Aati Amavasya: A centuries-Old Tradition Lives On In Coastal Karnataka

Mangaluru: Before the sun rises, a small piece of bark is carefully scraped from a tree, ground on a stone and made into a bitter paste. For generations, families across Dakshina Kannada and Udupi have begun Aati Amavasya with it.

Known as Paaleda Mara in Tulu, the Saptaparni tree (Alstonia scholaris) occupies a special place in the observance of Aati Amavasya in Tulu Nadu (Coastal Karnataka), when its bark (Paaleda Kette) is consumed on an empty stomach as part of a centuries-old seasonal tradition.

Aati is the Tulu name for the solar month of Karkataka. Amavasya, or the new moon day, usually comes in July or August. This year, it was observed on August 12.

The ritual begins before daybreak. According to tradition, the bark of the Saptaparni tree is removed before sunrise using a sharp stone or wooden piece. The bark is then taken home and the inner layer is ground on a grinding stone. The resulting paste is consumed by family members on an empty stomach. Some dilute it with water or buttermilk and drink it, while others simply swallow a small piece of the bark.

In certain temples, the bark is first offered to the deity and then mixed with teertham, which is distributed among devotees.

The Saptaparni bark has traditionally been regarded as having medicinal properties, and its bitter taste, or tikta rasa, is believed in traditional medicine to have health benefits, including helping to balance pitta.

After the morning ritual, many families prepare Methi Conji.

The ritual is an enduring piece of coastal Karnataka’s cultural memory. With social media now an integral part of everyday life, people across the region are also sharing pictures and videos of the Aati Amavasya ritual online.