Sohra Sharaddha - Ancestoral homage ceremony

Pitri Paksha is considered by Hindus to be inauspicious, given the death rite performed during the ceremony, known as Shraddha or tarpan. It falls in the vedic sanatan lunar month of Bhadrapada (September–October) with the full moon day (Purnima). These 16 days are the homage fortnight to ancestors, ancestor’s means Pitri in Sanskrit so these days are called Pitri Parksha.  Shraddha includes offerings meals to three previous generations, reciting their names, and to the ancestors of the mythical line (gotra).The period is also known as Sohra Shraddha ("sixteen shraddhas"), Mahalaya Paksha sharaddha , tithi tarpan, parpan, and Apara paksha, Kanagat, Pitrikarya ,sidadan and Jitiya,. Hindus are expected to propitiate the ancestors in the first half, during the dark fortnight. shraddha is usually performed twice, regular shraddha is performed on the tithi of exact death time and another shraddha is performed during the period of Sorha shraddhas. It is conducted with the belief that this will ensure their ancestors’ souls will rest in peace in heaven. if the ancestors are content with the shraddhas, they will bestow health, wealth, knowledge and longevity, and ultimately heaven and salvation upon the one who performs it.

According to Hindu mythology, the souls of three previous generations of an ancestor lived in Pitri-Loka, an empire between heaven and earth. This kingdom is ruled by Yama, the god of death, who brings the soul of a dying man from Earth to Pitri-lok

People perform shraddha on the death tithi of their ancestors, on the day of shraddha, there is a special bustle in the house. usually performed by the eldest son, if not the eldest son then other sons or brothers and even sisters of the family perform this.

Sorha Shraddha further clarifies the height and importance of Vedic Sanatan rites. Ancestors taken as the center of God and the ancestral homage (Pitrikarma) is taken as the center of the eternal rites. The food offerings that include kheer, milk, rice, furaula, tama, achar, masko bara, daal, and vegetables of spring beans are made to the ancestors, which are cooked in their silver or copper vessels and placed on saal ko pat or cups made from of dried leaves called duna and bota. A day before the Shraddha, habisey/ ekchhaki is performed when the sons eat only one meal during the day and in satvic dinner, they usually eat light, which is considered pure homemade, without tamsic ingredients.  

The male who performs the shraddha should be take a purifying bath beforehand and is expected to wear a dhoti and janai. He wears a ring of Kush. Then the ancestors are invoked to reside in the ring. The shraddha is usually performed bare-chested, as the position of the sacred thread worn by him needs to be changed multiple times during the ceremony.  Gives tarpan (ganga jal/water) to the three preceding generations on the basis of the traditional calendar called jal daan and sida daan.

The shraddha involves pinda-daan,place on flower bed/titepati/takkar ko paat or banana leaf which is an offering to the ancestors of pindas (cooked rice and barley flour balls mixed with clarified butter and black sesame seeds), accompanying the release of water from the right hand. It is followed by the worship of Vishnu in form of the Kush, a gold image or Shaligram stone and Yama. The food offering is then made, cooked especially for the ceremony on the roof.

The offering is considered to be accepted if a crow arrives and devours the food; the bird is believed to be a messenger from Yama or the spirit of the ancestors. A cow and a dog are also fed, and Brahmin priests are also offered food. Once the ancestors (crow) and Brahmins have eaten, the family members can begin lunch.

Performing the Sarvapitri Amavasya rites can also compensate for a neglected or neglected annual shraddha ceremony, which should ideally coincide with the date of the deceased’s death.