I hope you all remember Karthikeyan from Erode, who was actively involved in cow rescue and started a ghosala in Erode with roughly 25 cows. He had sent me the following article on how they are doing and the availability of pure vibhuti. I am glad that he is making progress in his effort, he has gathered a team of college students to get involved in this rescuing cows and progress towards becoming self-sufficient in running a ghosala. Although they are making progress, they would definitely need support in running the ghosala….
As a support from this community, please contact Karthikeyan to learn more on gho-products they sell; buy them and support this team.
Soon will post updates from Uzhakudi cow rescue team.
It is all Periyava’s grace and blessing we are able to do these!
Jaya Jaya Shankara Hara Hara Shankara!
THE PHENOMENON AND PREPARATION OF VIBUTHI:
Vibuthi is the most precious object in a spiritual sense.
The great saint Thiru Gyaana Sambandar did many wonders with Vibhuti and he expounds the greatness of Vibhuti in one of his Pathigams called “Thiruneetru Pathigam” as follows:
Mandhira maavadhu neeru / Vaanavar meeladhu neeru
Sundhara maavadhu neeru / Thudhikkap paduvadhu neeru
Thandhira maavadhu neeru / Chamayaththil ullaadhu neeru
Senthuvar vaayumai pangan / Thiruaalavaayaan Thiruneerae
In an age-old practice is made out of dried cow dung cakes in a Vaideeka mode during the annual Maha Sivarathri festival.
We preparing the Vibhuti in traditional manner(SIDHARGAL MURAIPADI), only from cowdung and its urine. The cow dung is divinely converted into cakes, were it is dried under the rays of SuriyaBahavan.
The cow dung from Indian breed cows are only used and foreign cows like Jerseys or mixed breeds are completely not allowed.
The cow dung cakes are prepared and dried in days and weeks ahead of the festival. The cakes are typically circular in nature about 10-15 feet in diameter
Karukkai – semi grown grains of Paddy, plays a key role in Vibhuti preparation. Importantly this is not to be confused with Kadukkai – a native nut used in Ayurvedic preparations.
( Pictures showing vibhuti preparation using muttans)
On the morning of Prathosam , the spot for Vibhuti preparation is cleaned with cow dung, Gomaya and decorated with Kolams. The cow dung cakes are placed in layers with Karukkai and hay in a pyramidal or a siva lingam kind of formation called Sivarathiri Muttan. These muttan’s can be of 5-7 feet in height with a similar diameter. Setting up of the Muttan starts with spreading Karukkai on the ground. On that the cow dung cakes are placed in layers with hay, Karukkai and cow dung cakes within each layer.
On the morning, Viraja homam is performed. Then after homam, the fire is placed on the muttan and it burns out after some days. The ember is retained in the muttan for about a week or even longer and that makes the cakes not just burn but get baked, and gives it the bright white colour. Within the muttan, the hay transfers the fire from one layer to another while the Karukkai ensures that the muttan fumes and does not get burnt out instantly. Around the next 5 day, the muttan can be dismantled and the cakes now, milky white can be taken and used. Vasthrakayam or filtering through a white cotton cloth is done