1. SrI: Swami Desikan SrI Adivan Sadagopa jeeyar

2. Dear SrImatam sishyas and abhimanis: As our revered AchAryans, HH Srimad Azhagiya Singars perform their chaturmasya sankalpam at the Selaiyur (Chennai, Tamilnadu, India) SrI Matam, it is their thiruvullam that a kaimkaryam very dear to their hearts and most auspicious for the sishya-kotis be initiated during this sacred time.

3. Everyday at SrI Matam thiruvaradanam for SrI MAlOlan, Dolai Kannan and all the other deities inside the resplendent swarna (golden Mantapam) are carried out without any let by our AchAryans and kaimkaryaparALs, who assist AchAryans in the carrying out of these sacred rituals. SrI:

4. A detailed description of the daily activities at the SrI Matam along with beautiful pictures can be downloaded for free in an eBook (PDF) format from http://www.sundarasimham.org/ebooks/ebook79.htm http://www.sundarasimham.org/ebooks/ebook79.htm The most important activity of the day are the thiruvaradanam for SrI MAlOlan and the moorthies adorning the gold mantapam. The six Asanams for the Aradanam have eight sets of argyam, padyam and achamaneeyam offerings with the consecrated parimala theertham (scented water). SrI:

5. The ingredients used for parimala theertham

6. Saffron – kumkuma poo

7. Cardamom pods - yElakkai

8. Edible camphor – Pachai Karpooram

9. After the ingredients are grounded and added to water, the parimala theertham is prepared.

10. HH prakrutham 45 th paTTam SrImad Azhagiya Singar consecrates the parimala theertham during chaturmasya vratham. HH 46 th paTTam SrImad Azhagiya Singar blesses devotees with theertha prasAdam after thiruvaradanam.

11. The kumkumapoo samarpaNam kaimkaryam

12. Commercial saffron comes from the bright red stigmas of the saffron crocus (Crocus sativus) which flowers in the Fall in many different countries, including Greece, India, Iran and Spain.

13. In a good year, each saffron crocus plant might produce several flowers. Each flower contains three stigmas, which are the only part of the saffron crocus that when dried (cured) properly, become commercial saffron. Each red stigma is like a little capsule that encloses the complex chemicals that make up saffron's aroma, flavor, and yellow dye. The best Indian saffron is known as Kashmiri Mogra and comes in a variety of grades depending on the purity and richness of the aroma and color of the saffron. Picture on the right shows the best quality ‘Grade 1’ or ‘Grade A’ saffron of the Indian Kashmiri Mogra variety.

14. Due to the shortage of Saffron available for the tiruvaradanam at present, it is HH SrImad Azhagiya Singar’s thiruvuLLam to initiate an annual kaimkaryam of kumkumapoo samarpaNam by sishyas and abhimanis, so that theertha parimalam can be made available for daily aradanam throughout that year without any difficulty.

15. As per kaimkaryaparals at SrI Matam, 4gms of saffron is required daily to add to the other ingredients to prepare the theertha parimalam. So as an initial offering for the next four months, a total of 500gms is found adequate. Kashmir Mogra Saffron (Grade I) has been selected for samarpanam. Each gram of this quality Saffron will cost Rs. 250. We will need 1.5 kilo grams of Saffron for the 365 days of the entire year.

16. It will be our soubhagyam to take part in the mangala kaimkaryam that is also close to our Acharyans’ hearts and receive Their blessings. The samarpaNams can be made in the amounts of USD 25, 50, 75, 100 or more or yatha sakthi. Please contact aDiyEn at yennappan@computer.net for further details on how to particiapte in this kaimkaryam.yennappan@computer.net dAsan Oppiliappan Koil V.Sadagopan