu sakkarai use 1/2 cup of jaggery, 1/4 cup of water, and 3/4 cup for the jaggery syrup. Use 2 cups of water for homemade flour when making vella adai.
Shaping the Adai
Once the dough for either version has cooled slightly, it is time to shape the adais. For both types, take small portions of the dough and flatten them, either on a greased surface or a banana leaf. Make a small indentation in the center with a finger. This creates the classic shape of Adai. Make sure to keep the prepared adais covered to avoid drying them out as you continue to shape the rest of the dough balls.
Cooking the Adai
After shaping the adais, place them in an idli steamer on greased plates, ensuring they aren't overcrowded. Steam the adais for approximately 12 minutes. Upon opening the steamer, the cooked adais will appear shiny and firm, ready to be served. The steaming process is critical for cooking the adais thoroughly, creating the perfect texture. Serve both savory and sweet adais with a dollop of butter for an authentic experience. This traditional approach allows the flavors to meld perfectly during the cooking process, ensuring a delicious final product.
