KOVAKKAI USULLI

KOVAKKAI USULLI

Ingredients

1/2 cup toor dal
2 tbsp chana dal
2 dried red chillies
1/4 tsp hing
1/4 tsp turmeric powder
1 tsp salt
1 spring curry leaves
1 tbsp oil

Little coconut grates
2 cups length-wise slit kovakkai
1 tsp oil
1/2 tsp mustard seeds for tempering
Salt to taste

Preparation for Usuli:

Soak 1/2 cup toor dal with 2 tbsp chana dal, either overnight or for 3 hours in warm water. Grind this to a coarse paste with 2 broken dried red chillies, 1/4 tsp of asafoetida powder, pinch of turmeric powder, 1 tsp salt and a few coconut without adding any water.
Steam this paste in an idli-steamer or a regular steamer for 10-15 minutes until the lentil paste is cooked. Remove to a bowl once cooled and crumble into small pea-sized pieces. Keep aside.

Directions:

Place the slit pieces of kovakkai in microwave safe bowl, sprinkle some water ,add little salt and cook them on high for 5 minutes. Keep aside.
In a non stick pan, heat 1 tbsp oil, and put in the crumbled usili. Stir them around on medium flame till golden and slightly crispy.
In the same pan, take 1 tsp oil, put in the mustard seeds and broken red chilli pieces. Once they crackle, put it the cooked kovakkai, salt to taste, stir around for 2 minutes.
Add the stir fried usili and stir together for 2 minutes until they have come together.
Serve hot with Mor Kozhambu ,Mor Kootu and rice along with some appalams.

Notes:

You could make double the batch, and freeze the lentil 'idlis' for the next time you are making this. Making the Usili is the only time consuming part of this recipe.

Mor kozhambu is the best combination with Usuli as this dish is already heavy with lentils. Combining this with sambhar, which is again made with lentils, makes it a very tough to digest combination.

BHAINGAN BHARTHA

BHAINGAN BHARTHA

Last week, one sleepless night,my thoughts were wondering with so many things.
I just couldnt calm myself and put myself to sleep.So I started browsing something or the other in my ipod touch.
The day before, I had been to safeway,and purchased an eggplant(the big one as shown).

I wanted to make something out of it.Suddenly,I was looking at this site,VahreVah.com and Vah Chef was preparing BAINGAN BARTHA.

I wanted to try it out, but my version.

But I took his advice of cooking the Baingan in my convetional oven.

So lets get started right away.. As I always call it my way, WE DO WITH WHAT WE HAVE IN THE KITCHEN!!

INGREDIENTS

1/2 tsp asafoetida
to taste coriander leaves
1 big eggplant
1 tsp garam masala powder
4 small garlic cloves
1 piece ginger
4-5 number green chilies
2 tsp mustard seeds,
1 tbsp oil
2 number onions
to taste salt
1 small tomato
1 tsp turmeric powdr

DIRECTIONS

1. Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting.

Roasting can be done in a conventional oven or a toaster oven at 475deg.F for around 45 minutes.(Do not use microwave). DO NOT FORGET TO SLIT WITH KNIFE(SLIGHT CARVINGS) BEFORE PLACING IN THE OVEN AS BAINGAN MIGHT POP WITH SLITTING!!

2. After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire.

3. Peel the skin off and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder.

4. Chop chilies, onions and tomatoes. Crush garlic cloves. Also grate ginger.

5. Heat oil in a pan. When the oil is enough hot, add mustard seeds.

As they splutter, add asafoetida and turmeric powder. Add chilies, onions and fry till onions are translucent. Add tomatoes and again fry till the oil separates from the mixture. Now add mashed eggplant and give it a good stir.

It turned out to be awesome with chapathis. Try it out friends!! Don't forget to post your views about the dish!!

CALORIE CAUTIOUS PANEER MUTTUR

CALORIE CAUTIOUS PANEER MUTTUR





This is one dish that is an extremely popular Indian curry - very popular among Punjabis,people from the land where paneer has been predominantly used since many years. If one has paneer and frozen peas, this can be made out of the stuff you'd normally have in your kitchen racks.

For a person who is busy through out the day and that too with an infant, it's odd that I rarely make the typical restaurant style dishes going mostly with the more earthy simple dishes, where veggies are not drowned in rich gravies and gravies don't take over the meal! However on a jiffy I decided to try out this matar paneer curry, also since I had nothing else in my refrigerator that evening, except for the staple onions-tomatoes-ginger and garlic paste.
This is a much calorie cut version of the normal ones served in restaurants.

Like in one of Vadivel's Comedy,theres a famous dialogue "varum aana varadhu".Like that
"Idhu adhu da..aana adhu illa!"Yes this is a restaurant like tasting side dish but the method and ingredients used is not as rich as that so all those weight watchers can give it a try!!


Matar Paneer ( Indian curry with green peas and cheese )

Vegetarian side to be eaten with rotis, parathas or rice

Time taken - Around 30 minutes

Serves - 3 to 4 people

---

Ingredients

• 1 tsp oil
  


• 1 tbsp broken cashewnuts
  


• 2 medium onions, finely chopped
  


• 3 medium tomatoes finely chopped
  


• 1/2 tsp fresh grated ginger
  


• 1 tsp finely chopped garlic cloves
  


• 1/4 tsp turmeric powder
  


• 1 tsp red chilli powder
  


• 1-2 tsp coriander-cumin powder or 1 tsp each
  


• 1/2 tsp garam masala powder
  


• 1 tsp salt
  


• 1 cup frozen or fresh boiled peas
  


• 200 g paneer cut into 12 cubes
  


• 1 tsp kasoori methi - dried fenugreek leaves, crumbled into a rough powder
  
  

Directions

1. Heat the oil in a heavy bottomed wok. Start by sauteeing the broken cashews till lightly golden.

2. Next, add the chopped ginger-garlic and onions and cook on a low flame with a pinch of salt till they soften and turn light brown.

3. At this stage, add the tomatoes with the turmeric powder. Stir well and cook for 5-7 minutes, till mushy.

4. Remove the contents of the wok and blend to a fine puree in a blender, once cooled throughly. You may use upto 1/2 cup water to aid the blending process.

5. In the same wok, transfer the fine puree. Season with spice powders (red chilli powder, cumin coriander powder, garam masala) and salt. Simmer for 3-4 minutes till the gravy is infused with the spices.

6. Add the frozen / boiled green peas to this gravy and simmer for 5 minutes, after which the paneer cubes go in. Simmer for another 2 minutes, check for salt, sprinkle crushed kasoori methi and give it a stir.

7. Matar paneer is ready to be removed in a serving bowl.

Serve hot with rotis, parathas, naan,Poori or plain steamed rice seasoned with cumin seeds.

I personally prefer to have this with Chapathi.But today I wanted to see how the Poori-Paneer combination works.It turned out to a blast!!

A raita on the side would be nice too.

Health(y) Advice

• It's perfectly okay to use store bought paneer.
  


• In restaurants, this dish is made with plenty of ghee /butter, a large chunk of nut paste (almond or cashew) plus a dollop of fresh cream added towards the end to make it even richer.
  


• This version uses just one teaspoon of vegetable oil and the small quantity of cashewnuts are enough to provide the rich creamy restaurant taste without the added calories from fat.
  

So try out this version of Muttur Paneer and please dont forget to provide your honest feedbacks.These feedbacks help me to serve you better with more good choices of dishes.

I am also going to try a different dish very soon with the same ingredients except for one.

Until I meet you people next time with a new dish..Keep guessing on this one!

BAKED CUTLETS

BAKED VEGETABLE PUFFS

It has been months that I have prepared anything special for my husband.I was flipping the pages of a snacks book when the word "VEGETABLE CUTLET " caught my mind.
I tried out a different method..not the usual way of making cutlet.
WE have Ovens here so why not use them??
Initially I was skeptical about baking, as I am
still learning as a baker. But I have tried a couple of things like VEGETABLE PUFFS.

It came out so well that my
hubby just loved it.
Though previously, I used to deep fry it oil, this
time I tried baking it.
I was lucky! The Vegetable cutlet turned out to be very tasty and great looking.

So much adieu,here is the recipe of Baked/Fried Vegetable Cutlet

Ingredients:

• 1 cup of vegetables which includes Beans, carrot, Peas, Potato or any vegetable combination of your choice.
• 1 tsp of chilli powder
• Salt to taste
• 1/4 cup of cilantro, finely chopped
• 1 tbsp of cashew nuts (optional)
• 1 tsp of coriander powder
• 1 tsp of cumin seeds
• 1 tsp of Ginger garlic paste
• Oil for deep frying. If baking, you will need 2 tsp of oil to prepare the mixture.

To dip:

A thin mixture of 1 tbsp of all purpose flour/maida and water.

To Coat:

1 cup of bread crumbs

Method:

• Pressure cook all the vegetables till you get 3 hisses.
• Immediately release the pressure and remove the vegetables from the cooker.
• Separate the potato alone and peel and mash it in a bowl.
• Place all the other vegetables in a tissue paper and squeeze to remove excess water.
• In a Pan, add oil, cumin seeds and saute them. Now add ginger garlic paste and cashew and saute.
• Add the vegetables and mix well. Add chilli powder,turmeric powder,cumin and coriander powder and mix well. Now add salt.
• Saute them until the water is evaporated.
• Now add this mixture to the mashed potato along with finely chopped cilantro and mix well.
• Take
  small amount of this mixture and make it into a cutlet shape, it can be
  round, oval or heart shaped and dip it in the all purpose flour and
  water mixture and immediately coat them with bread crumbs. This step
  needs to be done very quick so that we can prevent the cutlets from
  absorbing more water.

To Bake the Vegetable cutlet:

• Preheat the over to 375 degree F and Place these cutlets in the baking pan for 15 -20mts.
• Now remove the pan and turn the cutlets and bake it for another 15 mts.
• Remove and serve hot with mint chutney/Tomato sauce.

To Fry the Vegetable cutlet:

• In a Pan, add enough oil and deep fry them until they are brown.
• Serve hot with mint chutney/Tomato sauce.
• Note:
  In either case, make sure that the cutlet mixture has less moisture it
  in. This will help in getting a crispy vegetable cutlet.

PALAK PANEER

Recently,I have started to experiment some side dishes for Parathas/Rotis.Reason being,my husband prefers Rotis for his lunch box rather than Rice. So how long can he take the same old side dishes again and again?? I wanted to make sure he doens't get bored or regret for taking Chapathis.So my first experiment was with Palak Paneer as its ingredients were readily available at home. So here's the Menu and Make that turned out to be a scorer!!!

Ingredients
Paneer - 10 to 12 big cubes
Spinach (Palak) - 2 cups of finely chopped leaves
Onion - 1 medium sized - finely chopped
Tomato - 1 or 2
Turmeric powder - 1/2 tsp
Cumin seeds (jeera) - 1/2 tsp
Garlic - 3 to 4 cloves
Garlic - 1 small piece
Green chillies - 2 - finely chopped
Garam masala - 1/2 tsp
Fresh ground black pepper powder - 1/2 tsp (optional)
Oil to saute
Salt to taste

Method
Fry the paneer in some oil and keep aside.
Cook the spinach (palak) in boiling water, drain and grind into a paste/puree.
Add oil to a kadai, saute the onion along with cumin seeds, turmeric powder, garlic, ginger and green chilies.
Grind the tomato along with a small portion from the sauteed mixture into a puree.
Add the puree to the kadai, stir until the oil separates in the corners.
Now add the palak puree, paneer cubes, garam masala, pepper, salt and some water to cook well.
Serve along with rotis/parathas.

Try it out and let me know how it turned out!

Why Do We Laugh ,Form Superstions?

It’s time to solve the mystery of YOU, two mysteries, to be exact. Why do you laugh, and how’d you develop those superstitions you have? Here’s what makes you tick, courtesy of New Scientist magazine.

• Laughter. Robert Provine and his research team from the University of Maryland conducted a 10-year study for Provine’s book Laughter: A Scientific Investigation. He says laughter probably began as a response to tickling – some animals still display their own form of “laughing” when tickled, like an ape’s “pant pant” sound. Over time, laughter took on a more powerful social function – to bond people. Studies show that laughing increases our levels of endorphins, our feel good chemicals, which help strengthen our social relationships. In Provine’s study, he found that laughter is provoked more often by ordinary comments than by amusing jokes. So you don’t have to be funny to have a lot of friends.
  


• Superstitions. For example, Tiger Woods always wears a red shirt when playing golf on Sundays. Most of us have our own superstitions. Even though we know rationally that there’s no truth to them. Why? Bruce Hood is a professor with the Cognitive Development Centre at Bristol University in the UK. He says that our brains are designed to detect structure and order in our environment. We also assume that past outcomes influence future ones. This combination makes us superstitious. Wearing a red shirt on Sundays represents structure to Tiger Woods. Since he’s won before while wearing one, he thinks he will again. Also, environmental factors influence superstitions. One study found that people in high-risk areas of the Middle East are much more likely to carry a lucky charm than other people. Attendance at U.S. churches jumps an average of 50% during economic downturns. Hood says no one is immune – we can all shift our beliefs based on circumstances. As he puts it, “There are very few atheists on a plane that’s plummeting from 30,000 feet.”

NAVARATHRI NAL VAZHTHUKKAL

REKINDLING MEMORIES..WEEKEND IN PORTLAND,OR

This weekend,as I mentioned earlier in my son's blog, we are in Portland,OR.
Ravi had some work with INTEL for 2 weeks,so me and my son accompanied him to my old hometown.
Lots of wonderful memories recalled when we are here...
To add more relish to our memories,we visited our very FIRST HOME we lived in USA.
Yes, the FIRST APARTMENT we lived when we came to US.
It was so nice to see that old community of ours.
Still the same old..same old.
We were happy to see someone has occupied our apartment.But they were kind enough to let us take snaps around the home.
Hillsboro,OR to be exact..is lot more different than the usual dry,sunny BayArea.
All GREEN,everything GREEN
Not much of our natives around..nice to see mixed cultures around.
Its also less noisy and is peaceful and was really soothing being far away from the traffic noise and busy lifestyle.

We showed Advaith where we started our lives,our home,our mailbox..etc.
Though he is too small now to understand , He'll appreciate us one day for what we did.
I could see how happy he was basically being in hillsboro.
He loves greenary and finding lots of it here, He just loved the place as much as I!!
Though we are sad its just a short visit and not a long stay, We are grateful to our beloved,Ravi for bringing us here to re-kindle our past!
It really takes a great mind and heart to bring family with them when they have heavy work schedule!!
And Ravi didn't mind it all!! How lucky am I to half him as my better half!!
What more can you ask for? When u get the right person to understand you and knows what you want and fullfills it even before asking!!
LOVE YOU SWEETHEART!
The past brought us even more closer!

Collages

Click here to view these pictures larger

6 months,week 1..Sitting on his own!

With his 6 months at a start, already we have come across so many fascinating things.

We had to make a sudden trip to Portland,OR as Ravi had some work in Intel.

We
decided to accompany him as it has been a long time since I have seen
Hillsboro and was just curious to see what it looks like now.



Speaking about Advaith's experience in flight..HE LOVED IT!!

He had couple of kutty friends across his seats and just didn't want to take a nap though he desperately needed one!!

He
was so excited and curious to see his neighbors what they were up to
and their mischievous.He might even have thought.."maybe this is how we
are supposed to behave in an aircraft!)

So here in Hillsboro,staying in an wonderful hotel.

Advaith trying out new tricks. His curiosity has increased compared to what he was last week.

He starts to come near to the laptop these days and is helping me in typing!!!

I have to work keeping the system on the table these days!! :(

Well,his experiments have given him a good result this week. He has started to sit unsupported!!

So here is the summary of the weeks events.

• He has had his 6 months ka vaccinations


• He has had his flight travel experience!


• He has started to sit on his own!!


• He has added fruits to his menu list.

For more photos and updates, visit www.advaithsankar.shutterfly.com

Navrathna kurma recipe

Navrathna kurma recipe
Originally uploaded by saratha ravi

Navarathna Kurma

Ingredients :

* Paneer - 100 gms

To Make paneer, take about ½ liter of full fat milk and heat it in a pan when it come to a boil add lemon juice to it, the milk solids will float leaving a light yellowish water, drain them in a towel, and take away the extra water, place it under some heavy substance and after 20 minutes cut them into squares.

* Vegetables cut into small pieces - 2 cups ( carrot, beans, peas, cauliflower, Potato)
* Tomato paste- 3 cups
* Onion - 2
* Ginger & garlic paste - 11/2 tsp
* Coriander powder - 2 tsp
* Chilli powder - 11/2 tsp
* Turmeric powder - ½ tsp
* Grama masala powder - 11/2 tsp
* Fresh Cream - 2 tsp
* Milk - 1 cup
* Ghee or oil - 3 tsp
* Salt to taste
* Pine apple small pieces & black grapes - ½ cup
* Dried grapes, cashew nuts - ½ cup


Preparation


* Fry the paneer in some oil and after frying them add them to hot water.
Heat some ghee in a different pan, add the ginger Garlic paste, add the onions and fry them till they turn golden brown
After the oil separates from the masala add the tomato paste, turmeric powder, masala powder, chilli powder, coriander powder .
After they come to a boil add the vegetables and let them come to a boil.
Then add the cream and milk to it, finally after they come to a boil add the fried paneer, pineapple and the dry fruits .
* Before serving add coriander leaves and lemon juice

HI FRIENDS,

HI FRIENDS,
I'm back once again with a bang!!
Yes after hibernating for nearly 6 months now,
I'm once again awake to recreate and update my blog with new facts and thoughts!!
This time,I'll be sharing a couple of more experiences about my Son too..
Tips for Motherhood and much more.
Of Course my regular updates in Recipes, Visits will do happen as well.

I was and am busy with my new born kid these days. Recently I have launched a website for my son !
You'll find that site in my favourite links.

WE have gone many places, done many things in these 6 months. I'll be slowly updating them on daily basis.
My updates might not be punctual as before as I have an important role of MOM to play which is superioir to all.
OK let me not take much of your time!
WE will start again..This time with a new recipe..

Naming Ceremony

We would like everyone dear and near
to join and share our joy at the naming ceremony of our son.
on Monday,March 23 2009 at 10.30 am .
We would like everyone to bless the baby for the best.

Our Bundle of joy has Arrived!!!

Our families rejoice - a new life's begun

Our circle is richer with the birth of this one!

The bassinet is ready

the time has come

we hope you'll stop and visit

our newest little one!

Our little caboose has finally arrived!

We, Saratha and Ravi
are proud to announce
that we are blessed with
a baby boy on
13 March 2009.



We would love to share this joyous moment with our nears and dears

and would like our boy to be blessed well for all the years.

Will be back

Dear Friends and Fans,
I know you might be wondering why there has been no updates for quite sometime now..
Well, I kindly apologise for the inconvenience as I am pretty busy with my last phase of pregnancy.
We are currently busy with preparations for the new arrival and assure u all that the blog will DEFINITELY be updated once I am back to normal!!

Sorry for the inconvenience once again. In the mean time I would like to use this opportunity to accept feedback to improve my blogs.

Thanks

SarathaRavi

Pongal Vazhthukal

Vadivel in Ghajini

Abhiyum Nanum Trailer

Vaikunta Ekadasi is an important festival dedicated to Lord Vishnu in the Tamil month of Margazhi (December-January). Vaikunda Ekadesi festival is of great significance at the Tirupati Balaji Temple, Srirangam Sri Ranganatha Temple and at the Bhadrachalam Temple. In Kerala, it is known as Swarga Vathil Ekadashi.Today is that auspicious day.

The significance of Vaikunta Ekadasi can be traced back to the Padma Purana. The Purana indicates that Lord Vishnu took the form of ‘Ekadasi’ – female energy – to kill demon Muran. This happened during the month of Margazhi. Impressed by ‘Ekadasi,’ Lord Vishnu told her that whoever worships him on this day will reach ‘Vaikunta’ (heaven).

Like all Ekadasi days, devotees fast on this day and observe vigil the whole night. Some people indulge in meditation, Japa and singing of Hari Kirtan. Rice is avoided during ekadashi days as it is believed that the demon Mura finds a dwelling in the rice eaten on Ekadasi day.

It is widely believed that the gates to the heaven open - the Gate of Vaikuntha - on the Vaikunta Ekadasi day. It is one of the most auspicious days in Lord Vishnu Temples in South India.

The ‘Vaikunta Dwaram’ or ‘the gate to the heaven’ is opened on this day. This is the passage encircling the innermost sanctum of the Lord. Scores of devotees queue up to pass through the Gate of Vaikunta in the temples.

Vaikunta Ekadasi occurs in December or early January.

How to observe Vaikunta Ekadasi?

Vaikunta Ekadashi falls on the eleventh day in Margazhi Shukla Paksha in Tamil Calendar and in Telugu Calendar the same period is Pushya Shukla Paksha.

Things needed for Puja and Prayer

• A picture or photo or idol of Lord Vishnu
• Fruits
• Tulsi leaves
• Betel leaves (optional)
• Betel nuts (optional)
• Yellow bananas
• Unbroken coconut (optional)

Observance

• Wake up early in the morning. Take bath and offer prayers.
• You can perform a simple puja to Lord Vishnu at home by offering fruits and Tulsi leaves.
• You can just light the lamp and prayer or meditate for few minutes – or the normal ritual you do daily. Only difference is that today it is dedicated to Lord Vishnu.
  
• If there is a Vishnu temple nearby visit the temple and witness morning pujas and rituals.
  
• Complete fast or upavasam on the day is the main observance.

Fasting

Fasting for 24 hours. It is believed that a partial or total abstinence from food on Ekadasi is rewarded with bliss.

If you have any health problem or are taking medicines, please consult your doctor before deciding on fasting. You can also opt for a partial fast by avoiding food made of rice.

Do not eat food made from rice on Ekadashi.

Evening Prayers

• Take a bath in the evening.
• Repeat the morning puja to Vishnu
• Visit Vishnu temple and witness the evening puja and rituals.

Prayers for Vaikunta Ekadasi

• Vishnu Ashotharam
• Vishnu Sahasranamam
• Or Simple Chanting of – Om Namo Narayana

No Sleep

Staunch devotees who observe Vaikunta Ekadasi fasting do not sleep on the day. They spend the whole night at Vishnu temples or by singing prayers or listening stories dedicated to Lord Vishnu.

Next Day Morning

The fast is broken on the next day (Dwadashi) after taking bath. Offer prayers to Lord Vishnu by lighting a lamp and then you can break the fast.

What can be eaten on Ekadasi?? (for Partial Fasters)

The traditional approach is to abstain from food completely on the day. But nowadays a complete fast is not possible for many people. Such people consume certain food items on the Ekadasi day and observe only a partial fast.

It is believed that demon Mura found a dwelling place in the rice and Lord Vishnu appeared in the form of Ekadasi to annihilate Mura. Therefore devotees who fast on the Ekadashi day avoid food made from grains.

Many devotees due to several reasons – like health and job commitments – observe partial fast on the day. Such people avoid non-vegetarian and food items made from beans, pulses and grains, especially rice.

The food that can be consumed on the Ekadasi day includes fresh and dried fruits, milk products, vegetables and nuts.

As the list of Ekadasi food expands there will be new issues cropping up like – Are you sure this can be consumed on Ekadasi.

So the golden rule is avoid pulses and grains on Ekadasi.

Drink lots of water and eat fresh and dried fruits.

In Hinduism, Upvaas is meant to bring a person close to Brahman. So forget about the rules and regulations and what you are going to gain from the Ekadashi fast. Spend the day in purifying the mind and body.

Courtesy: Hindu blog

© 2009 SarathaRavi.

திருப்பாவை - 23 (மாரிமலை முழைஞ்சில்)

மாரிமலை முழைஞ்சில் மன்னிக் கிடந்துறங்கும்
சீரியசிங்கம் அறிவுற்றுத் தீவிழித்து,
வேரிமயிர் பொங்க எப்பாடும் பேர்ந்துதறி,
மூரிநிமிர்ந்து முழங்கிப் புறப்பட்டுப்,
போதருமா போலேநீ பூவைப்பூவண்ணா! உன்
கோயில்நின்றும் இங்ஙனே போந்தருளிக் கோப்புடைய
சீரியசிங் காசனத்திருந்து யாம்வந்த
காரியம் ஆராய்ந் தருளேலோ ரெம்பாவாய்.

Explanation
Just like (pOlE) a brave (seeriya) lion (singam) lying (manni kidandhu) and sleeping (uRangu) inside a mountain (malai) cave (muzhainchu) comes to his senses (aRivutru): starts (puRapaattu) to comes out (pOdharum) during rainy (maari) season, opening his eyes (vizhi) like fire (thee), shaking (ponga) his mane (vEri mayir), bending (pErndhu) his body on all sides (eppaadum), shaking (udhaRi) and stretching the body to get it into shape (moori), standing erect (nimirndhu), and roaring (muzhangi), You (nee) please come out (pOndhu). You, who are the color (vaNNaa) of the bilberry (poovai) flower (poo), will you please sit (irundhu) on top of the great (seeriya) throne (singaasanam) and examine (aaraayndhu) the purpose (kaariyam) of our (yaam) coming (vandha) to your (un) decorated (kOppudaiya) temple (kOyil), and having come (pOndhu), our standing (ninRu) this way (iNGNGanE), and bless us (aruLElOr).

Purport
Our Lord, of eternal enchanting bluish hue, the colour of the Kaayambu flower! Just as the Lion wakes up from its winter hibernation in the mountain cave, opening its fiery flashy eyes, shaking all its limbs vigorously, ruffling its mane in the action, standing upright and stepping out with a mighty roar, may you please proceed from your bed-chamber to your lofty ornamented throne! Won't you please grant us your gracious audience and pray, listen to our entreaties?

திருப்பாவை - 22 (அங்கண் மாஞால)

அங்கண் மாஞாலத் தரசர் அபிமான
பங்கமாய் வந்துநின் பள்ளிக்கட் டிற்கீழே
சங்கமிருப் பார்போல் வந்துதலைப் பெய்தோம்;
கிங்கிணி வாய்ச் செய்த தாமரைப் பூப்போலே,
செங்கண் சிறுச்சிறிதே எம்மேல் விழியாவோ?
திங்களும் ஆதித்தியனும் எழுந்தாற் போல்,
அங்கணி ரண்டும் கொண்டு எங்கள்மேல் நோக்குதியேல்
எங்கள்மேல் சாபம் இழிந்தேலோ ரெம்பாவாய்.

Explanation
Just like (pOl) the kings (arasar) of this (kaN) beautiful (am) big (maa) world (NYaalam), who came (vandhu) and gathered (sangam iruppaar) under (keezhE) your (nin) sleeping (paLLi) bed (kattil), after relinquising (pangam) their prestige (abimaanan), we have come (vandhu) and approached (eythOm) near you (thalaippu). Please open your sweet sounding (kingiNi) mouth (vaay cheydha) like (pOlE) the lotus (thaamarai) flower (poo). Will you please look (vizhiyaavO) at us (emmEl) through those beautiful (sen) eyes (kaN) a little (siRidhE) bit (siRu). If you look (nOkku) at us with (kondu) those (am) two (irandum) eyes (kaN), which are like (pOl) the moon (thingaL) and the sun (aadhiththan) rising (ezhundhaal), you will releive (izhindhu) us (engaL mEl) from death (saa, saabam).

Purport
Oh Lord! We have sought refuge at your feet in just the same way as rulers from all over the world, shorn of their pride, gather under your throne, seeking your patronage. Won't you favour us with just a glance with your gentle eyes resembling partially opened lotus buds like kinkinis (bells which adorn the dancer's feet)? If only you cast a glance at us, with your eyes shining like the sun and the moon, all our sins will be wiped out.

திருப்பாவை - 21 (ஏற்றகலங்கள் எதிர்பொங்கி)

ஏற்றகலங்கள் எதிர்பொங்கி மீதளிப்ப
மாற்றாதே பால்சொரியும் வள்ளல் பெரும்பசுக்கள்
ஆற்றப் படைத்தான் மகனே! அறிவுறாய்;
ஊற்றமுடையாய்! பெரியாய்! உலகினில்
தோற்றமாய் நின்ற சுடரே! துயிலெழாய்;
மாற்றார் உனக்கு வலிதொலைந்து உன்வாசற்கண்
ஆற்றாதுவந்து உன்னடிபணியு மாபோலே,
போற்றியாம் வந்தோம் புகழ்ந்தேலோ ரெம்பாவாய்.

Explanation
Oh the son (magan) of Nandagopan, who has lots of (aatra padaiththaan) great (perum) generous (vaLLal) cows (pasu), which yield (soriyum) milk (paal) without fail (matraadhE), in such large quantities that the containers (kalangaL) to hold (Etra) the milk overflow (edhir pongi) on top (meedhaLippa). Please come to your senses (aRivuraay)!. Oh you, the one with (udaiyaay) a lot of power (ootram)!. Oh, the great one (periyaay)!. Oh, the light (sudarE) that stood (ninRa) visible (thOtramaay) to our eyes, in this world (ulaginil)!. Please wake (thuyil) up (ezhaay)!. Just like (pOl) the enemies (maatraar) who surrendered (vandhu paNi) to your (un) feet (adi) and yielded (tholaindhu) their strength (vali) to you (unakku), at your (un) door (vaasal) step (kaN) without controlling themselves (aatraadhu), we have come (vandhOm) to worship (pOtri) and praise (pugazh) you.

Purport
Awake, the son of Nandagopala who has reared those large
cows which yield plentiful milk which overflows the receptacles!
Your zeal towards your devotees is so well renowned. Your glory p73
defies our comprehension. You are the great Light of the
universe. It is time you got up. Just as your enemies, with their
valour and pride exhausted in battle, surrender to you at your
doorsteps, we have come to you singing your praise and
unburdening our ego.

திருப்பாவை - 20 (முப்பத்து மூவர்)

முப்பத்து மூவர் அமரர்க்கு முன்சென்று
கப்பம் தவிர்க்கும் கலியே! துயிலெழாய்;
செப்பம் உடையாய்! திறலுடையாய்! செற்றார்க்கு
வெப்பம் கொடுக்கும் விமலா! துயிலெழாய்;
செப்பன்ன மென்முலை செவ்வாய் சிறுமருங்குல்
நப்பின்னை நங்காய்! திருவே! துயிலெழாய்;
உக்கமும் தட்டொளியும் தந்துஉன் மணாளனை
இப்போதே எம்மை நீராட்டேலோ ரெம்பாவாய்.

Explanation
Oh the heroic one (kaliyE), who goes to (mun senRu) the thirty (muppaththu)
three (moover) devas (amarar) and removes (thavirkkum) their fears (kappam),
please wake (thuyil) up (ezhaay)! Oh perfect (seppam) one (udaiyaay)! Oh
omni-potent (thiRal) one (udaiyaay)! Oh, the Lord (vimalaa) who burns up (veppam
kodukkum) the enemies (setraar)! Please wake (thuyil) up (ezhaay)! Oh
beautiful (thiruvE) consort (nappinai) lady (nangaay), with red (chev) lips
(vaay) and slender (siRu) waist (marungul) with soft (men) breasts (mulai)
like a perfect vessal (seppenna), please wake (thuyil) up (ezhaay)! Please
bring (thandhu) a fan (ukkam) and a mirror (thattoLi) and wake your (un)
husband (maNaaLan) up right now (ippOdhE), so that he can cleanse (neeraata)
us (emmai).

Purport
Oh Lord, You who always rushes to the aid of all the thirty three crores of Gods! Do wake up! You, the perfect union of thought, word and deed! You who have the matchless valour to subjugate your foes! Blemishless Lord, you make life miserable for those who challenge your might. Please get up!

(To Nappinnai): Oh, the incarnate of Goddess Lakshmi! You with your exquisite beauty, soft and lovely breasts, coral lips and slender waist! Please wake up and give us the fan and the mirror which we need for the rites! And get our Lord to join us! Help us to get bathed at once!

திருப்பாவை - 19 (குத்து விளக்கெரிய)

குத்து விளக்கெரியக் கோட்டுக்கால் கட்டில்மேல்
மெத்தென்ற பஞ்ச சயனத்தின் மேலேறிக்
கொத்தலர் பூங்குழல் நப்பின்னை கொங்கைமேல்
வைத்துக் கிடந்த மலர்மார்பா! வாய்திறவாய்;
மைத்தடங் கண்ணினாய்! நீ உன் மணாளனை
எத்தனை போதும் துயிலெழ ஒட்டாய்காண்,
எத்தனை யேலும் பிரிவாற்ற கில்லாயால்,
தத்துவம் அன்று தகவேலோ ரெம்பாவாய்.

Explanation
Oh Lord whose chest (maarbaa) is adorned by flowers (malar)! You who are sleeping (kida) on a soft (meththenRa) cotton (panchu) mattress (sayanam), on (mEl) a bed (kattil) with legs (kaal) made of ivory (kOttu), keeping (vaiththu) your forehead near the chest (kongai) of your consort (nappinnai), who is wearing bunches (koththu) of flowers (alar) on her head (kuzhal), with 'kuththu vilakku' lamps lighted (eriya) all around; please open (thiRavaay) your mouth (vaay). Oh! you consort, your eyes (kaNNinaay) decorated (thadam) with 'mai', you (nee) do not seem to let us (ottaay) wake up (thuyil ezha) your (un) husband (maNaaLan), for such a (eththanai) long time (pOdhum). Look (kaaN)! You do not want (illaayaal) to be separated (pirivu aatra) even for little while (eththanaiyElum). This is not (anRu)
good nature (thathuvam), nor is it fair (thagavEl).

Purport
Oh Lord! Resting as you are on a couch supported by elephant tusks, on a bed which is soft, cool, white, beautiful and fragrant, with bright-lit lamps all around, with your broad chest on the bosom of your consort, Nappinnai wearing bunches of fragrant flowers on her tresses, please open your mouth and speak
to us!

திருப்பாவை - 18 (உந்து மதகளிற்றன்)

உந்து மதகளிற்றன் ஓடாத தோள்வலியன்,
நந்தகோ பாலன் மருமகளே! நப்பின்னாய்!
கந்தம் கமழும் குழலீ! கடைதிறவாய்;
வந்தெங்கும் கோழி அழைத்தனகாண்; மாதவிப்
பந்தல்மேல் பல்கால் குயிலினங்கள் கூவினகாண்;
பந்தார் விரலி! உன் மைத்துனன் பேர்பாட,
செந்தா மரைக்கையால் சீரார் வளையொலிப்ப
வந்து திறவாய், மகிழ்ந்தேலோ ரெம்பாவாய்.

Explanation
Hey lady, the daughter in law (marumagaL) of Nandagopan (nandhagOpan), who does not retreat (Odaadha), even against an elephant (kaLitran) showing off (undhu) his excitement (madham); who has powerful (valiyan) shoulders (thOl), You, who has a fragrant (kandham) smelling (kamazhum) head of hair (kuzhali), open (thiRavaay) the door (kadai). Look (kaaN)! The hens (kOzhi) are up (vandhu) and are calling (azhaiththana) everywhere (engum). Many sorts (inangaL) of cukkoo birds (kuyil) are singing (koovina) several (pal) times (kaal), on top of (mEl) the trellis (pandhal) of the 'kurukkaththi creeper' (maadhavi). Look! (kaaN). Will you please come (vandhu) cheerfully (magizhndhu) and open (thiRavaay) the door, with your red (sen) lotus (thaamarai) hands (kai), and jingling (olippa) of beautiful (seer) bangles (vaLai), so that we may sing (paada) the praise (pEr) of your (un) husband (maiththunan), who is holding a ball (pandhu) in his fingers (viral).

Purport
Oh, Nappinnai, the daughter-in-law of Nandagopalan who has the strength of a furious elephant and who will never run away from a battle, you Nappinnai in your fragrant tresses. Kindly open the door.

The shrill clarion of the cocks fills the air. Cuckoos perched on the bower of the jasmine plant have been singing away with their shrill notes. You young Lady, kindly unlock the door. The jingling sound of your bangles we will hear and rejoice.

திருப்பாவை - 17 (அம்பரமே, தண்ணீரே)

அம்பரமே, தண்ணீரே, சோறே அறஞ்செய்யும்
எம்பெருமான்! நந்தகோ பாலா! எழுந்திராய்;
கொம்பனார்க் கெல்லாம் கொழுந்தே! குலவிளக்கே!
எம்பெரு மாட்டி! யசோதாய்! அறிவுறாய்;
அம்பரம் ஊடறுத் தோங்கி உலகளந்த
உம்பர்கோ மானே! உறங்காது எழுந்திராய்;
செம்பொற் கழலடிச் செல்வா! பலதேவா!
உம்பியும் நீயும் உறங்கேலோ ரெம்பாவாய்.

Explanation
Hey, our leader (em perumaan) Nandagopa! you, who gave to charity (aRam
seyyum), clothes (ambaram), cool water (thaNNeer) and food (sORu), wake up (ezhundhiraay). Hey our lady (em perumaatti) Yasoda!, the leader (kozhundhu)of all (ellaam) the women folk (kombanaar), the light (viLakku) of the family (kulam), come to your senses (aRivuRaay). Oh Lord, you who split open (oodu aRuththu) the sky (ambaram), became a giant (Ongi) and scaled (aLandha) the world (ulagu); king (kOmaan) of the devas (umbar), stop sleeping (uRangaadhu) and wake up (ezhundhiraay). Properous (chelva) Balarama (baladhEvaa)!, whowears pure (sem) gold (pon) anklets (kazhal) on his feet (adi), you (nee) and your younger brother (umbi) wake up (uRangEl)!

Purport
Our Lord, King Nandagopa! You who are reputed for your magnanimity in presenting clothes, water and food to the needy! Kindly wake up! O, Queen Yasodha, the foremost among noble women, the beacon-light of our race, do wake up!

Our Lord Krishna! You who pierced the sky with your full stature (Viswaroopa) and measured the entire universe with your feet, the Lord of Lords, may you please wake up. Oh, the strong and powerful Balarama! May your brother and you please do wake up!

திருப்பாவை - 16 (நாயக னாய்நின்ற)

நாயக னாய்நின்ற நந்தகோபனுடைய
கோயில்காப் பானே! கொடித்தோன்றும் தோரண
வாயில்காப் பானே! மணிக்கதவம் தாள்திறவாய்;
ஆயர்சிறுமிய ரோமுக்கு அறைபறை
மாயன் மணிவண்ணன் நென்னலே வாய்நேர்ந்தான்;
தூயோமாய் வந்தோம் துயிலெழப் பாடுவான்;
வாயால் முன்னமுன்னம் மாற்றாதே அம்மா! நீ
நேய நிலைக்கதவம் நீக்கேலோ ரெம்பாவாய்.


Explanation
You, the guard (kaappaan) of the temple (kOyil) of the Lord who stood (ninRa) as our savior (naayagan)! the guard (kaappaan) of the arched ornamented (thOraNa) door (vaayil) decorated (thOnrum) by garlands (kodi). Please open (thiRavaay) the latch (thaaL) of the jewelled (maNi) door (kadhavam). The mystic (maayan) Lord (maNi vaNNan) has given his word (vaay nErndhaan), yesterday (nenne) itself, to the children (siRumi) of aayarpaadi (aayar), that he would give them, the drum (paRai) used for beating (aRai) during the period of 'paavai nOnbu'. We have come (vandhOm) fresh and clean (thooya) to sing (paaduvaan) in order to wake him (thuyil ezha). Ah (amma)! First of all
(munnam munnam), you (nee) remove (open neekku), the barrier (nilai kadhavam) without any denying (maatraadhE) or discussing (vaayaal).

Purport
You, the sentry guarding the temple of our Lord Nandagopa! And you sentinel at the inner gate ornamented with flags and festoons! Please open the latch of the gem-studded door! For us the cowherd girls, our mysterious and radiant Lord Krishna promised yesterday itself to give us the heralding drum. We have all come here, with a pure mind, to wake him up with songs. Please therefore, open the heavy doors and let us in.