Deepavali rituals in Tamilnadu you may not have heard of!

This is a contribution post by Anuradha Sowmyanarayanan

Deepavali is a festival of lights and it is celebrated every year in the month of October & November. According to Tamil calendar it falls on the New moon day of Aipasi – the Tamil month which starts on October 15 and ends by November 15^th.

The story behind the festival of lights

In the Puranas, the festival of Deepavali originated in the Dvaapara yuga, when Lord Krishna killed the demon Narakasura. The demon at the time of his death asked Lord Krishna a boon- that he be remembered forever. He wanted all the people to be happy and celebrate his death by lighting up their houses with lamps, bursting crackers, eating sweets and having Ganga Snanam. Lord Krishna granted him the boon and his death anniversary began to be celebrated as Deepavali.

What is Ganga Snanam

On the day of Deepavali people wake up before sun rise and take an oil bath. In those days people  used to bathe in the rivers and that was as good as a bath in the Ganges, because on the days of festivals, having bath in the holy rivers like Ganga, Kaveri, Krishna etc., was known to wash away sins.  Those who can’t go to rivers or any water resources have an alternative; people on a pilgrimage to Kasi, Varanasi bring some water from the holy Ganges in well sealed copper containers.

On this day, it is opened and added to bathing water. Then their Ganga Snanam is complete by chanting the following sloka:

Gange cha Yamune chaiva Godavari Sarasvati l

Narmae Sindhu Kaveri jalesmin Sannidhim kuru ll

The concept of Deepavali Marandhu

On the early morning of Deepavali, there is a ritual that is followed in the households of Tamilnadu. The eldest woman of the family makes the younger ones sit on a wooden plank and decorates their feet with a cream made out of turmeric, powdered limestone & water. Then heated gingelly oil is applied to the hair remembering Pancha Kanyaas and Saptha Chiranjeevees with the sloka:

Ahalya Draupadi Thaaraa Sita Mandodhari thathaa l

Pancha Kanyaa: smarennithyam Sarva paathaka naasanam ll

Asvathaamaa Balir Vyaso Hanumaan cha Vibheeshana: l

Krupa: Parasuraamas cha Sapthaithe Chirajeevina: ll

After that, Deepavali marundhu is offered first mandatorily and then all the sweets and snacks are prepared for the festival.

Finally paan is offered. (betel leaf, betel nuts and with a little amount of limestone) After this ritual they move on to light a firecracker with oiled heads.

Importance of Deepavali Marandhu

Generally in Tamil Language marundhu means medicine. Here it is not a medicine but it acts like a medicine. This Deepavali marundhu is prepared a day in advance. It demands about 15 items to complete it.  The necessary ingredients can be bought at an Herbal medicine store (Nattu marundhu kadai).  This has to be taken on an empty stomach.

The main reason behind this preparation is that it creates good appetite and as well as helps in smooth digestion. Obviously, during festivities consumption of sweets, sugary and oily foods is more. This marundhu will accommodate the heavy load of eating and helps in smooth digestion. 

Preparation of the Deepavali Marandhu

1. Take dried long pepper, root of dried long pepper, liquorice root, thai ginger and parangipatti and cut them into small pieces.
2. Roast all ingredients one by one separately without oil and keep aside.
3. Now add dry ginger, sirunga poo, false black pepper, tailed pepper, black pepper, ajwain and dry roast.
4. Deseed dates and soak in water.  In a separate dish soak some raisins in water as well.
5. Allow all the roasted ingredients to coal and then soak the mixture in water.
6. Add all the ingredients in the mixer grinder and make it into a paste.
7. In a wok, add the paste and let it simmer for few minutes.
8. Add jaggery and cook it on slow flame.
9. Add ghee in small quantities frequently till it reaches a soft consistency.
10. It should not stick to your fingers when tested and it should be easily made into a small ball.
11. It’s ready to serve. Allow it to cool and store it in an air tight container.

Hope you found it interesting to read about a few traditional Deepavali customs. Write to us here with your stories and get featured on BeStorified.

Anuradha Sowmyanarayanan is a tutor, blogger, poet, book reviewer and passionate reader. Her interest in reading and writing paved the way for her blog in 2016. Book Food Language is an amalgamation of the three elements.