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Tag: Srardham

  • Srardham FAQs

    Srardham.
    Srardham.

    No.I am not talking about performing Srardha in Benares ,Gaya.

    I am talking about performing Srardha in your Home or in a common place.

    The best option is to perform Srardha at Home, it brings prosperity and Sreyas.

    But now people do not prefer to conduct this at Home.

    Sastras declare that all auspicious and inauspicious functions,anything is good or bad, marriage, death, Srardha are to be performed only at

    Home.

    Once one decides to deviate from the Sastras , it is left to one’s inclination.

    However, choice are available at various Mutts Gnana vapis.

    On careful evaluation, I am posting some information on this.

    Before that let me clear some FAQs on Srardham.

    1.At what time should Sradham is to be performed.

    After 12.00 Noon

    Madhyanhikam and Brahmayagna must be performed prior to Srardha, not before.

    2.what is the Diet?

    Srardha should be performed on an empty stomach.

    Food has to be taken only after the Sastris take food.

    Wife of the Karta (one who performs the Srardham) must also follow the diet.

    At night refreshment made of Rice’ like idly,Dosa,Adai,Aitsi Upma,Arisi Kozhukkattai are to be taken,

    Nothing made of anything else must be  taken, like Chappati, Poori.

    Who should cook ?

    Cooking must be done by the Karta’s wife; if wife is not alive,daughter-in-law must cook; else daughter if her father in law is not alive.

    if these are not applicable, brother’s wife may perform.

    If even this is not possible, then a cook may be engaged.

    How many Brahmins are to be invited for food?

    Minimum 2 plus the Satrigal.

    What is the Menu?

    By tradition, the menu is the same as the one prepared on the 10h day ceremony of the departed.

    If details are not available, then read my post on Srardha Samayal( Srardha Menu).

    What should one wear for the Srardha?

    Pancha kachcha for men and Madisar for women(read my posts/video on this).

    How much should I pay for Sastri and Brahmins?

    Depends on your city.

    Who should take the Pitr Sesha(balance of Srardha food including the snacks)

    Only those who are born to the departed, daughter in law,Grandsons( sons born of Sons), Brothers, brother’s wives, their male issues.

    There is controversy regarding daughters ans son in-laws taking the Pitr Sesha.

    On no account the Pitr Sesha is to be thrown away are given to others mentioned above, including throwing away and feeding the dogs.

    Now there is the practice of maintaining a Dog at Home, parent might be possibly be in an old Age Home or in some fancy titled Home for the Destitute.

    If out of necessity one can not perform the Srardha at Home, I recommend the Sringeri Shankara Mutt, where the rates are really reasonable and most importantly the Performance of the Srardha is detailed and they do not allow you flout rules  to suit your whims.

    One point on Vishnu Ilai( Platter for Vishnu)

    This is practiced by certain families by tradition.

    if being practiced, go ahead, do not introduce a new custom as sentiments are involved.

    I have leant now that for Vishnu Ilai, the Kula Deavatha is to be invited to partake the Food, the term Visnu Ilai is symbolic as Lord Vishnu is the Devata for Para Loka(after death).

    Shankara Mutt.

    Shankar Mutt Road, Sankarapuram, Basavanagudi, Bangalore, KA  560004
    080 2661 3365.

    Google for other cities.

    http://ramanisblog.in/tag/srardham/

     

    Related Articles

  • Hinduism Pitru Tharpana MantraTamil English Meaning

    Pitru, in Sanskrit means Father.

    The root of this word is ‘Pitrr”,meaning .ancestors’

    Pitru -Father.

    Pithamaha-Paternal Grand father Prapitamaha–Paternal Great Grand father.

    The Obsequies are performed  by one on every New Moon, the start of a month,Eclipses, the day of the shifting of the Sun  of Cancer  to Capricorn and from Capricorn to Cancer(Dakshinayana and Uttharayana), Solar and Lunar Eclipses , on the day the Grand Sire Bhishma left his mortal frame(Ratha Sapthami)

    The Sastras say that the Tharpana is to be performed daily along with Sandhyavanadana, ,Brahma Yagyam and Aupaasanam.

    These are performed with water,a variety of Grass (Kusa,Dharpai) and எள் ‘Sesamum Indicum’ .

    One’s gratitude is expressed to the ancestors, for we are nor  here without them .

    Those to whom (mainly) the Tharpana is offered are

    Father Paternal/Maternal Grandfather,Grandmother. Paternal/Maternal Grandfather,Grandmother.

    And to Those who are closely related like brothers and at the end of this ceremony this gratitude is expressed to those who have died without children to perform these rites and all those whose names and lineage we do not know.-that is to every one departed.

    Meaning.

    Tharpanam., Rite of Hindus to offer to Ancestors.
    Tharpanam for. Ancestors.

    Sankalpa(Right Resolve)

    “Mammopatha Samastha Dhurithakashayadwara Sri Parameswara Preethyartham – Thatheva Lagnam Sudinam Thatheva, Tharabalam Chandrabalam Thatheva, Vidyabalam Daivabalam Thatheva, sri Lakshmipathe Agriyugam Smarami – Apavithrova Sarva Vastham Gathopiva – Yasmareth Pundareekaksham – Sabahya Abhyanthara Suchihi, Maanasam Vaachikam    Paapam – Karmanaam Samuparjitham – Sri Rama Smaranenaiva Vyapohathi Na – Shamsayaha – Sri Rama, Rama Rama-  Thithir Vishnu  – Thatha Vara Nakshatram Vishnurevacha Yogascha Karanam Chaiva Sarvam Vishnu Mayam Jagath, Sri Govinda, Govinda, Govinda”

    For the quick dissipation of  my problems, in the Name of,

    Lord Parameswara(this refers to the Universal Principle, though literally taken as to mean Lord Siva,-Parama Iswara, Personal God of All,And to His satisfaction,

    On the The  Auspicious Lagna,Day.

    The Blessings of Lord Chandra and Thara( wife of Chandra),(be showered on Me)

    The Good Effects of Knowledge and the Blessings of the Deities( May be Showered on Me),

    May I Pray Sri Vishnu with His Consort Goddess Lakshmi,

    Even the Mind, Thoughts, Words are not clean are cleansed of these by thinking constantly of Lord Vishnu and by the chanting of the name of Lord Rama,

    The Day and the waxing and waning of the Moon,the Stars,Yoga and Karnas are the manifestations of Vishnu, there is no doubt about this,

    Hey,Govinda, Govinda,Govinda,Govinda,”

    அசுத்தமாக வாயினும் ,சுத்தமான வாயினும் எந்த நிலையிலிருந்தாலும்

    தாமரைக் கண்ணனை நினைக்கின்றானோ அவன் உள்ளும் புறமும் சுத்தமானவனே .

    மனதாலோ வாக்காலோ செயலாலோ வந்தடைந்த பாவம்

    ஸ்ரீ ராம ச்மரணையின் மூலம் கழிந்து போம் .இதில் சந்தேகமில்லை

    ஸ்ரீ ராம ராம ,

    திதியும் வாரமும் நக்ஷத்ரமும் யோகமும் கரணமும் விஷ்ணுவே

    உலகனைத்தும் விஷ்ணுவே.

    ஸ்ரீ கோவிந்த  கோவிந்த கோவிந்த

    To be continued

    Related:

    The Child’s Brothers and Sisters.

    For those who are born to other Wives of their father.

    Brothers’ Wives.

    Father, Paternal,Grand Father,Paternal Uncles,

    Paternal Uncle’s sons.

    Paternal Grand Father’s Brothers.

    Paternal Grand Father’s First Cousins( from his Father’s side) and wives of these

    All these are to observe ten Days of Uncleanness.

    From The Child’s Mother’s side- Three days Uncleanness.

    For The Child’s-

    http://ramanisblog.in/2013/02/14/birth-cleansing-rites-hinduism/

  • Gaya Srardham Pindas Tharpana Sastrigal Details

    Vishnu Pada at Gaya, India
    Vishnu Pada,Gaya.

    Performance of Srardham or obeisance to ancestors and visit to Kasi/Varanasi is a most sacred duty of the Hindus.

    Performing the prescribed Rites for the departed as laid by ht e Sastras is an important aspect of Hinduism.

    Locating the Sastris or Vadhyar in both the places is an arduous task.

    Not that the Sastrigals are unavailable.

    There are n number of these.

    But unfortunately greed for money has taken precedence over the Duty of Brahmins.

    Before any one jumps the gun , let me add that I am a Brahmin and knows a bit about the Sastras, especially of Saucha and Asaucha Vidhis.

    And I understand from those who have availed the services were bitter.

    I had been to Gaya ,Allahabad and Varanasi recently.( by the way, why is it Ilahabad is spelled Allahabad while the Hindi script is Ilahabad?)

    I presume that the purpose of those who visit these places have the performance of the Rites in mind rather than personal comforts and Five Star facilities in  mind.

    The information provided here is for the former.

    Gaya and Kasi Srardham expenses are quoted between Rs. 25, 000 to 50,000 .

    The important places to sit in Gaya are ;

    Vishnu Padam , where the Pinda Pradhanam is to be performed.

    The River Phalguni is more or less dried up ( at  this time of the year ,November) and is dirty.

    One can take bath in the place where they stay and have the Prokshana at the River.

    After Prokshana, th rites are conducted.

    Normal Tarpanam is followed by Pinda Pradhanam for Three generations, on the Paternal side and the Maternal side.

    This accounts for 12 Pindas(Six on the paternal side, six on the maternal side)

    Remember the Names of Great Grand Father and Gothras.

    In addition Pindas can be offered to those who have expired in your gothra and your wife’s gothra.

    Pindas can be offered to those whom you know.

    One can also offer Pindas for Self, irrespective of the fact whether they have children or not.

    This is called Atma Pinda and is sanctioned by the Sastra.

    Pindas are also offered to the following.

    Those who died in Accidents( normal Samskaras are not allowed for these people)

    Those who died at a young age(Akaala Mritu)

    Pregnant women , who expired.

    Further a Pinda also offered to those who expired without issues or with out relatives living.(Yesham Na Matha,Na Pitha,,Na Bandhu, naanya Gothrinah:this need not be from the Brahmin community and it is for any one who is no more.

    Bootha Pinda and for animals are also offered.

    Total is not to exceed 32.

    Pinda is made of Wheat Flour which id provided by the Puro.

    You may offer money for Brahmana Bhojanam at your convenience, not less than Rs.201 per Brahmana.

    The charges are Rs 250 in total for the entire Ritual.

    The Dasa Dhanams are offered  for this Budget.

    Excepting Go Dhaana, all the Dhanams are accommodated in this.

    In case you want to spend more, you can do it by purchasing them and perform the additional Dhana.

    However the Mantras and the Dhanas offered by the Purohit are adequate and as per the Sastras.

    The Pindas are left at the Tree in the Vishnu Pada temple (For Brahmins)

    For others the Pindas are to be left in the Phalguni River.

    The Pavithra is to be discarded at the Tree in the Temple.

    I am providing the address at the end of this post.

    You may also offer a voluntary Dakshina to the Purohit, though not compulsory.

    After the ceremonies,, visit one of the Sakthii Peedas in Gaya.

    As the Bodh Gaya is nearby, about 13 kms , one may visit the Bodhi Tree where the Buddha is reported to have been enlightened  and the Buddhist Monasteries and Temples run by Tibet,Sri Lanka ,Japan and  Bangla Desh.

    Important Contact Details.

    Gaya.

    Sastrigal. Narayanan (Nannu), settled in Gaya for Five generations;well read in Sastras, not greedy, accepts what you offer and no short-changing in Mantras or Dhanas) Mobile: +91 88 73 22 22 86.

    Auto driver Subodh for Local trips including Bodh Gaya.-Reliable,non bickering and reasonable.Mobile.+91 80 83 80 3772.

    For Railway Reservations Contact. Sanjay +91 99 34 47 64 60

    For Stay.

    Nattukkotai Nagara Satram,171,Chan Chowra,Gaya-823001.Phone; 0631 2226480. Ask for ‘Natkot’ ,people will guide you.

    Advisable to contact the Manager in 15 Days in advance for Reservations.

    Only those who speak Tamil  are allowed.

    The facilities are basic and adequate, though not as found in lodges .

    However, it is decent and the people are friendly and help you in local arrangement for Sastrigal and conveyance.

    They charge a nominal entrance fee of Rs.60 ; one can use the common facilities.

    For rooms with Bath Rs. 150 is charged.

    South Indian Food is served at a nominal price.

    They also arrange for the preparation and  distribution of Anna Dhaana.

    Good place for the Religiously inclined and, as I said earlier, is for those who want to perform the Rites and not recommended for the luxury prone.

     

  • Pithru Tharpanam Text, Mantras, Rite of Hindus

    I have posted blogs on the importance of performing Tarpana ((Oblation to Ancestors)- Mahalaya Amavasya.

    Some more posts are on Sandhya Vandhana in two parts and  one audio.

    The Tharpana Mantras with basic instructions are given below.

    Amavasai_Tharpanam_Unicode

    Audio Follows.

    Post on ‘Sankalpa’, Sanskrit names for performance of Daily Routines including

    SandhyaVandana,Months,Rtus,Pakshas,Manvantaras,Nakshatras follow-with Tamil Equivalents.

    I will post for Rik , Sama Veda and Shukla Yajur Veda.

    In performance of Tharpana, some wear marks on the forehead and some not.

    It is better to follow what has been followed at your homes.

    As I mentioned in another blog, Tharpana ,Sraddha are to be performed only after Noon,after performing Madyanhika and Brahma Yagnam.

    As a matter of fact Brahma Yagnam is to be performed Daily

    .

    It is sanctioned in the Sastras that the Sraddha or commitment to performing these Duties are important and not throwing away money to ease Conscience.

    Food is to be cooked at Home by the wife/Daughter and not by caterers or getting some one to cook at Home.

    It is for your parents.

    Physical contribution is necessary.

    It is also stated that The Brahmanas who come to Srardha are to be well versed in The Vedas and they are to be fed.

    Now a days one does not get them and even if one gets them they do not know The Vedas to be called a purohits(Please read my blog on Acharya,Guru and Purohita).

    In the absence of a suitable and qualified Brahmana, I suggest one feed a really needy, caste does not matter, but one should be of good habit, not a Drunkard,way ward and generally uncouth.

    They can be given new clothes which they can use, not necessarily Dhoti and Angavastram.

    The same can be followed during the Srardha for Women , by giving Sari or chidudhar as they prefer.

    I am aware those who call them Panditas objecting to this.

    But this is what I have been doing for the past 30 years, criticisms notwithstanding.

    Unfortunately for them I read the Sastra texts.

    .

    (more…)

  • Sraddha additional information and Sraddha Samayal.

    Please read my other blog Sraddha-why and how as well.

    It is best to do Srardha with Brahmanas and Homam and food has to be prepared and served.

    Brahmanas of  the same Gothra of the Kartha should not be involved as Brahmanas for Srardham(Sraddham is the correct word-I am using Srardham as people are used to it and search on this key word).

    If father and Mother’s Sraddham occur  on the same day, father’s must be performed first.

    One should not perform two Sradhas for the same Pitru on the same day.

    Brahmans feet should washed by the Kartha sitting and not standing.

    Excessive Ghee should not be used for Homam.

    Remove Darpam and Pavithram when you wash Brahmana’s feet and apply sandal wood paste to them.

    It is recommended Vastram be given to Brahmans.

    If  it is not posible, provide atlease Yagyopaveedam.

    The ilai(plaintain leaf on which food is served) must be removed before Swasti Vachanam.

    We find that people now engage caterers to come home and prepare Srardha Samayal.

    This is not correct.Physical and mental effort by those who perform is mandatory.

    Women should wear Madisar and Men panchakachcham.

    The one who performs is Kartha.

    Kartha should do Pradha Sandhya vandhanam and Madhyanniham before Srardham and Brahma Yagnam as well before Srardham.

    Gingelly oil along with Shikakai is to be given Brahmans after noon and not before and they should take bath in your home .

    The Brahmanas for the Srardham must be well versed in Vedas.

    Just any Brahmin would not do.

    There are slight differences in the rituals in form , not in content depending on whether one is a Smartha-( in fact all of us follow Smriti excepting Vaidikas who follow Sruthi, are Smarthas-whether we worship Siva or Vishnu).

    Srardha Samayal.

    Normal practice is to prepare the food that was served during Sraddham performed immediately after the Death.

    If people do not remember this, following are the details.

    List of important dishes we need to prepare for srardham:
    2. Thayir Pachidi
    3. Vazhaikaai curry
    5. Poritha kuzhambu/Moorkuzhambu
    7. Dhal for serving
    8. Thuvayal
    9. Inji-Maangaai Pickle
    10. Patchanangal(Sweets & Savouries).
    1) Payasam:
    We can prepare Paal Payasam. We need to finely cook the two handful of raw rice and add 2litre milk to the cooked rice and stir continuously. When the milk boils and reduce to half of the quantity, add 1 cup of sugar to the milk mixture and allow the paal payasam to boil and them remove from flame.We can also add grated jaggery to cooked rice and when the mixture starts to boil, add milk and remove from flame. This is another method to prepare payasam.
    2) Pachidi Varities:
    Cucumber Thayir Pachidi: Grate 1/2 or 1 cucumber(based on the size of the cucumber). Add grated cucumber to 1 cup of water and add a pinch of pepper and keep it in flame and allow it to cook till it started boiling. Strain the water and add the cooked grated cucumber to the ½ cup of curd and mix it well. Take one ladle of grinded coconut and mix the same with the curd. Add required salt and seasoned ingredient.

    Mango Pachidi: Take 1 small mango(or raw mango), peel the skin and chop it to big pieces and put it in a vessel and add little water to cook completely. Mango usually takes less time to cook. After the mango is cooked completely, smash it well Take 1 handful of grated jaggery and mix it with cooked mango and allow the mixture to boil. Now add 1 tablespoon of rice flour to little water, stir and mix it thoroughly to avoid lumps and add this to the boiling pachidi and when the mixture starts to boil again, remove it from flame. Add seasoned ingredients to it . Mango Pachidi is ready.
    3) Poriyal(Curry) Varieties:
    Raw Banana(Vazhaikaai) Curry: Take 3 raw banana and chop it to big pieces. In a heavy bottomed pan, add required water for the chopped raw banana to be soaked completely and to it add ½ teaspoon of pepper powder, a pinch of turmeric powder and when the water starts to boil add the chopped raw banana and add required salt and mix it well. When the raw banana is cooked completely drain the water using strainer and keep the cooked raw banana aside. Add the seasoned ingredient (the one with urdhal) with the raw banana and mix it well and remove from flame.
    Cluster Beans(Kothavarangaai) Curry: Take 300gms of cluster beans and chop it finely and keep it aside. In a heavy bottomed pan, add required water for the cluster beans to be soaked completely and add ½ teaspoon of pepper powder and a pinch of turmeric powder and add the chopped cluster beans and mix it well. Allow the Cluster beans to cook completely. Strain excess water using strainer and keep the cooked cluster beans aside. Add the seasoned ingredient (the one with urdhal) with the cluster beans and mix it well. Add 2 teaspoon of grated coconut and mix it well and remove from flame.

    4) Kootu Varieties:
    Poritha Kootu: Take 1 Cucumber or 1 Snake gourd or we can take both of them and chop it finely. Take water in a heavy bottomed pan and add ¼ teaspoon of turmeric powder and 1 teaspoon of pepper powder and when the water starts to boil, add chopped vegetables and allow it to cook. When the cucumber and snake gourd is cooked completely, add required salt and add 2 ladle of cooked and smashed moong dal and add 1 ladle of grounded coconut paste and mix it well with the cooked vegetables and allow it to boil. When the mixture starts to boil, add 1 teaspoon of grated jaggery and stir well. Add the seasoned ingredient (the one with urdhal) with the poritha kootu and mix it well and remove with the flame. Poritha kootu is ready.
    Bittergourd(Pakarkaai) Puli Kootu: Take 2 big bitter gourd and chop it finely. Take 1 small gooseberry size tamarind and soak it water for some time and extract the tamarind juice and keep it aside. In a heavy bottomed pan, add 2 teaspoon of oil and add the finely chopped bitter gourd and fry it till it becomes golden brown color. Add the tamarind juice to the fried bitter gourd and add a pinch of turmeric and 1 teaspoon of pepper powder and required salt and mix it well. To this add 2 ladle of cooked and smashed moong dal and 1 ladle of grounded coconut paste and mix it well. Allow the pakarkaai kootu to boil and add 1 teaspoon of grated jaggery and mix it well and remove from flame. Add the seasoned ingredient (the one with urdhal) with the pakarkaai puli kootu and mix it well and remove with the flame Bitter gourd kootu is ready.
    Take 2 ladle of smashed cooked moong dal separately in a bowl for serving. Add little water to the remaining smashed dal and mix it well and keep it separately for rasam.
    5) Kuzhambu:
    Moorkuzhambu: Take ½ cucumber and peel the skin and chop it to bigger pieces. In a pan or a vessel, add some water (for cooking the vegetable) and add 3 teaspoon of pepper powder and ¼ teaspoon of turmeric powder and chopped cucumber and allow the cucumber to cook completely. When the cucumber is cooked add 2 -3 cups of thick butter milk and add required salt and remaining grounded coconut paste(minimum two or three ladle). When the kuzhambu starts to boil, remove the moorkuzhambu from flame. Add the seasoned ingredient (the one without urdhal). Moorkuzhambu is ready.

    6) Rasam :
    Milagu Rasam: Take 1 small lemon size tamarind and soak it in water for sometime. Extract the tamarind juice and keep it aside. Add the tamarind juice to a vessel along with 3 teaspoon of pepper powder and a pinch of turmeric powder and allow the rasam to boil. Add 1 ladle of cooked and smashed moong dal to the boiling rasam and add required water to the rasam and when the rasam is about to boil, remove from flame. Add a pinch of grated jaggery and add the seasoned ingredient (the one without urdhal). Milagu rasam is ready.
    7) Thuvayal:
    Take 1 handful of grated coconut and add 1 teaspoon of chopped ginger and 2 big pieces of peeled manago. Grind all these in a mixer along with required salt and 1 seesame seed ball(ellu urundai) and grind it to a nice paste. Add the seasoned ingredient (the one without urdhal). Thugayal is ready.
    8) Savouries(Patchanangal) Varieties:
    Ulundhu Vadai(Urdhal Doughnut): Soak 2 cup of urdal & 2 teaspoon of raw rice (pacha arisi) in water for 30 mins. Strain the water after 30mins and add the urdal to mixer and grind it with salt, 1 teaspoon of chopped ginger and ½ teaspoon of pepper powder without adding water. Take the grounded flour in a bowl. Heat oil in a heavy bottomed pan for frying the doughnuts. Take 1 small ball of flour and pat it in the palm and make a small hole in the centre and remove it from flame and drop it in the hot oil. Repeat the steps for 3 more doughnuts and fry the doughnuts in oil. When the doughnuts turn into golden brown color, remove from flame and add it to the bowl having a tissue to drain excess oil. Repeat the steps for the remaining dough. Urdhal doughnut is ready.
    Appam: Take cup of raw rice and soak it in water for 30mins. Strain the water after 30mins and grind it to a nice paste in a mixer without adding water. Add 1 cup of grated jaggery and 1 banana to the mixer and grind it along with the rice flour. Take the ground flour from the mixer in a bowl. Heat some oil in a heavy bottomed pan, and when the oils is hot, add 1 small ladle of ground flour to hot oil and allow it to fry on both sides and remove the fried appam from flame and place it in a bowl or plate over the tissue to remove excess oil. Appam is ready
    Seasame seeds ball(Ellu Urundai): Take 1 cup of ellu(seasame seeds) and soak it in water for 30 mins. Strain the water and add the ellu to heavy bottomed pan and fry it until the ellu starts to sputter. Take the ellu and keep it aside in a plate. Take 2 handful of grated jaggery and add it to heavy bottomed pan, and add water. When the jaggery syrup comes to thick consistency, add small drop of jaggery syrup in a cup of water, the jaggery syrup should form like a ball this is the correct consistency and remove the jaggery syrup from the flame. Add the jaggery syrup to the fried ellu and add 1 teaspoon of ghee and mix it well. Make small balls of ellu mixture and keep it in a plate. Ellu urundai is ready.
    Senai(Elephant Yam)/Raw Banana(Vazhaikaai) Chips: Take 100gms of senai or 1 raw banana. Peel the skin and slice it and keep it aside. In a heavy bottomed pan, add oil and when the oil is hot, add the sliced senai or raw banana and fry it until it becomes crisp. Take the fried senai or raw banana and place it in a tissue to remove excess oil. Repeat the above steps for the remaining slices. Now the Senai/Raw banana chips is ready.
    Sugiyan: Take 1 ladle of grounded rice flour we prepared for Appam(before mixing the jaggery) and 1 ladle of urdal flour we prepared for urdal doughnut and mix it well in a bowl. Add little water and mix it well. The mixture should be of bajji flour consistency. Add ½ teaspoon of salt to the mixture.
    Take the soaked roasted moong dal we kept separately and drain the water and grind it in a mixer to a nice paste without adding water. Take the grounded flour in a bowl and keep aside. In a heavy bottomed pan, add some water and add ½ cup of grated jaggery and stir it continuously till the jaggery dissolves in water and becomes a thick consistency. Add the grounded flour and mix it well continuously until it becomes thick and non sticky in the pan. Now the puranam is ready
    Make small balls of puranam and soak it in rice, urdal flour and dip it properly to make all the 4 sides dipped in flour and add the puranam to hot oil and fry it till it becomes golden red color. Take the sugiyan out of the oil and keep it in a tissue paper to drain excess oil. Sugiyan is ready.
    Dakshinai.
    We spend money uselessly on many things including Films,Dinner Outing and in many a cases Drinking.
    Be Liberal in Dakshiani.
    With all their perceived failings the Vaidikas are the only people who arenuturing Sanatana Practices.
    Sources.
    -Yajur veda Aapasthamba apara prayoham by ANNA,Sri Surabi Sathapdhi -Publications, Lake view Road ,W.Mambalam,Chennai 600033.
    -Naarppathu Samskaarangal by Sri Soma Deva Sarma-same publisher.
    -Sringeri and Kanchi Mutt.
    -Subbu’s Kitchen
    -Elders in my family.
    Related: