Karadaiyan nonbu is a fasting performed by the married ladies in tamilnadu. The main motive to do this pooja is for the wellness of their husband.
I will try to write a posted a detailed procedure and story of this pooja (which i know and follows)in tamil in my another blog kuzhaliyin pagirvugal as soon as possible.
The story behind this pooja is about the couple sathiyavan and savithri. Savithri is the person who first performed this pooja to say thanks to the godess parvathi and yama dharma for saving her husband.
The neivethiyam we prepare on this day is kara adai/ kaaradaiyaan nonbu adai. It is similar to our kozhukkattai but the shape and adding of karamani(Black eyed peas) is the difference.
We prepare two types of adai (kozhukkattai) , Sweet and spicier version. In both the versions we have to add karamani(Black eyed peas).
These two types of adais (sweet adai & upuu adai) will be offered to god along with butter as neivethiyam.
For this year the karaadaiyaan nonbu fasting comes on 14 th march in which the timing will be exactly of the tamil month maasi completes and panguni starts.
Here in this recipe i have used home made rice flour. please check the below link for the recipe of rice flour to prepare in home.
First prepare the rice flour and keep it ready if you are using the homemade one.
Otherwise if you are using the store brought, roast it in the kadai for few minutes till it becomes dry.
If you are using idiyappam flour, no need to roast, and you can use as it is.
Chop the coocnut and keep it ready.
Roast the black eyed peas just for 1 to 2 minutes and then soak in water for 2 hours. Then cook it till it becomes soft not mushy.
Grease the idly plate with oil or ghee and keep it ready.
In a pan take water and let it boil.
Then add the jaggery and let it melt. Once the jaggery is completely dissolved in water filter it to impurities if you want.
Then add the cooked black eyed peas, coocnut bites, cardamom powder and mix well.
Then add the flour little by little and mix with a ladle simultaneously.
Mix well with out lumps.
Stir continuosly till the mixture becomes thick.
Switch off the heat and let it to cool down.
Once the dough is warm, apply some oil or ghee in your hands and take a big lemon sized ball and flatten it for about 1 inch thickness.
Make a small hole in the center(optional).
Prepare the adais(kozhukkatais) and place them in a greased idly plate.
Steam cook the adais(kozhukkattais) for about 10 minutes in the idly pot.
Once it is cooked the adais will look shiny and non sticky.
Then remove from heat and offer to god along with uppu adai(spicier kozhukkattai) and butter.
If you are using store brought rice flour roast it a little and use.
For idiyppam flour no need to roast.
The amount of water may vary as it depends on the nature of the rice flour you used. So adjust it by adding hot water if required.
You can use grated coconut instead of coconut bites.
Making hole in the center is purely optional.
Finely chop the coocnut, green chilles and curry leaves and keep it ready.
Grate the ginger and keep it ready.
Then add the mustard seeds and let it splutter. Then add the urad dhal and saute for a miute.
Then add the chopped green chillies , curry leaves and ginger gratings.
Then add the water. Add the coocnut bites and let it boil.
Once the water started to boil, add the flour little by little and mix with a ladle simultaneously.
Then remove from heat and offer to god along with sweet adai( kozhukkattai) and butter.
You can grind the green chillies and ginger into smooth paste and add instead of finely chopping.
The flour should be added after the water starts boiling. dont add the flour in warm water.
Then add the mustard seeds and let it splutter. Then add the urad dhal and saute for a minute.
Add required boiled black eyed peas and salt.
This is a brief description. Very easy and interesting.