chathur maasa · MADHWA · vrata

Vratas to observe during chathurmaasa

Mouna vrata: Easiest out of all the vratas. One should maintain silence during Mala moothra visarjana, Homa pooja kala, while taking bath and while having food. It is believed one who is eating food observing mouna(silence), Will get tapas pala of 1000 years

dharana parana vrata: From ashada shukla ekadashi, One should start observing fast on first day, Parana on second day and this process should continue till the end of chathurmaasa. It is believed this vrata was told by Lord krishna to Dharmaraja to get rid of doshas that came to him thru killing his relatives.

akhanda vrata: this vrata should be done on Dashami and Dwadashi. After taking food, he/she should not consume water for the rest of the day(Even fruits/milk)

alavana vrata: Eating food without salt during chathurmaasa

Bheesma panchaka: Start on Karthika ekadashi and remain fasting for continuous five days

Paraaka Vratha: One should do fasting for continuous 12 days. This should be done 3 times to get rid of all sins

Eka bhukta vrata: Before starting to eat food, one has to serve required items in the banana leaf. Till the end, he/she is not allowed to add any other item

chandraayana vrata: This vrata should be done from Ashada shukla paadya to amaavaasye or from Karthika Shukla paadya to amaavaasye. He/she should fast on Amavasya and ekadashi completly. On the first day, take one handful(thutthu) of anna and only 1 cup of water. Next day 2 handful of anna and for the day 3 , Three handful of anna and on the 15th day it would be 15 handful of anna. and on  16th day also, take 15 handful of anna and 17th day reduce to 14 thutthu, and the process should go on by reducing each thutthu one per day. on final amavasya day, do complete fasting

The other method is to take on all the days except Ekadashi and amavasya , 8 thutthu and maximum 8 cups of water

Diksaadhana vratha:  One should do bhojana sitting in different directions per each vrata

Ashada Shukla Dwadashi to Shravana shukla dashami  – East
Shravana Shukla Dwadashi to Bhadrapada shukla dashami  – South
Bhadrapada Shukla Dwadashi to Ashwayuja shukla dashami – West
Ashwayuja Shukla Dwadashi to Kartika Shukhla dashami – North

Gopadma Vrata

Ashoonya Shayana Vratam

 

chathur maasa · Dana · MADHWA

chathurmaasa danagalu

Nithya dana:

Giving  dana on chathurmasya starts from Ashada sukhla Dwadashi. You can either give on all 8 dwadashis of Chathurmaasa or You can give one whole year((24 Dwadashis) from Ashada sukhla dwadashi

What type of Dana We can give?

  1. Items needed for tulasi pooja(Turmeric, kumkum, oil, Wick etc) . At the end, Give Tulasi brindavana and Krishna idol. One who can afford can do tulasi brindavana dhana every dwadashi
  2. Payasa dana
  3. Salagrama dana
  4. pooja dravya dana(oil, ghee, sandalwood, tulasi kashta, cardamom etc)
  5. Gupta dana(You can give dana of krishna idol by keeping it inside butter/Sandalwood paste)
  6. pooja upakarana dana(panchapathra, deva pooja set, deepa arathi plate etc)
  7. Ghee & Honey(In separate small cups)
  8. Deepa dana
  9. Dampathi tamboola dana
  10. Panchamruta dana(pooja mantapa, sandalwood, chakranike, Pooja gante, shanku etc)

How to give Dana?

  1. The person who receive Dana should be seated facing East
  2. For all dana, Minimum 4 vilyadhale, adike, dhakshina, tulasi dala is must
  3. When giving food items as dana, It should be prepared with madi and NEivedhya should be done
  4. Other than the food items, Place everything in front of Lord and do offering
  5. Try to give all dana before taking food
  6. when giving dana to couples, Try to do urutani to Ladies
  7. The pooja vessels or dana materials should be made of brass, copper , if affordable Silver or Gold. Never use stainless steel or aluminium
  8. The dana item should be based on type of vrata
  9. Try to give dana to the Opt people who can use the items offered as dana
  10. Chant sri Bharathi Ramana mukhya prananthargatha sri lakshmi narayana prithyartham … sri krishnarpanamasthu before giving dana and do anusandana as if you are doing Dhana to almighty
  11. Do yatha sakthi Dana dharma

 

adige · chathur maasa · MADHWA · shaka vrata

Shaka Vrata Recipes

In my childhood, one of my wish is to visit Rayar mutt on all dwadashis and important thithi’s to have shaka vrata food during every chathurmasya. Trust me it is so delicious and unique!

I admire our ancient traditional system. When we look at the scientific reason behind this vrata, We are speechless. What a wonderful way of healthy living, our traditions has shown us!

During Dakshinayana punyakaala  the heat from the sun will be reduced when compared to Uttarayana punyakaala( the moon will have more power)    

As the power of Sun is getting reduced and Moon’s power is getting  increased, the heat some restrictions in our food.  This vratha is called as “Shaka vratha”. 

Shaka means vegetables.   The vegetables, tamarind, green chilies, pickles, fruits  would have high heat, and the way in which Vegetables are grown with high heat is not good for health.  As such, during this period vegetables are not allowed as per ayurveda too.  The energy which we require for functioning our body can be easily received through the permitted items in this shaka vrata

From Ashada Shudda Ekadashi to Shravana Shudda Dashami

Permitted Food items: 

Toor dal, Moong dal, Urad dal, Whole green moong, Sesame seeds, Black pepper, cumin seeds, Jaggery, Rava, wheat flour, Rice flour, Amchur powder, Milk, Yougurt(Curd), butter, Sugar, Mango fruit, Ghee .

Not Permitted:

All vegetables, all leaves(Curry leaves, coriander leaves, spinach), Mustard, Tamarind, Chana dal, Besan, Ginger, Green chillies, lemon, coconut, Red chillies. Oil, chilly powder, Turmeric powder

I have listed few of the recipes which would benefit our visitors.  When it comes to spice level, Green or red chillies are not allowed, replace it with pepper. when it comes to tempering, mustard seeds are not allowed , replace it with cumin seeds. And there is no Tamarind. You can use Amla powder or Amchur powder

Kosambari

  • Soak Moong dal in water. Drain the water and add salt to the Dal.
  • Temper with Cumin seeds(Jeera)

Palya

Toor dal palya:

  • Soak required Toor dal in water.
  • Grind it with Pepper and salt coarsely
  • In a pan, Add some oil. Temper with Cumin seeds, Urad dal and Add the grinded mixture and saute till it becomes separate

Whole Green moong gram palya:

  • soak green moong gram for 3 to 4 hours. Then Steam it in cooker
  • add some salt and temper with Cumin seeds
  • If you need some spicy flavor, add some pepper powder

Chithranna

  • Temper Jeera and Urad dhal in Ghee and Add Some Urad dhal powder and salt as required with the cooked rice

Instead of Urad dhal powder, You can also add Til/Sesame seeds powder

Powder/Pudi varieties

Dal pudi:

  • Dry roast 1 cup of toor dal
  • slightly roast 1 tbl spoon pepper and add required salt
  • Grind it nicely

Urad dhal pudi:

  • Dry roast 1 cup of Urad dal
  • slightly roast 1 tbl spoon pepper
  • Grind it nicely

You can use this powder for preparing kootu, chithranna, palidya or as a side dish to Idli/Dosa

Sesame powder:

  • Dry roast 1 cup of Urad dal separately
  • Dry roast 1/2 cup of sesame seeds/til separately
  • Dry roast 1 ladle of pepper separately
  • Mix together and grind it

You can use this powder for preparing  chithranna, or as a side dish to Idli/Dosa

Fried items

ambode

  • soak toor dal for 1 to 2 hours
  • grind it with pepper and salt
  • make the mixture into even round patties. Fry it in deep oil

Urad dhal vada:

  • soak Urad dal for 1 to 2 hours
  • grind it with pepper and salt
  • mould mixture into even shaped round vadas by applying some oil in banana leaf/or on a ziplock cover . Fry it in deep oil

Dahi vada

  • Add tempered jeera seeds and required salt to the thick curd.
  • Now add the fried urad dhal vada listed above in this curd mixture

pepper vada:

  • soak Urad dal for just 15 mins
  • grind it with pepper and salt
  • add hot oil to the grinded mixture and add little bit of baking soda(Optional – Just for getting crispy vadas)
  • mould mixture into even shaped round vadas by applying some oil in banana leaf/or on a ziplock cover . Fry it in deep oil

Maida bonda:

  • for 3 portions of Maida, Take one portion of rice flour.
  • add pepper powder, salt
  • Use thick sour curd to bind this mixture
  • fry it in deep hot oil

Payasa

Milk kheer:

  • Take required cups of Milk and start boiling it
  • Add some ghee roasted and coarsely grinded rice to this boiling milk
  • cook the rice in Milk itself
  • Add sugar as per the taste level

approximately for 1 cup of rice, minimum 4 to 5 cups of milk is required and same or double the amount of sugar to rice is recommended

appala karada payasa

  • Add little bit of water and ghee to rava and mix it into a nice mixture and leave it for an hour
  • Make into round circles like what we normally do for poori
  • Use Ghee for perfect taste to fry the appala(You can also use oil)
  • After frying it, break it into small small pieces and cook it with milk
  • add sugar (For rava, add one and half cup of sugar to that)
  • Boil for some time and if need add more milk

Saaru

  • Roast pepper and Cumin seeds in little bit of ghee
  • Cook Toor dal in cooker
  • mash the dal with required water for saaru consistency
  • add the grinded powder to this and add salt
  • Temper with cumin seeds
  • You can add some amla powder(Already available in market) for getting some sour taste

Kootu

  • Soak green moong for sometime and cook it in pressure cooker
  • cook toor dal
  • add green moong , toor dal and required urad dhal powder and salt
  • boil it for sometime
  • Temper with cumin seeds
  • You can add some amla powder for getting some sour taste

Majjige palidya

  1. add amla powder to curd with required salt and temper with cumin seeds
  2. Fry some ambode in small small bonda shapes and soak it in required curd with salt and temper with cumin seeds

Sweet/Desserts

  • Rava kesari
  • Rava ladoo
  • moong dal ladoo
  • Ashoka halwa
  • jangri
  • jilebi
  • wheatflour halwa
  • Maida cake
  • dhoodh peda
  • palkova
  • basandhi

(Just remember for any of these sweets, Nuts are not allowed)

tiffin items

  • idli
  • dosa
  • adai(Instead of red chillies add pepper and Chana dal is not allowed)
  • rava upptiu
  • rava idli
  • chapathi
chathur maasa · dwitala vrata · MADHWA · vrata cooking

Dvitala Vrata Recipes

The following items are used during Dvidala vrata:

  • Akki (Rice)
  • Godhi (Wheat)
  • Jeerige (cumin seeds)
  • Menasu (black pepper)
  • Ellu(sesame seeds)
  • Bella (jaggery)
  • Coconut, coconut Milk
  • Karibevu (Curry leaves)
  • banana (Balekai, bale hannu)
  • banana flower
  • baLai dandu
  • samegadde
  • suvarnagedde (Suran)
  • Spinach ( Agathi soppu)
  • ginger
  • Sweet Potato
  • Goose Berry (Amla)
  • Amla powder
  • maida
  • Suji rava( cracked wheat)
  • curry leaves
  • turmeric
  • ghee
  • milk, curds
  • sugar
  • mangoes
  • Amchur powder

Do not use

  • any dals
  • Red chillies/Green chillies
  • Coriander seeds/coriander leaves
  • tamarind
  • Most vegetables except gaddes

Curry leaves pudi:
• Fry Cracked wheat or wheat flour
• Fry curry leaves well with some black pepper, cumin seeds & salt
• grind the mixture.

Ellu (sasame, TIL) pudi:
• Fry Ellu separately & grind.
• Add sufficient amount of Black pepper, fried dry coconut, cumin seeds , salt
Grind into a fine powder

SAARU:
• Grate mangoes and boil it till raw smell leaves
• Add COCONUT MILK
• Also add cumin powder, Black pepper powder, curry leaves powder, salt
• Do temper with cumin seeds

KOOTU:
• Fry Cracked wheat or rice, black pepper, small amount of cumin seeds, coconut powder and grind it
• Cut & fry raw Banana or Samegadde and boil it with water till the vegetable is soft.
• Add the grounf mixture, turmeric, curry leaves, salt.
• Sour buttermilk can be added or add grated mangoes or amchur powder.

MAJJIGE HULI:
• Grind coconut, ginger, cumin seeds and rice.
• Cut & fry any vegetable which can be used in Dwidala vrata
• Cook the vegetable
• add buttermilk, salt, turmeric, curry leaves &
• Temper with cumin seeds.

Chutney:
1. Mango chutney: peel the skin of ginger &mangoes. Add coconut, black pepper, cumin seeds, salt & grind together.temper with cumin seeds.
2. Similarly, chutney can be prepared with gooseberries (amla) or with amla powder instead of mangoes
3. Grind curry leaves powder, mangoes, black pepper, coconut , cumin seeds & salt and grind them together.

chitraana:
• Cook white rice & let it cool
• Grate mangoes & coconut & fry it with ghee
• Temper cumin seeds with curry
• Add required amount of salt, turmeric & sesame seeds powder & mix it with rice.

Vegetables palya
• Cut one of the vegetables (suvarnagadde, samegadde, cooking banana, sweet potato, spinach) in small pieces.
• Temper cumin seeds & fry the vegetables with oil (if needed, little water to boil the vegetables).
• Add black pepper powder , salt.
• You can also add curry leaves powder, coconut & turmeric powder.

PAYASA
Milk payasa, appi payasa, rava payasa, coconut payasa are allowed
Coconut payasa:
• Grate coconut.
• Soak Rice/Akki keep it for atleast 1/2 an hour to one hour.
• Grind the mixer well.
• Put the ingredients into heavy duty vessel & keep on stirring the ingredients.
• When it is boiling, then Sugar or Jaggery.
• If needed add milk.

Sweet items:

The most celebrated festival diwali falls in dvidala vrata. Here is a lot of permitted sweets:

Rava laddu, wheat halwa, maida halwa, maida cake, dudh peda, palkova, basanthi, coconut barfi, obattu.

Akki roti:
• Rice flour (akki hittu) – 2cups grated fresh coconut – 1/2cup
• Cumin seeds (jeera) – 1tsp, turmeric powder – 1/2tsp, oil for roasting
• Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
• Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick roti.
• Heat a pan and place the prepared roti on it.
• Make 3-4 holes in the rotis and pour few drops of oil in each hole.
• Cook well on both sides till golden brown. Repeat the same with the remaining dough.

Dosa:
• Wheat flour dosa, rava dosa, rava idly are allowed
• Instead of green chillies/red chillies, add pepper powder and cumin powder
• Add coconut, ginger and salt into the mixture(Wheat flour/Rava). Make dosas.

Vegetable dosa:
• Peel samegedde & cut it into pieces.
• Soak the required amount of akki in hot water.
• Grind the samegedde & akki well with required amount of water. Make dosas

Coconut dosa:
Soak akki in hot water for an hour. Add coconut. Grind the akki with coconut & add cumin seeds. Make dosas

Akki adai:
• Soak rice in hot water for one hour. Add coconut,salt, ginger, cumin seeds, soaked akki & grind the ingredients.
• Instead of rice, one can add rice flour, and add coconut, curry leaves, ginger, jeerige, salt.
• Add water & mix it really well. Make dosas.

Akki bonda:
mix 1 cup of rice flour,  2 cups of hot water, salt, turmeric, coconut, ginger, curry leaves together & close the lid. After sometime, put oil in banana leaf .take a piece (a ball shaped) of the mixed ingredients & press the mixture flat on the banana leaf or aluminum foil & fry it in hot oil.

balekayai or samegedde bonda:
Cut balekai or samegadde & boil it with water. Then peel the skin & appropriate measurement of akki hittu, ginger, curry leaves, coconut & mix all ingredient including the boiled vegetable well. Take a piece of the mixed ingredients & press it on the banana leaf & fry it in hot oil.

suvarnagedde (suran) bonda:
remove the skin. Add kobbari (coconut), maida with rice flour & mix it well with salt. Make a ball & press the hittu flat & fry the bonda. You can add spinach too.
Likewise, one can prepare maida hittu bonda & rava bonda.

 

chathur maasa · go padma · MADHWA · vrata

Gopadma Vrata

When to perform?

This is the Vrata observed by Sumangalis for 4 months from the first day of Chaatur Maasya Vrata.

Who Taught this vrata?

This was prescribed by Lord Krishna to His sister Subhadra devi.

Where to draw?

Select a place in pooja room or near tulasi and Draw the Go padma with complete dedication and concentration

gopadma.jpg

How to perform?

  • After drawing the Rangoli, Pooja to the figures of Cow, Calf and other Devatas with Arisina, Kunkuma etc., Do Pushpa Archana and Do Sakkare (Sugar) neivedhya
  • Do 33 Pradakshinas and Namaskaras
  • next perform  six Pradakshina and six Namaskara to Mohini. The six Padma Rangoli on the body of the cow represent six Mohini Devatas.
  • Do aarathi
  • Do Arghya separately for first  33  devatas separately:

Arghya mantra Asta dravya samaayuktam swrna paatra sthitam jalam |
arghyam grahaana devesha bhaktaanaam abhayapradam ||

Go Antar-gata, Sakala Devata Antargata Bharati Ramana Mukhya Prana Antargata Sri Gopala Krishnaa-ya Nama-h. (Idam Arghyam)

Then separately perform arghya for 6 mohin devatas in a separate pela.

Bharati Ramana Mukhya Prana Antargata Rukminee Satya Bhama Sameta Sri Krishnaaya Nama-h. (Idam Arghyam)

  • Read Go-Padma Vrata Katha after offering Arghya.
  • Offer Akshata + water in pela, as a mark of Sarva Samarpana. And pray to the Lord to forgive Aparadhas in the performance

What if you are not able to o pooja on one or two days?

  • If you had missed this pooja previously for a day or two due to any reason(illness or periods), you can complete it next day or on any day convenient. The missed days should not exceed seven days.
  • If unable to do this Puja daily, you can do it 2-times next day; 3 times on 3rd day complete the balance in that way. The gap should not exceed 7 days. You can not do tomorrow’s puja today
  • When you do pooja in accumulated fashion, one time arathi and neivadhyam is enough

Why missed days should not exceed 7?

We all know through Bhagavatha Shri Krishna lifted up Govardhana Parvata and held it on his little finger and stood for seven days. Based on this, there is a Niyama that Go-Padma-Pooja should be continued for 7 days and the missed days should not exceed 7 days. If you miss it for any reason, resume puja within 7 days and continue for 7 days.

When it gets completed?

  • Go-Padma Vrata gets concluded on Uth-thaana Dwadasi day.

Dana details:

First year pooja:

  • Payasa Dana is offered that day as a mark of conclusion.
  • Payasa in Kanchina-Lota, with Taamboola, 33 coins Dakshina, Tulasi Dala,Gopi Chanda  and Janivara. Offer it to the Lord first and then to the Brahmana.
  • In this way, first year Pooja is completed.

Second year pooja:

On Uththaana Dwadasi day 2nd year Dana is 33 Adhirasa (cooked in ghee). Offer, this along with the brass plate, with 33 coins Dakshina+Tulasi Dala. Offer it to the Lord first and then to the Brahmana

Third year pooja:

Elai Appam 33

Fourth year pooja:

Four kinds of Laddu all put together 33.

Fifth year pooja:

33 Holige (obbittu), along with the brass plate (every year), In a plaintain with 33 coins. Go-Padma-Vrata is for five years only and it is complete on 5th year

Dana to own Brothers:

One’s own brothers are the first eligible persons to receive the above said Dana. In their absence, give it to other eligible person.

Why Dana to Own Brothers?

  •  This is a Vrata observed by women.
  • Krishna-Preeti is the ultimate aim in this Vrata.
  • Subhadra Devi undertakes this Vrata. The Lord who is our ultimate aim, is the Anna, (the elder brother) of Subhadra.
  •  He is the Anna to each and every woman. Keep this in mind when you give this Dana to your own brother.

Why Sweet Bhakshana Dana?

The dana items are (1) Payasa, (2) Adhirasa, (3) Elai Appam, (4) Laddu and (5) Holige. All these are sweet items liked by young boys.

According to a story in Bhagavata, these are the items which Yagnya Patnis offered to Krishna and his playmates when Yagnya was still going on. (Skandha 10)

Why this number 33 is significant?

The cow (or Go) is our Prat-yaksha Devata. 33 Koti Devatas are present in the cow. We cannot give so much of Danas. As a token, as a symbol, we offer 33 items of Danas with 33 coins.

Ekadashi & Dwadashi:

Only on Ekadashi day, You can draw another  set of Go padma for dwadashi count. But Remember Arghya and Neivedhya should be done only on Dwadashi day. However  Pradakshina and Namaskara can be finished on Ekadashi itself

Go padma vrata story:

Once the beautiful dancer Rambha was dancing in Indra’s cour. Music, dance and everything was perfect and wonderful. Suddenly a drum cracked and the rhythm went wrong. Indra requested Yama, the god of Death, to get the drum reconstructed using the skin of a living being who never practised a vow. So Yama and his men were on the lookout for people on the wrong side of worship. His men came back and told him – Ganga has a rangoli, Gauri has a rangoli, Savitri,anushya, dropuathi, arunthadhi and Sarasvati too. But there is no rangOli at Krishna’s sister Subhadra’s place. He ordered to bring back Subhadra, cut her skin and fit it to a drum.
After waking up in the morning, Krishna went to Subhadra’s house and asked her why she had not drawn a rangoli in front of her house and not observing the vrata.” I have brothers like Indra and Chandra, a husband like Arjuna, parents like Vasudeva and Devaki and of course you, Krishna.Why should I do ? ” Subhadra replied. Krishna told her that inspite of all this, she must draw a rangOli that had the eagle, the feet of Vishnu, Sankha, chakra, mace, lotus, svAstiaka, brindAvana, flute, lute, drum, cow, calf and thirty-three (is it a numerical symbol for the thirty-three crore gods) lotus symbols, Rama’s cradle, Sita’s saree end, tulasi leaf, elephants and guards. This must be drawn in cowsheds, where sacred rivers and ponds are, in front of God’s images and tulasi brindAvana. Then she obtained hard rock from a hill and mixed it with pearls and corals and made powder of them and drew the rangOli. She also offered turmeric, kuMkuma and other offerings. She drew all rangOlis due for five years in just one year.
Subhadra escaped the punishment of gods and they finally found an elephant calf that was sleeping with its head towards north. They took the skin from the back of the animal and made their drums.

 

 

 

 

 

Ashoonya sayana vrat · chathur maasa · MADHWA

Ashoonya Shayana Vratam

Mutual affection among Dampatis is a God-given Maha-Bhagya. Whenever it decreases, it is an indication that the Satanic-kali is at work due to one’s own Praa-rabdha or Poorva-Paapa. A matured person does not blame or curse any one for this. The Parihara for this is ‘‘Ashoonya Shayana Vratam’’.

One day Puja on Krishna Paksha Dwitiya on each month of Chatur-maasa; if possible in the evening at Chandra udaya-time. If this is inconvenient, do the puja morning itself. In the evening ordinary ‘Madi’ will do. Prepare a small new bed for the Lord. Place the Pratima of the Lord on the bed together with Lakshmi Devi.

If practicable, husband and wife, both jointly can perform this puja. If it is not practicable, either he or she can do it at their own places. It is not that this puja is meant only for Dampatis affected by mutual misunderstading. It is not like that. Each and every Dampatis can do this puja for the welfare of the family.

Vishnu Shayanotsav is the main ritual of Ashunya Shayan Vrata. On the occasion of Vrata, Lord Vishnu and Goddess Laxmi are worshipped with Shodashopachar (16 types of puja rituals). 

chathur maasa · MADHWA · Panchagavya

Pancha gavya

Pancha-gavyam is the five products of the cow, all mixed and taken; i.e. Go-mootra, Gomaya (cowdung), Milk, Curd and Ghee, together with water added through the Dharba-Tip.

Panchagavya is considered to be extraordinarily effective in purifying our body.

It is said in some quarters that even the evil spirits ‘possessing’ a body could be driven off by ad- ministering a regular dosage of Panchagavya.

Aashaada-Suddha-Dwadasi  is otherwise known as ‘Pancha- Gavya-Dwadasi.’ A devout Maadhva does not miss Panchagavya on this day.

How to prepare?

Go-mootra, ghee and Dharba water one palam each, Curd three palams and Milk seven palams is the proportion prescribed. Gomaya (cowdung) equiva- lent to half of the thumb.

The six cups each containing one of these items are placed in Pooja and in each cup, individual Devatas are invoked in the following order, with appropriate Mantras

Varuna in Go-Mootra, Agni in Gomaya, Soma in Milk, Vayu in Curd, Soorya in Ghee and again varuna in water

After Avahana and Pooja, the cups are picked up one by one and the contents mixed ceremonially in one vessel with the chanting of different Mantras like Gayatri etc.

PANCHA-GAVYA-HOMA 

The mixed Panchagavya is offered to ten Devataas in Homa. The Devataas are :- 1. Vishnu, 2. Indragni, 3. Rudra, 4. Purusha-namaka-Vishnu, 5. Savita, 6. Atma, 7. Prajapati, 8. Soma, 9. Agni- and 10. Agni Swishta-Krit.

chathur maasa · MADHWA · Tapta mudra dharana

Tapta mudra dharana

The ritual of Tapta Mudra Dharana is a very important for all madhwas. It is as significant as wearing Yagnopavita. 

Ashada Shu. Ekadashi is the day meant for Tapta- Mudra-dhaarana. Chakra and Shanka Mudras are heated in Homa-Agni and branded on the body on the appropriate parts. Men have this Mudra on their shoulders and women on their fore-arms above the palms; Chakra right side, Shanka, left side. 

Shanka-Chakra Mudra Dhaarana is a symbol of Vishnu Bhakti. With this in mind, we use Gopi- Chandana Nama Mudra daily. Just as Yag-nyopa- Veeta (Janivaara) is the symbol of a Brahmana, this Mudra is the symbol of a Vishnu-Bhakta.

This ritual is said to purify the body, cleanse one from his past sins. Also, according to learned opinion, this is said to have a positive effect on the nervous system of a person.