Mahalaya Amavasya 2025: Date, Rituals And South Indian Lunch Recipes

Last Updated:September 21, 2025, 06:05 IST

Mahalaya Amavasya 2025 marks the end of Pitru Paksha. Know its spiritual rituals, significance, and how South Indian families prepare sattvic meals to honour ancestors.

Mahalaya marks the triumph of good over evil and signals the beginning of preparations to welcome Goddess Durga. (Image: Shutterstock)

Mahalaya Amavasya, also known as Pitru Paksha Amavasya, is a significant day for people to remember and honour those in their family who have passed away. This year, Mahalaya Amavasya begins at 00:16 a.m. on September 21, this year and ends at 01:23, a.m. on September 22, marking the culmination of Pitru Paksha and the beginning of Devi Paksha, which leads to Shardiya Navratri and Durga Puja.

Mahalaya Amavasya 2025: Significance and Rituals

Mahalaya marks the triumph of good over evil and signals the beginning of preparations to welcome Goddess Durga. Followers of Hinduism believe that on Mahalaya Amavasya, their deceased ancestors descend from their heavenly abode to Earth. This provides the living descendants, an opportunity to honour the and seek their blessings through a ritual known as Tarpan.

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The Pitru Paksha Amavasya rituals begin with an early morning bath, followed by cleaning of the house. Male family members invite Brahmins to their homes, where women prepare sattvik or pure dishes for the guests without onion or garlic.

Feeding the Brahmins is a symbolic way of feeding the ancestors. Following the meal, the Brahmins are given clothes, footwear and dakshina, or gifts. The family members then take their blessings in the belief that these actions will bring peace to the souls of their departed ancestors and invite prosperity for the living ones.

South Indian Lunch Menu and Recipes

Rice or sadam: Steamed rice is a staple part of South Indian diets, especially during Mahalaya.

Sambar: Prepared with Toor dal, and even moong dal sometimes, Sambar, during mahalaya, is cooked with drumsticks, raw banana and bitter gourd, cooked in freshly grounded spice called Podi.

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Vazhakkai: Dishes made from raw bananas, are a very important part of Amavasya lunches in Southern Indian states, whether it is in the form of curry or stir fry.

Cluster Beans Usili with Usili Podi: Steamed and seasoned cluster beans served with a spicy powder.

Mor Kuzhambu: A curd or buttermilk-based curry made with ash gourds, toor dal, coconut, rice, green chillies, cumin seeds, ghee or coconut oil, mustard seeds, hing and a few curry leaves.

Curd: Plain yogurt to complement the meal.

Payasam: Payasam is an essential part of Mahalaya lunches in South India and is considered the final dessert to end the meal. It’s traditionally made with either rice, vermicelli, moong dal, or sago and prepared using jaggery and coconut milk.

About the Author

Nibandh Vinod

Nibandh Vinod is a seasoned journalist with nearly three decades of experience, known for his in-depth coverage of events and festivals, as well as his expertise in SEO-driven content at News18.com. A tech-savv…Read More

Nibandh Vinod is a seasoned journalist with nearly three decades of experience, known for his in-depth coverage of events and festivals, as well as his expertise in SEO-driven content at News18.com. A tech-savv… Read More

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