Essay name: Atharvaveda ancillary literature (Study)
Author:
B. R. Modak
Affiliation: Savitribai Phule Pune University / Department of Sanskrit and Prakrit Languages
The essay studies the ancillary literature of the Atharva-Veda with special reference to the Parisistas. It does so by understanding the socio-cultural and philosophical aspects of ancient Indian life. The Atharvaveda addresses encompasses all practical aspects of life from health and prosperity to rituals and sorcery.
Chapter 1 - Ancillary Literature of the Atharvaveda (other than the Parisistas)
165 (of 255)
External source: Shodhganga (Repository of Indian theses)
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name of Mercury, clarified butter and payasa (a dish of milk)
in the name of Jupiter, food of all kinds in the name of
Venus, havisyanna (food fit to be eaten on the days of fast)
in the name of Saturn, rice cooked with meat in the name of
Rahu and k峁泂aranna (rice cooked with beans and spices) in
the name of Ketu 14.
Thus the worship of the nine Grahas with the proper
sacrificial fuel, food and fees has been described in the
first adhyaya of the SK. This worship is called Santi-
bhai峁jya. It is to be performed along with a birth-rite,
for safety while on a journey (y膩tr膩), or when the Grahas
occupy inauspicious positions. In the middle of the first
adhy膩ya (ka峁囜笉ik膩 11), the SK gives the following legend.
The Grahas who are divine progeny (deva-putrah) once went to
God Brahma and asked for a share in the sacrifice for each.
God Brahma asked them to move through the constellations in
the proper order. A man may may not be succeeding in his
undertakings on account of the constellation, under which
he was born, being occupied by one or the other of the
Grahas. Naturally, in order that the evil effect of that
particular Graha should be averted, the man will offer
oblations to that Graha. In this way, all the Grahas will
obtain a share.
(14) AGP (2.3) mentions the nine kinds of food: havi峁盲nna,
payasa, palanna, gudanna, k峁rodana, dadhyodana, krsara,
ma峁Ｃna and citr盲nna for the nine Grahas resp.
