Yomari: A special delicacy loved by all

It is a very well-liked dish in Nepal mainly in the Newa community.

The Newa community celebrates Yomari Punhi, which is mainly a rice harvest celebration, in December on the day when the moon is at its fullest. The feast, which is also known as Dhanya Purnima, in Sanskrit, is celebrated by making the delicious treat “Yomari'', a steamed rice flour dumpling filled with Chaku (Jaggery Taffy) and sesame seeds or Khuwa (evaporated milk solids) and shredded coconut.

Everyone’s favourite

Its origins are in the words “Yau” and “Mari”. In Newari, “Yau” means love and “Mari” means bread. Yomari literally means “the bread adored by everybody”. Yomari, as it is known as, is one of the most cherished Newari foods and is offered at a number of eateries.

The festival of Yomari Punhi is celebrated by making the delicious treat Yomari and presenting rice to the goddess of grains, Annapurna. Young people used to wander around the neighbourhood singing the Yomari song and asking for Yomari on this day, when families got together to make Yomari. 

In order to thank the gods for a bountiful harvest, people make Yomari in a range of shapes, including those of gods and goddesses like Laxmi, Ganesh, Kubera, and Saraswati, and place them in a nig grain basket called a Bhakari.

Where did it come from?

The origin of Yomari is the subject of several myths. The majority of people think that the married couple in Panauti who came up with this dish and served it to the peasants is where Yomari first came from. The dish was given the name Yomari because the peasants loved it. Also, the couple offered this meal to Kuber, the wealth bringing deity who was masquerading as a beggar. The couple’s charity pleased Kuber, who bestowed upon them money and success. On the Marga Sukla Purnima full moon day, he said that anyone who makes Yomari in the shapes of gods and goddesses will be showered with wealth and success. Since then, the celebration is thought to have been observed by the Newa community.

However, historians have a variety of tales to tell. According to the book “Social History of Nepa”, the Bhasa Vamsavali discovered in the Kathmandu Valley states that Yomari making in Kathmandu began in the sixth century CE, under the reign of Amshuverma.

The book’s writers, Tulasi Ram Vaidya, Tri Ratna Manandhar, and Shankhar Lal Joshi, speculate that the culture of the Newa  community may have been influenced by that of the Tibetans and, even farther north, the Koreans, who also make sweets like Yomari.

Some people think Yomari could have been adapted from the similarly prepared Indian dish Modaka. During Ganesh Chaturthi, modaka is made as an offering for Lord Ganesha.

Symbol of love

Regarding Yomari’s form, several theories exist. Others refer to it as major, while still some describe it as the earth with two tails that represent the north and south poles. People also think it has the Tahsi form (Bimiro). In Newa tradition, Tahsi is revered as the divinity and is a necessary fruit for Mha Puja. Tahsi is a symbol for fertility, riches, success, and longevity.

Yomari is also seen as a symbol of sex. Usually, Bayo and Mayo Yomari are prepared. While Mayo, which has a fish-like tail, is seen as feminine and Bayo Yomari represents the man. Yomari Punhi is followed by Matina Paaru, or Valentine’s Day for Newa. People use Yomari Fonegu as an excuse to meet their partners, hence the tradition is associated with romance and love.

Yomari Punhi is very significant as it signals the start of winter and the end of the harvest season. The farmers put in a lot of effort throughout the harvest season, and Yomari is prepared to reward them with the delectable meal for their efforts. They come together and cook Yomari with their family after the protracted harvest time. Therefore, it shows gratitude for the farmers’ efforts in the field to grow rice.

How to make Yomari?

Ingredients to make Yomari are:

1. 2 cups of rice flour
2. ⅓ cup of all-purpose flour
3. 2 cups jaggery
4. 1 tbsp sesame seed
5. 2 tbsp ghee (clarified butter) or oil
6. ½ cup milk
7. ½ cup warm water

Steps of making Yomari

Preparing Dough

1. Add rice flour and all-purpose flour in a bowl together and mix it well.
2. Add warm water gradually kneading well to make the dough soft. Once done, cover it and put it aside to rest for 10 minutes.

Preparing Jaggery

1. Heat a saucepan at high temperature and put jaggery and sesame seeds in it.
2. Let the jaggery melt. Keep stirring with a spoon continuously so that it doesn't burn.
3. Add little milk and stir again for a minute.
4. Inch little melted jaggery between your fingers. If it sticks in your finger then it is ready for use otherwise keep stirring in the saucepan.
5. Once ready, pour it into a bowl and add fried sesame seeds.

   

    

Making Yomari

1. Put some oil in your one hand to keep it moist. Then take a small ball of dough.
2. Make them round and turn them into a cone shaped without any hole.
3. Then dip your forefinger in warm water with the ghee or oil and press down gradually to make a deeper and bigger hole to create a space to fill the fillings.
4. Add melted jaggery with sesame seeds halfway and hold the mouth of the hole and then start closing the upper part of the cone using your forefinger and thumb.
5. After making the Yomari, steam it in a steamer for 10 – 15 minutes.
6. It is then ready to serve.

Extra Tips in the Yomari making

1. After soaking rice for the entire night, drying it for a bit in the morning, and grinding it afterwards, you can make rice flour. Utilising a sieve, you can filter the tiny rice flour to give a smooth finishing.
2. You can also make Yomari having different fillings, like vegetables, minced chicken, Khuwa, Chocolates etc.
3. Adding cardamom powder, coconut powder with melted jaggery will enhance the taste of jaggery fillings.
4. You can make ghee from unsalted butter.
5. Add some boiling water or microwave the melted jaggery for 20 seconds if it becomes too thick.
6. This method of making yomaris is the quickest, simplest, and the most traditional. We hope that this approach will be beneficial to everyone.

Happy Yomari Punhi!

Compiled By: Rebika Bishokarma

Photos By: Sankalpa Nakarmi

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