Guru Temple- Kuruvithurai, Sholavandan

Kuruvithurai - is a small village located in the western ... Kuruvithurai - is a small village located in the western bank of river Vaigai

there are not many transport facilities

Guru temple and Perumal temple in Kuruvithurai near Sholavandan is very ancient and famous. From Sholavandan town it is only 8 Kms. The road to the temple is through small villages and we could see banana plantations on either side of the road. We could really enjoy the greenery of the pristine surroundings.

there are some share autos to take you to the temple from Sholavandan for a charge of Rs 10. Here we hitched a hike in Tempo

How to go to Navabashanam Temple – Devipattinam

There are many buses plying to Ramanathapuram that touches Devipattinam

Devipattinam is a coastal village 70 km from Rameshwaram. It is also known as Navashabashanam. Legends say that Lord Ram worshipped Navagraha (Nine Planets) here. There is a temple in this village dedicated to the Devi (Goddess) attributed for naming the place Devipattinam (Place of the Goddess). The local belief holds that Devi killed the demon Mahishasura at this spot. Devippatinam is also considered auspicious to perform the last rites for the forefathers in the Hindu custom.

Chennai to Srirangam

Buy Murukku Powder Online

Murukku is one of the popular South Indian snack. Here is a simple method to make crispy murukkus.

There are different kinds of murukku. This one is rice murukku. Enjoy this with a cup of tea or coffee , great evening snack.
Ingredients:Rice flour - 2 cupsPottu Kadalai / Fried gram dal - 1/2 cupSesame seeds- 1 tbspCumin seeds- 1 tbspMelted Butter - 1 tbsp or vegetable oil - 1 tbspAsafoetida a pinchRed Chilly flakes - 1 tsp or Chilly powder - 1/2 tspSalt Method1. Smoothly powder the fried gram dal.2. In a mixing bowl mix all the ingredients together by adding enough water. (not so loose ,the dough should be little thick to get perfect crispy murukkus)3. Stuff the dough in the murukku press and press it into spirals on a paper towel or on a plastic sheet.4. Heat enough oil to deep fry, once it is hot carefully drop the murukku into the oil and deep fry both sides until crisp. Drain on a paper towel , cool and store in a air tight container. You can keep this for weeks.

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EAGLE FOOD PRODUCTS
25, NETHAJI ROAD,
Madurai - 625 001
Tamilnadu (INDIA)
Phone : 91-452-2342131
Fax : 91-452-2342731
Mob: 99943 81800
E mail:eaglefoodsindia at gmail dot com

Get Madurai Special Vatha Kuzhambu Online

Madurai Special Vatha Kuzhambu Ingredients1. Tamarind ... small lemon size.2. Fenugreek ... 1/4 tsp3. Mustard ... 1/4 tsp4. Urad dhal ... 1 tsp5. Bengal gram ... 1 tsp6. Toor dhal ... 1 tsp7. Big Onion -- sliced ... 1 no.8. Tomatoe (big) sliced ... 1 no.9. Garlic -- cut ... 4 flakes.10. Red chilly ... 1 no.11. Chilly powder ... 2 tsp12. Coriander seed powder .. 4 tsp.13. Curry leaves ... 1 stalk14. Asafoetida ... 1 tsp





Method:
Dissolve tamarind in about 200 ml water.
Heat oil in a kadai, add mustard, fenugreek red chilly, asafoetida, urad dhal, toor dhal and bengal gram and after it splatters --
Add onion, garlic and tamarind and saute well.
Then add chilly powder and corainder seed powder and saute well.
Then add the tamarind solution and allow it to boil till the raw smell goes and the aroma of vathal kuzhambu comes.
Garnish with coriander leaves and take it off from the stove.

Get Madurai Special Vatha Kuzhambu Online from:

EAGLE FOOD PRODUCTS
25, NETHAJI ROAD,
Madurai - 625 001
Tamilnadu (INDIA)
Phone : 91-452-2342131
Fax : 91-452-2342731
Mob: 99943 81800
E mail:eaglefoodsindia at gmail dot com

How to make Vatha Kuzhambu, How to buy Vatha Kuzhambu, Where to buy Vatha Kuzhambu, Buy Vatha Kuzhambu Online, Vatha Kuzhambu Special Powder, Vatha Kuzhambu Paste

Eagle Puliyodarai Paste

How to buy Puliyohara Powder/Paste Online
Puliyodarai Paste

Puliyodarai or Puliyohara, is a speciality of the South Indian coastal state of Tamil Nadu.

[edit] Ingredients

[edit] For Puliyodarai
4 cups cooked white (add a little oil to the raw rice before cooking it. This gives rice a better texture ) rice
2 tsp Mustard seeds
3 tbsp gingely oil ("Til" oil in Hindi, "NaLEnnai" in Tamil, sesame oil)
2 tbsp split-pea
2 tbsp groundnuts (peanuts)
1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
3-4 dry red chillies
4-5 curry leaves
1.5 tbsp tamarind concentrate
1 tsp turmeric powder
3/4 tbsp salt

[edit] For Garnishing Powder
1 tbsp split-pea
1 tbsp Coriander Seeds
1/2 tsp fenugreek seeds
2-3 Dry Red Chillies

[edit] Procedure

[edit] Garnishing Powder Preparation
Dry Roast all ingredients in a pan until deep brown (No Oil required)
Grind to a fine powder after the mix cools down.

[edit] Puliyodarai Preparation
Heat the oil in a pan.
Add groundnuts and split-peas, fry until golden brown.
Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait till the mustard seeds splutter and remove pan from stove.
Mix rice, salt, turmeric powder and tamarind concentrate.
Add the garnishing powder, Curry leaves and mix well.

[edit] Notes, tips, and variations
Serve with Yogurt/Curd
Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed)
vary amount of salt/spices as needed.
1 TSP Sesame can be powdered and added for more taste
Pinch of Jaggery can be added

Puliyodhara is a sour tamarind rice very popular in south India. It has different names in different regions like Pulihora in Andhra Pradesh, Puliyodhara in Tamil Nadu, Puliyogare in Karnataka. This is also a very famous temple food distributed to the devotees as prasadam.

Get Puliyodarai Online from

EAGLE FOOD PRODUCTS
25, NETHAJI ROAD,
Madurai - 625 001
Tamilnadu (INDIA)
Phone : 91-452-2342131
Fax : 91-452-2342731
Mob: 99943 81800
E mail: eaglefoodsindia at gmail dot com

Kurungaleeswarar Temple - Sarabeshwara Temple

KOYAMBEDU, THE northwestern suburb of the city, has acquired name and fame as the place housing the Central Mofussil Bus Terminus (CMBT). The place is also known for its wholesale and retail markets selling fruits and vegetables. But many are not aware that it has Puranic connections and that its original name was Kusa-Lava-Puri, which later got corrupted to Koyambedu, with two temples dedicated to Narayana and Siva, situated close to each other. According to legend, the sage Valmiki lived here and both the temples existed during his time.

Lord Siva, known here as Kurungaleeswarar, was worshipped by Lava and Kusa, who were brought up by the sage along with their mother, Sita, when she was exiled to the forest. The temple, which faces north, has a three-tier Rajagopuram. The holy water source is situated in front of the temple and the jackfruit tree is the "sthala vriksham". The temple has sub-shrines dedicated to Brahma, Chandikeswarar, Dakshinamurthi and Vishnu Durgai. The images of the Thevaram trio and Manickavasagar, Gnana Saraswathi, Mahalakshmi, Subramania, Vinayaka and Sastha are enshrined in the outer prakaram.

The goddess, known as Dharmasamvardhini, is worshipped in a separate shrine and a feature of the idol is that her left foot is projected forward. It is said that a demon lived in the area and the goddess put her left foot forward before leaving her abode to kill him. (One is asked to put his right foot forward before leaving for auspicious functions. It may be mentioned that Anjaneya, before entering Lanka, also put his left foot forward, according to the Ramayana.) Arunagirinathar, in his Thiruppugazh, has referred to the place as Kosai Nagar. Though an ancient temple belonging to the Ramayana period, it has not been sanctified by the hymns of the Saivite saints. But the temple has 14 inscriptions, which date back to the period of Kulothunga Chozhan III and the Vijayanagar kings. These inscriptions, besides explaining the gifts made to the temple, show that the area formed part of Mangattu Nadu in Kulothunga Chozha Valanadu in Puliyur Kottam of Jayankonda Chozha Mandalam. They give the name of the place as Kosai Nagar, Koyattipuram and Prayachithapuram and call the deity Kurungalaandar. Kulothunga Chozhan is said to have ruled in the 12th Century and the temple here was reportedly built during this period.

Kurungaleeshwar Temple

The pillars of the mandapams in the temple are full of exquisite sculptures and carvings. Thiruvalam Sri Mouna Guruswamigal installed a new "Panchavarna Navagraha" idol in the temple. The Brahmotsavam or the main festival is celebrated in the Chithirai month. The temple was renovated three years ago and the Kumbabishekam took place on February 11, 2000.

The presiding deity in the Perumal Temple is known as Vaikundavasa Perumal. The Moolavar idol was worshipped by Sage Valmiki, Lava and Kusa, according to legend. There is no Rajagopuram, but beautiful "Dasavathara" images are found at the main entrance. There are separate shrines for Kanakavalli Thayar and Andal. Unlike in other temples, where Vaikunda Perumal will be found in the sitting posture, the Moolavar idols of the Lord and His Consorts here are in the standing posture. The Utsavar is known as Azhagiasingar and there is an unconfirmed report that the Thelliyasingar deity in the Parthasarathy Temple at Thiruvallikeni, was kept here during the alien invasion or due to some riots in the area. The Utsavar is found flanked on either side by Sridevi and Bhoodevi. The Utsavar images of the Goddess, Andal, Sudarsana, Azhwars, Vishwaksenar and Ramanuja are also worshipped here.

The temple is famous for its beautiful images of Sita and Rama. While Rama is found wearing a dress made from tree bark and is without a crown as he was found when he spent 14 years in the forest, the image of Sita is like that of any ordinary woman with her hairdo in what is known as "Kodali Kondai" as she stayed in Valmiki's Ashram. The holy water source is called as the Kusa-Lava Theertham and the "sthala vriksham" is the pipal tree. There is an ancient manuscript of the Ramayana in Telugu letters and its title is Vaithya Ramayanam and it is well preserved. The main festival is celebrated for 10 days in the Tamil month of Ani. Special festivals are held almost every month. This temple also dates back to the period of Kulothunga Chozhan III.

The temple is famous for Sunday Raghu Kala Pooja. Devotees come in large numbers @ 4:00 PM with lemon and attend the mass pooja. They take back a lemon and keep it at their home. If one continues this tradition for eleven continuous sundays ... their wishes will be fulfilled!!!

Arulmigu Vadapalani Andavar Temple - Chennai

Vadapalani is in heart of Chennai and accessible from most parts of Chennai . Buses starting from Vadapalani Bus Terminus mostly are towards the East and so these buses stop near Vadapalani Koil while North-South Buses in general stop at 100 ft Road (behind Vengeeswarar Koil). On the other hand most of the buses pass through Vadapalani :-: 100 ft Road:Ashok Pillar-Koyambedu stretch:North-South or AVM Rajeswari Theatre-Power House stretch.



Buses to Vadapalani

Buses to Vadapalani - from Annanagar

C70, B70, D70, 170C

Buses to Vadapalani - from Central / Parrys

17

Buses to Vadapalani - from T-Nagar/Liberty

12-B, 12-C

Golu Bommai in Mylapore

Navarathri Golu - Mylapore

Mylapore Kapaleeshwarar temple streets are decorated with Golu Bommai (Navarathri Dolls). Many maamis are seen busy purchasing bommai and vastrams

Kapaleeshwarar Temple


Golu Bommai

A Good Blog - Tasty Traditions by Vasi

Tasty Traditions by Vasi (http://tastytraditions.blogspot.com/feeds/posts/default)








Tasty Pickles: Hot-Sweet-Sour Orange or Citron Pachadi (spicy citrus peel in a tamarind sauce)
This is a pickle, though referred to as pachadi, using oranges or citrons (naarthangai). It can be used as a side dish like vathakkuzhambu, or stored for a couple of weeks or longer in the fridge, and used as a pickle.

Ingredients:

1 C diced seville or bitter orange (picture), or regular orange, or citron (naarthangai) pieces (seeds removed)
2" diameter ball of fresh tamarind
1/3 C
Snacks: Nonbu Adai/Kozhukkattai
Wednesday last week, (March 14, 2007), was kaaradaiyaan nonbu. It is a nonbu/feast/festival conducted by women for the well-being and long life of their spouses, as well as by little girls to get good husbands. This is the time when the Tamil month of Maasi ends, and Panguni begins. The mythological Savitri is said to have made these simple steamed adais/cakes/dumplings in gratitude
Snacks: Masala Pori (Spicy Puffed-Rice)
There is a humble snack that is prepared at homes, or is sold in many parts of India, with slight variations in taste. It is nothing but pori (puffed rice/murmura/kurmura) dressed up in different, usually spicy, ways. The pori whose recipe I've written below is typical to parts of Tamilnadu, makes a nice filler snack, is fairly healthy, and if you add a handful of peanuts, sesame seeds,
Tasty Traditions Snacks: Pidi Kozhukkattai
Pidi Kozhukkattai (meaning, fist-shaped dumplings) are a favorite snack in many parts of South India. There are many kinds of dumplings or kozhukkattai with or without filling, savory or sweet, steamed or deep-fried, but this here is an easy one. I shall post recipes for the others later. Pidi-kozhukkattai is a traditional food item that can be made with or without much oil. Either way,
Pickles -- Veppilaikkatti (Spiced Citrus Leaf Mince)
This post demonstrates how "veppilai katti" is prepared. I still wonder why it was named so! You will be fooled if you think that it is made from "veppilai" or neem leaves. Neem leaves are the bitter, medicinal leaves of the neem tree. While this pickle seems to indicate that it is made of neem leaves, it has no neem leaves in it whatsoever. The leaves used in this pickle are the tender
This week: Pickles -- Ginger-Date-Green Chilli-Thokku
Here's is an unusual take on a traditional favorite -- "puli inji" or ginger in tamarind sauce. The recipe below, "Ginger, date, green chilli thokku" -- is a spicy, tangy, delicately sweet pickle that is an all-season winner, and is a thicker version of the puli-inji. In this updated version, the ingredients are minced to coarsely ground together prior to cooking. The intense spiciness
Tasty Traditions This Week: Pickles -- Mango Thokku
Hi everyone! Here is a simple and delicious mango thokku recipe. Mango thokku, also called thogayal maangaai, is a pickle prepared in kitchens in the South. When mangoes abound in the Summer, we prepare this pickle for the season. The thokku, properly stored and maintained, lasts for up to 6 months; I like to store my pickle jar/bottle in the fridge to retain its freshness.

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