Spinach Beans Sambar – ಸೊಪ್ಪು ಕಾಳಿನ ಹುಳಿ

The most healthy and nutritious sambar you can ever make. This goes well with Rice, chapathi and Roti. This sambar is so filling, tasty and very healthy. I usually never make Sambar with just the powder, but this one was very tasty.

Wait until you see the next post where I made an amazing roti out of something left over and used this sambar for accompaniment.

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Ingredients for the masala:

Ingredients for the huli:

  1. 1 cup toor dal
  2. 2 big bunches of Spinach, washed and chopped finely ( I used frozen Spinach)
  3. 1 cup white beans, washed and cooked ( I used canned)
  4. 1 cup Garbanzo(chick Pea) beans, washed and cooked ( I used canned)
  5. 3-4 tsp huli pudi
  6. 3 tsp tomato paste
  7. 1 tsp tamarind paste
  8. Salt to taste
  9. For seasoning – Oil, Mustard seeds, Jeera, Haldi, Hing, curry leaves, 1 red chilli

Method:

  1. Pressure cook toor dal along with spinach and both beans.
  2. I used frozen spinach and canned beans, so added it to cooked toor dal later.
  3. In a big vessel, add 3 tsp oil. Add mustard seeds, jeera, hing, curry leaves, and haldi.
  4. Add tomato paste and tamrind paste.
  5. Now add the Huli powder.
  6. When it starts boiling, add the cooked toor dal, spinach and beans. Add salt to taste.

Serve with Rice or chapathi.

You can find Sambar Powder recipe here:

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Visit to Sri Kamadhenu Kshetra at Bangalore – 2014

Ms. Shubha Murthy had sent a couple of emails to talk to Sri. Gurushesha, the founder of Kamadhenu Kshetra. I wanted to talk to Sri. Gurushesha while I was in Bangalore so waited until I traveled to India.

My visit to India for work was the most stressful one. I had to work for the project in Bangalore, and also manage a few of my projects in the USA. Most week days I worked for 14-15 hours. No sleep, and with jet lag made the trip very hectic and stressful.

Even before I traveled to India, I knew I wanted to visit Mantralaya and see our beloved Rayaru. I wanted to thank our beloved Rayaru personally and hence wanted to visit there.

When I returned from Mantralaya on 21st, early morning, my co-sister Ms. Vasanthi called me and asked if I was able to visit Sri Kamadhenu Kshetra. As I had just come back from Mantralaya, I told Ms. Vasanthi that I would rather talk to Sri. Gurushesha over the phone than visit Sri Kamadhenu Kshetra. Vasanthi said she will talk to Sri. Gurushesha and keep me posted. Later in the evening she called and told that Sri. Gurushesha really wants to talk to you, and it would be great if you could make time to visit Sri Kamadhenu Kshetra. My Mom said ” when someone is asking you to come, why not go there, Rayaru wants to go visit, so please go”. I called back Vasanthi, and said that I would be coming.

Next day being Saturday, Sri. Gurushesha sent us a taxi, so Mr. Ramesh ( my brother-in-law), Ms. Vasanthi and myself traveled to Sri Kamadhenu Kshetra. we reached there around 9.30 AM. I was given a royal treatment by everyone at the temple, including Sri. Gurushesha. This was the most humbling experience for me. I would have missed the opportunity to see our Beloved Rayaru and the experiences I heard from Sri. Gurushesha about Sri Kamadhenu Kshetra.

Sri Kamadhenu Kshetra is undergoing major construction, and lots of activities are being performed. How I wish I could be close to Sri Kamadhenu Kshetra and help in many of these activities. If you are in Bangalore, you should definitely visit Sri Kamadhenu Kshetra and get the blessings of our beloved Rayaru and also Sri. Gurushesha. It is an unbelievable place, and our Rayaru is truly there helping his devotees. Sri. Gurushesha has done tremendous work and I am amazed to see his energy while talking to devotees. In spite of his busy schedule, Sri. Gurushesha spent almost the entire morning giving me a tour of the construction, talking to me, telling me some of the miracles. To top it all, Sri. Gurushesha gave me some amazing books on our Beloved Rayaru. I hope to share some of the songs and miracles soon. My koti koti ( millions & millions) namaskaras to our beloved Rayaru and also Sri. Gurushesha.

A million thanks to Ms. Shubha Murthy, Ms. Vasanthi and Mr. Ramesh. Without their persistence I wouldn’t have the chance to visit Sri Kamadhenu Kshetra.

Below are some amazing pictures I took, a few were taken by my brother-in-law(Mr. Ramesh) as well.

1. Lord Venkateshwara picture in Sri. Gurushesha’s room.

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2. Beloved Rayaru picture on one side of the wall in the same room.

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3. Sri Kamadhenu Kshetra

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4. You need no introduction for this gurugalu

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5. Construction update:

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ರಾಯರ ಕೂಟು – Spicy Kootu Made in Sree Raghavendra Swamy Mutt

This November 20th, when I visited Mantralaya with my parents, we had food at the Rayara Mutta. Dad and I sat down to eat food, and Mom since has knee problems ate on the table a bit far away from us. My Dad and I enjoyed the kootu, which was spicy, hot and full of vegetables. The vegetables used were winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ.

As soon as I told my daughter when I came back here about my trip and the amazing food we had at Rayara mutt, she shopped with her father and brought all these three vegetables including fresh ground nuts and asked me to make it exactly the same way.

I had already posted the recipe for Kootu, so just the vegetables were replaced. It tasted just like the ones we ate at Rayara mutta. Give it a try, and keep me posted.

Ingredients for grinding:

  • 5 red chillies ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ
  • 10 black pepper ಮೆಣಸು
  • 3 tso urad dal ಉದ್ದಿನ ಬೇಳೆ
  • 3 tsp channa dal ಕಡಲೆ ಬೇಳೆ
  • 3 tsp coriander seeds ಕೊತ್ತಂಬರಿ ಬೀಜ
  • 1/4 cup fresh coconut ತೆಂಗಿನ ಕಾಯಿ grated
  • 2 tsp tamarind  ಹುಣಿಸೆ ಹಣ್ಣು paste

Vegetables:

  • 1/2 winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ cleaned, and cut into 1 and 1/2 – 2 inches thick
  • 1/2 ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ Sweet Pumpkin
  • 4-5  Ridge Gourd ಹೀರೆ ಕಾಯಿ

Other Ingredients:

  • 2 cup toor dal ತೊಗರಿ ಬೇಳೆ, washed and cooked in pressure cooker
  • handful of peanuts. ಕಡಲೆ ಕಾಯಿ / ಶೇಂಗಾ ಬೀಜ / ನೆಲಗಡಲೆ
  • curry leaves ಕರಬೇವು
  • mustard seeds ಸಾಸಿವೆ , hing ಇಂಗು , and turmeric ಅರಿಶಿನ for seasoning
  • 1 tsp jaggery ಬೆಲ್ಲ

Method:

    • Fry all the ingredients listed in grinding, except coconut and tamarind

    • Add the coconut to this fried ingredients.

Next, add the tamarind and grind all these in a mixer.

    • Take a microwave safe vessel, and cook the winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ until they are tender. A little bit on the harder side. I cooked all of them separately.
    • In a big vessel, add oil. Around 2-3 tsp. Next add all the ingredients listed in the seasoning. Add also the peanuts.

  • Fry for a few minutes, and next add the cooked winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ..
  • Mix all the ingredients well, and now add the ground mixture
  • Let this boil for a few minutes. Make sure it doesn’t  burn, this happens if the steel vessel you are using doesn’t have a thick bottom.
  • Now, add the cooked dal, jaggery and let it boil for 15-20 minutes.
  • Once the Kootu is done, serve with Rice, and fried Happala and sandige.
  • Enjoy the spicy winter melon ಬೂದ ಕುಂಬಳಕಾಯಿ, sweep pumpkin ಸಿಹಿ ಕುಂಬಳ ಕಾಯಿ, Ridge Gourd ಹೀರೆ ಕಾಯಿ or as it is called ರಾಯರ  ಕೂಟು .

Rayara-Kootu

Mantralaya Visit – 2014

The visit to Mantralaya was amazing. I went with my Parents on November 19th Wednesday night, reached early morning on Thursday 20th. We attended all the pooja celebrations, stayed until 9.00 PM night, and returned back to Bangalore on Friday early morning.

The entire day we spent was magical. Even though the Mutta was crowded, since we had given for special pooje, we were allowed close to the Brindavana. It was humbling seeing our beloved Rayaru.

Below are some pictures from this years visit.

The walkway to the Thungabhadra River has been cleaned thoroughly. My Dad and I walked half way and I took a few pictures. The river is dry and so we didn’t venture going very close.

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Visited a few Temples in Bengaluru

After a hectic week, on Sunday I was able to visit LIC Colony Sree Venkateshwara Temple and 5th Block Rayara Mutta. Some pictures for you all to enjoy.

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5 the Block Rayara Mutt.IMG_1959

 

Another one.IMG_1958

 

With a no Alankara.IMG_1957

Tulasi Pooja Pictures – 2014

It has been a very hectic few months for me with all the travel and work. It was just this Monday and Tuesday i.e. today that I have worked from home. I will be traveling to Bangalore, India for work on Thursday. Work is for two weeks, take a few days off to spend time with Parents and relatives and back here to USA in time for Thanksgiving so I can be with my Daughter for a few days.

During this short visit for Work, I am also planning to visit Mantralaya and see our beloved Rayaru. I will definitely keep you all posted if I do visit and see our beloved Rayaru.

I am also going to visit Mysore to see my Grandmother (Ajji), Uncles and Aunts. Hopefully, I will have a few hours to record at least a few devotional songs from Ajji and my Aunts. They sing amazing devotional songs. :)

Might not update the blog regularly, so please bear with me until end of November.

Today being ತುಲಸೀ ಹಬ್ಬವಿವಾಹ ಉತ್ವಾನ ದ್ವಾದಶಿ – Uthwana Dwadashi/Tulasi Habba, we performed the pooje in the evening. It is getting very cold here in the US, and so we had to bring all the plants indoor, including the Tulasi plants. Rather than keeping the Tulasi plant in the Pooja Room, I decided to do the pooje in the Sun room it self. Attached below are pictures of the same.

For dinner, I made Kosambari, Shavige(Semia) Payasa, and Vegetable rice.

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Close up of our little Tulasi Plant:

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Lighting of Agarbathi:

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Aaruthi for Tulasi.
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Updated:ತುಲಸೀ ಹಬ್ಬವಿವಾಹ ಉತ್ವಾನ ದ್ವಾದಶಿ – Uthwana Dwadashi/Tulasi Habba – November 4th 2014

Tulasi Pooje Preparation:

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2. Pooje Begins:IMG_2805

3. A close up:IMG_2807

4. After Aaruthi:IMG_2814

Uthwana Dwadashi – Tulasi Habba or Tulasi Pooje is celebrated a fortnight after Deepavali. It signifies the day Tulasi married Lord Vishnu. On this day, Tulasi katte is decorated like a bride. Amla trees are planted along with the tulsi plant.

Pooje to be done in the evening.

What’s Tulasi?

In most Hindu homes, you find a Tulasi plant growing out of a Tulasi katte . Tulasi is considered to be a holy plant and is worshiped every morning. Tulasi has medicinal value and is often used as a herb in curing the common cold and cough.

So what’s Tulasi Habba?
Tulasi came out of the ocean during Amrita Manthan as a younger sister of Lakshmi. She too was devoted to Lord Vishnu and wanted to marry him. But Lakshmi who was already married to him did not like the idea and cursed her to become a plant. Thus the tulasi plant was born. But the all merciful Lord Vishnu took pity and fulfilling her wish declared that when he will be in the form of a saligrama, found in most temples and madhwa houses, she will remain close to him in the form of a tulasi leaf. Therefore even today a saligrama will have a tulsi leaf along with it. In front of every Hindu home there will be a tulasi katte in which a plant grows round the year.
Although the prayers are offered to Tulasi everyday by watering the plant in the morning and lighting an oil lamp before it in the evening, on Kartik Shukla Dwadashi there will be an annual Tulasi Pooja in the evening when the tulasi katte will be beautifully decorated with clay lamps.

Attached below is a screen shot of the Tulasi Vivaha Slokas and Procedure as printed in the Uttaradi Matta Panchanga. If you click on the image a bigger picture will display which has the words very very clear.

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Here is the link for all the Tulasi slokas at this weblog.

1. Slokas

2. Daily Tulasi Pooja Procedure

3. Tulasi Sankeerthaney Lyrics and Audio

4. Devaranama on Tulasi – ಒಲ್ಲನೋ ಹರಿ ಕೊಳ್ಳನೋ

5. Vrundavanadevi Namo Namo Lyrics

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