SALTED NONBU ADAI

On the day of Karadaiyan Nonbu, women worship Goddess Gowri and pray for longevity and welfare of their husband. 

Karadaiyan Nonbu is observed on the day of the conjunction of the Tamil months Masi and Panguni. It is to remember the great battle won by Savithri - a mythological character - over the God of Death - Yama, not by arms or ammunitions but by her clever arguments to regain her husband's life. Married women observe fast till the auspicious time arrives, whether it is late evening or mid afternoon.

We should get yellow ropes that has to be tied by all the women in a house. In each of the rope small flower is tied up and one rope should be put in the godess picture, one is tied  to thulasi plant  and the rest should be tied up by all women in the house.

"Urugadha Vennayam oru adayum vaithu nonbu notren oru nallum en kanavar piriyamal iruka vendum". This should be chanted while tying up the rope in the neck. Even the young  un married girls of more than one year old should tie up these ropes to get the blessings of God.

The neivehdyam for this fasting is Karadayan Nonbu sweet  Adai with butter and salt adai along with vetrilai, pakku, pazham and coconut.

Let’s see the recipe of  Salted Nonbu Adai.

INGREDIENTS

Rice flour                    - 2 cups

Water                          - 3 cups

Bean seed                  - ½ cup (soaked & cooked)

Coconut bits               - ¼ cup

Salt                              - to taste

INGREDIENTS FOR SEASONING

Oil                               - 2 tbsps

Mustard seeds                       - 1 tsp

Asafetida powder       - ¼ tsp

Urad dal                     -1 tsp

Curry leaves               - 1 sprig

Green chillies             - 2 nos (finely chopped)

METHOD

Roast the rice flour till the raw smell goes and keep aside.

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, asafetida powder, curry leaves and chopped green chillies.

When it turns to golden colour add three cups of water and allow it to boil adding required salt.

Add cooked bean seed, coconut bits and rice flour.

Stir from the bottom of the pan, and cook in a medium flame till it becomes thick, without any lumps.

Remove from flame and allow it to cool.

When cooled take lemon size dough and make thin adas over greased banana leaves or over idli plates.

Steam for about ten minutes, remove from flame and keep aside for five minutes

When it is cooled, using sharp edged spatula, gently remove adas to a serving dish.

Salted nonbu adai is ready for naivedyam.