Naraka Chatudarshi :How Oil Bath to be taken Procedure

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17th OCTOBER 2009 Saturday DeepavaLi

 

a) Naraka Chatudarshi b) Naaarikrutha Neerajana -Procedure to take Oil Bath with Garike Guchcha. c) AKashadeepa daana.d) Kebera Prarthana

e) Yama TarpaNa

f) some facts about Deepavali Delightful dishes from Malanad TuLu side

 

17th OCTOBER,Saturday , CHATHURDARSHYAM[shradhDha Tithi AmAvAsyAM] Tithi : Chathudarshyaam (11.52)ISTVaara : Stira vaasaraNakshatra : HastA(22.01)ISTYoga : aindraKaraNa : Shakuni

General: Lord Sri Krishna ended the atrocities of the demon Narakasura on this day and rescued the 16000 damsels who were captives of the asura and married them. This is a symbolic story which tells us that the Supreme Power, rescues mankind tormented by the worldly bondage, dispels ignorance or darkness, and leads mankind to supreme bliss and enlightenment. This is a happy occasion for every one to move forward from darkness to light, and to spread happiness all around. Festivities begin with cleaning and decorating of the house the previous day. The huge cauldrons used for heating water for the sacred bath, is scrubbed well. It is then decorated with turmeric powder and kumkum (vermillion powder). The sacred River Ganga is supposed to descend into the bath water on the eve of the festival. It is customary to greet people by enquiring them if they have had their Ganga Snaanam (Ganges Bath) on the Deepavali day. After the neeru tumbuva habba (festival of water filling) a decorated wooden plank (manae) is placed in front of the decorated alter. New clothes which have to be worn after the Ganga Snaanam is neatly piled up on it. A big bowl of Gingelly oil (sesame oil) warmed up with a little Omam (Thymol, Ajwain) is also placed on one side. Just like Ganga is in the bath water, Goddess Lakshmi is supposed to reside in the oil. All the family members wake up well before dawn. The eldest lady of the family performs the 'ennae shastra' – by applying the sacred oil on the head, for all family members. After good oil bath, elders present the family members and all dependants with the new clothes and bless them i) Naraka ChathurDaRshi- DeepaavaLi a) Naraka ChathurDaRshi- b) Naaarikrutha Neerajana 4-44 am as per Rayar Mutt 5-15 am as per Uttaradi Mutt c) AKashadeepa daana. [ PraathaH Naarikrutha Neerajina, Abhyanjana- Paschima Jaagara- Managalaarathi Prambha- DeepaavaLi- Yama ThaRpana-Ulka DaRshana- Aakaasha Deepa dana- ] DharmasimDhu says:Ashweena krishnapaksha chathurdarshyaamChamdhrodhaya VyaapthinyaamNarakabheerubhij ThilathailEnaAbhyamga snaanam kaaryamAbhyamga sbaanOththaramThilakaadhi kRuthwaaKaartheeka Snaanam KaaryaamKaartheeka SnaanOththaramYamatarpaNam Kaaryam !! Taking OIL-BATH is a must on this day.

"Thaile Lakshmi JalE Gamga"ThamasOmaa Jyothirhamayaa,MrythyOmaa Amruthamgamaya" That Mahalakshmi would be getting from the bed.It has been said to perform pooja according to usage and custom. This is the day when Sri Krishna killed demon Narakaasura. Hence Oil Bath is taken at early hours

 

Procedure:

At Chandrodaya, take bath upto HIP LEVEL ONLYWear a dried clothe

Take a tumbler, Collect water from the Kalasha which has been worshipped previous night

Go to Bath Room

Put this tumbler water to the Hot Drum,Mix well.Take water from the Drum (Hot)Keep this tumbler before God on a place in Pooja room where a Chowka Mandala is made and a PEETA with scented Oil Sesame or Coconut oil are kept. Collect GARIKE Green Grass, Make into a Boquet(Guchcha),Lakshmi is present in the oil and in water we could see the Ganga and their Antaryaami remember Sri KrishNa Give Argya padyaadi and do upacahara. OM KanikradajjanuShaM PrabruvANaIyartinAva MaritEva NAvaM!Sumangalascha ShakunEBhavaani MA TwAKAchidabhibhAviShWya vidat!! so saying with Managalavadya played from Tape recorderassume that LORD Shri Krishna with his sapariavara have come and got worshipped, utter Keshavaadi 24 namas, Pushpa, Naivedya,Managalaarati and say Sri KriShNaarpaNamastu. Achamya to be done.

sri Raghavendra tirtha gurvantargata Sri BharatiramaNa Mukhya PrANantargata seetapati Sriman Moola Ramacahanadra PrEraNayaa Sriman Moola Raamachanadra PreetyartaM Chaturdarshyaam ChandrOdaya kaalE NARAKANTAKA Sri GopalakrishNattmaka Seetapati Sri Moola Raamachanadrasya Sugandhi Tailaabhyamga snaana samarapaNaa poojaam Karishye,

 

so saying do sankalpa and leave argya with mantrakShate, All suvaasini will get up before Chandrodaya and perform deepada neeranjana to GOd, TuLasi, Cows, GurugaLu and then to men, women and children. laterSay: Ashwattaama Balr VyaasOHanumaanchya VibheeShaNaKrupaH ParashuraamaschyaSaptaiti ChiranjeevinaH !! MArkaMDaEya mahaabhaagaSapta kalpaantaka jeevanaAyur ArOgyaM IshwaryaM dEhiME Muni PungavaH!! Namah ChiranjeevibhyaHAyur ArOgyaM Ishwaraabhi VrudhdhiM Kurvantu !! so saying apply the oil on the head of all remembering these Chiranjeevis from the Garike Guchcha First Hit this Garike Guchcha 7 times,Next Dip in the oil taken in the BaTTalu, smear on the ground 3 times and on the Head of the person 3times. Later on let them apply oil to the whole Body going to the Bath room and perform Oil Bath as per steps indicated below. STEP I :i) Before taking bath , to smear mud (Mriththika) obtained from the paddy field through the plough to the "UDDARANE"ii) To rotate the "UDDARANE" three times,iii) To recite the following sloka: Seethaloshta samaayuktasamkatadalaanvitha|Hara PapamapamaRgaBhramyaamaaNa punah Punah || STEP-II Instructions:i) the flower dipped in oil is made to touch the Bhoomi 7 times,ii) again 3 times andii) then your head 3 times and then take oil Bath- Sloka: i) Ashwathhaama BaliRVyasoHanumaamschya ViBheeshaNah|KrupaH ParashuraamaschyaSapthaithe ChiRamjeevinaH ii) Ashwin Swyasithe pakshechathuRdaRshyaam viDHooDhaye|SnaathavyaM ThilathailenaNarai NarakaBhiruBHiHI| according to varaha PuraaNa STEP-III: After the oil- bath,TilakaDhaaraNa is done. STEP-IV:Again perform KaRtheeka Masa Snanam- STEP VGopichandana DharaNa:

STEP-VI:Yama TaRpaNa: i) Only those who are authorized to Pitru ThaRpaNa are required to do this: " Yamaaya DhaRmaraajaayaMruthuyve Chaantha Kaaya cha|Vaivaswathaaya Kaalaaya ChitraayaChitra guptaaya Vai NamaH|| ii) Adding NamaH ( Yamaaya Namah YamaM TaRpayaami) and facing South direction, to give Tila TaRpaNa iii) Since Yama is Devathe, the ThaRpana is to be given from the finger END(Deva Thirtha) from Savya (having Yagnopavitha on the right - correct side) This is according to Smruthi MukthaavaLi iv) Main Mantra:DakshinaaBhi mukho BhoothvaaThilai SavyaM Samaashritha|Deva TheeRthena DevatwaaThilaiPrethaaDhipo yathaH|| v) 14 other Mantras in this context, Yamam ThaRpayamiMruthyum ThaRpayamiVaivaswatham ThaRpayamiSaRvaBhoothakshyam ThaRpayamiDhaDhnam ThaRpayamiParameshtinam ThaRpayamiChitram ThaRpayamiDhaRmaraajam ThaRpayamiAmthakam ThaRpayamiKaalam ThaRpayamiOudhumbaram ThaRpayamiNeelam ThaRpayamiVrikodharaM ThaRpayamiChitraguptam ThaRpayami c) Lakshmi pooja in the night. i) Recite Sri Sookta and all Devara namasii) Prarthane:Namaste Sarva DevAnAMVaradAsi Haripriye!YA GATIHtWAPRAPANNam sa MebHOOYAAttWADARCHANaT!! kUBeRA prARTHANE: dHANADHAAYA nAMSTUBHYAmnIDHI pADMAADIPAAYACHAbHAVANTU tATPRASAADAanmEDhana daanyaadi SampadaH. Deepa Pooje: BhO deepa bramha roopastyaMAndhakaaranivaarakaImaaM MayA KrutAM GruHNanTEjah mayi pravartaya!! DeepaavaliM Mayaa DattaaMGruhaaNa JagadeeshwaraAraartikya pradaanEna jnaana DruShTi PradObhava!! agirjyOtirVirjyOttiChandrajyOtiH TataiwachaUttamaH Sarva TejassuDeepOyaM pRATIgRUHYATaM SO SAYING LIT ALL LAMPS IN THE hOUSE. Celebrations of Deepavali in Malnad is more about forging our relationship with the nature, expressing our gratitude to the things used in daily life, worshipping ‘Lakshmi’ the crop that sustains us throughout the year and cows which are integral to our agriculture-based lifestyle. The cultural-cum-traditional events like antige-pantige and kolata add to the festive fervour. Preparations for Deepavali begin soon after Bhumi Hunnime, ‘seemantha’ to the earth pregnant with rich crop. From this day, children and adults start collecting wild yellow coloured berries to prepare garlands for the cows during Gou pooja. Both kids and adults compete with each other to collect a large number of berries and the berries will be hidden like treasure till the day of Gou pooja. Of course, no one can be blamed if those jealously guarded berries are stolen in the night before ‘Boore Habba,’ the beginning of four-day festival. For, ‘boore kalavu’ (theft) is sanctioned on this particular night and considered holy. The whole day will be spent plotting what can be stolen from the neighbouring houses – cucumber, coconut, or flowers or bamboo ladder etc. Sometimes the most important things like mugs in the bathroom go missing. While young ones are busy with ‘boore kalavu,’ early in the morning women worship the well in the house before drawing a pot of water as part of the ‘Neeru tumbuva habba.’ The women prepare for ‘Abhyanjana’ or ‘Mangala Snana’ which includes applying mustard oil and massaging the body an hour before taking bath in hot water, on Naraka Chaturdashi day. Besides, women decorate mugs and ‘hande’ (a huge container to heat the water) in bathroom with rangoli and garlands of neem and mango leaves. Each and everything that is used in the daily life, starting from mug to plough to ladder to bullock cart, is worshipped. As harvesting of areca nut begins soon after this festival, the areca nut will also be worshipped, praying for rich yield. And in the evening, oil-soaked cloth wrapped to sticks and these sticks are lit in each and every corner of the house, garden and in different directions of the farm. DeLIGHTful dishes Special delicacies that will also be available are three types of holige - Bele Holige, Kayi Holige and Karjura Holige; four types of Payasa - Bele Payasa, Akki Payasa, Godhi Payasa and Gasagase Payasa; and 30 types of other sweets. Uttara Karnataka Nagarikara Abhivrudhi Sangha, Bangalore, family sticks to the festive traditions of Uttara Karnataka region, says: For us, it is an occasion to catch up with the family and to feast on some topical delicacies. Back home, in our region, the festival will be celebrated in high spirits on all three days and the streets glitter with shops decked up for the auspicious Lakshmi Puje performed on second and third days. On Naraka Chaturdashi Day, also referred to as Neeru Tumbuva Habba, when the men of the family, especially the son-in-laws specially invited for the occasion, will be given a grand oil bath – five types of sweets and chakkuli-kodubale are prepared. They include Surali Holige, Karchikayi, Chiroti, Besan Undi and Karadantu, apart from both sweet and khara Shankarapouli. For intermediate Amavasye day, women fasting the whole day prepare Godhi Huggi and Karigadabu as offering to Goddess Lakshmi, which are relished by the family during dinner. On Bali Padyami, many perform Lakshmi and Saraswati Puje early morning, and relish on Shavige Payasa during Lunch. Though the festival catches greater galore in rural areas, urban communities also cherish the festive spirit with a grand festival menu for lunch on all three days – including special rice items, kosambari, palya, payasa, among others. The main delicacy for native Bangaloreans and people of urban Mysore Karnataka region, is the Holige and also Karjikayi or Kadubu. While many new Bangaloreans prefer to join their families back home at their native towns, some create the same spell right here. They prepare and relish the traditional rich festive platter in midst of their hectic urban life and despite the increased cost of living in the City. However, many a food catering firms in City constantly come to the aid of many a food lovers who might not have time or patience to cook. Nammura Hotel in J P Nagar is preparing Habbaduta – which the customers can carry home – on all three days of Deepavali. Other special delicacies that will also be available are three types of holige – Bele Holige, Kayi Holige and Karjura Holige; four types of Payasa – Bele Payasa, Akki Payasa, Godhi Payasa and Gasagase Payasa; and 30 types of other sweets.Courtesy: Deccan Herald.(2008) Tulu community people relish on Ottu Shavige, Eriyappa and varieties of Payasa on the occasion. Sumangala achar, a social worker and Tulu cuisine expert residing in Bangalore, says: Traditionally, Kadubu made using kedige leaf and Gatti – a dish made of kusubalakki using hebbalasina leaf - are prepared. Gatti is a must offering to the deity during Balindra Puje. Due to non-availibity of such materials, here many of us contend only with Ottu Shavige, Payasa and Eriyappa.

 

Wishing all a Happy DeepavaLi

 

Courtesy: Excerpts from my postings in Dvaita List

 

GRRRao

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