Viraja Homam performed with great piety at the Athachi Farms on the auspicious day of Maha Shivaratri. Marks the high-point in the sacred journey of Vibhuti.

As chants of Vedic mantras weave through the air, their vibrations carrying a sense of profound reverence, a sacred symphony unfolded on the auspicious morning of Maha Shivaratri. Viraja Homam – the sacred fire ritual – performed with great piety at the Atachi Farms marked the high-point in the transformative journey of sacred Vibhuti.

A timeless tradition performed to near perfection by Vedic scholars, each step in the process is a study in the time-tested science of ancient wisdom, and a testament to the unwavering power of nature. 

The journey of making Vibhuti, however, begins almost a year before when the dung from our native bull calves in our Goshala, which feed on high-quality fodder including Navadhaanyam and Dasapushpam, is gathered, shaped into flat, circular cakes in a place devoid of impurities, and dried under the sun over a week. The dried cakes, called Viratti, are then stored in a clean and dry place, awaiting the sacred occasion.

The secluded floor earmarked for the Viraja Homam is cleaned the day before with cow dung, and decorated with kolam (rangoli) drawn with rice powder, while the pandal wears a festive look with torana of flowers and mango leaves adorning the space.

A layer of hay spread at the bottom of a 3-foot-deep pit, followed by water-dipped Viratti. It is then covered with paddy husk (karukkai) and hay. This layering of Viratti, karukkai, and hay is repeated until a sacred heap, known as Muttan, is formed resembling a Shivalingam.

Parallel to the Muttan is a well-adorned Homa Kunda in which priests make offerings to the sacred fire as prescribed in the scriptures: cow ghee, coconut, rice, Tulsi, flowers, fruits – all sourced from our own farm.  

The sacred fire thus nurtured is then transferred to the Muttan, allowing it to be consumed slowly and baked thoroughly over days, transforming it over time. A fortnight later when the Muttan cools down, the fully baked Viratti cakes are carefully collected, powdered by hand, and sieved using a white muslin cloth. The collected Vibhuti, with the season’s morning dew giving its off-white colour, is carefully packed in sachets and ready to be part of every spiritual journey.