It’s time to spring forward as daylight savings time begins. Not my favorite time of year, especially when it comes to mornings. I always feel like I’m playing catch-up until fall arrives and it’s time to fall back. That’s probably typical for someone like me who is far more nocturnal than what you’d call a “morning person.”

As I write this, I can hear my eight-year-old snoring away, thoroughly enjoying his first day of spring break. Ah, the simple joys of sleeping in and the luxury of having a “break.”

I really can’t complain, though. I’ve had a bit of a break myself since Amma and Appa have been staying with us. This is especially true during special festive days like March 14, when Karadai Nombu is observed according to the Hindu calendar. Karadai Nombu, for South Indian Hindus (particularly Tamilians), is somewhat comparable in intent to Karva Chauth for North Indians—not literally, but in spirit. It is a day when married women pray for the well-being and longevity of their husbands. I’ve often wondered why there isn’t an equivalent day for men to honor their wives. Hallmark, are you listening?

If you’re curious about the story behind this tradition, there are several detailed explanations available online.

For the first time since I got married, I actually made the adais myself. In previous years, Amma usually prepared them, and in some years I simply tied the customary yellow thread without fully observing the ritual. This year, however, I went almost all out—minus the traditional nine-yard saree that is typically worn while breaking the fast. So yes, I participated fully, just not quite in nine yards.

Amma and I also took help from Viji Varadarajan, author of Festival Samaiyal, a wonderfully practical book designed for people like me. It serves as a glossary of South Indian festivals, complete with step-by-step instructions and menus for each occasion. The recipes for both Vella Adai and Uppu Adai below are adapted from her book.

A Brief Background on Karadai Nombu

Karadai Nombu (pronounced Kaa-ra-dai NO-mbu), also known as Savithri Nombu, is observed in the Tamil month of Maasi (February–March). It commemorates the story of Sathi Savithri, a devoted wife who courageously confronts Yama, the God of Death, to reclaim her husband Sathyavan from death. Through her determination and devotion, she succeeds, and her husband is restored to life.

On this day, women typically fast until the auspicious moment marking the transition of the Maasi month. Prayers are offered for the longevity of their husbands. Vella Adai (sweet steamed doughnuts) and Uppu Adai (savory steamed doughnuts) are prepared and offered with a dollop of butter. A flower is tied to a yellow sacred thread and worn around the neck. The prayer area is cleaned, kolams are drawn with rice flour, plantain leaves are laid out, and the adais are served on them. Women break their fast first, followed by the rest of the household.

Vella Adai (Sweet Steamed Doughnuts)

Ingredients

  • Rice flour – 2 cups
  • Black-eyed peas – 2 tbsp
  • Coconut, chopped or grated – 2 tbsp
  • Jaggery, powdered – 2 1/4 cups
  • Cardamom powder – 1/4 tsp
  • Ghee (clarified butter) – 1 tbsp
  • Banana – 1 (optional)

Method

  1. Soak the black-eyed peas in hot water for 20 minutes. Pressure-cook for one whistle or microwave on high for 2 minutes.
  2. Dry-roast the rice flour over medium heat for 8–10 minutes until it turns slightly golden.
  3. In a saucepan, add the powdered jaggery and 4 cups of water. Melt over low heat. Strain if needed, then return to the stove.
  4. Add the cooked beans, coconut, rice flour, and cardamom powder. Remove from heat and mix well to avoid lumps.
  5. Return the mixture to low heat and cook for 8–10 minutes, stirring continuously, until it begins to stick to the ladle. Turn off the heat.
  6. Take lemon-sized portions and pat into patties about 1 1/2 inches thick. Grease your hands lightly with butter if needed. You can also shape them on a lightly wet banana leaf to prevent sticking. Make a small hole in the center.
  7. Place small pieces of banana leaf in idli moulds or a steamer. Steam the adais for 10–15 minutes.
  8. Serve warm with a dollop of unsalted butter.

Uppu Adai

Savory Steamed Rice Doughnuts

Ingredients

  • Rice flour – 2 cups
  • Black-eyed peas – 1 tbsp, soaked and boiled
  • Coconut, chopped – 2 tbsp
  • Salt – 3/4 tsp or to taste
  • Banana leaf – 1 large, cut into 3-inch squares

For Seasoning

  • Mustard seeds – 1/4 tsp
  • Green chilies – 4–5, finely chopped
  • Asafoetida – 1/2 tsp
  • Curry leaves – a few, finely chopped
  • Oil – 1 1/2 tsp

Method

  1. Soak and boil the black-eyed peas as described above.
  2. Heat oil in a heavy-bottomed pan. Add mustard seeds and let them pop. Add green chilies, coconut, asafoetida, curry leaves, and salt. Sauté for a few minutes.
  3. Add 6 cups of water and bring to a boil. Lower the heat and add the rice flour slowly, stirring continuously to avoid lumps.
  4. Cover and simmer for 10–15 minutes until the flour is fully cooked. Add the beans and mix well. Remove from heat.
  5. Shape the mixture into patties, make a small hole in the center, and steam in idli moulds or a steamer until cooked through.