Scope

The Hindu Compliance System gives direction on cooking science which is compiled from Bhaga Shastra. Bhaga Shastra classifies foods into rajasik, tamasik and satvik types. Rajasik food makes one feel agitated, aggressive, lustful and egoistic. Tamasik food makes a person lazy, sleepy and depressed. Satvik food gives clarity to the person and brings him peace of mind leading to bhakti (devotion), tripti (fulfilment) and ananda (bliss).


Six types of tastes are described in the Bhaga Shastra – salt, sweet, sour, hot, bitter and pungent. It states that every meal should include all these tastes so that the appetite is satisfied and the tongue is neutralized by all the tastes being together. As per the instructions in Bhaga Shastra, in order for all parts of the body, mind and brain to function properly, a balanced diet of all these tastes is a must.


Further, the purpose of having all six tastes is to balance the tridoshas in the body, namely vaata (acidic), pitta (alkaline) and Kapha (phlegm). Every ingredient used in Hindu cooking is classified as per its dosha properties.


For thousands of years, Hindus have been cooking food that is organic, nature friendly and with numerous benefits.  This standard will help organizations, businesses like hotels, restaurants etc. to cook the food as mentioned in Hindu Scriptures.

Ingredient and Process of Cooking

Thenkuzhal Murukku is a popular savory snack usually made for festivals especially for Diwali and Krishna Jayanthi. It’s a crispy and tasty snack made using rice flour and urad dal flour.

Murukku derives from the Tamil word for “twisted”, which refers to its shape. Murukku is typically made from rice flour and urad dal flour. Murukku is especially popular in the states of Karnataka (where it is called chakli), Tamil Nadu,
Kerala, Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore, Fiji, and Malaysia.

Murukku is typically made from rice and urad dal flour. The flours are mixed with water, salt, chilli powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep fried in vegetable oil.

Depending on the region, there are several variations of the thenkuzhal murukku. Manukuppu Ma is the basic flour made out of lentils such as moong dal and chana dal along with rice and stored to make various types of murukkus.

Following ingredients are required for making Spicy Thenkuzhal :

  • Urad dal/black gram – ¼ padi
  • Rice flour – 4 palam
  • Salt – ½ palam
  • Green chillies – 1 and ½ palam
  • Coriander leaves – ½ palam
  • Ginger – ¼ palam
  • Asafetida – 2 pinches (gundalavu)
  • Butter – 1 and ½ palam
  • Soak black gram in water overnight. The next day, remove the water and grind the flour smoothly. Add rice flour and powdered salt into the flour. Grind green chillies, coriander leaves, ginger in the grinder. Squeeze the juice out of this into the ground flour by placing it in a white cloth. Dissolve asafetida in one- rupee coin size water and add it to the flour.
  • Add butter in the flour and knead it. Use the thenkuzhal machine and squeeze lemon sized flour in the ghee or oil and cook until red. Repeat this procedure for the rest of the flour.

References

Hindu Bhaga Sasthiram: Click Here

Hindu Compliance Body

The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.

Copyright

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