The celebration of Ashada Amavasya is being observed in the coastal region of Karnataka, at present. This celebration, known throughout the coast as Aati Amavasya, revolves around the central tradition of Aati Kashaya. The preparation of this Aati Kashaya is unique. Curious to know what it is? Read on to know more.
Aati is the fourth month of the oldest traditional Indian solar calendar. During the Aati month, heavy rains and intense heat are common, leading to the expectation of an increase in diseases. On the day of Aati Amavasya, people from Dakshina Kannada district begin their day with a holy dip at the sacred sites of Karinjeshwara and Narahari hills. The Kashaya consumed by coastal residents on Aati Amavasya holds great significance. This Kashaya, made from the bark of the tree known as Pale Mara in Tulu and Hale Mara in Kannada, is a key part of the celebration. Traditionally, the people of the coastal region clean the surroundings of the Hale Mara tree on the day before the new moon. They tie the tree with a rope, attach dry banana leaves, and place a stone under the tree. This practice helps them easily identify the Hale Mara tree early in the morning, allowing them to perform prayers with the tree.
The belief among the coastal people is that the bark of this tree possesses strong medicinal properties on the day of Amavasya. For this reason, almost every household in the coastal region prepares this Kashaya and serves it to people of all ages, from the elderly to the young. The local belief is that the Kashaya consumed on Amavasya boosts immunity.
There is an unwritten tradition that everyone must drink this Kashaya on Aati Amavasya. According to the practice, before sunrise, the bark of the Hale tree should be fetched by going barefoot and then scraped off with a sharp stone to prepare the Kashaya. Overall, the coastal belief is that drinking Aati Kashaya will prevent minor illnesses in the coming year.
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