STORY OF GODDESS GARBHARAKSHAMBIKA SAMETA SHRI MULLAIVANA NATHAR

GODDESS GARBHARAKSHAMBIKA SAMETA SHRI MULLAIVANA NATHAR
Thirukarugavur is the abode of Goddess Garbharakshambika and Lord Mullaivana nathar Garbharakshambika means “The Mother Who Protects the Womb”. The name of the place itself brings out the significance of the temple. A remarkable feature of the temple which distinguishes this temple from the innumerable other shrines of our land is that the Goddess Sri Garbharakshambika not only protects the unborn child, but also blesses people who long for a child, people who have pregnancy related problems and pregnant women who come to the temple praying for an easy delivery.

The other presiding deity is Lord Mullaivana Nathar (Lord of the Jasmine Garden) and worshipping this God will cure all kinds of skin diseases. People who are afflicted with incurable diseases come to this temple.

LOCATION OF THE TEMPLE
The temple is situated in Thirukarugavur which is a small village situated in Papanasam Taluka, in Tanjore District.
Tiruk- karugavur itself means -"The town where the foetus was protected".
The temple is located in a serene atmosphere along the banks of the river Vettaar, which
is a branch of the sacred river Cauvery

Location details:
Taluka: Papanasam
District: Thanjavur (Tanjore)
State: Tamilnadu
Country: India
Ideal Travel Base: Thanjavur (Tanjore)

HOW TO REACH THE TEMPLE
Thirukarugavur is in Papanasam taluka which is located on Thanjavur (Tanjore) - Kumbakonam road.
It can be reached from both Thanjavur (Tanjore)and Kumbakonam. Town buses are available from both places to take you to the temple.
Papanasam is about 20 kilometers east of Thanjavur Town and at 20 kilometers South west of Kumbakonam, so the distance is almost the same.
If you are traveling from Chennai, you have to take a train or bus to Kumbakonam and from Kumbakonam, there are buses going straight to Thirukarugavur where the temple is situated.
You can also rent a car locally for transport.

PRESIDING DIETIES
Among the numerous shrines in Tanjore District the temple at Thirukarugavur is a unique one. The presiding deities of the temple are Lord Mullaivananathar and Goddess Garbharakshambika. Lord Mullaivananathar is Lord Shiva himself and Goddess Garbharakshambika is an incarnation of Goddess Parvati. Goddess Parvati is the embodiment of Shakti (Power). She has the power to give or empower and she is perhaps the most loved and undoubtedly the most giving of her love. In her we have the true celebration of Hindu womanhood.

THE TEMPLE
The Shri Garbharakshambika Sameta Shri Mullaivana Nathar temple is spread over a wide expanse with huge towering Gopurams and a beautiful water tank in front of it. The temple is surrounded by tall coconut - palms, the whole atmosphere is very calming and serene and lends the place sanctity.
Once you walk past the temple tank, you reach into the temple complex of Shri Garbharakshambika Sameta Shri Mullaivana Nathar.
There is a main Raja gopuram on the east and the temple has also got an entrance on the south side.
Both the shrines of Lord Mullaivana Nathar and Goddess Garbharakshambika are situated in the outer Prakaram, which is the main Prakaram facing the east direction.
The main sanctum of this temple has the Shiva lingam and Goddess Garbharakshambika is situated to the left of the Shiva temple. It is believed that the Nandi *at this temple is in Swayambhu vigraham (Self manifested) and so is the Karpaga Vinayagar inside the temple which is also a Swayambhu (self manifested) and as such commands unique devotion from the worshippers. There is also a shrine for Lord Subramanian.
(*The sacred bull on which Lord Shiva rides)
Devotees pay their respects to the presiding deity, Shri Mullaivana nathar ( Lord Shiva) first, as is the custom that is followed in Shiva temples anywhere in TN and then to Goddess Garbharakshambika.

BEAUTY OF THE GODDESS
Goddess Garbharakshambika is the supreme personality of Motherhood and the sanctum sanctorum (Garba Graha) of her temple is filled with the presence of her beautiful idol of, which is about 7 feet tall and decked in beautiful kanjeevaram sarees and exquisite jewellery. She is adorned with the most beautiful flowers which are offered in abundance to the Goddess increasing her beauty. The Goddess has the most radiant smile on her face depicting positivity and a ray of hope. For the thousands who throng her abode she isn’t an idol, she is their only remaining hope.
Even a casual visitor cannot fail to be thrilled by the motherly grace and the imposing look of the Goddess here.

HISTORICAL EVIDENCE TO THE SHRINE
The Gopuram and the huge compound walls tell the story of more than a thousand years.

The Sthalapuranas* which are in Sanskrit and Tamil are preserved in manuscript forms and show the antiquity of the temple. The Sthalapurana gives a detailed account of the origin of this Kshetram and the various persons who obtained Divine Grace at this place.
(*Sthalapuranas are scriptures which usually extoll the virtues of a temple. They narrate stories of the temple's creation and spiritual history.)

There are also ancient inscriptions of the walls inside.

Inscriptions from King Raja Raja Chola's periodwho ruled between 985 and 1014 CE*. as well as those from Parantaka Chola’s period (early 10th century) are seen inside the temple. There is evidence that Beema, Garkiyar, Gouthamar and a lot of ancient kings worshipped the God in this temple.
(* CE stands for Common Era)

Appar, Sundarar and Sambandar, the three famous Nayan-mars (Saints) have celebrated the glory of the God and this temple in soul-stirring verses (pathigams*) of rare beauty and charm.
(* Pathigams are verses, poems or songs in praise of the lord and the temple)
The three Nayan-mars visited these temples along with their followers in spite of the inconveniences they faced while travelling the nook and corner of Tamilnadu in search of these temples. There are instances when God Shiva himself had directed them and shown the way to some of the temples so that the above Nayan-mars could visit these temples and compose Pathigams. These Pathigaams composed in the classical Tamil language are of immense value to the Tamil literature.

STORY OF MULLAIVANA NATHAR
Lord Shiva is mainly worshipped in the form of a Shiva linga.
The shiva lingam of the presiding deity, Lord Mullaivana nathar in the main sanctum of this temple is a Swayambu (self-manifested ) Lingam,
It is one out of the 64 in the world.
In the Shiva lingam one can see even today the impression of jasmine creepers which once covered the Shiva lingam. The place must have been a jasmine garden once upon a time. Hence the Shiva at this place is called as Mullaivana Nathar (Lord of the Jasmine Garden).
Mullai (Jasmine flower) also known as Madhvi or Vasanti in Sanskrit, is the favourite flower of this deity.
The Sthala Vriksham* in this temple is the Mullai creeper
(Every South Indian temple has its own tree - the sthala vriksham. The names of each temple's tree are included in the agamas, descriptive texts)
The Lingam of Lord Mullaivana Nathar is made up of ant hill mud. Therefore there is no water abhisekam for this Lord. Instead, the Lingam is merely pasted with a kind of must called "Punuhu" in tamil.
It is told that worshipping the main deity Lord Mullaivana Nathar (God Shiva) will cure all kinds of skin diseases.
People who are afflicted with incurable diseases come to this temple, offer "Punuhu Chattam" to the Lord and get themselves relieved of their diseases.

Special Feature Of This Temple
The special feature of this temple is that the moon's rays falls on the Siva lingam on the full moon day in the Tamil month of Panguni (March/April) every year. This is a divine sight to see.

STORY OF GARBHARAKSHAMBIKA
Here is the story of Goddess Garbharakshambika (an incarnation of Goddess Parvati) and why she is known as the protector of the womb.
Once there lived a Rishi called Nidhruva who lived with his beautiful wife Vedhika in an Ashram. He spent his life praying to the lord and performing holy rites.
They were very happy, except that they didn’t have a child, so they prayed fervently to the lord to be blessed with a child.
After many prayers Vedhika became pregnant. Everything was going on well and the couple were eagerly expecting their first born child.
One day Nidhruva left to visit Lord Varuna by travelling through the skies. The rishis in those days had many powers. Vedhika was in the third trimester of her pregnancy, When he was gone, Sage Urdhvapada visited the Ashram.
Vedhika was alone in the ashram and since she was in an advanced state of pregnancy and very tired after the daily household chores, she was lying down and taking rest. Vedhika didn't notice the Rishi or hear him, therefore, she failed to respond and unwittingly failed to offer, due hospitality to the guest.
Urdhvapada felt terribly insulted and unaware of her pregnancy got incensed at her conduct and cursed her for not paying due respects to him.
He cursed that she should suffer from a disease called “Rayatchu”, as a result of which poor Vedhika was struck with a foul disease, which began to eat into the very vitals of not only herself but also the child in her womb.
Vedhika realized the effect of the curse and that the baby in the womb had become disformed because of this curse.
The helpless Vedhika fervently prayed for relief to Goddess Parvati who in the plentitude of her mercy appeared before Vedhika, the Goddess offered protection to the embryo by keeping it in a divine pot till it bloomed into a full-fledged child.
The foetus that was saved by Goddess Parvathi develops into a beautiful healthy male child called Naidhruvan, who receives blessings from Lord Shiva (Mullaivana Nathar) and Goddess Parvati. The holy cow Kamadhenu gives its milk to the newborn baby thus blessing and nourishing the baby.
When sage Nidhruva returned and heard what had happened, he was overwhelmed by the grace of the Almighty. He prayed to Lord Shiva (MullaivanaNathar) and Goddess Parvati (Garbharakshambika) that they should shower their blessings to all devotees praying to them.
He fell at the feet of Goddess Parvati and prayed that she should take a permanent abode at the place and continue to offer protection to future generations of women also. Thus we find this prayer being fulfilled even to this day.
Since the Goddess Parvathi appeared in the form of a savior to protect Vedhika’s unborn child, she was known as Shri Garbharakshambika (The one who protects the unborn child or the one who protects the womb)
To this day, pregnant women visiting this temple at Tanjore and praying to Shri Garbharakshambika have a peaceful delivery and it is believed that the Devi takes care of them and vouches safety to women during pregnancy and childbirth, just as she took care of Vedhika.

POPULARITY OF THE TEMPLE
Goddess Garbharakshambika is one of the most popular form of shakti in Tamilnadu.
She is the lovely embodiment of womanhood and in this avatar as Garbharakshambika she has been ever gracious upon all womanhood to be the Goddess responsible to take care of women with uterus related disorders and pregnancy.
The fame of this temple rests largely upon the Goddess Shri Garbharakshambika (an avatar of Goddess Parvati) who offers protection to, the human embryo. And it is no wonder that this temple draws worshippers from all sects.
It is believed that childless people who worship here with devotion and faith are blessed with pregnancy and pregnant women with safe deliveries. Unmarried women also pray here for their marriages. Special prayers are conducted by people on behalf of their pregnant relatives or friends.
The uniform experience of the people of these parts bears unfailing testimony to the said characteristic attributed to the Deity. The inhabitants of the village speak to the fact, that within Irving memory, there has been no case of fatality to the mother or child during confinement. Pregnant women from elsewhere come here and pray to the God and Goddess for a safe child birth. No one in this place has ever had a miscarriage or pregnancy problem. It is at a place like this that one can understand what "Divine Presence" is.

POOJA AND PRASADAM
Couples who remain childless for a long time should offer ghee, which will be placed at the Feet of the Goddess charged with manthras and given to them. If the couples eat a little of this Ghee at night daily for 48 days the woman will certainly conceive soon and they will be blessed with children.
Pregnant women expecting deliveries should offer castor oil, which will be placed, at the Feet of Sri Garbharakshambikai, charged with mantras and offered to them. This castor oil has wonderful property. When the women gets the labour pains, this oil should be smeared on their abdomen. This will eliminate all complications, dangers and after effects of deliveries and make the deliveries quite easy.

Special pooja at Garbharakshambika temple
The special Pooja and Pushpanjali at the Garbharakshambika temple help to overcome problems related to pregnancy and childbirth.

Auspicious Times: All days are auspicious in this temple; Pradhoshams are very special in this temple, as in other Siva temples.

Pooja Offerings
For pooja coconut, banana, betel & Nut are offered, castor oil is offered which is kept in the feet of the goddess for mantra.
Charging of Castor Oil for Easy Deliveries.
Ghee is offered which is kept in the feet of the goddess for manthra.
Charged Ghee is believed to Bless the couple with Children.

CONTACT THE TEMPLE
THE EXECUTIVE OFFICER Arulmigu Mullai Vananathar Thirukkoil Thirukkarugavur (P.O) Papanasam Tk. Thanjavur Dt. 614 302 Tamil Nadu

Phone : (04374) 273423

Email ; enquiry@garbarakshambigai.com

Below are the links to contact the temple

PARIHARAM.COM

You can get the Puja done through pariharam.com. They will send you the prasadam. 

Below is their link

http://pariharam.com/Temple_Thirukkarugavur.aspx?TempleID=TMPL014

Delivery of prasadam process takes: 

3 to 4 days from performing date for Indian address. 

5 to 7 days from performing date for Euroupe, Gulf and Asian address. 

10 to 12 days from performing date for US, Canada and Australia address.

The amount details are available at the above link.

EPRARTHANA.COM

www.eprarthana.com offers pooja at this temple and sends you prasad.

HINDUPUROHIT.COM

www.hindupurohit.com will perform the pooja and courier the prasadam to you.

Kindly check these websites for more information.

SHLOKAS

The garbharakshambika sloka in tamil is as follows

"Hey Shankara smarahara Bramadhaa dha naadha Mannaadha saamba sasisooda hara thrisoolin Sambo suhaprasavagrudh bhava mey dhayaalo
Sri mathru boodha siva paalayamaam namaste! Himavathyuththarey paarsvey seeradha naama yakshinee Thasyaahaa smarana maathrenaa vichalya gharbinee bhavethu!! "

Check this link for more Shlokas. The Shlokas are available in Tamil and English

http://www.go.to/ambal

or you can also get the same shlokas at the below link

http://geocities.com/jaganmatha/Eng…

WISH EVERYONE GOOD LUCK AND MAY GODDESS GARBHARAKSHAMBIKA AND MULLAIVANANATHAR SHOWER THEIR CHOICEST BLESSINGS ON ALL.

“DESSERT OF THE GODS”AAMRAS (Mango Pulp Sweet)

“DESSERT OF THE GODS”AAMRAS (Mango Pulp Sweet)
This is definitely my comfort food. I think Aamras and Puri works as an anti depressant. Dunk your fluffy puffed up puris into the cool heavenly Aamras and you can kiss your worries goodbye.
Growing up in Mumbai introduced me to this heavenly sweet dish, known as Amba- puri in Maharashtra and Aamras in Gujrat and is now called Aamras by all in Mumbai. I still reminisce those lovely summer days when we used to wait for my dear appa to bring the basket of mango when he is back from work. Lovely yellow-orange alphonso mangoes filled with layers of yellow hay. Just watching the king of fruits come home would fill me and my brother with such joy and excitement. I think eating a sweet alphonso mango can de-stress anyone in this world, its no wonder that this year’s alphonso mango produce was exported to USA and for a high price at that. We didn’t see much of good mangoes in Singapore also this year, we were told that, “This time the mangoes have been exported to the US and there are hardly any mangoes left in India”. We had to settle down to buying other varieties of Mangoes other than the alphonso mango, which were just okay-okay in taste.
Thank heavens that you get canned Alphonso Mango pulp from Mothers recipe and Ashoka in Singapore, so we can have this wonderful sweet dish all round the year and not only during the mango season. I could call it, “Dessert of the Gods”. I am sure Lord Indra (King of heavens) and the devas must be eating Aamras with silver spoons from silver bowls for dessert. Here is the recipe of Aamras, for all of you guys there to enjoy and indulge in. Here is a slice of heaven.

Ingredients
Ripe Alphonso/ Kesar Mangoes – 5-6
Milk - 1 1/2 cups
Sugar -1/2 cup
Cardamom powder – 1tsp
Saffron – a few strands

Method
Peel the mangoes, Discard the skin, Squeeze out the pulp and discard the seed. Blend the pulp in a mixie with the milk, sugar and cardamom powder. Blend until the mixture becomes uniform. The sugar must get crushed completely and the pulp must jump in blobs, this indicates that it is done. Decorate it with a few strands of saffron. Refrigerate and Serve chilled.

Tips:

• If you want to serve chilled immediately, add some ice cubes into the blender.
• You can avoid saffron, as saffron is heaty and mangoes are heaty too. Maybe if you are using the canned mango pulp during winters, you can add saffron in the dish.
• The mango pulp available in cans is slightly sweet, check the sweet first and add sugar accordingly, don’t follow sugar as per the above recipe in that case.
  

Dum Pukht: The Royal Slow-Cooking Tradition of Awadh and the Evolution of Dum Cuisine

Dum Pukht: The Royal Art of Slow Cooking from the Kitchens of Awadh

There are some cooking techniques that merely prepare food and then there are those that tell a story. Dum pukht belongs to the latter. It is not simply a method of cooking; it is patience transformed into aroma, history sealed beneath dough, and flavour coaxed gently from time itself.

The word dum means “breath” or “steam,” while pukht translates to “to cook.” Together, dum pukht literally refers to cooking by choking off steam. 

Food is placed in a heavy pot, traditionally made of clay or metal, and the lid is sealed tightly with dough so that none of the fragrant vapours escape. 

The ingredients then cook slowly in their own juices over a low fire, allowing spices, herbs, meat, and rice to meld into something deeply layered and luxurious.

Dum pukht refers to a slow method of cooking food. ''Dum'' means steam and ''dum pukht'' literally means to choke off the steam. The food is placed in a pot, usually made of clay, and dough is used to create a tight seal to prevent steam from escaping. The food is slowly cooked in its own juices and steam, allowing herbs and spices to fully infuse the meat or rice, preserving the nutritional elements at the same time.

Unlike aggressive methods of cooking that rely on high heat and haste, dum cooking embraces restraint. Nothing is rushed. The steam circulates within the sealed vessel, carrying with it the perfume of saffron, cardamom, mace, cloves, rosewater, kewra, and Kashmiri chillies. The result is food that is succulent, aromatic, and astonishingly delicate despite the richness of its ingredients.

The Origins of Dum Pukht (Culinary Story)

The origins of dum pukht cooking are traced back to the story of a benevolent ruler of Awadh, Uttar Pradesh in northern India. 

In the late 18th century, Nawab Asaf-ud-Daulah of Lucknow decided to create jobs for his people during a time of famine and hardship by commissioning the construction of the colossal Bara Imambara.

Thousands of labourers worked tirelessly, day and night, on the grand structure. The Nawab ordered that food be made available to the workers around the clock. Enormous cauldrons were filled with rice, meat, vegetables, lentils, and fragrant spices before being tightly sealed with dough to create simple yet nourishing one-pot meals.

Slow fires burned beneath the cauldrons while hot coals were placed on top, allowing the food to simmer gently for hours. 

The meals stayed warm throughout the day and night, feeding the workers continuously.

Then came the moment that would change the course of royal Indian cuisine forever.

One day, as the sealed cauldrons were being opened, the extraordinary aromas drifting through the air caught the attention of the Nawab as he happened to be passing by. 

He stopped, intrigued by the rich fragrance escaping from the pots.

What had begun as practical food for labourers had transformed into something remarkable. 

The slow cooking had trapped every aroma and flavour inside the sealed vessel, preserving the natural juices and fragrance of the ingredients in a way unlike anything experienced before.

Deeply impressed, the Nawab ordered the royal khansamas, the master chefs of the court, to refine and perfect the technique for the royal kitchens. 

From that moment, dum pukht evolved into one of the defining culinary traditions of Awadhi cuisine.

Over time, dum cooking spread beyond Lucknow to the royal courts of Hyderabad, Kashmir, and Bhopal, with each region adding its own distinct flavours and character while preserving the essence of slow, sealed cooking.

Since the Nawabs of Awadh were of Moghul descent, there is a strong Persian influence to the cuisine; Indian spices, however, dominate.

 

The Royal Evolution of Dum Cooking

From the courts of Lucknow, dum cooking travelled across the Indian subcontinent, evolving beautifully with regional tastes and traditions.

In Hyderabad, the technique merged with the robust flavours of the Deccan. 

The famed Hyderabadi biryani perfected the art of layering marinated meat and partially cooked rice before sealing the pot for dum. Here, fiery spices, fried onions, mint, and yoghurt created a richer, more assertive version of the dish.

In Kashmir, dum developed into the elegant wazwan tradition, where meats were slow-cooked with yoghurt, fennel, dry ginger, and saffron, reflecting Persian and Central Asian influences.

In Bhopal and other princely states, dum cooking absorbed local ingredients and culinary philosophies, becoming an enduring symbol of aristocratic dining.

Although each region adapted the method differently, the philosophy remained unchanged: low heat, sealed cooking, and the transformation of humble ingredients into deeply complex dishes.

Dum Beyond Biryani....

Today, dum cooking is most famously associated with biryani, but historically the technique extended far beyond rice dishes.

Delicate kebabs, rich qormas, slow-cooked lentils, stuffed vegetables, and even desserts were prepared using dum. In traditional kitchens, breads were also sometimes finished over embers in sealed environments to preserve softness and warmth.

Modern-Day Dum Cooking

In many ways, dum cooking was far ahead of its time. Pressure cookers, steam ovens, and even traditional clay-pot cooking are all based on principles remarkably similar to dum cooking technology has simply taken a different shape over the centuries.

Long before modern culinary science began celebrating slow cooking, royal Indian kitchens had already mastered the art of sealing in flavour, aroma, and nourishment.

Cooking food gently in its own juices helps preserve moisture, texture, nutrients, and fragrance, creating dishes that are deeply rich yet beautifully balanced. 

What the modern world now calls the “slow food movement” was being practised centuries ago in the royal kitchens of Awadh, where patience itself was considered an ingredient.

Persian Elegance Meets Indian Spice

The cuisine of Awadh reflects the refinement of its Mughal and Persian ancestry, yet it remains unmistakably Indian at heart.

Persian influences introduced subtle perfumes such as rosewater, dried fruits, saffron, and nuts. Indian culinary traditions contributed bold spices and depth, cardamom, black pepper, cloves, cinnamon, turmeric, and chillies.

Dum cooking became the perfect marriage of the two worlds: restrained elegance balanced by vibrant spice.

Perhaps that is why dum cuisine continues to captivate diners today. It is theatrical yet comforting, luxurious yet deeply soulful. Every sealed pot carries anticipation. Every opening releases centuries of memory.

Dum in the Modern World

Even in today’s hurried kitchens, dum cooking survives because it asks us to slow down.

Contemporary chefs reinterpret the technique with seafood, vegetables, and even fusion cuisine, yet the essence remains unchanged. The sealed pot still performs its quiet alchemy. Steam still becomes flavour. Time still becomes the secret ingredient.

And perhaps that is the enduring magic of dum pukht: it teaches us that the finest things cannot be rushed.

In a world obsessed with speed, dum cooking remains a celebration of patience.

A sealed pot. A gentle fire. And history breathing softly beneath the lid.

#DumPukht #AwadhiCuisine #IndianFoodHistory #SlowCooking #LucknowCuisine #MughlaiFood #SukanyasMusings

NAVRATAN KORMA (Microwave recipe)

NAVRATAN KORMA (Microwave recipe)
Ingredients:
Beans – 1 cup chopped
Carrot – 1 large chopped
Cauliflower florets – 1 cup
Potato – 1 cup chopped
Green Peas – ½ cup
Capsicum - 1
Onions – 2
Ginger - a small piece
Green Chillies - 1
Tomato (Use red ripe tomatoes) – 1 large pureed
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Chilly powder – ½ tsp
Garam Masala – ½ tsp
Oil – 1 tbsp
Yogurt -1/4 cup
Fresh Cream - 1/4 cup
Salt to taste
Coriander leaves for garnish
Method
Chop all the vegetables. Grind the onion, ginger and green chilly into a paste.Heat oil on high in the microwave for 1min, then put the onion-ginger-chilly paste in the bowl, mix well and microwave uncovered on high for about 5 minutes. Add the tomato puree, all the vegetables, then add all the masala’s i.e. coriander powder, cumin powder, chilli powder garam masala powder, also add salt, mix well. Microwave covered on high for about 10 minutes. You can open at about 5 minutes and stir everything well so that the masala sticks properly to the vegetables. Ensure that the vegetables are cooked, if not, cook for some more time. Mix together the yogurt and fresh cream and add to gravy. Microwave covered on high for about 4 minutes. Stir once in between. Allow to thicken a bit and boil till the gravy is thick and the fat separates. Once done let it remain for about 2-3 minutes inside the microwave, then remove and garnish with fresh finely chopped coriander leaves.
Serve hot with naan, roti or paratha.

Note : Cooking time from microwave to microwave may vary. The best way to cook using a microwave is to keep opening and checking and once u note the time taken to cook then the next time you need not worry.