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Messages - Subramanian.R

Dear Gangajal,  As you say, only a Brahma Jnani can feel
that he is not the body and he is neither born, nor is he going
to die.  For all the rest, body is very much there and so are the
pain and pleasure and the fear of burning ghats.  Vivekananda,
I believe, once said:  I believe in Advaita, but when a stone
hits my leg, there is pain and I feel 'Oh, there is pain."

Arunachala Siva. 

Dear srkudai, Gangajal and Sankar,

Gangajal has said the final thing.  If a person is doing everything
without a sense of doership, he can 'see', Siddhas, caves and
treasures of the Arunachala. 

Arjuna 'saw' the Visvaroopa of Krishana, without the sense
of doership.  Hence it was shown to him.

Bhagavan Ramana has also said in Talks,( when someone asked
whether Indraloka, Chandraloka are real,) that these lokas
are as real as the world, and there are people sitting before Me,
asking questions too!"

In Sri Dakshinamoorthy Stotram, of Sankara,  (which Bhagavan has translatedin Tamil verses) it is said that a Brahma Jnani, gets
eight virtues along with being Brahman.  These virtues inlcude
anima, mahima etc., and contain a virtue of 'seeing everything
at will'.  This seeing and willing are without the sense of doership.

Arunachala Siva. 

General Discussion / Indian Cuisine - (3)
« on: September 10, 2008, 10:43:02 AM »
Dear non duel and others,

Today's menu is Palakkad-Aviyal.  This is a mixed vegetable
preparation, with no tarmarind.  But only select vegetables
should be mixed.  It is originally from Palakkad, in Kerala.
Palakkad is a place, near Kaladi, where Sri Sankara was born.

Take the following vegetables:  Ash gourd, Indian narrow beans,
(kothavaran kai),  drum sick, yam, potatoes, snake gourd, unripe plantains.  No okara please. Amongst these vegetables, some are hard, some are soft. Hence, the hard ones viz., drum stick, yam, potatoes, unripeplantains and Indian narrow beans,should be cut into small pieces, and boiled in water, either together or separately.  The Ash gourd and snake gourd can be cut into pieces and taken directly.

Take a good quantity butter milk, which is not alkaline, and
boil it in water, adding salt, cut green chillies,asaefoetida, jeera
and cumming seeds and turmeric.  Add coconut oil.  Do not
add tomerind or red chillies. 

On this oil base buttermilk, add all the boiled vegtaables and
cook for about 20 minutes. 

Take a little of coconut oil, heat it and add, mustard seeds, green
chilies, toor dhal and kadalai dhal (Bengal gram) and when the
mustards start bursting, put off the burner.  Put this in the preparation
already made.

This is called Palakkad-avial.  This can be taken with rice, or with
chappati or bread.  Since this contains butter milk, this should
be used within 24 hours and cannot be kept in refrigerator and
used next day.

Arunachala Siva.       

General Discussion / Re: Inidan cuisine - (2)
« on: September 09, 2008, 07:10:54 PM »
Dear non duel,  They are slimy, and when cut, they are like
wheels, with seeds bordering the circumference.

Arunachala Siva.   

Dear srkudai, Visions, I believe are more than mental imaginations.
Do you then, say what Arjuna saw (Krishana's Visvaroopa) is a
fevered mental imagination and Krishna is a fraud?

Arunachala Siva.

Dear srkudai,  I got your correct now.  Mental simulation of
God, as your iskcon friend had, is definitely 'his own' and
that God cannot know anything else, other than, what he simulates,
e.g. your date of birth.  I fully agree.

But the word Vision means something more than that.  Even though,
again, it is one's own,  If it is activated by personal God, it is called  mantra sakti. Several mantra saktas, had these visions. E.g. Ganapati
Muni had seen Bhagavan Ramana, as Skanda, Kumarila Bhatta and
Jnana Sambandha.  One Jnani is Hrishikesh, who was a Skanda
Bhakta, saw Bhagavan as Skanda.  In fact, this Jnani has written
an Ashottara - 108 Holy Names on Bhagavan.  Yogi Ram Surat
Kumar, who lived in Tiruvannamalai, had seen Kanchi Kamakoti
Sri Chandrasekara Saraswathi as Rama.  Perhaps, I do not know,
Arjuna's vision of Sri Krishna in Viswaroopa is also the divine vision
as conferred by Sri Krishna.

But to be activated by Brahman and 'see' things is the highest.
This cannot be achieved by mantra sakti.  For example, Bhagavan
has 'seen' several caves inside the Arunachala, wherein yogis
are living and all treasures of the world are abundant inside that.
This is said by Bhagavan Sri Ramana, in Arunachala Mahatmyam,
Tamil verses.  No one, even Kavya Kanta Ganapati Muni, who had
mastered Sri Vidya, could not fathom the Arunachala and tell what
Bhagavan has seen and told.

Arunachala Siva.       

Dear srkudai,   I shall give a quote from Bhagavan, in Who am I?

Q:-  What is wisdom insight?  (Jnana dhrishti)

A:   Being still is wisdom insight.  To know one's thoughts, the
past, present and future and to know what is happening at a
far off place, are not wisdom-insights.

Please work it out.

To work it out differently,

Brahman always knows what is in srkudai's mind or his thoughts
or imaginations.  Definitely knows.  Why?  Becuase there is
nothing other than Brahman, the One without a second.  It is
like Manikkavachagar fondling the well formed breasts of a
nicely oranmented women?  Becuase, by fondling such breasts,
Brahman(or Siva) is only touching his earlobes!

Arunachala Siva.       

General Discussion / Inidan cuisine - (2)
« on: September 09, 2008, 10:56:33 AM »
Dear non duel and others.

Today's menu is Vendaikai-Puli-Pachadi,  that is, a tamarind
heavy gravy with "ladies' fingers" (Indish!), that is, bendi.

Bendi as you know is a green vegetable, about 3/4th of the
size of toothpaste, with an umbrella-like top and a narrowing
structure.  Take the bindis and cut them into small pieces,
after throwing away the top. 

Take tamarind, place it in boiling water and crush it for sometime.
If you use tamarind paste, there is no need for crushing.  Keep
the thick syrup of tamarind water, in a stainless steel vessel
and heat it, adding water, in between.  While this is boiling,
add salt, coriander leaves, jeera and asafoetida.  After all these
are boiled, put the cut bendi pieces and keep on sirring it,
for about 10 to 15 minutes, till the whole thing becomes a thick
slimy gravy. Put off the burner, add masala, turmeric powder,
and again heat it for about 10 minutes.  Put off the burner again.

Take a separate pan, put some oil, and then the mustard seeds,
red chillies, green chillies, toor dhal and heat it, till the mustard
seeds break and make some sounds.  Put off the burner.

Add the contents of the pan into the thick slimy gravy of the
bendi-tumeric compound, and again heat the whole thing
for about 5 minutes.  The Vendai kai Puli Pacchadi is ready for

Garam masala can be added to the tamarind water, suitably
in the beginning itself, if one wants.

This slimy gray can be mixed with rice and taken.  Or it can
be a side dish for chapptis, puris, or bread toast.  This can
be fixed between two bread slices and taken as a sandwich

Arunachala Siva.               

Dear Gangajal,  I agree with you, that the visions are not mental
projections and these are made out by Brahman for the seeker
to 'see' its divine forms.  Kavyakanta Ganapati Muni had a vision
in which Bhagavan appeared as Skanda, Kumarila Bhatta and Jnana
Sambandha.  Again, When Bhagavan approved only the monkey
marg, because efforts are needed by the seeker to to attain
Brahman.  Again, Bhagavan did not disapprove the bhakti marga,
but only added that the bhakti towards the Atman within, will make you
to go for self enquiry and  that, enentually makes you to merge
in the Self, through atma-samarpana.

Arunachala Siva.     

The teachings of Bhagavan Sri Ramana Maharshi / Re: jiddu krishnamurthy
« on: September 08, 2008, 03:34:21 PM »
Dear srkudai,  There is an ocean of difference between Bhagavan
Ramana and JK.  But said to go into the source of mind by asking
Who am I? and merge in the Self.  He never asked to observe
the mind.  There is no mention about this differences in David
Godman's books.  There is one reference about JK in Be as You are.
When someone asked Bhagavan:  "...but JK says no Guru is
necessary..."  Bhagavan replied:  " How did he know it?  One
can say only after realizing and not before."  JK did not practise
what he said.  Recall the episode of Ms. Rosalind Rajagopal
after JK died.

Arunachala Siva. 

General Discussion / Re: Indian Cuisine
« on: September 08, 2008, 03:14:03 PM »
Dear koe and non duel,

At this rate, nonduel should be able to cook two Indian cuisines
per day!  Non duel, take care of your stomach, lest with these
hot chillies, you may need some dystenry control tablets.

Arunacahla  Siva. 

General Discussion / Re: Indian Cuisine
« on: September 08, 2008, 03:10:19 PM »
Dear Raju,  Bhagavan was an excellent cook in Tiruvanamalai.
The wonder is, He never did any cooking when He was in
Tiruchuzhi or Madurai.  When He went into the kitchen those
days, it was only to pester His mother for some food.  He was
a vociferous eater.  But in the Hill, for the first few years, He could
not take more than a tumbler full of old rice porridge with or
without salt.

Arunachala Siva. 

General Discussion / Re: Indian Cuisine
« on: September 08, 2008, 11:50:28 AM »
Dear non duel,  I shall start with one South Indian cuisine today.
This is called, "Avarai kai paruppu usili".  This is prepared mainly
with Avarai kai, which is Indian beans.  But you can use the
regular beans also.

1. First, take a good measure of toor dhal, and soak it in plain
water, for about 2 hours.  While this is in water, add red hot
ripe and dry chills, asafoetida, salt and cummin seeds and jeera.
Let them all remain soaked, for about 2 hours and after decanting
the water, make a fluffy paste with mixer (or mixie, as Indians
call it) or a grinder.  Keep the fluffy paste separately in steam
cooker and steam if for about 20 minutes.   Take out the dhal,
which will look very porous and dry and hot now.

2. Cut the beans or Avarai kai into small bits.  Pour a little oil
on the pan, after a little heating, put some mustard seeds, uddhin
dhal and red chillies and fry it.  Add the beans to the oil and
make a curry, adding a little water, now and then, so that
it may not dry up.  After the beans are totally cooked, take the
contents out.

3.  Now mix the porous toor dhal chilly paste into it and again stir
it and heat it for a while. It will become a homogenous end product
but not pasty.  Then add garam masla, coriander leaves and serve
hot hot. 

4. This can be taken as a side dish for rice or chapatti or roasted

5. If salt is less, add salt.  If salt is more, add some boiled wet
potato piece, to take out the excess salt. 

Arunachala Siva. 


Dear Raju,  Yes, That way one may need glasses, that is the
Suddha Manas, Pure Mind, to read, write, clarify.  All the
actions and thoughts of Bhagavan Ramana in Tiruvanamalai,
for 54 years, sprang forth the Suddha Manas.

Arunachala Siva. 

General Discussion / Re: Indian Cuisine
« on: September 07, 2008, 07:01:51 PM »
Dear non duel, My replies to your preparation of Indian cuisines
are not yet ready.  There are a few difficulties.  One, I am a
total vegetarian, I do not take even vegetarian eggs and chicken,
if there are ones.  Secondly, most of the Indian spices and seasonings
are 'Indian' and a correct English translations may be difficult.
Thirdly, I do not know cooking myself, hence I have to borrow
the ideas from my wife, "digest" them and then write to you.
Let me try.

Arunachala Siva.