Know your ingredient
The number of tales and proverbs revolving around the humble curry leaf can make an interesting volume. No cook worth his or her salt can ever claim to have completed cooking unless the spicy delicacies are garnished or seasoned with a spray of curry leaves.
The unique flavour and colour of the leaf which seemed to deliver the nourishment, taste and aesthetic appeal of gourmet were certainly not missed by our ancestors.
The leaves were incorporated into the daily menu as the quintessential seasoning and sometimes as the main ingredient in chutneys and exclusive kozhambus. The fact that the curry leaves have traveled halfway across the world for more or less similar uses gives little room for speculation about its necessity to make dishes exclusive.
A good cook will optimize the use of these leaves by judging their freshness. The young sprays of a lighter green taste best when added to salads or garnished freshly on food and in buttermilk. The
mature leaves have the ability to release their essence entirely when boiled along, fried, ground or used when seasoning is the first step of the chosen recipe.
Drying or dried leaves can be allowed to dry completely in the shade and powdered and can be tossed into curries, gravies, sambar and rasam among other such foods when you run out of fresh leaves or happen to live in places that cannot grow this herb.
There are moments in life when nothing seems to be under our control. An incident from the Ramayana enumerates one such situation. When king Dasharatha fixed the coronation of his beloved son Rama, he hastened to his favourite queen’s chamber to break the news to her personally. Little did the king realise that Kaikeyi’s mind had been poisoned by her maid Manthara. He was shocked beyond words when he heard her demands to redeem the two boons given by him long ago. He could not digest the idea of exiling his dearest son to the forests for 14 years after fixing his coronation. He was also not very open to the idea of crowning Kaikayi’s son Bharatha as the king of Ayodhya. Repeated pleas to his dear wife got him nowhere and he swooned from time to time. The king was truly caught between the devil and the deep sea.
On the one hand, he could not even dream of going back on his promise because he was a man of his word. On the other hand, he could not bring himself to inflict an undeserving heinous punishment on his faultless son. He tried to cajole and coax his beautiful queen. When she refused to respond, he berated her and even threatened her about her impending widowhood. When she refused to budge from her obstinate demands, he wondered if he was at the receiving end of his own Karma. He imagined that he must have separated thousands of cows from their calves, mothers from their sons and wives from their husbands to have merited such a state. He tried to recollect all the possible evil deeds that may have been perpetrated by him to reap such misery. He succumbed to his end without putting up a fight as he was depressed beyond measure.
Natural disasters, death of a beloved person or separation from a loved one can leave us devastated. Any amount of solace cannot reverse the incident. When misery and remorse envelop us, it will be better for us to accept the situation and contemplate on the next step forward. On the other hand if we choose to wallow in our despondency we might tumble into a bottomless pit of sorrow which can push us to a state of depression or death.
Radish, red or white, is definitely not an all-time favourite veggie of most people. Yet the pungent root cannot be wished away, for it is a repository of nutritional and therapeutic values. The anti-bacterial and anti-fungal properties of the vegetable can go a long way in boosting immunity. The presence of vitamin C, potassium, sodium and traces of other minerals besides vitamins and fibre has elevated its medicinal value.
Radish can bestow a world of good when eaten raw in the form of a salad. If it is cooked, ensure that it is cooked with minimum water, and take care not to drain the water in which it is cooked, so that the goodness is not wasted away. Here are some benefits:
Radish is very good for the liver and stomach. Those of you who are recuperating from jaundice will find yourself healing faster if you have a helping of radish every day.
Radish is a rich source of roughage, which is indigestible carbohydrate. This facilitates digestion, helps in retaining water and curing constipation, thus providing relief in piles. When consumed as juice on an empty stomach for two months, it can detoxify the digestive system entirely and cure piles.
Radish is a diuretic, and thus helps in increasing urine production. The juice of radish helps in treating inflammation and the burning feeling during urination. Hence, it is very helpful in treating urinary disorders.
Radish is a very good source of dietary fibre. When eaten as a salad regularly, it can aid in natural weight-loss.
Since the root is a rich source of vitamin C and lycopenes, it helps to contain many kinds of cancers, particularly those related to the intestines, stomach, colon and prostate.
Dab pure radish juice with a ball of cotton over the uneven skin tones of your body. And wash off after an hour or so. This will lighten your skin and make it glow.
It is not what we do, but how we do it that makes all the difference. Perhaps, this is the reason why, we are often counseled to work with passion, dedication and discipline if we hope to achieve success. This concept is also expounded as Karma Yoga by Lord Krishna in the Bhagvad Gita. Sage Dhaumya reiterates this tenet by narrating a story to the exiled Pandavas in the Mahabharata.
Once, Sage Kaushika sought alms of a housewife. She happened to be serving lunch to her husband. She requested the holy man to wait till she completed her job. The enraged Kaushika glared at her. The lady of the house told him very calmly that she was not the crane which was burnt down by the sage’s ire. Kaushika was taken aback. The lady had just referred to the incident that had happened on his way to her doorstep. A crane had relieved itself on the sage. It was burnt down to ashes in a moment when the sage had glowered at it. The sage who was proud of his yogic power could not figure out how the lady came to know what had transpired. When he could not contain his curiosity any longer he blurted out his question. The lady told him to meet the butcher Dharmavyadha to clear his doubt.
More surprise awaited Kaushika, when the butcher enquired whether the former had been sent by the lady especially when the sage could not figure out any medium of communication. The sage spelled out his confusion. The butcher gave him a long look, asked the sage to wait and slipped inside his shop. Apparently, he had to attend to the needs of his elderly parents. He emerged after a while and then told the sage that he was committed towards his duty just as the lady was committed towards her husband. The sincerity of purpose with which each of them carried out their duties bestowed them with a superior spiritual power. This in turn helped them to anticipate and understand the events that take place in and around their lives.
Kaushika was enlightened with a new dimension of knowledge. He realised the value of dignity of labour. He learned that whatever is worth doing is worth doing well. He had indeed stumbled on a universal truth that being duty conscious can uplift our spirituality quotient.