Aloo Dum ... Veg (German)

 „Vegetarisch“

Rezept: Indische Kartoffeln in Cashew Sauce – Dum ALOO

Rezept für 4 Personen:

• 60 g Cashewnusskerne
• 1 Stück frischer Ingwer (2 cm)
• 1 Knoblauchzehe, 200 g Joghurt
• je 1 TL gemahlener Koriander und Chilipulver
• je ½ TL gemahlener Kreuzkümmel und Fenchel
• 600 g möglichst kleine, fest kochende Kartoffeln
• 8 EL Ghee, Salz
• 2 Zwiebeln
• 2 braune Kardamomkapseln
• 1 Lorbeerblatt
• 1 Stück Zimtrinde
• 4 Gewürznelken
• 2 EL gehacktes Koriandergrün

Zubereitung:

Die Cashewnüsse mahlen, mit 100 ml warmem Wasser mischen und 10 Min. quellen lassen. Ingwer und Knob­lauch schälen und fein würfeln, mit Joghurt und den gemahlenen Gewürzen mischen. Inzwischen die Kartoffeln waschen und in Wasser zugedeckt 10 Min. kochen lassen, abgießen und schälen. Leicht abgekühlt mit einem Zahnstocher 4- bis 5-mal einstechen. Das Ghee in einer tiefen Pfanne erhitzen, darin die Kartoffeln rundherum goldbraun knusprig anbraten, herausnehmen, salzen und auf Küchenpapier geben.

Das Ghee bis auf 3 EL abgießen. Die Zwiebeln schälen, halbieren und in feine Streifen schneiden. Das Ghee in der Pfanne erhitzen. Darin die Zwiebeln braun anbraten, Kardamom, Lorbeerblatt, Zimtrinde und Nelken zugeben und 30 Sek. unter Rühren braten. Joghurt und Cashewnüsse samt Wasser zugeben. 5 Min. unter Rühren bei mittlerer Hitze kochen lassen. 150 ml Wasser unterrühren, salzen, dann die Kartoffeln wieder hineinlegen und offen 10 – 15 Min. köcheln lassen, bis die Kartoffeln weich sind. Mit Koriandergrün bestreuen und heiß servieren.

SHAHI TUKRAH

„Dessert“

Rezept: Indisches süßes Milchbrot – Shahi Tukrah

Rezept für 4 Personen:

• 6 Scheiben Toastbrot
• 6 EL Ghee
• 3 grüne Kardamomkapseln
• 800 ml Milch
• 100 g Zucker
• ¼ TL Safranfäden
• 2 TL Mandelblättchen
• 1 TL gehackte Pistazienkerne

Zubereitung:

Die Brotscheiben diagonal halbieren. 3 EL Ghee in einer Pfanne erhitzen und darin 6 Brothälften beidseitig goldgelb und knusprig braten. Auf Küchenpapier abtropfen lassen. Das übrige Ghee und die andere Hälfte Brot ebenso verarbeiten. Die Kardamomkapseln aufschneiden, Körner herauskratzen und anquetschen.

Mit Milch und Zucker in einen Topf geben und unter ständigem Rühren bei mittlerer bis starker Hitze 30 – 40 Min. kochen lassen, bis die Milch auf etwas mehr als die Hälfte reduziert ist und leicht andickt. Dabei regelmäßig rühren, damit die Milch nicht anbrennt. Den Safran in der Milch auflösen, diese 2 Min. weiterköcheln lassen, dann durch ein Sieb abgießen. 6 Toastecken auf einer tiefen Platte oder auf Teller verteilen und mit der Hälfte der Safranmilch tränken, die restlichen Brotscheiben darüber legen und ebenfalls tränken.

Die Brotscheiben 5-10 Min. durchziehen lassen, eventuell nochmals Milch mit einem Löffel über die Brotecken träufeln. Inzwischen die Mandelblättchen in einer Pfanne ohne Fett hellbraun rösten, dann mit den Pistazien über das Brot streuen und warm servieren. Wer will, kann das Dessert aber auch im Kühlschrank abkühlen lassen und gut durchgezogen servieren.

Gujrat :: The taste of India

Some notable Gujarati food items are:

• Chakli
• Daal Parantha
• Dal Dhokli
• Gujarati Kadhi
• Khaman
• Khandvi
• Khichu
• Kakdi Nu Raitu
• Khajoor Na Ghugra
• Osaman
• Ringan Nu Oloo
• Sukavni
• Tindora Nu Shaak
• Chhundo
• Gunda
• Masala Puri
• Shrikand
• Trevti Daal
• Toor Dal
• Vangi Batata Bhaaji
• Vagharelo Bhaat
• Khaman Kakdi
• Lasaniya Batata
• Leelva Nu Bhaat
• Makai Na Bharta
• Masala Supari
• Asoondi
• Undhiyo

Gujarati food, mainly vegetarian, is popular all over the country.

Gurati Thali

Gujarati food is a highly distinctive Indian cuisine. It is usually served on silver platters along with rice and diverse wheat breads. Most people love Gujarati delicacies like crisp spicy fried farshans, available at roadside stalls. The popular Gujarati thali served at marriages comprises farshans, sweetmeats and a plethora of sweet and sour chutneys and pickles. This harmony due to the blending of the sweet and the salty is what demarcates Gujarati food from other Indian varieties. Gujarati food typically consists of rice or chapatis, pulses, vegetables, kachumbar (mixed vegetables salad), papad and curd. It is nutritious and balanced. Snacks like dhokla, khandvi, sweets like basundi are popular all over the country. 

Gujrati Thali

Gujarati food is probably unique in that it is dominantly vegetarian. Most Gujaratis are rigid vegetarians. There are slight differences in food habits and methods of preparation throughout Gujarat, owing to climactic and cultural variations. Some ingredients like yogurt, buttermilk, coconut, groundnut, sesame seeds, lime juice, sugar, etc are staples in Gujarati preparations. 

HARIDWAR

Mansa Devi Temple,, Haridwar

Mansa Devi Temple is an ancient temple that attracts people from both far and near due to its significance. The temple is considered a must visit for the pilgrims going to Haridwar. It enhances the holy tradition of Haridwar which persists in the place from many past centuries. It offers views of the River Ganges and the plains ofHaridwar. To reach the shrine one has to either follow the trekking route up to this holy shrine or ride on the recently introduced rope-way service. The rope-way service known as "Mansa Devi Udankhatola" was introduced for the benefit of the pilgrims and it caters to the pilgrims also to the nearby located Chandi Devi shrine. The rope-way carries the pilgrims from the lower station directly to the Mansa Devi Temple. The total length of the rope-way is 540 metres (1,770 ft) and the height it covers is 178 metres (584 ft). On a normal day, the temple is open between 8 am and 5 pm, except for lunch closings of 12 pm to 2 pm.

This temple along with the nearby located Chandi Devi temple is visited by thousands of devotees from various parts of the country, and especially during the Navratra and the Kumbha Mela in Haridwar. It is said that goddesses Mansa and Chandi, the two forms of goddess Parvati always reside close to each other. This belief can also be found true in other case since near to the Mata Mansa Devi Mandir in Panchkula, Haryana, there is a Chandi Mandir located nearby in Chandigarh.

Mansa Devi , Haridwar

Mansa Devi Temple, Haridwar (Hindi: मंसा देवी मंदिर, हरिद्वार) is a Hindu temple dedicated to goddess Mansa in the holy city of Haridwar in the Uttarakhand state of India. The temple is located atop the Bilwa Parvat  on the Sivalik Hills, the southernmost mountain chain of theHimalayas. The temple also known as Bilwa Tirth is one of the Panch Tirth (Five Pilgrimages) within Haridwar.

The temple is known for being the holy abode of Mansa, a form of Shakti and is said to have emerged from the mind of the sage Kashyapa. Mansa is regarded as the sister of the Nāga (serpent) Vasuki. The term Mansa means wish and it is believed that the goddess fulfils all the wishes of a sincere devotee. Devotees who want their wishes to be fulfilled by Mansa tie threads to the branches of a tree located in the temple. Once their wishes are fulfilled, people come back again to the temple to untie the thread from the tree. Mansa is also offered coconuts, fruits, garlands and incense sticks in order to appease her.

Mansa Devi Temple is a Siddh Peetha which are the places of worship where desires get fulfilled. It is one of three such Peethas located in Haridwar, the other two being Chandi Devi Temple and Maya Devi Temple. The inner shrine has two deities installed, one with eight arms and the other one three headed with five arms 

Adi Kumbeshwara temple - Kumbakonam

Govinda Dikshitar’s contribution 
Govinda Dikshitar who was the Minister of Raja Acchudappa Nayakkar of Tanjavur, served as the Minister to three Nayaka rulers from 1515 – 1636. Acchudappa Nayakkar is said to have given gold equal to his weight (Tulaabaaram), which Govinda Dikshitar used to renovate the Mahaamahm tank, the 16 mandapams and the tank steps. He constructed the vimanams for the mandapams. He was in charge of renovating the Aadi Kumbheswarar koil with a new Raja Gopuram and the kudamuzhukku took place during the reign of Sevappa Nayakkar.

Govinda Dikshitar who was the Minister of Raja Acchudappa Nayakkar of Tanjavur, served as the Minister to three Nayaka rulers from 1515 – 1636. Acchudappa Nayakkar is said to have given gold equal to his weight (Tulaabaaram), which Govinda Dikshitar used to renovate the Mahaamahm tank, the 16 mandapams and the tank steps. He constructed the vimanams for the mandapams. He was in charge of renovating the Aadi Kumbheswarar koil with a new Raja Gopuram and the kudamuzhukku took place during the reign of Sevappa Nayakkar.
He had done various charities following the rules laid in the sastras. As a tribute streets in Thiruvidaimarudur, Thiruvenkaadu, etc. were named mahadhaana streets (great charities). He had erected pushpa mandapams with a pair of vimanams in Thanjavur, Vennarangarai, Thiruvalanchuzhi, Kumbakonam, Thiruvidaimarudur. The siver rishaba vahanam & the siver chariot in Thiruvidaimarudur were his contributions.

He had also formed the Raja Kaavya Veda Paadasalai in 1542 to teach sishyas the three vedams Rig, Yajur & Sama in the gurukula system.
There is an idol of Govinda Dikshitar & his wife Nagammal in the Aadhi Kumbeshwara temple. Dikshitar was popularly knwon by the Ayyan in those days. Ayyan street, Ayyan kulam etc known to this by his name are a tribute to the great soul.

Adi Kumbeshwara temple - Kumbakonam

Temple Timings:
The temple is kept open from 5:30 in the morning and stays so till 12:00 in the noon. The temple usually remains closed during the noon hours, and reopens in the evening at 4:00 p.m. The temple closes in the night after the last pujas are performed by 8:00 p.m.

The divine consort is Mangalambika. The amritham that got spilt and pooled in a place became the famous Mahamagham Tank.
This is an ancient temple dedicated to Shiva in the heart of the town. The Mahamakham tank where the Makham festival takes place once in 12 years is associated with this temple. The temple is said to be over 1300 years old. The Saivite Saints have sung its praise. The Chola and Naik Kings patronized this temple. The temple is in possession of two granite Nadaswarams (oboes). Adi Kumbeswarar temple is the major one among the Saivite temples and located in the centre of Kumbakonam at Big Bazaar Street.

This temple covers an area of 30181 sq.ft. with a length and breadth of 750 feet, and 252 feet respectively. This temple comprises of three Praharas and three Gopurams in the eastern, northern and western directions. It is believed that Govinda Theeksithan, the Chieftain of Achutha Nayakar of Thanjavur, renovated this oldest temple during 16th century. The East Gopuram consists of 9 stories with a height of 128-ft. Mangala Theertham, Marriage hall and small temples for Muruga, Ganapathi and Mangalambigai are other major constituents of this temple.

By looking at the entrance, it is hard to imagine the massive size of the temple, which covers more than 4 acres. It has a 9-tier gopuram, which rises to a height of 128 feet and is covered with several beautiful images. The four prakarams surrounding the temple are lined with local shops.

The east entrance is approached via a covered market. Beyond the flagstaff, a mandapa, whose columns feature painted yali (mythical beast) brackets, leads to the principal gopuram / entrance. A figure of Shiva’s vehicle, the bull Nandi, faces the main sanctuary. There’s also a fine collection of silver vahanas, vehicles of the deities, used in festivals, and pancha loham (compound of silver, gold, brass, iron and tin) figures of the 63 Nayanmar poet-saints. Moorka Nayanaar is one of the 63 Nayanars associated with this temple.

In the Navaratri Mandapam, all the 27 stars and 12 rasis / zodiac signs have been artistically carved in a single block of stone. The Kalyana Mandapam in the temple is the seat of the Tirukkalyana Utsavam. This temple also houses two nadaswarams made of stone. The images of Kiratamurthy and Subramanya are notable.

Shiva is known in this temple by other names like Amudha Kumbhesar and Amudheesar. The Kumbariya Vinayaka shrine is situated near the tank, while Adi Vinayaka is worshipped in the temple.
The Mahamagam festival is associated with the Mangalambika shrine, which is revered as a Shakti Peetham.

Adi Kumbeshwara temple -

Idol Of Kirathamoorti
The idol of Kirathamoorti is a special feature in the temple and it is a standing monument to commemorate the incidence that, Lord Shiva Himself has created the present MahaLinga.
The Shaivaite Saints, Appar and Sambandhar who flourished prior to the 7th century AD have sung devotional songs (”Thevarams”) in praise of the presiding deities of the temple.

Adi Kumbeshwara temple .

The temple contains some wonderful pieces of sculpture and architecture. Its main Gopuram is 128 feet high and has many intricately carved sculptures on it. On a single block of stone in the Navaratri Mandapam all the 27 stars and 12 ‘Rashis’ (signs) have been carved out.
The image of Lord Subramanya, enshrined in this part of the temple, is a rare specimen. It has six heads but only six hands holding different kinds of weapons. There is an excellent collection of silver Vahanas (palanquins) used to carry the deities at festival times.

Legend Connected With The Temple 
Tradition goes to say that during the “Mahapralaya” (Great Floods) after “Dwaparayuga”, a ‘Kumbam’ (Pot) full of Amritham (also spelt as Amrit) and seeds for creation was set afloat by Lord Shiva. It was proclaimed by Shiva Himself that the place where the pot touched theground and had its rest would be considered as the holiest places in the world.
Since the said Kumbam, as announced by the creator of the world, had its rest in this place, this ancient place is named as “Kumbakonam” after that Kumbam. Immediately after its rest Lord Shiva appeared in the guise of a hunter and broke thesaid Kumbam full of Amritham with his arrow.
The nectar settled at two places one of which became the famous Mahamaham Tank. Out of the pieces of the broken pot Lord Shiva made out a ShivaLinga and entered into it. This is now enshrined in the temple, and hence the name Adi Kumbeswara, meaning – one who entered the Kumba or vessel long long ago.
It is to be noted that this MahaLinga unlike other Lingas found in other temples, is not made of granite stone and as such Abishekams (also spelt as Abhisheka) cannot be performed with watery substances lest it should dissolve the shape of the Linga (also spelt as lingam).

Adi Kumbeshwara temple

Festivals

The Mahamaham festival takes place once every twelve years during the Tamil Month of Masi (February - March), when lakhs of pilgrims from various parts of India visit Kumbakonam to take a holy bath in the sacred Mahamaham tank which is located in the heart of the town. The festival has archaeological and epigrahical evidence. Tulapurushadaram, the practise of weighing oneself against gold and donating to the temple was effected by Govinda Dikshitar and the funds were utilised for fuding the construction of the 16 mandapas around the tank.  Krishnadeva Raya (1509–1529 CE) is believed to have witnessed the Mahamaham festival during this time. He made donations to the temple on this occasion is found in another inscription.

Adi Kumbeswarar Temple

The Temple

Festival procession of Kumbeswarar

The temple is in existence from Chola times of 7th century and has been widely expanded by Nayaks during the 15-17th century. The temple is the largest Shiva temple of Kumbakonam and has a 9-storeyed rajagopuram(gateway tower) 125 ft tall  It is spread over 4 acres in the centre of the town. The temple has 3 concentric compounds, elongated along an east-west axis has triple set of gopurams. 

Adi Kumbeswarar is the presiding deity of the temple and the shrine is located in the centre. Kumbeswarar is in the form a lingam believed to have been made by Shiva himself when he mixed nectar of immortality and sand. Manthrapeeteswari Mangalambika is his consort and her shrine is present parallel to the left of Kumbeswarar shrine. The temple has a colonnaded hall and a good collection of silver vahanas (sacred vehicles used to carry deities during festival processions). Beyond the flagstaff, a hallway whose columns feature painted brackets representing yali (a mythological creature) leads to the gopuram..The Navarathiri Mandapam (Hall of Navrathricelebration) has 27 stars and 12 rasis (constellations) carved in a single block.The idol of Subramanya having six hands instead of 12, stone nagaswarams (pipe insrument) and Kiratamurti are main attractions of the temple.

Adi Kumbeswarar Temple

Legend

It is believed that after the deluge and just before the advent of Kaliyuga the celestial pot containing the nectar containing the seeds of life came to rest here. Lord Shiva in the garb of a hunter, shot an arrow at the pot held by Brahma and broke it, making it contents spill resulting in the revival of life.Kumbham means the pot and Konam means crooked - the pot the broke when Shiva's arrow hit it. The place where the nectar fell is the Mahamaham tank.The name of the town Kumbakonam is thus derived from Kumbeswaran temple.

Adi Kumbeswarar Temple

Adi Kumbeswarar Temple 

Its  is a Hindu temple dedicated to Lord Shiva located at the center of the Tamil Nadu town ofKumbakonam, India. The Hindu festival of Mahamaham is associated with this temple. The huge temple is built over an area of 30,181 sq ft (2,803.9 m²)^[1]is reported to be more than 1300 years old.^[2]

The temple is revered by the Tevaram hymns of 7th century Saiva nayanars - Tamil saint poets and is also classified as a Paadal Petra Sthalam (temple revered by the nayanars).

SRI ADIKUMESHWARA TEMPLE , Kanchi.

Sri Adikumbeshwara Temple

This is the largest and the oldest Shiva temple located in the centre of the town of Kumbakonam. The presiding deity of this temple is Lord Kumbeshwara and the presiding Goddess is Sri Mangalambigai. There is a shrine dedicated to Adi Vinayaka (Lord Ganesh).

A Chola King built the temple and the temple building itself would seem to have been renovated by the Nayak King. Some of the old images like Sri Ambal, Sri Durgaiamman and

Sri Kirathamoorti bear the impress of the antiquity about them.

Dhammek Stupa in Sarnath

ARTI on the ghat of Banaras

Arti ceremony is a must to see in Banaras..

BARFI

BARFI

GULAB JAMUN

Gulab Jamun (Hindi: गुलाब जामुन ) ist eine klassische indische Süßspeise. Es handelt sich dabei um frittierte Teigbällchen in aromatisiertem Zuckersirup. Hauptbestandteil des Teiges ist Khoa oder Khoya (eingekochte cremige Milch). Ersatzweise wird oft Milchpulver oderHüttenkäse verwendet. In indischen Lebensmittelgeschäften sind die Teigbällchen manchmal als Fertigprodukt erhältlich. Ähnlich, aber teilweise aus anderen Zutaten hergestellt sind Rasgulla (statt Khoa wird Panir verwendet) und Ras Malai.

Gulab Jamun

Consumption customs

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of gulab jamun and every variety has a distinct taste and appearance.

Variants

Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya or bread. In other types of gulab jamun, sugar is added in the dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, "black jamun". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun with a Canadian flavour.

Gulab Jamun

Gulab jamun..

History

Gulab Jamun originates from Afghanistan. The Hindi word gulab (गुलाब) means rose, as rosewater syrup is often used, although saffron syrup andhoney are also common. There are various claims regarding the originator of the dish, with some saying a Sikh chef named Sajjan Dhillon first prepared it, as a delicacy for the king of Jalalabad. The dessert also became popular in Turkish-speaking areas, becoming known throughout the Ottoman Empire.

Sweet dish

Gulab Jamun.

Gulab jamun (Hindi: गुलाब जामुन,) is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is popular desert on all occasions. It is made of a dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 300°F.^[1] It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.^[2] These days, gulab jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.

The term gulab jamun comes from Persian, gulab, "rose water" referring to the rosewater-scented syrup, and Hindustani jamun, m., "Syzygium jambolanum" (also jāmaṇ, m., from the Hindustani language), a South Asian fruit with a similar size and shape.

VEG THALI

VEG THALI
nicely decorated

INDIAN THALI

Thali (Hindi: थाली meaning "plate") is a Western, Central, and North-Western Indian meal with contents varying from one region to another. More usual and famous thalis are Maharashtrian, Gujarati and Rajasthani. A thali is a selection of different dishes, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. In North America, people sometimes use plastic thalis because they are disposable. Typical dishes include rice, dhal, vegetables, roti, papad, curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it off. Restaurants typically offer a choice of vegetarian or meat-based thalis.
Depending on the restaurant or the region, the thali consists of delicacies native to that region. Thali starts out with puris, chapatis (rotis), and different vegetarian specialities (curries).
In some restaurants, a thali may include "bottomless" refills on all components of food; the idea is that one eats until fully satisfied. Such thalis are referred to as "unlimited" thalis. In some places the term means that everything in the plate except a few items, like the sweet preparation or dahi vada, is open to unlimited helpings.
Thalis are sometimes referred to by the regional characteristic of the items they have. For example one may encounter Rajasthani thali, Gujarati thali and Maharashtrian thali . In many parts of India, the bread and the rice preparation are not served together in the thali. Typically, the Indian bread is offered first with rice being served afterwards, often in a separate bowl or dish.
Also there are arrangements especially in Northwestern India (in fact, even Pakistan and Afghanistan) where one is offered bread exclusively as a part of a meal. One encounters such arrangements especially at a dhaba.

INDIAN FOOD

History

Indian cuisine has been influenced by a 5000-year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India.

Antiquity

Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and meat, especially poultry. Over time, some segments of the population embraced vegetarianism. The advent of Buddhism affected this shift, as well as an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. The Bhagavad Gita prescribes certain dietary practices (Chapter 17, Verses 8-10). In this period, consumption of beef became taboo; many Indians continue to abide by this belief, making the use of beef in Indian cuisine rather rare.

Middle Ages

During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty. Travelers who visited India during this period introduced new cooking methods and products to the region, such as tea and spices. Later, Northern India was invaded by Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks of this cuisine include several seasonings, such as saffron, and the practice of cooking in a sealed pot called a dum.

banaras-walk.com: Meenakshi Temple South India,

banaras-walk.com: Meenakshi Temple South India,: This Temple is dedicated to mother Goddess Meenakshi ,, very famous in South India

Meenakshi Temple South India,

This Temple is dedicated to mother Goddess Meenakshi ,, very famous in South India

Meenakshi Temple South India

Meenakshi Temple :: worlds most beautiful Temple

Meenakshi Temple :: South India

MEENAKSHI TEMPLE -- South India

Meenakashi is an Avatar of the Hindu goddess Parvati - the consort of Shiva. She is also one of the few Hindu female deities to have a major temple devoted to her. The name Mīnachchi (meaning fish eyed) is derived from the words mīna (meaning fish) and akṣi (meaning eyes). Meenakshi(the lady goddess) is the principal deity of the temple, but not Sundareswarar - this is unlike most Shiva temples in South India where Shiva is the principal deity According to Hindu legend, in order to answer the prayers of the second Pandya king Malayadwaja Pandya and his wife Kanchanamalai, Goddess Parvati appeared out of the Holy Fire of the Putra Kameshti Yagna(sacrifice for childhood) performed by the king.According to another legend, the goddess herself gave a boon to Kanchanamalai in one of her previous births that she would have the privilege of mothering the goddess. This girl, who came out of the holy fire had three breasts. A voice from the heavens told the king not to worry and added that the third breast would vanish soon the girl meets her future husband.The happy king named the girl as Tadaatagai[ and being the heir to the throne, Tadaatagai was trained carefully in all the 64 sastras(fields of science). As the time came when Tadaatagai was to be coronated, she had to wage war on the three worlds across eight directions. After conquering Sathyaloka(Brahma's Abode), Vaikunta(Sanskrit वैकुण्ठ, vaikuntha meaning Vishnu's Abode) and Amaravati(the abode of the Devas), she advanced to Kailasha(Shiva's Abode). She very easily defeated the bhoota ganas(IAST: Bhūtagana, meaning Shiva's army) and Nandi(the celestial bull of Shiva) and headed to attack and conquer Shiva. The moment she looked at Shiva, she was unable to fight and bowed her head down due to shyness; the third breast vanished immediately.Tadaatagai realized that Shiva was her destined husband. She also realized that she was the incarnation of Goddess Parvati. Both Shiva and Tadaathagai returned to Madurai and the king arranged the coronation ceremony of his daughter, followed by her marriage with Shiva.


Vishnu hands over his sister Meenakshi to Shiva
The marriage was supposed to be the biggest event on earth, with the whole earth gathering near Madurai. Vishnu, the brother of Meenakshi, prepared to travel from his holy abode at Vaikuntam to preside over the marriage . Due to a divine play, he was tricked by the Deva, Indra and delayed on the way. The marriage was presided over by a local god from Thirupparankundram Pavalaakanivaai Perumal, an incarnation of Vishnu. After the marriage, the pair ruled over Madurai for a long time and then assumed divine forms as Sundareswarar and Meenakshi who are presiding deities of the temple.
Following the tradition, every evening, before closing the temple, a ritual procession led by drummers and a brass ensemble carries the image of Sundareswarar to Meenakshi's bedroom to consummate the union, to be taken back to his day setting the next morning in dawn.
People of this region believe that the Goddess Sellandiyamman miraculously built the adjoining Madukkarai wall which marks the boundary of the Chera, Chola and Pandya kingdoms and ends at the Meenakshi Amman temple. Madurai Meenakshi Temple was Nominated for World Wonder, But due to some infrastructure problem it was not selected.