A South Indian Meal


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*Pl enjoy this good collection of explanations by Paramacharya of
Kanchi…Many have samskrit base..
..*

To the awe and amazement of his devotees, Paramacharya often discussed about down-to-earth laukika matters with keen interest, deep understanding and knowledge. In this lecture, he explains the origin and meaning of the names of common Indian dishes and their connection to spirituality. In these explanations, I have mostly used the translated words of what Paramacharya actually spoke, extracted from the Tamil publication titled Sollin Selvar
(The Expert of Words), Sri Kanchi Munivar by Sri Ra. Ganapathy.

*A South Indian Meal*

A typical South Indian meal is served in three main courses: sambar sAdam,
rasam sAdam and more (buttermilk) sAdam. Sambar is also known as kuzhambu in
Tamil, a term that literally translates to ‘get confused’. Paramacharya
explains how these three courses are related to the three gunas of
spirituality: the confusion of sambar is tamo guna, the clarified and
rarified flow of rasam is rajo guna and the all-white buttermilk is satva
guna. Our meal reminds us of our spiritual path from confused inaction to a
clear flow of action and finally to the realized bliss of unity.

*SAdam* *

*Cooked rice, the main dish of a South Indian meal is called sAdam. That
which has sat is sAdam, in the same way we call those who are full of sat,
sadhus. We can give another explanation for the term: that which is born out
of prasannam is prasAdam. What we offer to Swami (God) as nivedanam is given
back to us as parasAdam. Since we should not add the root ‘pra’ to the rice
we cook for ourselves, we call it sAdam.

*Rasam*

Rasam means juice, which is also the name of filtered ruchi. We say ‘it was
full of rasa’ when a speech or song was tasteful. Vaishnavas, because of
their Tamil abhimAnam, refer to rasam as saatthamudhu. It does not mean the
amudhu (amrita) mixed with sAdam. It was actually saatramudhu (saaru or
rasam + amudhu), which became saatthamudhu.

Vaishnavas also have a term thirukkann amudhu that refers to our pAyasam.
What is that thirukkann? If rudrAksham means Rudra’s eye, does ‘thirukkann’
mean Lakshmi’s eye? Or does the term refer to some vastu (article) added to
pAyasam? No such things. Thiru kannal amudhu has become thirukkann amudhu.
Kannal means sugercane, the base crop of suger and jaggery used in pAyasam.

I was talking about rasam. If something is an extraction of juice, then
would it not be clear, diluted and free of sediments? Such is the nature of
our rasam, which is clear and dilute. The other one, served earlier to rasam
in a meal, is the kuzhambu. Kuzhambu contains dissolved tamarind and cut
vegetable pieces, so it looks unclear, its ingredients not easily seen.

*Buttermilk as our dessert**

*A western meal normally ends with a dessert. In a South Indian meal,
desserts such as pAyasam are served after the rasam sAdam. Any sweets that
were served at the beginning are also taken at this time. After that we take
buttermilk rice as our final course. Paramacharya explains that since sweets
are harmful to teeth, our sour and salty buttermilk actually strengthens our
teeth, and this has been observed and praised by an American dietician. We
gargle warm salt water when we get toothache. The buttermilk is the reason
for our having strong teeth until the end of our life, unlike the westerners
who resort to dentures quite early in their life.

*Vegetable curry*

Although cut vegetable pieces are used in sambar, kootoo and pacchadi, in
curry they are fried to such an extent that they become dark in color (the
term curry also means blackness or darkness in Tamil). May be this is the
origin of the name curry.

*Uppuma (kitchadi*)

If the term uppuma is derived from the fact that we add uppu or salt, then
we also add salt to iddly, dosa and pongal! Actually, it is not uppuma but
ubbuma! The rava used for this dish expands in size to the full vessel where
heated up with water and salt. The action of rava getting expanded is the
reason for the term ubbuma.

*Iddly* *
*
The term iduthal (in Tamil) refers to keeping something set and untouched.
We call the cremation ground idukaadu (in Tamil). There we keep the mrita
sarira (mortal body) set on the burning pyre and then come away. The term
iduthal also refers to refining gold with fire. The (Tamil) term idu
marunthu has a similar connotation: a drug given once without any repetition
of dosage. In the same way, we keep the iddly wet flour on the oven and do
nothing to it until it is cooked by steam.

*Idiyaappam*
*
(This is rice noodles cooked in steam). Brahmins call it seva while others
call it idiyaappam. But unlike an appam which is a cake, this dish is in
strands. The term appam is derived from the Sanskrit ApUpam meaning cake.
The flour of that cake is called ApUpayam. This word is the origin of the
Tamil word appam.

*Appalaam (papad)*

The grammatical Tamil term is appalam. This dish is also made by kneading
(urad dhal) flour, making globules out of it and then flattening them. So it
is also a kind of appam. Because of its taste a ‘la’ is added as a particle
of endearment!

*laddu*
*
ladanam (in Sanskrit) means to play, to throw. ladakam is the sports goods
used to play with. Since the ball games are the most popular, ladakam came
to mean a ball. The dish laddu is like a ball, and this term is a shortened
form of laddukam, which derived from ladakam.

Laddu is also known as kunjaa laadu. This should actually be gunjaa laadu, because the Sanskrit term gunjA refers to the gunjA-berry, used as a measure of weight, specially for gold. Since a laddu is a packed ball of gunjA like berries cooked out of flour and sugar, it got this name.

The singer of mUka panca sati on Ambal Kamakshi describes her as Matangi and
in that description praises her as ‘gunjA bhUsha’, that is, wearing chains
and bangles made of gunjA-berries of gold.

*Pori vilangaa laddu*

Made of jaggery, rice flour and dried ginger without any ghee added to it,this laddu is as hard as a wood apple, though very tasty, and hence got its name from that fruit and the original pori (puffed rice) flour used to make it.

*Indian Dishes of Turkish Origin*
*

*Our *halwa* is a dish that came from the Turkish invasion. bahU kalam (long
ago) before that we had a dish called paishtikam, made of flour, ghee and sugar. But then the Arabian term halwa has stuck in usage for such preparation.

*sojji*
*
sUji is another name from the Turkish. It has become sojji now. It is mostly
referred to these days as kesari. In Sanskrit, kesaram means mane, so kesari
is a lion with kesaram. It was a practice to add the title ‘kesari’ to
people who are on the top in any field.. Thus we have Veera Kesari, Hari
Kesari as titles of kings in Tamilnadu. The German Keisar, Roman Caesar and
the Russian Czar — all these titles came from only from this term kesari.

What is the color the lion? A sort of brownish red, right? A shade that is
not orange nor red. That is the kesar varnam. The powder of that stone is
called kesari powder, which became the name of the dish to which it is added
for color.

*vada*
*
A Tamil pundit told me that the name vada(i) could have originated from the
Sanskrit mAshApUpam, which is an appam made of mAsham or the urad dhal. He
also said that in ancient Tamilnadu, vada and appam were prepared like
chapati, baking the flour cake using dry heat.

*Dadhya araadhana*

Someone asked me about the meaning of this term. He was under the impression
that dadhi was curd, so dadhiyaaradhana( i) was the curd rice offered to
Perumal. Actually, the correct term is tadeeya AradhanA, meaning the
samaaradhana( i) (grand dinner) hosted to the bhagavatas of Perumal. It got
shortened in the habitual Vaishnava way..

Vaishnavas offer the nivedanam of pongal with other things to Perumal in
their dhanur mAsa ushad kala puja (early morning puja of the Dhanur month).
They call it tiruppakshi. The original term was actually tiruppalli ezhuchi,
the term used to wake of Perumal. It became ‘tiruppazhuchi’ , then
‘tiruppazhachi’ and finally ‘tiruppakshi’ today, using the Sanskrit kshakara
akshram, in the habitual Vaishnava way. It is only vegetarian offering,
nothing to do with pakshi (bird)!

The term dhanur mAsam automatically brings up thoughts of Andaal and her
paavai (friends). In the 27th song (of Tiruppaavai) , she describes her wake
up puja and nivedanam with milk and sweet pongal to Bhagavan, which
culminates in her having a joint dinner with her friends. Vaishnavas
celebrate that day as the festival koodaara valli, following the same
sampradhAyam (tradition). The name of this festival is from the phrase
koodaarai vellum seer Govinda, (Govinda who conquers those who don’t reach
Him) which begins the 27th song. It was this ‘koodaarai vellum’ that took on
the vichitra vEsham (strange form) of ‘koodaara valli’.

*pAyasam*
*
payas (in Sanskrit) means milk. So pAyasam literally means ‘a delicacy made
of milk’. This term does not refer to the rice and jaggery used to make
pAyasam. They go with the term without saying. Actually pAyasam is to be
made by boiling rice in milk (not water) and adding jaggery. These days we
have dhal pAyasam, ravA pAyasam, sEmia pAyasam and so on, using other things
in the place of rice.

Vaishanavas have a beautiful Tamil term akkaara adisil for pAyasam. The
‘akkaar’ in this term is a corruption of the Sanskrit sharkara. The English
term ‘sugar’ is from the Arabian ‘sukkar’, which in turn is from this
Sanskrit term. The same term also took the forms ‘saccharine’ and ‘jaggery’.
And the name of the dish jangiri is from the term jaggery.

*kanji (porridge*)

Before we become satiated with madhuram (sweetness), let us turn our
attention to a food that is sour. As an alternative to sweetness, our
Acharyal (Adi Sankara) has spoken about sourness in his Soundarya Lahiri.

Poets describe a bird called cakora pakshi that feeds on moon-beams. Sankara
says in Soundarya Lahiri that the cakora pakshi were originally feeding on
the kArunya lAvaNyAmruta (the nectar of compassion and beauty) flowing from
Ambal’s mukha chanran (moon like face). They got satiated with that nectar
and were looking for somthing sour, and spotted the full moon, which being
only a reflection, issued only sour beams!

Acharyal has used the term kAnjika diya, which gives an evidence of his
origin in the Malayala Desam. He said that since the cakora pakshis were
convinced that the nectar from the moon was only sour kanji, they chose to
feed on it as an alternative.

The term kAnjika means relating to kanji, but the word kanji is not found in
Sanskrit. It is a word current only in the Dakshinam (south). There too,
kanji is special in Malayala Desam where even the rich lords used to drink
kanji in the morning. This was the variety came to be known as the
‘Mayalayam Kanji’.

Kanji is good for deham as well as chittam. And less expensive. You just add
a handful of cooked rice rava (broken rice), add buttermilk, salt and dry
ginger, which would be enough for four people.

The buttermilk added must be a bit more sour. The salt too must be a bit
more in quantity. With the slight burning taste of dry ginger, the
combination would be tasty and healthy.

*tAmbUlam*

It is customary to have tAmbUlam at the end of a South Indian dinner. In the
North, tAambUlam is popularly known as paan, which is usually a wrap of
betel nut and other allied items in a calcium-laced pair of betel leaves. In
the South, tAmbUlam is usually an elaborate and leisurely after-dinner
activity. People sit around a plate of tAmbUlam items, drop a few cut or
sliced betel nut pieces in their month, take the betel leaves one by one
leisurely, draw a daub of pasty calcium on their back and then stuff them in
their month, chatting happily all the while.

The betel leaf is known by the name vetrilai in Tamil, literally an empty
leaf. Paramacharya once asked the people sitting around him the reason for
calling it an empty leaf. When none could give the answer, he said that the
usually edible plants don’t just stop with leaf; they proceed to blossom,
and bear fruits or vegetables. Even in the case of spinach or lettuce, we
have to cook them before we can take them. Only in the case of the betel
leaf, we take it raw, and this plant just stops with its leaves, hence the
name vetrilai or empty leaf.

* *
*

*

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Lokakshema International Mission Trust®
Regd. Office A73, Inder Puri, New Delhi-110012,011-25836229
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Email: lokakshemamission@gmail.com
A mission for removal of sufferings of mankind

Adi Parashakti
Invites you to DOSHA NIVARANA MAHAYAGYA
January 24-26, 2010, at Aishwarya Mahaganapathi Temple
C-2, Keshav Puram, New Delhi

Param Pujya Guruji Dr PS Varadarajan

Sir/Madam,

Lokakshema International Mission Trust a registered non profit, charitable trust committed of removal of sufferings of mankind through charitable, ritual, spiritual, social, religious, cultural and other activities. Established to serve and help the poor, needy and the down-trodden in the Society all over the world without discrimination of caste, creed, colour, nationality, religion, race, status, etc.

Lokakshema International Mission Trust has been working for the welfare of the mankind and removal of their sufferings for past two decades under the spiritual and divine guidance of our founder and President Dr PS Varadarajan who has been blessed with supernatural powers by the Cosmic forces, Goddess Parashakti, Navagrahas and other spiritual and divine energies. He has been blessed with a new and unique form of spiritual chanting the absolute form of “Sound or Shabda” which is millions of times more powerful than the ritualistic chanting of the mantra. Through this unique method he has been serving the mankind by removal of their problems, diseases, etc and millions all over the world have benefited during past two decades. The trust was formally established on 24th September 2007, to perpetuate the noble mission started by Param Poojya Shri Guruji Maharaj and was formally registered with Income tax authorities and was granted 80 G certificate to enable its donors for contribute their mite for the noble mission the Trust had been doing for so many years. Thousands of people have benefited with divine grace of Guruji. Childless couples have been blessed with children, marriages have been solemnised, incurable diseases like Cancer, Diabetes, Heart problems, blood pressure, arthritis, autism, etc. cured through spiritual healing, jobless candidates have got excellent jobs and the list is endless.

Main Objects of the Trust
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Lokakshema International Mission Trust®
Regd. Office A73, Inder Puri, New Delhi-110012011-25836229
Web: http://lokakshemamission.webs.com, Blogs: http://lokakshematrust.blogspot.com,
http://lokakshematrust.sulekha.com , http://lokakshema.blog.co.in,
Email: lokakshemamission@gmail.com
A mission for removal of sufferings of mankind
Jointly with Sarva Devata Homam Committee
With the blessings of his holiness Guruji Maharaj Dr. PS Varadarajan
Welcomes you all to
Dosha Parihara Mahayagya
From 24th to 26th January 2010
Maha Ganapathi Homam (for removal of all obstacles and success in life),
Nakshatra, Navagraha Homam (for removal of malefic effects of planets)
Srisuktha Homam (for success in Job, business, financial prosperity, etc),
Maha Dhanvantri Homam (for removal of chronic diseases and good health)
Maha Mrityunjaya Homam (for prevention of accidents and for long life)
Swayamvara Parvathi Homam (for early marriage)
Santhana Gopala Homam (Putra Kameshti yagya for childless couples), etc
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C-2 Keshav Puram (Lawrence Road) New Delhi
For registration, participation/sponsorship and other details please contact
Bhrahmasri S Viswanatha Sastrigal 9818390192 Brahmahsri Rajagopala Sastrigal 9818390193
Shri VR Swaminathan 9810192164 Rajarishi Shri S. K. Murthy 9310035504-9811090988
Shri K.S.N Sharma 9313203053 Shri A Ramesh 9811097125 Shri N T Arasu 9811944478
Shri Deepak Shah 9212195559 Smt Preeti Shah 9212195560 Shri K.Hariharan 9868369793
Shri Narasimhan 27472278 Ms Renu Singh 9891197375 Shri Ramesh Sharma 9868348573
Shri V Venkataraman(Junior) 9873475963 Shri R Mohan 9971812923 Shri BS Rao 9810400688
Shri S Sitharaman 9868849112 Shri Ashok Agarwal 9811654365 Shri AS Sohal 9899181467
Special programmes for exchange of horoscopes, spiritual discourses, etc also proposed during the function
Swayamvaram (a programme for marriage alliances/horoscope exchange by Sangamam online
Spiritual healing by Guruji for all participants
Religious Discourse /Pravachan by Pravachan Shiromani Pandit Satyanarayana Sharma
Registration Charges
Maha Ganapathi Homam Rs 251
Kaala Sarpa Dosh Nivaran Rs 501
Shani Dosh Nivaran Rs 501
Mangal Dosh Nivaran Rs 501
Sri Suktha Homam Rs 501
Maha Mrityunjaya Homam Rs 501
Maha Dhanvantri Homam Rs 501
Swayamvara Parvathi Homam Rs 3000
Putra Kameshti yagya Rs 3000
(Contributions/registration for Homam may be made favouring
Sarva Devata Homam Committee payable at New Delhi)
Sponsorship
Sponsor Sankalpam (per day) Rs 5100
Sponsor Sankalpam for all three days Rs 11000
Puja materials per day (including4 tins Ghee, etc) Rs 25000
Flowers per day Rs 11001
Bhandhara/poor feeding (daily) Rs 25000
Provision expenses Rs 25000
Payaasam/kheer(per day) Rs 10000
Vastra for Vedic Scholors Rs 10000
Vastra, material for purnahuti Rs 10000
Vaidhika Sambhavana(honorarium)per day Rs 11000
Acharya Sambhavana per day Rs 5100
Maha Prasadam for each day(incl: poor feeding)Rs51000 Contributions/ donations to Lokakshema International Mission Trust® are exempted under Section 80G of the Income Tax Act 1961 vide Directorate of Income Tax(Exemption)New Delhi order No. DIT (E)/2007-08/L-691/4034 dated 20.03.2008.
Please donate liberally and make the function a grand success
Sponsors may please contact lokakshemamission@gmail.com or call 9868369793

LOKAKSHEMA INTERNATIONAL MISSION TRUST
Head Office: SRI VIGNESH APARTMENTS, F-3, # 2, 100 FT ROAD, LAKSHMI NAGAR
3rd STAGE, NANGANALLUR, CHENNAI- 600061, PHONE: 91-44-22243097
Delhi Office: A-73, Inder Puri, New Delhi-110012.  011-25836229
EMAIL: lokakshemamission@gmail.com
Registration Form for Putra Kameshti Yagya

Name:(Husband)…………………………………………………………………………………….
Father’s Name…………………………Mother’s Name………………………………………..
Date of Birth………………..Place of Birth………………………..Time of Birth………….……..
Nakshatra ……………………Rashi…………………..Gothra……………………………………..
Address ………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………………………………………………………………….…….
Phone……………………Mobile……………………….Email ID……………………………….
Name: (Wife)…………………………………………………………………………………….
Father’s Name…………………………Mother’s Name………………………………………..
Date of Birth………………..Place of Birth……………………..Time of Birth………….……..
Nakshatra……………………Rashi…………….. Mobile no………………….Email ID………
Date of Marriage……………………….
Details of the Problem ………………………………………………………………………………
………………………………………………………………………………………………………….
………………………………………………………………………………………………………….
Dated……
Place…….. Signature of the Applicant(s)
………………………………………………………………………………………………………….
For office use only
Registration No…………………………….. Date………………………
Received Rs One thousand only by cash/Cheque no………….dated…………..
Submitted to Guruji on…………………………..follow up to be done on…………………………Periodicity……………………….…
Remedies Suggested …………………………………………………………………………………..
Authorised Signatory

LOKAKSHEMA INTERNATIONAL MISSION TRUST
Head Office: SRI VIGNESH APARTMENTS, F-3, # 2, 100 FT ROAD, LAKSHMI NAGAR
3rd STAGE, NANGANALLUR, CHENNAI- 600061, PHONE: 91-44-22243097
Delhi Office: A-73, Inder Puri, New Delhi-110012.  011-25836229
EMAIL: lokakshemamission@gmail.com
Registration Form (For Benefeciaries of other homams/general)

Name: ……………………………………… Spouse’s Name …………………………….
Father’s Name…………………………Mother’s Name………………………………………..
Date of Birth………………..Place of Birth………………………..Time of Birth………….……..
Nakshatra ……………………Rashi…………………..Gothra……………………………………..
Address ………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………………………………………………………………….…….
Phone……………………Mobile……………………….Email ID……………………………….
Web Site, if any………………………………………………………………………………………
Qualification (optional)………………………………………………………………………………
Purpose of appointment with Guruji ………………………………………………………………
Details of the Problem ………………………………………………………………………………
………………………………………………………………………………………………………….
………………………………………………………………………………………………………….
………………………………………………………………………………………………………….
Whether this is for yourself or others (pl. specify)………………………………………………
Dated……
Place…….. Signature of the Applicant
………………………………………………………………………………………………………….
For office use only
Registration No…………………………….. Date………………………
Submitted to Guruji on…………………………..follow up to be done on…………………………Periodicity……………………….…
Remedies Suggested …………………………………………………………………………………..
…………………………………………………………………………………………………………
Authorised Signatory
PS: If the reference is for more than one person from the same family their particulars may please be attached with this form along with the details & photographs.

GOOD BYE TO DIABETES


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DIABETIS?
FINALLY GOOD NEWS FOR ALL DIABETICS

A woman (65) was diabetic for the last 20+ years and was taking insulin twice a day, she used the enclosed homemade medicine for a fortnight and now she is absolutely free of diabetes and taking all her food as normal including sweets ………… ……… ……

The doctors have advised her to stop insulin and any other blood sugar controlling drugs.
I request you all please circulate the email below to as many people as you can and let them take the maximum benefit from it.

AS RECEIVED :

DR… TONY ALMEIDA ( Bombay Kidney Speciality expert ) made the extensive experiments with perseverance and patience and discovered a successful treatment for diabetes.
Now a days a lot of people, old men & women in particular suffer a lot due to Diabetes.

Ingredients:
1 – Wheat flour 100 gm
2 – Gum(of tree) (gondh) 100 gm
3 – Barley 100 gm
4 – Black Seeds (kalunji) 100 gm

Method of Preparation Put all the above ingredients in 5 cups of water.
Boil it for 10 minutes and put off the fire. Allow it to cool down by itself.
When it has become cold, filter out the seeds and preserve the water in a glass jug or bottle.

How to use it?
Take one small cup of this water every day early morning when your stomach is empty.
Continue this for 7 days. Next week repeat the same but on alternate days. With these 2 weeks of treatment you will wonder to see that you have become normal and can eat normal foodwithout problem.

Note: A request is to spread this to as many as possible so that others can also take benefit out of it.

SPB MESSAGE
SINCE THESE ARE ALL NATURAL INGREDIENTS, TAKING THEM IS NOT HARMFUL. SO THOSE WHO ARE SCEPTICAL ABOUT THIS TREATMENT MAY STILL TRY IT WITHOUT ANY HARM.

WORST CASE SCENARIO WILL BE THAT YOU REMAIN STILL SAME AS YOU WERE BEFORE

I KNOW THAT U R NOT A DIABETIC, STILL I M FORWARDING THIS MAIL TO U SO THAT U CAN SHARE THE INFO TO UR KNOWN FRIENDS WHO ARE SUFFERING FROM DIABETIS.

BEST WISHES FOR ALL

If you like me, raise your hands.
If you don’t, raise your standards..! !
hariharan k (hariharan krishnamurthy)
If God brings you to it, He will bring you through it.
Happy moments, praise God.
Difficult moments, seek God.
Quiet moments, worship God.
Painful moments, trust God.
Every moment, thank God