Karadayan Nombu ( also known as Savithri viradham), is actually a fast observed by the married women for the well being and longevity of their husband. This tradition is followed by the tamil brahmin community .This nombu is observed on the day when the Tamil month of Maasi ends and panguni begins.

The story behind this fasting is that princess Savithri fought with Yama ( God of death) and saved her husband’s ( Satyavan). Hence the belief that observing fast on this day will ensure well being and longevity of the husband:)

Married women fast on this day and breaks the fast by tying the nombu saradu ( yellow thread) on the neck and eating this nombu adai.

” Urugadha vennaiyum oradiyum naan tharuven
Orukaalum Enn kanavar ennai piriyadhirukkanum”

This above sloka is chanted before offering the adai as prasadham.

Two types of adai is made on this day, Vella adai ( sweet adai) and Uppu adai ( savoury adai) as prasadham.

Vella Adai
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Ingredients

Processed rice flour – 1 cup
Grated jaggery – 1 cup
Water – 2 cups
White karamani – 1/4th cup
Grated or finely chopped coconut – 2 tbsps
Ghee – 1 tsp
Cardamom powder – 1/2 tsp
Salt – a pinch

Method

Wash and soak karamani for 2 hrs. Drain the water, add fresh water and pressure cook for 2-3 whistles. Drain and keep it aside.

Add 2 cups of water to the jaggery and let it rest got few mins. Dissolve the jaggery completely and strain it to remove all the dirt.

Add the strained jaggery to a pan. Let it boil. When it just starts to boil, add the coconut, cooked karamani, ghee, pinch of salt and cardamom powder.
When the syrup starts boiling vigorously, switch off the flame.
Add the rice flour and mix well till there are no lumps. Close the pan with a lid and let cool for few mins.

Grease your hands with little ghee and make adai ( patties). Arrange them on greased idli plates ( use ghee to grease) and steam for 10-12 mins.

Serve the adai warm with butter 🙂

Uppu Adai
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Ingredients

Processed rice flour – 1 cup
Water – 2 cups
White karamani ( lobia / cow peas) – 1/4th cup
Grated or finely chopped coconut – 2 tbsps
Green chillies – 1-2
Ginger – 1 inch
Curry leaves – 2 sprigs
Oil – 1 tbsp
Mustard – 1 tsp
Hing ( asafoetida/ perungayam)- 1/4th tsp
Salt to taste

Method

Wash and soak karamani for 2 hrs. Drain the water, add fresh water and pressure cook for 2-3 whistles. Drain and keep it aside.

Wash and chop green chillies and curry leaves finely.
Wash, peel and chop ginger finely.

Heat oil in a pan. Add mustard. When it starts spluttering, add hing, green chilies, curry leaves and ginger. Sauté for few seconds and then add the cooked karamani and coconut. Continue to sauté for few seconds.

Add 2 cups of water and salt to taste. When the water starts boiling vigorously, switch of the flame. Add the rice flour and mix it well till there are no lumps.

Close the pan and let it cool down for few mins.

Make adai ( shape them into patties), arrange them on greased idli plates and steam for 10-12 mins. Let it cool for few mins and then serve 🙂

Processed rice flour
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Now a days, processed rice flour is available in the market. It saves lot of time to buy and use that flour. But it’s not a difficult task to make at home too.

Wash and soak raw rice for 30 mins. Drain well, spread on a kitchen towel and dry it under shade for sometime.
Grind the rice to a flour in a flour mill or at home in a mixie. Sieve the flour well and dry roast the flour well till you can draw a neat line with the flour easily ( ie, there should be no moisture at all in the flour). Ensure that the colour of the flour does not change.