Vaikunta Ekadashi

Vaikunta ekadashi is an auspicious day dedicated to lord Vishnu. Aani Shukla Ekadashi(the 11th day of Aani month - according to the Tamil calender) is the day when Lord Ranganathan enters enters into a state of shayana(rest) for four months.

Two months after Shukla Ekadashi, the Lord is expected to invert his position to the other side of his snake-bed(Sesha Shayanam). This happens in the month of Aavani(11th day). This is known as Parivarthana Ekadashi.

The Lord is expected to wake up on the11th day(Ekadashi) of the karthigai month. This is called as Utthana Ekadashi.

The tamil month Margazhi is considered to be a very auspicious month and very significant to the Vaishanava traditions. The Ekadashi day of Margazhi falls on the full moon day and is called as Vaikunta Ekadashi. It is a common tradition in all Vishu temples to open the Swarga vasal on this auspicious day. Devotees will stand in huge queues early in the morning to see the opening of swarga vasal and it is a belief that if we see and enter the swarga vasal on this auspicious day, the gates to the heaven will open for us after our life.

Most of the Vishnu devotees will be in full fasting on the whole day or they take Aval, Roti as the dinner.

Next day is the Dhuvadasi, everyone will get up early in the morning and prepare Gooseberry (nellikaai)Pachidi, agathi keerai(one type of spinach) curry , Vathakuzhambu with sundakaai, payasam and eat the food early. These food which we are eating on this duvadashi day is called as Paranai.

This year the Vaikunta Ekadashi falls on 17th December and we will all pray to Lord Vishnu for a happy and prosperous new year ahead.

Mango Ginger Pickle (Ma Inji Pickle)

Mango Ginger is neither related to a Mango nor a Ginger but to a turmeric (!?). Yes, check the wiki page for the same. When it crushed it gives the smell of a unripe mango. The flavour is more of ginger but it tastes more like a mango. It does not have that strong spice of a Ginger. I also read that its good for digestion and helpful in the treatment of Asthma & cough.

This seems to be a Mango Ginger season, as I found this in the vegetables shop here (in chennai) since the last few weeks. Very recently I published the recipe of Puli-Ma Inji, and here comes the next one using Mango Ginger. Mango Ginger pickle is very easy to make and can be made with in 15 mins and even without a fire (if you exclude the seasoning part). This pickle goes very well with curd rice.

Ingredients :

Mango Ginger	3 Finger size
Green Chilli	1
Lemon	1/2
Gingelly Oil	1 tablespoon
Mustard seeds	1 teaspoon
Hing	A pinch
Curre Leaves (optional)	Few

Method

• Remove the skin of the mango ginger and clean it in the water. As its a root vegetable, pay more attention in cleaning.

• Finely chop the mango ginger & the green chilli and keep it aside.

• Add the Lemon Juice to the chopped Mango Ginger and mix it well.

• In the pan pour the gingelly oil and add the mustard seeds. When the mustard seeds begins to sputter add the Green chilli, curry leaves and hing and fry it for 30 seconds.

• Add this & required salt to the finely chopped mango ginger and mix well.

The yummy Mango Ginger Pickle is ready to serve with curd rice.

Kadalai urundai (Ground nut & Jaggery balls)

Kadalai urundai (Ground nut & Jaggery balls) is a delicious snack which is liked by both elderly as well as younger generations. Kids like this very much and we can prepare this for neivedhyam for Thirukarthigai. For some of the auspicious virathams, we used to prepare this recipe for thaanam.

Servings: 20
Ingredients:

Peanuts	2 Cups
Jaggery	3/4 Cup
Water(For dissolving jaggery)	1 ladle

Method:

• Take jaggery and fried peanut to prepare for kadalai urundai. Remove the skin of the fried peanut and keep it ready.

• In a pan, add jaggery and water and allow the jaggery to dissolve. When the jaggery gets dissolved, strain the jaggery juice to remove sand particles.
• Again add the strained jaggery juice in the pan and allow it to boil in low flame till it becomes stone consistency( When a drop of jaggery juice is added to water, it should not dissolve, rather we should be able to rotate it to a ball)

• When the jaggery juice reaches the correct consistency, remove from flame and add it to the peanuts and mix well

• Wet the hands and take small quantity of the peanut-jaggery mixture and make it to equal sized balls.

• The yummy mouth-watering kadalai urundai(ground nut- jaggery balls) is ready for neivedhyam as well as for servings.