kullanulagam

Pamban Swamigal was born on Pamban near Rameswaram for Mr. Sattappa Pillai and Mrs. Sengamala ammai in the year 1850. The name given to him by his parents was Appavu. Basically Appavu was a quick learner and one day he went to Naganathar Temple he saw a Sivanadiyar continuously chanting “Siva-Siva”. On seeing it he exclaimed and he also began to chant the same from that time continuously for three days. After 3 days he got an intention to read Murugan Bakthi books. At that time a devotee told him that Lord Muruga and Lord Siva are same and Appavu believed it strongly. At that time he got the Kandar Sasti Kavacham (by Devaraya Swamigal) book and he started the parayana of Kandar Sasti Kavacham. He studied it in the given manner like he read it 36 times a day (oru naal muppataruru kondu…). One day when he was at his coconut garden he started to write stotras on Muruga as a fruit of the parayana of Sasti Kavacham starting with the sentence “Gangayai sadayil Parithu…”. It is believed that ...

Ingredients Tomato - 5 Nos Tur Dhal - 1 Cup Mirchi Powder - 2 1/2 tsp Pepper - 1 tsp Salt - 1 3/4 tsp Coriander Leaves - small bunch Method 1. A Cup of Tur Dhal in water and steam it in a pressure pan. 2. Cut the tomatoes ino small pieces (Preferably 4-6 small pcs) into the water. 3. Add mirchi powder and salt into the water contaning cut tomatoes. 4. Allow it boil for about 5-10 Minutes till the tomatoes have almost become soft and tender. 5. Mash the Dal and add it to the Tomato Puree. 6. Allow for boiling for 5 Minutes. 7. Garnish with mustard seeds spluttered in cooking oil. 8. Garnish with rasam with corriander leaves and leave it covered for the flavour to be retained.

Ingredients: Tur Dhal - 1 Cup Red Chilli - 4 Nos Pepper - 1/2 spoon Salt add to taste Asafoetida - 1 pinch Curry Leaf - 1 Arc Procesdure: Add all items in the fry pan /sauce pan and roast that they become golden brown. Then grind it till it becomes fine powder. Then you have the delicious paruppu podi ready to eat with the steamed rice