Tulsi Vivah/ Pooja

Tulsi Vivah is the ceremonial marriage of the Tulsi plant (holy basil) to Lord Vishnu or his avatar Lord Krishna.

As per Hindu tradition, the Tulsi plant is worshipped by offering water & flower and by applying turmeric powder & kumkum to its tender branches. It is performed in the evening by the ladies of the house by lighting Diya’s.

It is believed that Tulsi will bestow all round prosperity and sowbhagya for those who worship her thus.

It is always believed that no evil spirits or evil forces will enter the place where Tulsi is worshipped.

The Tulsi plant also has medicinal properties of purifying the surrounding atmosphere.

The Legend behind Tulsi Vivah: http://en.wikipedia.org/wiki/Tulsi_Vivah

On this day, Tulsi Vrindavan is adorned like a bride with Rangoli, diyas & flowers. Sugar cane, mango leaves, tamarind and Amla plant are also used for decoration around the Vrindavan.

A festive atmosphere is created to celebrate Tulsi’s vivah to Lord Vishnu/ Lord Krishna.

Children will rejoice this Vivah by bursting fire crackers.

A delicious  vegetarian dishes will be prepared, a full meal consisting of Puri, rice, green Moong curry, chutney  (ek paani), sweet dosa   (Surnoli) and  Kheer.

As a Prasad, Jaggery mixed with puffed rice is prepared along with other   sweets. Prasad is distributed after the pooja.

SPECIAL DISH FOR THE DAY

(a)  SURNOLI (a form of sweet pancake)

Ingredients

• Rice   1 ½ cup
• Methi seeds (Fenugreek) ½ tsp.
• Butter milk 1 cup
• Jaggery (powdered according to your taste, for sweetish touch)
• Coconut (grated) ¾ cup
• Turmeric powder ½ tsp
• Poha (pounded rice)  !/2 cup
• Salt to taste

Method

• Soak the rice and methi in water for 4 hours.
• Wash and drain the rice & grind with coconut & butter milk.
• When it is nearly done, add Jaggery & Poha. Make a smooth paste.
• Add turmeric powder & salt. Mix well and keep it for over night or about 8 hours, to ferment.
• Heat a dosa pan and apply oil or butter.
• Pour the batter into dosa.
• Close the lid cook in a medium fire till the bottom turns slightly brown. Turn over the other side and put 1 tsp. of oil
• Cook till the Surnoli turns very fluffy
• Serve with butter.

(If you don’t like sweet Surnoli, you can avoid adding Jaggery)

(b)  CHUTNEY with BRAMHI LEAVES (EKPAAN)

Ingredients

• ½ ‘’ ginger
• ½ cup grated coconut
• 4 green chilies
• Little tamarind or half lime juice
• Salt to taste
• A handful of brahmi leaves

Method:

• Grind all ingredients together to a fine paste adding little water, it should not be watery.

(c)  SWEET POHA

 Ingredients

• 1 cup grated coconut
• ½ cup powered jaggery
• 6 cardamoms (powdered)
• 2 tbsp ghee
• 1 cup Poha
• ½ cup flaked rice

METHOD

• In a big pan put ½ cup of water and jiggery. let it melt till it achieves semi thick consistency
• Remove from the fire and let it cool for sometime
• Add grated coconut, cardamom powder and 2 tbsp. melted ghee.
• Churn the Poha well
• Add flaked rice.
• Serve

Mama

I was introduced to the Tulsi pooja & its virtues at my parental house and I still follow it in the same way. I hope the tradition is followed by my daughters and the present & future generation.

God bless.