UTHWANA DWADSHI OR TULSI VIVAH

                                
                                    Yanmoole Sarva Theerthani, Yanmadhye Sarvadevathaha|
                                    Yadagre Sarva Vedascha, Thulaseem Tvam Namamyaham||

 It is customary to see a Tulsi plant(Ocimum sanctum- Sacred Basil) in most of the Hindu households; it is not only considered holy but it is grown for its highly medicinal qualities. Hindu women do puja to the tulsi plant everyday,  but on the the twelfth day of Karthika masa(the month of Karthika) a special puja is performed- this is called Tulsi vivah or Uthwana Dwadashi.  On this day Tulsi is believed to have married Vishnu.  The legend goes as follows:

Tulsi or Brinda was the wife of the demon king Jalandhara and she was a great devotee of Lord Krishna.  Jalandhara was very powerful and caused immense misery to humans as well as gods.  He was not only powerful but also invincible.  This was because he had received a boon that made him invincible as long as his wife remained chaste.  To put an end to the untold misery caused by Jalandhara, Shiva requested Vishnu to find a way.  When the  war was still raging between the devas and the asuras,  Vishnu acquired the form of Jalandhara and approached Brinda.   Mistaking him for her husband she received him and spent the night with him.  On account of this she lost her chastity and  Jalandhara lost his invincibility.  Shiva killed him easily.  By now,,Brinda realised her folly and when she came to know that the person who cheated her was none other than Lord Krishna,  she broke down and fell at Krishna's feet and asked him" Lord! how could you do this to me?  I am a great devotee of yours!"  Krishna consoled her by saying that it had to be done to put an end to Jalandhara's atrocities and that that particular day would be observed as her marriage to Lord Krishna.  She would be born as Tulsi plant and   she would be considered as a symbol of chastity.  He further said that tulsi leaves would occupy a very important place in his worship.  That is why we see big garlands of tulsi leaves adorning the idols of Vishnu or any other incarnation of Vishnu. In the north, especially in Maharashtra tulsi vivah is conducted using tulsi plant and Saligram(a fossil stone considered very holy).  In the South (especially in Karnataka) the vivah is celebrated using a twig of Amla(Nellikai--indian gooseberry) plant.  The Amla plant plays a very important role in the puja,  In addition to planting an amla twig,  amla fruits are also used in some of the preparations that day.  The top of the the amla fruits are scooped out,  and wicks soaked in ghee are placed in them  and these lamps are lighted while doing arathi to Tulasi.  In the evening earthen lamps are lighted in front of the house as well as in front of the tulasi plant.  Women and children are invited for haldi kunkum in the evening. Some even light sparklers and burst crackers on this day.  So it is also referred to as "Kiru Deepavali"(small deepavali)

Both Tulasi and Amla are known for their medicinal qualities.  Both are used in many ayurvedic preparations.

Uses of Tulasi:

Regular consumption of tulsi leaves is supposed to ward off  ailments such as cough and cold.  A few leaves are soaked in a glass of water and left overnight. This water along with the tulsi leaves is consumed early in the morning.. The leaves are also used in brewing Tulsi tea.  Tulsi tea is also avialable in the market.

Amla preparations:

Amla or Indian Gooseberry is an important ingredient of many ayurvedic preparations.  A very well known preparation is Amla hair oil.  Amla is full of vitamin  C and minerals. Candied Amla and
Amla Morabba are avialable in the market. On Uthwan Dwadahi day it is used in one or more prepartions

Amla Pacchadi:

Ingredients:
 Amla.....................................5 or 6
Green Chillies........................2 or 3
Grated coconut(fresh)............2 tbl sps.
Yogurt..................................  1/2 cup
Salt to taste
Oil.........................................1 tsp.
Mustard.................................1/3 tsp
A pinch of Hing
Coriander leaves for garnishing
 Curry leaves.............................a few
Wash the amla well and cut them into small pieces.  Discard the seeds.  Add green chillies and coconut to this and make a coarse paste in a  grinder.  Mix this paste and salt into the yogurt.  Splutter the mustard in heated oil.  Put off the flame, add the hing and curry leaves.  Pour the tadka on the amla yogurt mixture. Garnish with coriander leaves.

It is customary to prepare this pacchadi on every dwadashi day in the Hindu calendar.   As Aamla fruits are not available throughout the year,  pieces of aamla are dried in the sun and stored.  This dried amla is used in preparing the pacchadi.

Amla Rice:
Cooked rice .......................2 cups
Amla.................................. 5 or 6
Red chilli powder...............1 tsp.
Mustard dal........................1 tsp.
Methi..................................1/2 tsp.
Peanuts...............................2 tblsp.
Grated copra.....................  2 tblsp.
Turmeric powder................1/2 tsp.
Hing................................... a pinch
Red chillies.........................2 to 3 pieces
Curry pattha........................1 sprig
Oil.......................................2  to 3 tblsp.
Salt to taste..

Grate the amla and discard the seeds.  Mix a little salt and keep aside.  Roast the methi seeds  Grind the mustard dal, roasted methi and copra into a coarse powder.     Heat the  oil in a kadai and splutter the mustard.  To this add the peanut seeds  and fry till they give out a nice aroma.  Put off the flame and add turmeric powder, chilli powder,   haldi, Hing, curry pattha,  and red chilli pieces.  Keep away a few peanut seeds  pieces of red chillies and curry leaves for garnishing. Spread the rice in a thali and add salt  and mix well.  Pour the tadka containing peanuts, chilli powder, haldi, methi, and curry leaves over this and mix well.
To this add the grated amla and mix well.  Transfer the mixed amla rice to a bowl and garnish with peanuts, red chilli pieces  and curry leaves

Amla Juice:

Amla ................................1/4 KG
Jaggery ............................1/4 Kg
Grated ginger root............2 tbsps
Lemon Juice.....................2 tbsps
Water................................1/2 litre

Dissolve the jaggery in 1/4 litre water and bring it to boil.  Strain it with a fine muslin cloth to remove sand particles.    To the remaining water add the amlas and pressure cook it till the pressure builds up.  Put off the flame and release the pressure immediately. When the amlas have cooled down grate them.  Put the grated amla and ginger in a mixie and grind to a paste.Using the water ,  extract as much amla-ginger juice as possible.  Boil the jaggery syrup for five minutes , add the amla-ginger juice to it and put off the flame. When it it cool add the lemon juice.  Pour the syrup in a bottle and keep it in the fridge.  This syrup can be used as a refreshing drink by diluting it as required. This syrup needs to be consumed within a week or so.

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