Karadayan Nonbu or Karadaiyan Nonbu is a major Tamil festival celebrated at the time of Meena Sankramam - ending of the Tamil month of Maasi (Malayalam month Kumbham) and beginning of Panguni (Meenam in Malayalam). Also known as Savitri Vrat, Karadayan Nonbu ritual is observed by all married women for the well being of their husband and that the couples should remain together always. Unmarried women also observe Karadaiyan Nonbu and pray to Goddess Shakti to get good men as their husband
Karadaiyan Nombu is celebrated in honour of Sathi Savithri’s success in bringing back her husband Satyavan’s life from the hands of Yama Dev, the God of Death. This is why the ritual is known as Savitri Nonbu.
How to perform Karadayan Nonbu Puja
On the day of Karadaiyan Nonbu, women prepare a sweet prasadam known as Karadiyan Adai. Karadiyan Nonbu Adai is specially prepared for the Karadayan pooja with rice flour, jaggery and a red coloured dry beans known as Kaaramani. After the Karadiyan Adai preparation it is time to start the Karadaiyan puja. All female members in the family will get ready to start the puja. Kolams (rangoli) will be drawn by all ladies in front of the pooja place and a banana leaf will be placed on each kolam. The women in the family perform the nivedyam after placing one sweet Karadai, one Kozhukkattai, a blob of fresh butter, two bananas, arali flowers, betel leaves and nuts, and the most important Nonbu Charadu. Nonbu Charadu or Manjal Saradu is a sacred yellow cotton thread dipped in turmeric paste and tied in the middle with some flower. The puja starts and the naivedyam is offered to Goddess Gowri (Kamakshi) or Goddess Shakti. While offering the women chant this mantra:
"Urugada Vennaiyum Oradaiyum Naan Tharuven
Orukaalum En Kanavar Ennai Piriyadirukkanum"
After performing the puja the Nonbu Charadu is tied around the neck. While wearing the Nonbu Charadu, women chant this sloka:
"Throram Krishhnami Subhake Saharithamdharami Aham
Bharthuayushya Sidhartham Supreethabhava Sarvadha."
After wearing the sacred yellow cotton string the prasadam is taken by the offerers. The manjal saradu will not be removed until the next Karadaiyan Nonbu ritual. Following the tradition of Kaaradayan Nonbu every year is believed to attain Dheerga Sowmangalyam (a long married life).
VELLA ADAI
Ingredient
Rice flour 1.5 cups
Jaggery 1/4 kg
Water 1 cup for melting jaggery
Remaining water 2.25 cups
Cardamom 2 pieces
Karamani a hand full soaked for half hour
Coconut cut into fine pieces - hand full
Method
Wash rice and soak for half an hour. Then strain water and spread it in a towel.When its still moist grind it in mixi to a fine powder .Dry roast the flour till rangoli lines can be drawn out of the flour , in other words the moisture in the flour must go but at the same time the colour of the flour must also not be changed
In a heavy bottomed kadai, put the broken jaggery and when it melts completely strain to remove dust if any and pour the remaining quantity of water Add coconut, cardomom, karamani and when it boils add the flour slowly and keep stirring in medium flame.It will become a thick mass. Remove from fire and when its still warm, apply ghee and water in the hand and pat it like vada making a small hole in between and steam cook for ten minutes
UPU ADAI
INGREDIENT
Rice 1.5 cups
Water 3.25 cups
Coconut cut into pieces hand full
Karamani hand full presoaked for half n hour
curry leaves
coriander leaves
Salt as per taste
Seasoning:
Mustard seeds 1 tsp
green chillies 1
ginger 1inch
oil 3 to 4 tsp
Asafoetida a pinch
Method
Wash rice and soak for half an hour. Then strain water and spread it in a towel.When its still moist grind it in mixi to a fine powder .Dry roast the flour till rangoli lines can be drawn out of the flour , in other words the moisture in the flour must go but at the same time the colour of the flour must also not be changed
In a broad kadai add oil and put the seasoning ingredient. Add coconut, karamani,Curry leaves. Add the rice flour and fry well. Add water and salt .Allow it to cook in medium flame till it become a thick mass. Add coriander leaves and when its still warm apply ghee and water to the palm and pat the mixture into small vadai and make a hole in the centre. Steam cook for 10 minutes
Karadaiyan Nombu is celebrated in honour of Sathi Savithri’s success in bringing back her husband Satyavan’s life from the hands of Yama Dev, the God of Death. This is why the ritual is known as Savitri Nonbu.
How to perform Karadayan Nonbu Puja
On the day of Karadaiyan Nonbu, women prepare a sweet prasadam known as Karadiyan Adai. Karadiyan Nonbu Adai is specially prepared for the Karadayan pooja with rice flour, jaggery and a red coloured dry beans known as Kaaramani. After the Karadiyan Adai preparation it is time to start the Karadaiyan puja. All female members in the family will get ready to start the puja. Kolams (rangoli) will be drawn by all ladies in front of the pooja place and a banana leaf will be placed on each kolam. The women in the family perform the nivedyam after placing one sweet Karadai, one Kozhukkattai, a blob of fresh butter, two bananas, arali flowers, betel leaves and nuts, and the most important Nonbu Charadu. Nonbu Charadu or Manjal Saradu is a sacred yellow cotton thread dipped in turmeric paste and tied in the middle with some flower. The puja starts and the naivedyam is offered to Goddess Gowri (Kamakshi) or Goddess Shakti. While offering the women chant this mantra:
"Urugada Vennaiyum Oradaiyum Naan Tharuven
Orukaalum En Kanavar Ennai Piriyadirukkanum"
After performing the puja the Nonbu Charadu is tied around the neck. While wearing the Nonbu Charadu, women chant this sloka:
"Throram Krishhnami Subhake Saharithamdharami Aham
Bharthuayushya Sidhartham Supreethabhava Sarvadha."
After wearing the sacred yellow cotton string the prasadam is taken by the offerers. The manjal saradu will not be removed until the next Karadaiyan Nonbu ritual. Following the tradition of Kaaradayan Nonbu every year is believed to attain Dheerga Sowmangalyam (a long married life).
VELLA ADAI
Ingredient
Rice flour 1.5 cups
Jaggery 1/4 kg
Water 1 cup for melting jaggery
Remaining water 2.25 cups
Cardamom 2 pieces
Karamani a hand full soaked for half hour
Coconut cut into fine pieces - hand full
Method
Wash rice and soak for half an hour. Then strain water and spread it in a towel.When its still moist grind it in mixi to a fine powder .Dry roast the flour till rangoli lines can be drawn out of the flour , in other words the moisture in the flour must go but at the same time the colour of the flour must also not be changed
In a heavy bottomed kadai, put the broken jaggery and when it melts completely strain to remove dust if any and pour the remaining quantity of water Add coconut, cardomom, karamani and when it boils add the flour slowly and keep stirring in medium flame.It will become a thick mass. Remove from fire and when its still warm, apply ghee and water in the hand and pat it like vada making a small hole in between and steam cook for ten minutes
UPU ADAI
INGREDIENT
Rice 1.5 cups
Water 3.25 cups
Coconut cut into pieces hand full
Karamani hand full presoaked for half n hour
curry leaves
coriander leaves
Salt as per taste
Seasoning:
Mustard seeds 1 tsp
green chillies 1
ginger 1inch
oil 3 to 4 tsp
Asafoetida a pinch
Method
Wash rice and soak for half an hour. Then strain water and spread it in a towel.When its still moist grind it in mixi to a fine powder .Dry roast the flour till rangoli lines can be drawn out of the flour , in other words the moisture in the flour must go but at the same time the colour of the flour must also not be changed
In a broad kadai add oil and put the seasoning ingredient. Add coconut, karamani,Curry leaves. Add the rice flour and fry well. Add water and salt .Allow it to cook in medium flame till it become a thick mass. Add coriander leaves and when its still warm apply ghee and water to the palm and pat the mixture into small vadai and make a hole in the centre. Steam cook for 10 minutes
