In this festival, it is customary to make rice flour, knife, black sesame yomri and worship the grains and bhakari brought in the evening. Similarly, while worshiping Bhakari, idols of Kubera, Lakshmi and Ganesh are made of rice flour.This day is celebrated as Lakshmi Puja. There is a belief that if we worship in this way, there will be no shortage of food throughout the year.

In winter, it is celebrated on the full moon as a festival of making bread from the ingredients that increase the body heat, including meat and rice.

Read more

There is an interesting legend about Yomari Purnima. According to legend, a philanthropist named Suchandra and Dharmatma Maharjan lived in Panchal Desh (now Panauti).One day, to test his kind nature, the devotee of Lord Vishnu went to Suchandra’s house in the guise of a poor Brahmin to beg. Suchandra’s wife reverently fed the Brahmin-like Kuver Yomri, which she had prepared.Pleased with his hospitality, Kuver showed his true form and explained the virtues of Yomri and the method of offering Yomri by worshiping Shri Ganesh, Kuver and Lakshmi in a rice bowl.Accordingly, the Suchandra couple offered Yomri rice to Bhakari and after four days distributed it as an offering, their wealth increased and the reason for eating Yomri was getting better. It is said that Yomari has been celebrated since that time

What is Yomiuri?

In Newari, ‘yo’ means favorite and ‘mari’ means bread or dessert. According to culturologists, it is named Yomiuri because it is popular with everyone.Yomri is also considered as a symbol of Kuver and Ganesha. This day is also celebrated by the Newar community as Sakimana Punhi i.e. Pindalu Usinne Purnima.On the day of Yomri Punhi, it is customary for a housewife to purify and make Yomri by keeping rice flour, knife, sesame, meat, gundpak and food.

The culture of Yomiuri Punhi

Before cooking yomri to eat on the day of yomri punhi, Newars make two yomri in large size. One of these two Yomris is called ‘Mayo’ and the other is called ‘Bio’. Mayo represents mother and bio represents father, said Satya Mohan Joshi, a culturologist.  The size of these two Yomri is also different. “Mayo is triangular and when cooked, lentils (meat, mung bean, etc.) are placed in it without a knife or sesame seeds,” he said. It is cooked with a knife and a mixture of sesame seeds. Yomari, a small size like bio, is also made for eating.

It is customary to worship the house after making the necessary Yomari and taking it to Dhukuti. Similarly, Kumar, Ganesh and other deities in front of his house are worshiped by offering yomri. Only after the completion of all these methods is Yomari eaten on the day of Punhi as an offering to God.

In terms of weather, the day before Yomri Punhi is the longest night of the year. Therefore, there is a saying that when making yomri, its beak can be made as sharp as it can be. The Nepali-speaking people get up in the middle of the night on the day before Yomri Punhi and start cooking Yomri.

Such is the legend

There is an interesting legend about Yomari Purnima. According to legend, a philanthropist named Suchandra and Dharmatma Maharjan lived in Panchal Desh (now Panauti).One day, to test his kind nature, the devotee of Lord Vishnu went to Suchandra’s house in the guise of a poor Brahmin to beg. Suchandra’s wife reverently fed the Brahmin-like Kuver Yomri, which she had prepared.Pleased with his hospitality, Kuver showed his true form and explained the virtues of Yomari and the method of offering Yomri by worshiping Shri Ganesh, Kuver and Lakshmi in a rice bowl.Accordingly, the Suchandra couple offered Yomri rice to Bhakari and after four days distributed it as an offering, their wealth increased and the reason for eating Yomri was getting better. It is said that Yomari  has been celebrated since that time.

Why is Yomari eaten?

After Dasantihar, winter gradually begins to increase in Kathmandu Valley. The amount of winter also increases with the onset of drought.In Sakimana Punhi, the Newars get the energy and heat required by the body by eating pidalu and fried nuts.Satya Mohan Joshi, a culturologist, said that the practice of eating hot food like a knife and sesame seeds in hot bread in cold weather cannot be considered as a festival or culture in any way.

How to cook Yomari ?

To make yomri, rice is turned into flour. Put pure ghee on rice flour and cover with hot water.The back should be covered with a mask. The flour involved should be shaped to suit yourself. Shaping the dough forms a yomori.Yomiuri’s work is skillful. Yomiuri is not made without skill. The size of the yomeri you prepare, you have to get your hands on the flour.The dough should be pierced with the index finger. As you move your fingers, the lump of flour becomes thinner. The thin lump turns into a conch.In the middle, it becomes a hollow space like a wine glass. A mixture of sesame flour and Ledo knife is put in the empty space. It should be cooked with vaporization as if it was cooked by closing the mouth.

FAQ’S

How yomari is made?

What is the history behing making Yomari ?

When is Yomari Punyi celebrated ?

The post Yomari Punhi : History You Need To Know appeared first on notes Nepal ,kantipur to unicode , kantipur unicode, translate kantipur to unicode, , kantipur to unicode converter, Unicode Preeti to Unicode Convertor,www.preeti to unicode, preeti to nepali unicode, preeti.

1.SEL ROTI :

Sel Roti is one of the popular food in Nepal which is easier to cook and instantly ready to eat. Nepali people enjoy sel roti to the extent that there is no festival which goes without making sel roti. 1st the rice is crumbled in semi powder form after soaking it overnight and drying. After that it is mixed with water to form sticky structure and finally cooked in hot oil making it a rounded shape like a thin Dough-Not. Its crispy and tasty to eat.

2.DAL BHAT TARKARI ACHAR(KHANA)

KHANA is the every day meal of people of Nepal. Twice a day people eat dal,bhat,tarkari and achar. Khana is the combined form of these four basic items but other items may be included. In this,Bhat is formed of boiled rice,Dal is made from the cereals by cooking it in Pressure Cooker ,its the soup form that we eat mixing with Rice. Tarkari is what we make from different vegetables or sometimes meat. Achar is Pickle which can be of any form like preserved for months and instant made. People also prefer yogurt or milk along with Khana.

3.DHIDO & GUNDRUK

Dhido is the sticky kind of jelly looking food and Gundruk is the soup which is made from dried spinach , which is another most popular food in Nepal and considered as the National Food in Nepal. Dhido is made from the powdered form of barley or wheat or corn which is cooked by mixing water in it and cooking in heat until the sticky kind of structure is formed whereas Gundruk is made by boiling dried spinach with water adding salt and Masalas.

4.BARA

Bara is a newari food. Newari culture in Nepal is the one ethnic group of people which  consists of lot of varieties of food. Bara is one of them which is made by ground lentil batter and mixture of egg and grind meat which later forms spongy form and is very tasty and tastes like  Savory. It is made round in shape like a fat plate.

5. SUKUTI (Dry Meat)

Sukuti is one of the tastiest food that is made in Nepal. It can be made from any meat but generally buffalo and goat meat are preferred in making it. Mostly made in Hilly and Mountain region in Nepal,the procedure of making this is by slicing long meat pieces like a rope and drying them over a fireplace(Chulo) for months until it get dried. It can be later served by mixing with other vegetables too. A properlu dried Sukuti is crispy and so tasty to eat that you will want more in every bite you take.It is even made in using a Sukuti Pickle.

6.CHOILA

Choila is another Newari food which is generally made from the buffalo meat or sometimes even chicken is used for making Choila. But no other Choila tastes like a Buff Choila . The  meat is 1st boiled in water until it gets properly soaked then is cut into small meatball size pieces and added with spicy lentils and Masalas which makes it so spicy and hot. If you are visiting Kathmandu ,Choila is something you want to try.

7.TONGBA

Tongba is not actually a food you eat. It is something you drink with a small straw attached at the top of the bottle  structured vessel  It is known as “Tibetian Hot Beer” which is made from Barley  .It keeps your body temperature warm but you may get a bit numb and enjoying as it consists almost about 5-10% of alcohol.

The post Top 7 Nepali Food You Must Try When You Are In Nepal! appeared first on notes Nepal ,kantipur to unicode , kantipur unicode, translate kantipur to unicode, , kantipur to unicode converter, Unicode Preeti to Unicode Convertor,www.preeti to unicode, preeti to nepali unicode, preeti.