PURAANAS- WHAT DO THEY CONTAIN ?
AN OVERVIEW OF THE EIGHTEEN PURANAS:-
Our old beliefs and culture are the main reasons for whatever has remained with us on honesty, purity, liberal attitude, sacrificial nature, chivalry etc. Truth and good conduct are our basic nature. “Yadbhootahitamatyantam tatsatyamiti dhaarana”. To remain peaceful without either hate or attachment and to do good to every one is dharma. The basis for dharma is the Vedas.- VedOkhilam Dharmamoolam (Manu 2.1), VedO dharmamoolam (Goutama dharmasootras (1.1).
Vedas are also called shruthis (heard). Vedangas help in understanding the Vedas. Shikshaa, Vyakarana, Chandas, Nirukta, Jyothisha and Kalpa are the six Vedangas. Vedas are divided into three groups- Karmakaanda, Upaasanaakaanda and Jnaanakaanda.
Based on the Vedas, several Smrithis have come into existence to make the contents simpler and easy to understand and follow. These smrithis are the basis for Dharmasastras, Mahakaavyaas, Puranas, Agamas or methods of worship etc.
Smrithis consolidate the rules and regulations necessary to regulate the society from time to time. As society grows and changes, smrithis should also change. Otherwise, it will be like forcing a dress stitched for a baby on a grown up man. That is how the smrithis written by Manu, Yajnavalkya or Parashara have become outdated. (The Indian Constitution is the smrithi now being followed in our country).
Puranas and epics contain stories based on history. However, major portions of these are because of the creative ability of the authors/poets. The main purpose of the puranas is to create an atmosphere where people realize how God has helped in uplifting the humanity.
There are eighteen puranas generally accepted. They are:-
SOME INTERESTING NUMBERS ON INDIAN CULTURE
Some interesting information about some numbers in descending order starting from 108 to 1. ALL ACCORDING TO HINDUISM/SANATANA DHARMA.
Comments welcome.
If you could add to this list, it would be more useful for those interested in knowing more about Indian culture and ethos..
Regards,
shivashankararao
108 Upanishads, Shaktipeetas of Devi
101 Naadis surrounding Sushumnaa naadi in the body.
Shaakhaas of YajurvEda.
72 Raagas
64 vidyaas, kalaas
60 samvatsaras
28 shivarudra Agamas.
27 stars
ANDAL AND HER MAGNUM OPUS
ANDAL AND HER THIRUPPAVAI.
Andal was born in a village SIRIVILLI PUTHOOR to a highly devout person by name Vishnu chitta. It is said that when he was gardening in his Tulsi garden, he found this small baby girl. Since he did not have children, he was happy and took the baby as a gift of God.
Her name was Goda and she was also called as Shudikudutha Nachiar. As she grew, she became more devoted to the Lord and considered that He was her husband.
Godadevi is considered as one among the 12 Tamil saints (Alwars) and was the only woman among them. She represents Prapatthi or complete surrender to the Lord.
She is believed to have authored two works- Thiruppavai and Nachiar Thirumoli. Thiruppavai is more popular.
After seeing the story of Andal, let us know what Thiruppavi contains.
The thiry stanzas are of a high standard as literature and fertile imagination. They reflect the philosophy of PRAPATTI or complete surrender to the Lord.
The theme is for Andal and her friends going to the Lord and wake him up from sleep in the morning. The description of dawn in rural setting, description of woman typified by Lakshmi and other girls of the cowherd type.
The similies she makes are beautiful. For example, she compares a woman to a slender flowering creeper. The description of the paddy fields overflown with water and fishes jumping there, birds coming out of their nests chirping etc., makes us feel as if we are there.
THE MESSAGE:-
The main message of Thiruppavai can be summarised as follows:
1.woman is the manifestation of Jeeva and man of Paramatma.
2.By her good nature woman upholds culture and traditions.
3.It is essential to protect cows and other cattle wealth for integrated development.
4.village life is more pleasant than city life.
5.Pray to Varuna and Parjanya for sufficient rains in time.
6.Development should be based on dharma.
7.Early morning is the best time of the day especially of dhanurmaasa when we should pray.
8.Never talk ill of others.
9.Being naturally beautiful, there is no need for women to use artificial aids.
Let us now study the 30 stanzas one by one
Shivashankararao
Channa Chaat/Chickpeas Chaat
The other day I was going through my Blog’s Archive & I realised that I really haven’t posted much of Chaat recipes. Not that I don’t like chaat, But its just that I really don’t make it at home that much. I always feel its more convenient to eat Chaat outside since, for some chaats, you need sooo many ingredients that too a pinch of this & a pinch of that. I don’t know about the rest of you, But I think its a pain to make Chaat at home.
Anyways, in India, Chaat is easily available in every nook & corner than you can ever imagine & I bet that you somehow will never be able to replicate the taste of your favourite Chaat waala. Don’t you guys agree with this?
Shankar & I are Huge fans of chaat. We love gorging on everything from Bhel puri to Sev Puri to Paapdi Chaats to Paani Puris .. Slurrp !! Shankar’s favorite is Masaal Puri which is a speciality of Bangalore/Mysore. I really haven’t seen this kind of Masaal Puri anywhere, not even in places like Mumbai or Delhi . .
Whenever I make chaat at home, I always venture into something that is simple & is rather healthy like the Sprouts Chaat or Corn Chaat or something similar.
This evening, I tried my hands on Channa Chaat/ chickpeas chaat. I had soaked chickpeas for making another dish, which I conveniently forgot, so these chickpeas were lying in the refrigirator for quite a while & I also had some Mamra/Puffed Rice at hand. I summoned a few other basics & Voila, this was ready in minutes.
After all the chit-chat about Chaat, will head to the recipe,
Ingredients:
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2 handfuls of channa/chickpeas - soaked overnight or for 5-6 hours & boiled. ( Canned chickpeas will do)
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1/2 red onion - finely chopped
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1 1/2 cups of Mamra/Puffed Rice/Kadale Puri
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1 small tomato - finely chopped
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2 tbsp - grated carrots
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2 green chillies - finely chopped
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1 tsp lemon juice
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1/2 tsp salt (Puffed Rice is alredy salty)
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1/2 tsp Chaat Masala
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A few sprigs of cilantro - for garnish
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2 tsp Sev (optional )
Method:
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In a large bowl, combine together chickpeas, puffed rice, onions, tomato, carrots & chillies
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Add in lemon juice, Salt & chaat masala.
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Mix well & garnish with finely chopped cilantro & Sev ( I didn’t add Sev )
Enjoy with your evening cuppa !!!
NOTE:
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You can add sprouted chickpeas as well, It will make it even more healthy.
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Try adding a few finely chopped raw mango for that extra tangy taste.
This goes to JFI-Chickpeas & to My Legume Love Affair, Seventh Helping, Hosted by Srivalli which is a brainchild of Susan
This will be my last post from Zurich. Although, we always knew that this was going to be a rather small phase in our lives, I cannot help admitting that I had gotten really attached to this place. Awesome place & Awesome People.
Will catch you guys real soon from a place we call HOME !!
– Chao !!
Drumstick Sambar
While I crave for Rasam, my husband is more of Sambar person. He loves his veggies. Once such sambar that we have grown fond of & make quite often is, Drumstick Sambar along with sauteed onions & tomatoes. This sambar is slightly spicier than the regular ones & takes a little more effort at your end But, its well worth the effort.
Ingredients:
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Toor Dal/Split pigeon peas - A little shy of half a cup
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1 large tomato - chopped
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3 large onions - chopped into big chunks / 10 - 12 pearl onions
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3 - 4 drumsticks - cut into 3 inch pieces
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1/4 cup grated coconut - fresh/frozen
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Juice of a lemon sized tamarind ball soaked in warm water
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A pinch of turmeric
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2 tsp oil
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A small piece of jaggery
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1 tsp Dhalia/Roasted Gram/Hurigadale (optional)
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Salt as per taste
To Roast & Grind:
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6 - 8 Byadagi chillies
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2 tsp Urad dal
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1 tsp Channa dal
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1 tsp Cumin seeds
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1 tsp poppy seeds
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2 tsp coriander seeds
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A small stick of cinnamon
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2 cloves
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3 - 4 pepper corns
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2 green cardamoms
To Temper:
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1 tsp mustard seeds
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A few curry leaves
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2 Byadagi chillies (optioal)
Method:
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Pressure cook Toor dal along with chopped tomatoes with a pinch of turmeric
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Heat a small pan, & roast the ingredients mentioned in the list with a tsp of oil
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Gring the roasted ingredients along with grated coconut & Dalia into a smooth paste along with little water
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Meanwhile, heat 1 tsp oil in a heavy bottomed pan, add mustard seeds & curry leaves, when they splutter, add the onions & saute until the onions turn transparent, add chopped drumsticks & add enough water for the vegetables to cook. Cover the pan with a lid
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When the vegetables are fully cooked, add cooked toor dal & tomatoes & the ground Sambar paste.
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Add a small piece of jaggery, Tamarind juice & salt to taste. Add some water, if necessary to get the desired consistency of a sambar
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Bring it to a boil & turn off the stove.
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Temper with mustard seeds & red chillies & transfer to a bowl.
Serve HOT with Rice/Idli/Dosa .. Enjoi !!!
NOTE:
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To make Dry Sambar powder, roast all the ingredients mentioned in the list. Add roasted desicated coconut & powdered Dalia to this mixture & store in air-tight jars. Just add about 3 tsp of this powder to cooked vegetables & lentils & bring it to a boil. The sambar will thicken as you boil. This saves quite a bit of your time.
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Add copped Brinjal/Eggplant for enhanced flavors
This Sambar is soo full of flavors & is Shankar’s absolute favorite. This makes its way on our menu quite often. We immensely enjoyed this with HOT steamed Rice.
Translator
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