Koha’s Call Signalls

Fresh beginnings with new bonds in Sinhala & Hindu New Year

In the month of April also known as Bak derived from the Sanskrit word 'bhagya' meaning 'fortunate' and with it the sun moving from the Meena Rashiya to the Mesha Rashiya when greenery starts abounding everywhere with fresh leaves on trees, flowers in full bloom, vegetables and fruits in plenty and the songs of birds in the air mingled with the aroma of sweetmeat, the sound of raban and the koha's cry, symbolise the dawn of the Aluth Avuruddha for the Sinhalese and Puthandu for the Tamils.

During the period leading up to the new year, the call of the Koha echoes through the village. Also known as the Cuckoo-bird, the Koha’s song marks fresh beginnings with new bonds in the fast approaching Sinhala & Hindu New Year.

It is unique in nature because it is not celebrated anywhere else in the world as a national festival, signifying the reaping of the Maha harvest when paddy farmers celebrate the occasion giving thanks to deities and these customs and rituals portraying the beliefs and thoughts of the countries farming folk whose life is centred around agriculture.

Before Avurudu, it is customary for every housewife to give a new look to her old house. In villages, the floor, if not cemented, is given a fresh application of cow dung mixed with earth. Preparation of sweetmeats, like kevum, kokis, atirasa, aggala, aluva and aasmi takes place at least three days before the new year.

The customary bathing for the passing year is equally important. A herbal bath gives physical purification. When one takes a herbal bath , anointed with gingelly oil or mustard oil, it provides a soothing effect for the body. Traditionally, the anointing is done by an elderly person who is healthy.

In most villages, the temple is the venue for applying the 'nanu' before bathing and is usually done by an elderly priest, with blessings for health and longevity. Anointing is considered an exclusive right of the male.

A certain mysterious force is attributed to the leaves used for anointing the head. They are selected in relation to the day of the week on which the rituals have to be performed, e.g. 'Imbul' on Sundays, 'Divul' on Mondays, 'Kolong' on Tuesdays, 'Kohomba' on Wednesdays, 'Bo' on Thursdays, 'Karanda' on Fridays and 'Nuga' on Saturdays.

Rituals associated with the Aluth Avurudda begin with bathing on the last day of the old year and viewing the moon on the same night. The pealing of the bell accompanied with the beating of drums (hewisi) in the village temple announces the times to perform the different rituals.

The custom of offering betel to parents and elders symbolises the act of paying homage and gratitude. The children in turn receive blessings from parents. The sense of goodwill and friendship among relations and friends is also seen during the festival time.

Something unique about Avurudu is the celebration of the beginning of the new year as well as the conclusion of the old year as specified by astrologers. And unlike in the customary ending and beginning of new year, when it comes to the Sinhala and Tamil New Year, there is a period of time in between, which is called the nonagathe (neutral period).

During this time, people keep off from all types of work and engage in religious activities. It is for this reason that it is also called the "Punya Kaalaya".

Another prominent feature of the Avurudu is the respect paid to elders and the strengthening of relationships with neighbours. Usually, visiting relations and friends, exchanging presents and greeting them with a sheaf of betel is the order of the day.

The ‘Avurudu table’ is a colourful, decorative affair consisting of traditional Sri Lankan treats like kavum, mun kavum, kokis, asmee, peni walalu, athirasa to list a few. All of this is usually accompanied by a few cups of the nation’s finest beverage; ceylon tea, a common addition to the Avurudu table. As the new year dawns, families gather around a clay pot with milk and watch it boil over; which signifies prosperity and happiness for the entire family. Milk rice is the next traditional item to be cooked. In Hindu households, sweet rice is made with red raw rice, jaggery, ghee, plums and cashew nuts.

The festival is celebrated with interesting games that involve entire villages and even townships in the countries hinterlands. Some of these are the kotta pora, kana mutti, sack races, kabaddi, olinda keliya, eluvan keliya, mevara sellama, raban upatha, buhu keliya, muthi gesilla, muthu keliya, onchili varam and mee sellama.

The arrival of the Avurudu Kumariya attired in princely clothes with Avurudu Kuamaraya in all his majestic splendour with his clothes varying in colour from year to year, in keeping with the colour meant for that particular year.

There is also an auspicious time for the women folk to commence work at homes. Facing the specified direction, they light the hearth to prepare the traditional kiribath. Prior to this, milk is boiled in a new earthen pot and allowed to boil over, symbolising prosperity.

The hath maluwa with seven different flavours which is considered a delicacy, is a speciality dish prepared during Avurdu. Other festive sweetmeats are generally made in advance to serve visitors and be sent around to neighbors as a sign of goodwill.

Meals too are taken at an auspicious time. Did you know that taking meals at an auspicious time with all family members sitting together is a noble and a healthy custom. Avurudu, which is rich in culture and tradition could be celebrated by all as a national festival and its unique features are capable of promoting goodwill and friendship among people.

The Hindus also celebrate the New Year, commonly known as 'Puththandu', by observing the traditions and rituals practiced by ancestors over the years. However, they are slightly different to those of the Sinhalese.

Homes are cleaned and made ready prior to the event. On the day of the Avurudu, during the auspicious time, Maruthu Neer - clean water boiled with various herbs, selected flowers and leaves, milk, saffron and other ingredients are made by the priests in temples.

The Maruthu Neer is then applied on the heads of all family members prior to bathing. New clothes are recommended according to the colours mentioned in the almanac. A sweet rice is made with new raw red rice, jaggery, cashew nuts, ghee and plums.

The area in front of the house is cleaned and sprinkled with saffron water, and cow dung. A decorative design 'Kolam' is done with raw white rice flour. The hearth is made a little distance away facing the East, and a new pot is used to cook the 'Pongal'. Lamps are lit by the housewife, and the head of the household arranges the Mangala Kumbam.

A pot with five mango leaves and a coconut, lit joss sticks, a tray of flowers, betel leaves, areca nuts, comb of bananas and the sweet rice are offered to the Sun God and Lord Ganesh to complete the pooja. A coconut is broken by the head of the household and incense is burnt. The elders in the family bless the children, who worship them and seek their blessings and good wishes.

A visit to the temple is a must. Customarily alms should be offered to the poor. During the auspicious time, the sweet rice is partaken by the family. Later the head of the family gives money, betel leaves, paddy and flowers - ``Kai Vishesham'' to the family members and wishes them good luck.

The head of the family performs, ``Er Mangalam'' - during this time. Being an agrarian community, ploughing becomes the the traditional act on New Year's day. Likewise, a teacher would start a lesson, a trader starts a new account, a craftsman starts his craft and so on.

From lucky colours to auspicious times, the Sinhala and Tamil New Year is deeply rooted in traditions. The ganadenu tradition consists of when children offer betel leaves to worship parents and in exchange get some cash. The applying of oil by the chief monk is another significant Avurudu event.

Visiting relatives and entertaining relatives and friends are also important features of the New Year celebrations.