Nov 122016

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Today is the principal date this year (2016) for the Hindu traditional ceremony of Tulsi Vivah. Tulsi Vivah is the ceremonial marriage of the Tulsi plant (holy basil) to the Hindu god Vishnu or his avatar (incarnate form) Krishna. This ceremony can be performed any time between Prabodhini Ekadashi –  the eleventh lunar day of the bright fortnight of the Hindu month Kartik – and the full moon of the month (Kartik Poornima), but usually it is performed on the eleventh or the twelfth lunar day. The day varies from region to region. The Tulsi wedding signals the end of the monsoon and the beginning of the Hindu wedding season.


Tulsi is venerated as a goddess in Hinduism and sometimes considered a wife of Vishnu, sometimes with the epithet Vishnupriya, “the beloved of Vishnu”. The legend behind Tulsi Vivah and its rites are told in the scripture, Padma Purana.  According to Hindu scripture, the Tulsi plant was at one time a woman named Vrinda (Brinda; a synonym of Tulsi). She was married to the demon-king Jalandhar, who due to her piety and devotion to Vishnu, became invincible. Even Shiva—the Destroyer in the Hindu Trinity—could not defeat Jalandhar, so he requested Vishnu – the preserver in the Trinity – to find a solution. Vishnu disguised himself as Jalandhar and tricked Vrinda into having sex.


With her chastity destroyed, Jalandhar lost his power and was killed by Shiva. Vrinda used a curse on Vishnu to make him black in color and to be separated from his wife, Lakshmi. This was later fulfilled when he was transformed into the black Shaligram stone (a fossil), and in his Rama avatar, was separated from his wife Sita, who was kidnapped by the demon-king Ravana. Vrinda then drowned herself in the ocean, and the gods (or Vishnu himself) transferred her soul to a plant, which was henceforth called Tulsi. In accordance with a blessing by Vishnu to marry Vrinda in her next birth, Vishnu – in the form of Shaligram – married Tulsi on Prabodhini Ekadashi. To commemorate this event, the ceremony of Tulsi Vivah is performed.


The marriage of Tulsi with Vishnu/Krishna resembles the traditional Hindu wedding. This ceremony is conducted at homes and also at temples. A fast is observed on the Tulsi Vivah day until evening when the ceremony begins. A mandap (marriage booth) is built around the courtyard of the house where the Tulsi plant is planted. The Tulsi plant is usually planted in center of the courtyard in a brick plaster called Tulsi vrindavana. It is believed that the soul of Vrinda resides in the plant at night and leaves in the morning. The bride Tulsi is clothed with a sari and ornaments including earrings and necklaces. A human paper face with a bindi and nose-ring – may be attached to Tulsi. The groom is a brass image or picture of Vishnu or Krishna or sometimes Balarama or more frequently the Shaligram stone – the symbol of Vishnu. The image is clothed in a dhoti. Both Vishnu and Tulsi are bathed and decorated with flowers and garlands before the wedding. The couple is linked with a cotton thread (mala) in the ceremony.


In Maharashtra, an important ritual in the ceremony occurs when the white cloth is held between the bride and the groom and the priest recites the Mangal Ashtaka mantras. These mantras formally complete the wedding. Rice mixed with vermilion is showered by the attendees on Tulsi and Vishnu at the end of the recitation of the mantras with the word “Savadhan” (literally “be careful” implying “You are united now”. The white curtain is also removed. The attendees clap signifying approval to the wedding. Vishnu is offered sandalwood-paste, men’s clothing and the sacred thread. The bride is offered saris, turmeric, vermilion and a wedding necklace called Mangal-sutra, worn by married women. Sweets and food cooked for an actual wedding are cooked for Tulsi Vivah too. This ceremony is mostly performed by women. The prasad of sugar-cane, coconut chips, fruits and groundnut is distributed to devotees.


The expenses of the wedding are usually borne by a daughter-less couple, who act as the parents of Tulsi in the ritual wedding. The giving away of the daughter Tulsi (kanyadaan) to Krishna is considered meritorious to the couple. The bridal offerings to Tulsi are given to a Brahmin priest or female ascetics after the ceremony. In two Rama temples in Saurashtra, the ceremony is more elaborate. An invitation card is sent to the groom’s temple by the bride’s temple. On Prabodhini Ekadashi, a barat bridal procession of Lalji – an image of Vishnu – sets off to the bride’s temple. Lalji is placed in a palanquin and accompanied by singing and dancing devotees. The barat is welcomed on the outskirts of Tulsi’s village and the ceremonial marriage is carried at the temple. At the bride’s side, Tulsi is planted in an earthen pot for the ceremony. People desirous of children perform Kanyadaan from Tulsi’s side acting as her parents. Bhajans are sung throughout the night and in the morning the barat of Lalji returns to their village with Tulsi.

Holy basil (Ocimum tenuiflorum, also known as Ocimum sanctum), is an important culinary and medicinal herb in India and Thailand. It should not be confused with Thai basil although it is somewhat similar, but with a very distinctive aroma and peppery taste. It’s virtually impossible to find fresh in Western markets, but it’s very easy to grow and is a pretty plant with leaves of varied colors and a purple flower. This website gives you all you need to know about growing it:  It’s just like growing regular basil, and I’ve done it many times with little effort. It is well worth it.


One of my favorite Thai dishes using holy basil is phat kaphrao. “Phat” is “fry” and “kaphrao” is “holy basil”.  You can make the dish with pork or chicken. I prefer pork. As per usual, you’re best off going to Thailand for the proper dish. I’ve had it cooked many times by Thai chefs, and have not been wonderfully successful making it at home. Once I goaded a Thai chef in Santa Fe to make me phat kaphrao the way he liked it, and it was HOT !!! He laughed when I ate it all in front of him, sweat pouring down my face.  This is a stir fry, so make sure you have all the ingredients prepared before you start. Another problem I have outside of Asia is getting the wok hot enough. Here’s a video if you want real hands on Thai:

My recipe here is a little different from the one in the video, but the results are about the same. In the video she uses a combination of hot and sweet chiles to accentuate the chile flavor. This is a good idea if you are not a fan of hot.


©Phat Kaphrao


1 tbsp. of vegetable oil
¾ lb/300gm minced pork or chicken
1 red onion, peeled and chopped
4 cloves garlic
2 Thai chiles
1 kaffir lime leaf, thinly sliced
1 tsp Thai fish sauce
1 tbsp soy sauce
1 tsp lime juice
1 tbsp oyster sauce
1 large handful Holy basil leaves


Pound the chiles in a mortar, then add the garlic and pound to a coarse paste. Place in a small bowl ready for use.

Mix together in a small bowl, the fish sauce, soy sauce, lime juice, and oyster sauce. Dilute with a small amount of water. Add the sugar and stir the whole mixture until the sugar is completely dissolved.

Heat the vegetable oil in a wok as hot as you can get it.

Sauté the onion, garlic, chiles, and kaffir lime leaf briefly (about 30 to 45 seconds). Add the pork or chicken and sauté, stirring constantly, until the meat is cooked. If you have a good, hot flame this will not take long (about 2 minutes). You can use pre-cooked meat, but I don’t like to.

Add the sauce mixture and keep stirring until it is heated through and thickened.

Add the basil leaves and toss a few more times until they are just wilted.

Serve with plain boiled Jasmine rice and one fried egg per person with extra fish sauce plus chopped chiles on the side.

Serves 4