Yomari: A Beloved Newari Delicacy
Yomari holds a special place in the hearts of the Newar community, where it is cherished not only as a delicious treat but also as a cultural symbol. Uniquely, even men in Newari households actively participate in its preparation-a departure from the traditional norm where cooking is typically considered women’s domain. This beloved dish takes center stage every year during Yomari Punhi, a festival celebrated in November following the paddy harvest. The name ‘yomari’ derives from two Newari words: ‘yo,’ meaning ‘to like,’ and ‘mari,’ meaning ‘bread,’ while ‘punhi’ translates to the full moon. Together, they form the evocative term ‘moon bread.’
The Myth Behind Yomari
The myth and tradition of yomari date back in history. A mythical story runs that a certain couple named Suchandra and Krita decided to try something with freshly harvested rice. Their creativity gave birth to yomari, which they shared with their neighbors. The new delicacy was an instant hit, earning its name ‘yomari.’ Among the people who tasted the delicacy was a passing traveler who turned out to be Kuber, the God of Wealth. Pleased with their ingenuity in the culinary art, Kuber bestowed affluence upon the couple. Since then, it has been believed by the Newari people that preparing yomari during the full moon of December and observing four days of devotion will bring blessings and alleviate poverty.
Cultural Significance and Practices of Yomari
Yomari Punhi is celebrated differently among the various sub-cultures of the Newar community. In some traditions, brothers prepare yomari to gift to their sisters, symbolizing love and familial bonds. In other practices, yomaris are stored in a ‘bhakari,’ a granary, on the full moon day and are only consumed after four days as an offering from the gods. This ritual represents gratitude and respect for the year’s abundant harvest. In return for such gifts of nature, the Newari farmers honor the gods in this manner.
The Art of Making Yomari
The preparation of yomari is an artistic and social affair. Traditionally, the dough is prepared from rice flour and given the shape of a turnip to create yomari. The fillings generally include sesame seeds, ‘gud’ (brown cane sugar), and ‘khoya’ (dried milk). However, varieties are plenty, and some families give the dough shapes representing gods from yomari. A common practice is to make the first yomari in the shape of Lord Ganesha, the elephant-headed god, though this is not compulsory.
Once shaped and filled, the yomaris are steamed for about 30 minutes until they are soft, aromatic, and ready to eat. The result is a delicious marriage of flavors and textures that makes it a beloved treat for all who taste yomari.
Yomari Punhi: A Celebration of Gratitude
Yomari Punhi celebrates this unique delicacy post-harvest in December. On the full moon day, auspiciously, the inhabitants of the Kathmandu Valley show their gratitude in respect to Annapurna, the goddess of grains, for the crop that has been harvested. Yomari is central in these celebrations, cooked and shared among family members and others in the society.
While yomari is conventionally prepared only once every year in most Newari homes, a few restaurants and eateries in and around the Kathmandu Valley offer it throughout the year to cater to locals and visitors alike who yearn to taste this scrumptious dessert. That yomari is prepared so infrequently in most homes just adds to its allure-it is a treat that draws people together in celebration and gratitude.
Yomari: A Taste of Tradition
For those who have not tasted yomari, it is an experience to savor the essence of Newari culture and food. Its preparation, steeped in tradition and creativity, reflects the rich heritage of the Newar people. Whether enjoyed during Yomari Punhi or at a local Newari restaurant, this ‘moon bread’ is sure to leave a lasting impression on anyone lucky enough to taste it.
Watch how to make Yomari at https://www.youtube.com/watch?v=uHQLtwipDs4
