Lakshmi Hrudaya Kamala(ಲಕ್ಷ್ಮಿ ಹೃದಯ ಕಮಲ) rangoli

Shraavana maasa is said to mark the beginning of all vrathas..Everyday in ShraavaNa maasa has its own significance especially fridays and saturdays.. Rangoli or Muggulu or Kolam is an art that forms an integral part and parcel of festivals in Hindu culture which is a combination of art,drawing and painting.. One can draw rangolis that has been followed traditionally or the limit is their imagination level..

There is a custom in brahmin families to write a Rangoli form called “Lakshmi hrudaya Kamala–ಲಕ್ಷ್ಮಿ ಹೃದಯ ಕಮಲ ರಂಗೋಲಿ” meaning Rangoli that resembles Lotus, the flower that symbolises Goddess Lakshmi.. Goddess Lakshmi is said to be resembling the flower Lotus, sitting on Lotus, holding lotuses in both hands and arms, her eyes resembling Lotus petals, and Kamala is another name of Goddess Lakshmi..

This Rangoli is usually drawn on Shraavana shukravaara or four fridays of Shraavana maasa in front of the Goddess Lakshmi or in a plate/thali … Below I have put the hand drawn rangoli for your references which I learnt from my grandmom Smt Lalithamma who is an expert in drawing varieties of awesome rangolis..

 

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What is KaLasha–ಕಳಶ ಎಂದರೇನು?

Today is first ShraavaNa Shukravaara and here I have posted the most important part of the Hindu festival procedure called ‘KaLasha’..

KaLasha(ಕಳಶ in Kannada) is a set-up which symbolises Goddess Shri Lakshmi/Gowri and since Goddess Lakshmi is said to have arrived during the ‘Samudra Manthana’ or Churning of the ocean in Hindu mythology, ‘Kalasha’ is also one of the auspicious items, that is said to have arrived during the same time..

This is a basically a pot which is made out of silver/copper/brass or even gold with broad-base and a narrow-mouth… This is an important set-up for festivals/vrathas, marriages, upanayanams, naamakarana and other auspicious functions..

IMG_20160805_104103

Kalasha

 

Kalasha keeping procedure:-

  • The metal-pot is either filled with rice/other grains or sometimes water, coins, adike or betel nuts, dry fruits, arishinada kombu or beru..
  • Towards the mouth 4 to 5 Veelyadele or betel leaves are placed.. In some customs, even the mango leaves are placed, which is again considered to be sacred..
  •  In the mid-region a line of lime/suNNa is drawn and towards the mouth any type of hoovina haara/ flower garland is tied..
  • Lastly, the coconut smeared with turmeric is placed and using Kumkum powder eyes, nose etc are drawn symbolizing Goddess Shree Lakshmi..

 

 

 

Jyothirbheemeshwara vratha(ಜ್ಯೋತಿರ್ಭೀಮೇಶ್ವರ ವ್ರತ/ಭೀಮನ ಅಮಾವಾಸ್ಯೆ)

Hello my dear readers!!

After a couple of months’ break due to personal engagements, I am back with this post on Jyothirbheemeshwara(ಜ್ಯೋತಿರ್ಭೀಮೇಶ್ವರ ವ್ರತ) vratha also known as Pathi Sanjeevini vratha(ಪತಿ ಸಂಜೀವಿನಿ ವ್ರತ)/Bheemana Amaavasye,  usually celebrated across Karnataka. This vratha or religious custom is performed on Amavasya day or no moon day of Aashaadha maasa- Krishna paksha.. That is the last day of aashaadha maasa..

This vratha is usually observed by unmarried girls as well as married women for 9 years, post their marriage…

Vratha procedure is as follows ::

In a tray or a plate spread rice, over which place 2 lamps or deepada kamba..In the sideways, keep 9 betel leaves, 9 betel nuts ( In some customs 2-2 betel leaves).. In front of the rice spread plate, place Lord Ganesha vigraha..

The deepada kamba or lamps are tied with Turmeric smeared thread tied with Arishinada kombu or beru or turmeric root..  Along with this we also make threads smeared with arishina or turmeric with 9 knots for the ladies performing in the pooja which is tied towards the end of the pooja.. This is the set-up..

Now, light the deepa or lamps and chant Ganapathi ashtottara, shlokas, Shiva Ashtottara.. The lamps are said to indicate Lord Shiva and Goddess Parvathi. The yellow threads( turmeric smeared threads) are tied to the right wrists of the ladies performing the pooja by the elderly ladies of the household/ husbands..

Bheemana_Amavasye

Bheemana Amavasye pooja at my place

Prepare habbada adige like Chitranna/Puliyogare/Any rice bhath like Vaangibhath or beans-carrot bhath , Paayasa, Kadubu etc.. Post 9 years of pooja the married ladies need to give a pair of lamps to their mother as baagina…

Vratha Katha or legend associated with the festival:

Long time back lived a brahmin called Maadhava and his wife Susheela  who had  5 daughters and 9 sons and Maadhava was too poor to feed his wife and children..

On the other side the king of Saurashtra, Vajrabaahu had a son, who, due to his ill-fate died at a very young age and the king thought in his mind that atleast if he gets his son’s dead body married, son will attain moksha and atleast they will have a feeling that he was married.. So started searching for a girl who is ready to marry the dead body of the prince, stating that he would provide lakhs of rupees to the girl/girl’s family who gets married to his dead son..

Maadhava, suffering in poverty, thought to get one of his daughters’ married to the dead prince to which his wife Susheela strongly refused saying she will give her daughters only to person who is alive, may be, no matter if he is poor,deaf/dumb/blind, but must be alive and not a dead body..  He convinced his wife, somehow, and sent his youngest daughter to the palace and came home with lakhs of rupees..  The King Vajrabaahu left his daughter-in-law( brahmin’s daughter) and his dead prince in the cremation ground and came back to his palace.. The people who watched all these, cried for the girl’s situation and ill-fate and went to their homes..

The girl, all alone in the ground, heard only the voices of evil-spirits/owls/bats etc.. cried and prayed sincerely to Lord Shiva and Parvathi, and the Gods appeared before her and told her the vratha vidhaana, to make two lamps out of mud and worship it.. The girl did the vratha and immediately her dead prince-husband turned alive.. She felt very happy and the Gods also blessed her with a beautiful palace, servants, kingdom and her husband became the king and she, the queen… Her father , who again due to his ill-fate, had lost all the money given by the king and met his daughter-queen, begged her pardon and stayed with her in her palace…

This festival is said to bring happiness, peace, prosperity, harmony, health in the homes..

Shree Ramanavami (ಶ್ರೀರಾಮನವಮಿ)

Wishing all my dear readers a very happy Shree Ramanavami..

Raamaaya raamabhadraaya raamachandraaya vedase
raghunaathaya naathaya seethaaya pathaye namaha ||

ರಾಮಾಯ ರಾಮಭದ್ರಾಯ ರಾಮಚಂದ್ರಾಯ ವೇದಸೆ
ರಘುನಾಥಾಯ ನಾಥಾಯ ಸೀತಾಯ ಪತಯೇ ನಮಃ ||

Birthday of Lord Rama , son of king Dasharatha and queen Kousalya, and who is the avatar/incarnation of Lord Shriman Naaraayana/Shree Hari or Lord Vishnu is considered as ‘Raamanavami“.. Usually it comes on the 9th day after “Ugadi”.. That is on “Navami” tithi.. He is regarded as “Maryaada Purushottama” that means ideal son (Pitruvaakya paripaalaka- ಪಿತೃವಾಕ್ಯ  ಪರಿಪಾಲಕ  where he spent 14 years in vanavaasa obeying his father’s words) , ideal husband,  ideal brother and ideal king..

On this day, Idols/Photos/Images of Lord Shree Raama , Goddess Sita , brother Lakshmana and Lord Hanuman are worshipped with great devotion as per their family customs.. In some families only photos are kept and worshipped and in some customs, idols are worshipped by shodashopachara pooja.. Whole day shlokas related to Lord Rama are chanted like “Jai shree rama”, “Hare rama hare rama rama rama hare hare”, Rama ashtottara, Rama raksha stotra, few chapters/verses from Ramayana etc.. Hence it is said rightly ::-

ರಾಮನಾಮ ಪಾಯಸಕ್ಕೆ ಕೃಷ್ಣ ನಾಮ ಸಕ್ಕರೆ
ವಿಠಲನಾಮ ತುಪ್ಪವ ಬೆರೆಸಿ ಬಾಯಿ ಚಪ್ಪರಿಸಿರೊ…..

Recipes ::- Main neivedya items are  Paanaka(Juice), Kosambari, Sajjige, ThiLi Majjige/buttermilk etc..
Upma, Avalakki uppittu, Gojjavalakki are also prepared..

Preparation of these recipes on this festival day also has its own significance.. Due to the summer heat, all these dishes prepared for Raamanavami are cool, be it lemon juice/any juice, hesaru bele/kadale bele kosambari, Rave sajjige all are cool and mild items… Also cucumber is added to kosambari which is again a cool vegetable.. Some people also make rasayana with banana as neivedya item..  Hence the dishes prepared in Indian homes during festivals will definitely carry it’s own meaning and significance..

Maida-Malai burfi recipe

Wishing all my dear readers a very happy “Ugadi” in advance…
“Yuga Yugaadi kaLedaru Yugaadi maraLi baruthide hosa varushake hosa harushava hosatu hosatu taruthide hosatu hosatu taruthide”…

Usually we make Vobbattu/Holige for Ugadi along with Maavinakaayi chitranna, ambode, paayasa etc.. Along with the habbada adige items, for this Ugaadi, I have provided the recipe below for a type of burfi known as “Maida burfi”.. If you find time, can prepare this as well…

Maida_Burfi

Ingredients needed:

Maida – 1/2 cup
Ghee – 4 to 5 tspns
Sugar – 1.5 to 2 cups
Haalina kene or Malai or fresh cream – 1 cup ( cream formed at the top layer of boiled milk or purchased from store)
Food color or Coco powder (Unsweetened) – 1.5 tspn of powder mixed with 2 tbspn milk
Cardamom powder

Method:

[1] Dry roast maida in little ghee for 3 to 4 minutes to remove raw smell until it catches up little heat.. Keep aside.

[2] Now in a thick bottomed vessel or non-stick pan, add Sugar, fresh cream and keep stirring, it will liquidify in few minutes, and keep on stirring continuously…. Now add the roasted maida and keep on mixing well…

[3] Once it starts thickening a little add the coco powder mixed in milk or any food color of your choice and mix very well… When the mixture starts leaving the sides of the pan a little, add few tspns of ghee ( not much just 3-4 spoons), and lastly add little cardamom powder..

[4] Grease a tray or any base with little ghee and pour the mixture and tap above… After 10 minutes, make markings and once it cools cut into pieces..

[5] Delicious burfi that melts in your mouth is ready to serve for any festival (especially dasara, deepawali, holi etc) or if any guests come home.. Do try and let me know the result..:-)

Note ::

You can also try only by adding maida and no malai /Haalina kene(If you are having only maida at the moment at home) , where you have to use 1.5 cups of Maida itself, this is how my grandmom does  and I have tweaked the same recipe by adding Malai and you can add any food color if cocoa powder is not available or no food color , then you’ll get a plain white/cream colored burfi..

Obbane Obbane(ಒಬ್ಬನೇ ಒಬ್ಬನೇ) lyrics

Today, being monday, I have posted the lyrics dedicated to Lord Shiva from the movie “Shree Manjunatha”.. This is sung by the legend Shri S.P.Balasubramanyam..

Movie Name:: Shree Manjunatha
Lyricist and Music director :: Shri Hamsalekha
Singer ::  Shri S.P Balasubramanyam

Kannada Lyrics::

ಒಬ್ಬನೇ ಒಬ್ಬನೇ………………..
ಒಬ್ಬನೇ ಒಬ್ಬನೇ  …………. ಮಂಜುನಾಥನೊಬ್ಬನೇ||

ಒಬ್ಬನೇ ಒಬ್ಬನೇ ಮಂಜುನಾಥನೊಬ್ಬನೇ ||
ಜ್ಞಾನಕೂ ಧ್ಯಾನಕೂ ಒಬ್ಬನೇ…………………………….
ಭಕ್ತಿಗೂ ಮುಕ್ತಿಗೂ ಒಬ್ಬನೇ ಅವನೊಬ್ಬನೇ
ಒಬ್ಬನೇ ಒಬ್ಬನೇ ಮಂಜುನಾಥನೊಬ್ಬನೇ || ಪಲ್ಲವಿ ||

ನೀನೊಂದು ಕಲ್ಲು ಎಂದೆ ನೀನೆಲ್ಲು ಇಲ್ಲವೆಂದೆ
ನೀನೆ ನನ್ನ ಬಳಿಗೆ ಬಂದು ನಿನ್ನಲ್ಲೇನೆ ಇರುವೆನೆಂದೆ
ನನ್ನ ಕಣ್ಣ ತೆರೆತೆರೆದು ಒಳಗಣ್ಣ ತೋರಿಸಿದೆ……………. ಮಂಜುನಾಥ………ಮಂಜುನಾಥ…………
ನನ್ನ ಪಾಪ ತೊಳೆಯಲೆಂದು ಗಂಗೆಯಂತೆ ಭೂಮಿಗಿಳಿದೆ
ಪೊರೆಯನು ತೆರೆಯಲು ಒಬ್ಬನೆ
ಪೊರೆಯಲು ನಮ್ಮನು ಒಬ್ಬನೆ ಹರನೊಬ್ಬನೆ
ಒಬ್ಬನೇ ಒಬ್ಬನೇ ಮಂಜುನಾಥನೊಬ್ಬನೇ…………. || music follows||

ತಂದೆಯಿಲ್ಲದೋನೆ ಎಂದೇ ತಂದೆಯಾಗಿ ನೀನು ಬಂದೆ
ನಾನು ಅನ್ನೋ ಅಹಂಕಾರ ಸುಟ್ಟು ಭಸ್ಮ ಮಾಡಿದೋನೆ…………….
ಮಂಜನ್ನು ದೀಪಮಾಡಿ ಹೊಸ ಜನ್ಮವನ್ನೆ ತಂದೆ
ಅರಿವಿಗೇನೆ ಗುರುವಾದ ಗುರುಗಳ ಗುರು ಇವನೆ……………………
ಸತ್ಯವು ನಿತ್ಯವು ಒಬ್ಬನೆ
ಧರ್ಮವು ದೈವವು ಒಬ್ಬನೆ ಶಿವನೊಬ್ಬನೆ …………….

ಶಂಕರ ಶಂಕರ ಹರ ಹರ ಶಂಕರ ಮುರಹರ ಭವಹರ ಶಶಿಧರ ಶುಭಕರ
ಜಯ ಜಯ ಶಂಭೋ ಜಯ ಜಯ ಚಂದ್ರಧರ ಶಂಕರಾ … ಜಯ ಜಯ ಶಂಭೋ ಮುರಹರ …
ಮಂಜುನಾಥ ಮಂಜುನಾಥ ಮಂಜುನಾಥ ಮಂಜುನಾಥ …….
ಮಂಜುನಾಥ ಮಂಜುನಾಥ ಮಂಜುನಾಥ ಮಂಜುನಾಥ …….

 

Sringeri (ಶೃಂಗೇರಿ)

||ಶ್ರೀ ಶಾರದಂಬಾಯೇ ನಮಃ ||

Shree Kshetra Sringeri (or Shringeri) is situated in the Chikmagalur district of Karnataka.. It is located on the Western ghat section (Sahyadri mountain ranges)…. The entire region is surrounded by hills-peaks and mountains.. During rainy season the evergreen place is a treat to watch and an awesome pilgrimage center of Karnataka…

The place is very sacred since Jagadguru Shri Aadi Shankarachaarya, who is the proponent of “Advaitha philosophy” and avatar of Lord Shiva, established Sharada peethams in Sringeri itself, and in other 3 places of India.. Hence the place is both tourist and a very sacred place…

It is also said that Guru Shree VidyaaraNya(ಗುರು ವಿದ್ಯಾರಣ್ಯರು ) got the idea of Karnataka state establishment here itself… So on the whole, the place is connected with God and devotees from all over India and world throng almost everyday to the place…

The place was ruled initially by Hoysala kings, Vijayanagar kings, etc.. Like any other historical Indian temples, even this temple had to face difficulties from Mughal rule, British rule and other internal attacks where rulers followed divide and rule policies within India..

sringeri

 

Legend associated with the place(Sthala PuraaNa):-

Once Guru Aadi Shankarachaarya attracted by the evergreen beauty of Sringeri having many hills, mountains, forest and by the pleasant and feel-good Tunga river, got into the river for bath… Since it was almost mid-day time and scorching heat of the sun, a cobra was providing shelter to a frog which was about to deliver and which was in it’s labour pains..  We always name frog and snake as enemies or rivals and usually snakes eats frogs.. But Guru Shankaraacharya saw this amazing scene and felt that this sand is so pure that the poisonous snake itself has forgotten it’s nature and has been so kind to it’s enemy frog.. And he also said that the place has it’s own spiritual importance..

Due to this incident he installed Shree-Chakra of Goddess Shree Shaarada Devi here, which is now Shaarada peetham and also stayed their for 12 years… Even now we can see the place where the snake provided shelter to the pregnant frog , which is called “Kappe Shankara”…. This story was narrated by my husband which he had heard during his childhood… and the entire story or the legend is known in kannada as  “Kappe-Shankara itihaasa meaning history” or ಕಪ್ಪೆ ಶಂಕರ ಇತಿಹಾಸ ಅಥವಾ ಕಪ್ಪೆ ಶಂಕರ ಐತಿಹ್ಯ ….

Deities and other halls present in the temple premises are :-

  • Main diety Shree Sharada maathe
  • Shree Baalasubramanya swamy
baalasubramanya

Diety in the premises :: Shree Balasubramanya swamy

  • Shree Kodanda Raama Swamy
  • Baagilu/ Thorana Ganapathi — Here Lord Ganesha installed on the door , hence called baagilu or Thorana ganapathi as shown below :

baagiluGanapathi

 

  • Shree Vidya Shankara — The architecture of the diety/shrine is very very ancient and a combination of Dravidian style and Vijayanagar style.. It has several pillars, chariots and different avatars of Lord Vishnu, Lord Shiva, Goddess Parvathi, Shree Sharadamba and many, have named a few…

vidyaShankara

 

Annasantharpane/ Mass meals— Everyday mass prasaadam meals are provided to all the devotees who visit the temple in multiple batches… The prasaadam hall is well-maintained and devotees can also donate whatever possible by them to the development of the temple…

Jagadguru Shree Chandrashekara Bhaarathi Sabhaa bhavana, Yaaga Mantapam, Guru Nivasa :: Apart  from these, there is a big hall/auditorium maintained to perform different kids of pooja procedures and other functions and also yaaga mantapam.. Guru Nivas is the home of Shree Guruji who also blesses the devotees who visit the nivaas…

In my future posts will provide lyrics of various songs on Shree Shaarada devi/Goddess Saraswathi..

For now, have posted the lyrics of one famous film song called “Shaarade daye thoride” …  and another song “Nambide Ninna Naadadevathe” which are dedicated to Goddess Shaaradambe, please click to check the same..

Seva List are as mentioned below:-

  • Ashtottara Kumkumaarchane
  • Naivedya sahitha ashtottara
  • Trishati kumkumaarchane
  • Sahasranaama kumkumaarchane
  • Shree shaarada prasaada
  • Sapthashati paarayaNa
  • Sarvaseve
  • Saraswathi Pooje
  • Panchabhaksha Neivedya
  • Suprabhaatha seve
  • Silver/Gold chariot Uthsava seve
  • Lakshaarchane  etc to name a few….

 

Temple Address:

Shree Sringeri Mutt,
Sringeri, Chickmagalur District,
Karnataka
PIN Code – 577139.

One can also visit the official website for more information :

http://www.sringeri.net/

 

 

 

Happy Women’s day

International Women’s day is being celebrated on 8th of March every year..

Women is a bestower of life, love, friendship, care, trust in the form of mother, grandmother, daughter, sister, friend and wife…

From our very own vedic scripts a verse is mentioned which most of us would have heard and can recall ‘Yatra naaryastu pujyante ramante tatra devataa’ meaning the place where women are honored/respected, Gods would be pleased to stay there or holiness exists there..

Wish all the wonderful women a very happy women’s day 2016!!!!

ಮಹಾ ಶಿವರಾತ್ರಿ ಶುಭಾಶಯಗಳು (Happy shivarathri)

||Om Namaha Shivaaya…||

ತ್ರಿದಳಮ್ ತ್ರಿಗುಣಾಕಾರಮ್ ತ್ರಿನೇತ್ರಮ್ ಚ ತ್ರಿಯಾಯುಧಂ
ತ್ರಿಜನ್ಮ ಪಾಪ ಸಂಹಾರಂ ಎಕಬಿಲ್ವಮ್ ಶಿವಾರ್ಪಣಂ || ಶ್ರೀ||

May Lord Shiva bless you all with all good things in life and grant you peace,prosperity, enlightenment, happiness and good health!

Happy Maha Shivaratri to all my dear readers…:)

Shankara shashidhara gaja charmaambara ….

 

 

 

Bendekaayi gojju recipe

Gojju is an age-old, traditional side-dish of Karnataka which can be served with rice, or any indian rotis like chapathis, parathas etc  and also with curd rice  and are similar to gravies of North India…

I have already posted recipe for cucumber gojju here.. Bendekaayi or Okra or lady’s finger  is another commonly used vegetable for making gojju…

Ingredients Needed:

Lady’s finger/bendekaayi – 1/2 kg ( Washed, dried and cut into 1.5 inch pieces)
Oil – 4 to 5 tbspn for frying okra
Mustard – 1 tspn
Jeera – 1 tspn
Tamarind pulp – 1 lemon size soaked in water or tamarind paste(if you are having)
Salt
Jaggery – 1 big lemon size powdered

To grind:

Tomato -1 medium sized
Gojjina pudi or Rasam powder – 2.5 to 3 tbspns
Fresh Coconut grated – 1/4 cup or dry coconut grated – 1/4 cup

Method::

[1] Heat a pan with 4 tbspn of oil, add mustard, jeera and when they splutter/pops, add chopped bendi pieces and fry well till the stickiness of the bendekaayi goes and the color changes slightly to dark green..

[2] Now add the ground paste(grind to smooth paste), tamarind pulp, salt, jaggery and 1 cup of water..

[3] Stir well and mix and boil for 5-8 minutes.. Can serve with rice, any indian roti/chapathi, akki/ragi rotti etc..

Note ::-

The stickiness of lady’s finger goes in any of the below way..

[1] By frying well in Cooking/Refined oil…
[2] By frying in little oil and then boiling well in tamarind pulp
[3] By frying well in 2 tbspns of thick curd… I follow any of these three and it works well..

Variations with the same recipe ::-

The same gojju recipe can be followed with badanekaayi or brinjal, onion-tomato, capsicum or  well fried bitter gourd..

Do give a try..