Karma Burning: Temples of Body and Mind

Episode IV

By: Tracy L. Hackett AP, DAOM

The things that actually sustain you are usually simple. Happiness, which we in the US take for granted as the end all, is considered quite ephemeral and not worth chasing after in traditional Hindu philosophy. Contentment or santosha is a favored pursuit since it is sustained by individual decision to do so through discernment and acceptance. The pathway or bridge (tirtha) to this state is found through a devotional form of yoga (bhakti), part of that is inspired by making pilgrimages both near and far. I settled into a daily routine of climbing the scaffolding of the small Krishna temple to reveal the image of the Vishwaroopa deity that lived in my heart. Santosha was easily inspired with the two delicious and generous meals per day at the ashram. On chai breaks I would snoop around the kitchen to learn how to make those fresh scrumptious vegetarian dishes. One of those recipes for a marvelous curry can be found on my website blog. Visit: www.hackettholistichealth.com.

The rich food for my soul India so graciously provided also came in the form of frequent jaunts to some of the ancient glorious temples in Kerala and Tamil Nadu. I learned how to tie a sari from one of the female swamis. She accompanied me into the temple precincts, since foreigners are typically not allowed past the gated walls into the mandala of shrines (mandirs) carefully composing the temple grounds. The placement of deity shrines is based upon mystical geometry (Vastu) of the earth’s telluric currents intuited by scholar priests.

Leave your shoes and camera outside with hands full of flowers to give and an open heart to receive of the universal divine within. It sounds far-fetched until your feet cross the threshold. Although the styles of architecture and murals vary greatly, there’s a fresh lightly floral fragrance in the air punctuated with burning ghee, a feeling of stillness and a profound sense of stepping out of time that instills a sense of Purusha or the universal essence that pervades all things. It was in these sacred spaces that the divine became real and I developed a sense of no division between aspects of myself, the physical world, and the mystical. It inspired me in my humble project to bring a deity to life through synthetic enamel paint such that everyday became a pilgrimage.

The reservoir of santosha building in my spirit would be tested as the toll of heat, humidity, spicy foods, toxic paint fumes, long hours, and the day-to-day challenges of living with a lot of people presents. My symptoms re-emerged in a forceful way. I was tired and frightened, but a new chapter of my healing process opened up when I met a small, wiry, silver-haired doctor. He introduced me to the art of Tamil indigenous medicine: Siddha.

Recipe modified by: Tracy Hackett, AP, DAOM

I learned this recipe in the kitchen of the ashram where I painted a temple ceiling in Kerala, India. Mohan made delicious food everyday for dozens of people. It is my hope that I’ve done his masterful curry justice. The modifications I’ve made are in the types of vegetables, the addition of onion, and the amount of chili (!). It is difficult to find here many of the unique and flavorful vegetables easily picked up in the village markets. Most ashrams and observant Hindu households do not use garlic and onions. They are thought to congest the higher function of the mind. If you have the time, make the curry sauce portion the day before so that the spices have time to mingle and marry.

Ingredients:

Sauté together:

½ c. Sesame oil

1 tbs. Black mustard seeds (add these to the oil first and wait until they pop before adding the rest)

6-8 Curry leaves

1tsp. Salt

1 ½ tsp. Fresh ground black pepper

1 small sweet Onion finely chopped

2 oz. Fresh Ginger finely chopped

½ or 1 small Serrano chili finely chopped

Add to the slightly browned sauté:

2 chopped Tomatoes

2 tbs. Tomato paste

4-6 oz. Coconut cream

3 tbs. Turmeric

1 tsp. Tamarind paste

2 tsp. packed brown sugar

*2 c. vegetable broth or coconut milk (this amount is variable to your taste use more for a thinner sauce or soup)

2-3 tbs. Peas flour (this is a thickening ingredient and very important for classic texture and body)

Combine and add to simmer during the last 10 minutes of cooking:

1 tbs. ground Cumin

2 tbs. ground Coriander

½ tsp. ground Cardamom
1 ½ tsp. ground Cinnamon

½ tsp. ground Allspice

½ tsp. ground Nutmeg

1/8 tsp. Amchur powder

A pinch + to taste of Chili powder

Roast or sauté separately from curry sauce:

½ c. Zucchini diced small

½ c. Red pepper diced or julienne

½ c. Peas

1 c. Sweet potato or pumpkin (parboil in advance)

½ c. Carrot diced

1 c. Green beans

*Spinach (do not sauté, use as a bed under the curry instead of rice for paleo version, ladle piping hot curry on top large handful of spinach leaves, it will cook with heat of the sauce)

Stir prepared vegetables into curry and serve over basmati rice or bed of spinach, then garnish.

Toppings for garnish:

Cashews (gently dry fry)

Finely grated coconut (gently dry fry)

Fresh cilantro

People in Kerala are mainly vegetarian. If you prefer a heavier dish with more protein these are suggested types to use:

Paneer (Indian farmer’s cheese)

Seitan (tofu-based protein)

Chicken (stew in roasted breast and thigh into the curry for richest flavor)

Fish curry has a very different seasoning profile and fewer vegetables…more great dishes to come!