Lakshman Rekha

Hello everyone,

Title for today's blog is Lakshman Rekha

It is a familiar word now. The moment we hear the word, so many thoughts come to our mind. Lakshman the younger brother of Sriram drew the line of safety for Seeta that we all know. Thanks to Doordarshan, we are all watching Ramayana produced by Ramanand Sagarin late eighties. After watching the episode telecast on Saturday, there is a lot going on in my mind. What could have happened if Seeta ran back inside the Rekha when she come to know the disguised saint was none other than Ravan. Or what could have happened if she had listened Lakshman and not crossed the line.

These types of thoughts will come to everyone's mind while analysing 

blunders happened in one's  life. In hindsight, everyone will think, "If I could have done like this or if I couldn't take that decision bla bla bla.."

In other words we need to draw Lakshman Rekha while working on ambitious projects. Interestingly, drawing Lakshman Rekha is far more crucial in the time of social distancing during lockdown.

Shashi Bhaskar

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Ginger and cumin seeds tambuli

(A havyaka dish for indigestion)

For 3-4 people you need one piece Ginger, say one inch long one, one table spoon Cumin seeds, one cup freshly grated Coconut, half a cup curd.

For seasoning you need a spoonful of Coconut oil, Mustard seeds and few Curry leaves.

Fry Jeera in spoon of coconut oil and then add Ginger and shallow fry it. Let it cool.

Mix this with grated coconut and grind smoothly. Finally add curd and grind once. Add water to make it tambuli consistency. Season with oil, mustard seeds and curry leaves. Add salt according to taste.

This is very good for digestion. If you are preparing heavy meals, either for guests or for festival include this one so that no need take Eno or Gelusil later😀. 

You may become an expert with making tambuli now. Because for making different tambulis, the principle is same. Only thing is to use little variations.

*If you are making tambuli for cooling body, don't use sesame (till) for that.

*Use green chillies if you want it spicy. For making tambuli with raw mangoes it helps.

* Add jaggery powder to those herbs which are astringent, like Mexican mint.curry leaves or Amla, Bramhi leaves etc

* Use different herbs to make tambuli so that various micro nutrient can go into your body. Shallow fry (fry till they just wilt) the herbs when using it helps to get the nutrient in them and also you can avoid the raw smell of that herb also.

* Some of the herbs I listed here that we usually used to do make tambuli.

Mexican mint(doddapatre)

Curry leaves

Coriander leaves

Methi leaves

Drumsticks leaves

Basale(malabar spinach)

Bramhi leaves

Bhumi Amla leaves(phillanthus niruri)

Mimosa plant(touch me not plant leaves)

Chakramuni(Multi Vtamin Plant-Sauropus androgynus)

In vegetables you can use

Ridge gaurd

Raw mangoes

Ginger

Mango ginger

Amla 

From the above some tambulis are used to treat certain ailments.eg: Bhumi amla for common jaundice.

I hope this is useful at this point of time.

Thanks