Customs · Festivals · Food Practices · Practices

Special delicacies for TamBrahm occasions : Chapter 3 – Varalakshmi Viratham & Karadaiyan Nombu

In continuation with the series of Tambrahm special cuisines for occasions, we are going to see about the food cuisines for Varalakshmi Viratham and Karadaiyan Nombu.

Karadaiyan Nombu:

Karadaiyan Nombu is observed on a chosen day when the transition takes place between two Tamil months, namely, Panguni and Massi. It is observed at the exact time when the Tamil month of Massi ends and the month of Panguni begins. In the Gregorian calendar, this festival falls in the month of March.

 

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Image courtesy: Zesty South Indian Kitchen

 

Fasting or vratam is an important ritual on the day of Karadaiyan Nombu where married women observe one from the start of the day and break the fast after completing the puja rituals by eating the Karadai Nombu Adai with unmelted butter. We have written in detail about the Karadaiyan Nombu and its significance in our blog.

Varalakshmi Viratham:

Varalakshmi Viratham is widely observed in South India. Legend says that Lord Parameshwara himself suggested this viratham to his consort Goddess Parvathi. Varalakshmi Viratham is observed on the second Friday or the Friday before the full moon day in the month of Aadi. On this auspicious day, Goddess Varalakshmi is worshipped and according to texts, worshipping goddess Varalakshmi on this day is equivalent to worshipping Ashtalakshmis.

 

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Image courtesy: Indu’s kitchen

 

The greatness of this occasion is the food prepared for the occasion and the naivedhyam items. Usually, in the Tamil Nadu, the recipes for the day are Sakkarai Pongal, Vadai (ulundha vadai), Kozhukkattai (sweet and paruppu), Idly, Ven Pongal, Poli (Thengai), Appam, Kesari, Laddu along with Rice and Dal. For any good occasion, it is essential to have Dal along with the rice and arachuvitta sambar along with it. The most common naivedhyam foods for the occasion are Plain rice, Paruppu paayasam, Uludhu vadai, Appam, Idly, Kondakadalai sundal (chickpeas), Kozhukkattai and fruits (banana, Naval pazham, Guava, Elandha pazham and Naarthampazham). Just like any other occasion, there won’t be any onions and garlic in the menu.

 

The whole recipe would be balanced as if they opt for high sweet recipes it would be balanced by the Jamun/ Naval pazham. And mostly the sugar used in these are jaggery and palm sugar than of the White sugar. Also, Jamun helps in regulating the cholesterol.  

 

This viratham is ardently followed in Andhra and Telangana region and is called Vara Mahalakshmi pooja. The prominent naivedhyam delicacies are Boorelu/ Suzhiyam/suyyam, Pulihore/Puliyotharai, Garelu/Vadai, Kudumulu/ Kozhukkattai, Pongali / Pongal, Payasam, and mainly Pachi chalimidi/ Arisi maavilakku. Among these few people avoid Semiya Payasam for naivedhyam as it is a processed food hence they opt for an alternate payasam.

 

References:

Subbus Kitchen,

Indian healthy recipes.com

Padhuskitchen.com

 

 

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