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.
  

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.

MASALA BHAAT (Spicy Rice)

MASALA RICE (MASALE BHAAT)
This is a spicy rice, a Maharashtrian speciality usually prepared for special occasions like weddings and festivals. You can use the vegetables you usually use for Pulao, but The Masala Bhaat has a twist as the Maharashtrians use Tondli (Gherkins) and Brinjals in the recipe.

Ingredients
Basmati rice - 2 cups
Onion – 1 big size Onion, Chopped vertically into thin strips.
Carrots peeled and slit vertically – ¼ cup
Green peas - 1/4 cup
Tondli (Gherkins) slit vertically – 6-7
Brinjal slit vertically – 1 brinjal
Curry leaves – 1 sprig
Maharashtrian goda masala or garam masala powder or another option would be to add the Everest Shahi Pulao/ Biryani Masala - 2 teaspoons
Turmeric powder - 2 teaspoon
Asafetida - 1/2 teaspoon
Cinnamon sticks - 2
Cloves – 2-3
Bay leaves - 3-4
Cumin seeds – 1 tsp
Salt as per taste
Home made Ghee- 2 teaspoon
Oil – 4-5 tbsps

For the Freshly grounded masala
Freshly grated coconut - 1/4 cup
Red chilies – 2-3
Coriander seeds - 2 teaspoons
Cumin seeds - 1 teaspoon

Take some oil in a kadhai and Add the red chillies, Coriander seeds and Cumin seeds, when they start to fry, add the coconut and roast till the coconut starts to give a lovely aroma. Allow the masala to cool and then grind in a mixie. Keep aside.

For Garnishing
Finely chopped coriander leaves
Cashewnuts – a tbsp (optional), fry in ghee
Freshly grated coconut – 1 tbsp

Method
Wash the Basmati rice and drain. Let it soak for around half an hour. In a kadhai (Wok), add 4-5 tbsps of oil. Once the oil is hot, Add the Cinnamon sticks, Cloves, Cumin seeds and Bay leaves and fry. Now add the chopped Onions and when it becomes transparent Add the chopped Gherkins, Let it fry for 2-3 minutes till you see the gherkins kind of half cooked, gherkins take time to cook. Now add the remaining vegetables without any water. And stir fry. Add turmeric powder, asafetida and the curry leaves and fry. Till you see the vegetables half cooked. Now drain the rice well and add the rice to the kadhai and mix well with the vegetables. Fry the raw soaked basmati rice and vegetables for some time on a medium heat. Now add the Freshly grounded masala(as above), goda masala / garam masala / Everest Shahi Pulao/ Biryani Masala, Salt and mix well. Allow it all to fry for sometime. After 3-4 minutes, add water, the water should be just enough to soak the rice and a little above it. If you add too much water, the rice will get mashed. Mix well. Cover and cook on a low flame. After 5-7 miutes, check, Mix well again (so that the masala gets mixed well with the rice and cover and cook for a while till the rice gets cooked. Once the rice is cooked, close the wok with a lid and keep for another 10 minutes so that everything gets cooked on steam. Garnish with cashewnuts fried in ghee, freshly grated coconut and coriander leaves. Serve hot.

MY JFI ENTRY FOR DECEMBER 2007 - PARUPPU RASAM

JFI ENTRYThis was my first ever JFI entry, for those who don't know what JFI is refer to Indira's blog Mahanandi
I think its a wonderful event for all foodie fellow bloggers to come together. This month's event was hosted by Linda from Out of the Garden and the Ingredient was Toor Dal, It was the last day to send the entry and I had discovered about JFI that evening only, I decided to participate with a humble recipe of the Paruppu Rasam. Linda was kind enough to accept my recipe and I got to be part of this JFI.
Soon, I learnt that hosting the JFI is no mean business, a lot of hard work has to be put in, accumulating recipes, pictures, assimilating them and presenting them. And these women take their work seriously too. You can check their blog to know that. Isn't it amazing that women today manage their home, work, kids and their blogs so well. Here's my first ever JFI entry.

Paruppu RasamThe paruppu rasam is just the usual rasam, with the variation being, in this rasam, toor dal pulp is added in abundance and the rasam is less spicy. Suitable for infants and kids, so they can get proteins in their diet and also get introduced to the light spices in the rasam.

Ingredients
Tomatoes – 1 (optional)Tamarind Juice – 2-3 tablespoonsRasam powder – 1 tspCooked Toor Dal – 4-5 TbspsMustard seeds – 1tspCumin seeds – 1 tsp
Crushed Pepper – ½ tspAsafetida – a pinchSalt as per tasteGhee – 1 tbspCurry leaves – a sprigCoriander leaves for garnishing

Method
Cut your tomatoes into ¼ inch cubes, and add the tamarind juice, add salt, rasam powder, crushed pepper powder, a pinch of asafetida and allow to boil till the tomatoes are soft. You can crush one or 2 pieces of the tomatoes with a karandi(spoon) so that the essence of the tomato enters the rasam nicely.

Add the cooked toor dal. Boil for another 2-3 minutes.

Heat 1 tablespoon of Ghee in a pan, add mustard seeds, cumin seeds, Fry till the mustard seeds pop. Add curry leaves, let it fry, pour this seasoning on top of the rasam.

Garnish with finely chopped fresh coriander leaves and remove from flame.

Serve with hot rice and pappads. Or can also be served as an appetizer.

Note: Tomatoes are optional.

LEMON RASAM

Lemon Rasam

IngredientsLemon - 1Tomatoes - 1 bigFinely grated Ginger - a small pieceGreen chillies – 2-3Turmeric powder - 1 teaspoonRasam Powder – 2 teaspoonsAsafoetida – 1 teaspoonJeera powder (1 tablespoon) / Jeera seeds (whole - 1 tablespoon)Ground pepper – 1 teaspoonMustard - 1 teaspoonFenugreek (Methi Seeds) -1 teaspoonCooked Toor Dal (1 cup)Chopped fresh coriander for GarnishOil or ghee – 1 tablespoon
MethodSlit green chillies in the middle, Cut tomatoes into ¼ inch cubes, grate the ginger, keep aside.Put some oil / ghee (1 tablespoon) in a pan, add mustard, and when it crackles, add methi and jeera and let it get fried.To this add the green chillies, ginger and tomatoes, let it fry for a while till u see the tomatoes become soggy, then , add some turmeric powder, Asafoetida, salt and let it fry for five minutes or so.Once the tomatoes are slightly cooked, add water and let it cook. Add water as needed.Add jeera powder, rasam powder and the ground pepper to the broth. Allow to boil for a while so the spices enter the water. Take the cooked toor dal and make it into a watery pulp by smashing and adding water to it. Add this pulp to the boiling broth. Bring it to another boil. Add water as needed as the rasam should not be thick.Switch off the stove and let the rasam cool.Before serving, squeeze in the lime juice into the rasam.Add a little bit of salt. As lime usually sours the broth, so the salt in the broth reduces.Garnish with freshly chopped coriander.Tip: Don’t squeeze lime into very hot rasam as it may make the rasam bitter.
Don’t boil the rasam after adding the lime, even this will make the rasam bitter

RED CHILLY RASAM (Killu Milagai Rasam)

Red Chilly Rasam (Killu Milagai Rasam)
As the name suggests, red chillies are the main ingredient used in this rasam. It is for those who like spicy Rasams. Red chilly has a very distinctive flavor.

Ingredients
Red chillies – 4-5
Tamarind - lemon size (soaked in luke warm water)
Mustard seeds - 1/2 teaspoon.
Salt to taste.
Ghee or Oil – 1 tsp
Curry leaves -1 sprig.
Coriander leaves for garnish

Method
Break the red chillies into half. In a pan, heat oil, add mustard seeds and when they start to crackle add the red chillies. When the red chillies get plump, Add the curry leaves. Add the tamarind water. Squeeze our the tamarind pulp and add the concentrated water first and then the diluted one. Add salt and let it boil till the raw smell of the tamarind is gone. Once done, remove from flame. Garnish with finely chopped coriander leaves and serve hot.

MOONG DAL RASAM (Pesara Pappu Charu)

Moong Dal Rasam (Pesara Pappu Charu)This is an input from our Andhra Kitchen

Ingredients
Yellow moong dal - 1 cup
Onion, one - cut into chunks
Red chilli powder - ½ tsp
Turmeric - ½ tsp
Small marble size ball of tamarind p
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Oil/Ghee – 1 tsp
Salt to taste
Curry leaves – 1 sprig
Coriander leaves for Garnishing

Method
Roast the moong dal in a kadhai to a light brown color. Keep aside until it is cool. Take the roasted dal in a pressure cooker, wash and then add onion, red chilli powder, turmeric, tamarind along with about a glass of water. Pressure cook this. Once it is cooked add salt and mash the dal to smooth consistency.

In a vessel, take one teaspoon ghee, add the mustard seeds, once it splutters add cumin seeds, curry leaves. Add the smoothly mashed dal and two glasses of water.

See if anything is required, add salt, tamarind or chilly powder if required

Bring the broth to a boil and let it simmer for about 10 to 15 minutes on a low flame. Keep stirring lest the dal sticks to the bottom of the pan.

Remove from fire and garnish with coriander leaves.

Tip : If you like you can avoid the tamarind in the entire procedure. And after removing the rasam from the gas you can add lime. It tastes very good.

MIX VEGETABLE KOOTU with Turnip / Nulkol

I am a strict vegetarian. Living abroad limits you to lesser variety when eating out as there are less herbivores in other countries. I am here to talk about a vegetable that I re-discovered. I use the word re-discover here as Turnip or Nulkol as it is known in Tamil seems to be one vegetable which is not oft seen in Brahmin households. I haven't seen Turnip in Mumbai too much, that maybe the reason I didnt know what to make with it when I saw it in the Singapore Indian markets.

Turnip belongs to the vegetable kingdom. When I first bought Turnip I didnt know how to cook it...I explored the internet for south Indian recipes using Turnip as my keyword but alas there were none. I asked my mom and she said" we dont eat Turnip much" I asked a few people around who are from down south and they also said they dont know how to make it. Then one old aunty from down south said that Turnip (Nulkol) is good for health and since people dont like the smell or taste of it much, it is usually put in the kootu with other vegetables. Please do try this kootu recipe. It tastes excellent with any Thogayal and roasted or fried lijjat pappads....a combination to die for.
Its a must try!!!!!!!!!!!!

MIX VEGETABLE KOOTU with Turnip / Nulkol
Ingredients

Toor Dal(Split pigeon peas) / Better still Half split yellow mung dal(Paitham(Paasi) paruppu) l- 1 cup
Any vegetables can be put - Elavan (Ash gourd or White pumpkin), Bangalore katrikkai, Nulkol, Carrot, potato, raw bananas,(all these must be peeled and chopped into square pieces) beans, green brinjals (chopped into small pieces), drumsticks(chopped into finger lengths), greenpeas. curry leaves. You can add even one tomato if u like.
Add one piece of each vegetable, but if the Nulkol is small add 2 pieces. As we are mixing a lot of vegetables the quantity will become too much.
Turmeric powder- 1/4 tsp
Salt as per taste
Asafoetida- a pinch
Red chilies- 3 (again depending on taste and the type of red chillies u r using)
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Grated coconut- 1 cup
Cumin Seeds – 1tbsp
Method
Pressure cook the toor/mung dal and set aside.
Steam all of the vegetables with turmeric, asafoetida & salt in a pan. Break a few curry leaves and add it to the vegetables for aroma. Don’t cook it too soft that it gets mashed completely (don’t steam cook in the pressure cooker. It’s better if u do it in a pan and cover with a lid, so u can keep checking if the vegetables are done.)
Once cooked, Mix the cooked dal with the steamed vegetables.
Now in a mixie take one cup coconut, add 1tbsp jeera(cumin seeds) and 3 red chillies and grind to a paste). Allow it all to boil together for a while so that the masala enters the vegetables.
Then u do the tempering(tadka)
Heat oil in a pan and add mustard seeds. When it starts to pop add urad dhal and fry for few minutes. You can add 1 or 2 red chillies (this will make it spicy so be careful) and season the kootu.
Taste the kootu when u are cooking it. Tasting and cooking is a foolproof method of cooking for beginners.
Once seasoned it is ready to be served.
It tastes good with Chappati or rice. Its highly nutritious too as it has so many vegetables and hardly any oil. Its totally steam cooked. The only oil u use is for tempering.
I am sure you’ll will enjoy this recipe.

You can read more about Turnip here

and the nutritional benefits of eating Turnip here

GOTTU RASAM

Gottu Rasam.This Rasam is simple to prepare, with no ingredients except tamarind, Rasam powder and water. Gottu Rasam is basically rasam minus toor dal. This is a quick and easy instant rasam which can be prepared in emergency, if you come back after a trip and there is nothing in the house, except the basic spices.

Ingredients
Tamarind Juice – 2-3 tablespoons
Rasam powder - 2 tspsMustard seeds – 1tspCumin seeds – 1 tspCrushed Pepper – 1 tspAsafetida - a PinchSalt as per taste
Ghee – 1 tbspCurry leaves – a sprigCoriander leaves for garnishing

Method
Take tamarind juice in a pan, add salt, rasam powder, crushed pepper powder,and a pinch of asafetida and allow to boil till the raw smell of the tamarind is gone

Heat 1 tablespoon of Ghee in a pan, add mustard seeds, cumin seeds, Fry till the mustard seeds pop. Add curry leaves, let it fry, pour this seasoning on top of the rasam.
Garnish with finely chopped fresh coriander leaves and remove from flame.
Serve with hot rice and pappads. Or can also be served as an appetizer.