Lord Ranganatha – Ramanisblog

Fear is a basic feeling born out of the Survival instinct.

It is both a Saving Mechanism and a destroying one.

Fear prepares one physically and mentally to either Fight or Flee.

None can escape this.

Fear may be of the Unknown, Inexplicable,Unforeseen and the Inevitable.

Please read my Post on Fear.

Of all the Fears , the Fear of Death is devastating,

Every one is scared of Death.

Those who deny this are lying.

We have inbuilt mechanism in us that generally prevents us from dwelling on the Subject of death.

Fear of Death is mainly due to two factors.

The Pain that might accompany it and

The apprehension on what would happen after Death.

We do not generally dwell on this.

At times even normal people are afflicted with this Fear of Death continuously.

No amount of Counseling might help.

Tranquilizers might grant temporary relief.

And there are terminally Ill patients, those who are suffering from serious ailments which are life threatening.

For them this Fear of death assumes frightening proportions.

I am providing some Mantras for overcoming the Fear of Death.

1. Abhitistavam by Swami Desika.

Facing East or North-east recite this Stuthi, early in the morning, 12 times a Day for 45 days.

Begin this on a Chaturthi, Panchami or Shashti ( 4, 5 or the sixth day of the Waxing Moon).

Naivedyam-Curd Rice.

On the day of completion feed a poor man,woman and offer Vastra.(new Clothes)

2.Mrutyunjaya Mantra.

Same procedure as for Abhitistava.

The Mantra. 108 a Day.

Mrutyunjaya Mantra to conquer fear, of death

Recite 108 times.

Naivedya.Paruppu Payasam.

Recipe.

Mung dal (Split Green gram dal) – ½ cup
Powdered jaggery – ½ cup
Cardamom powder – 1 pinch
Milk – 4 cups

1. Dry roast mung dal in a pan, till it becomes pinkish and gives out a pleasant aroma.
2. Add 4 cups of water and allow the dal to cook just enough, without becoming mushy. Add more water if required. (Avoid pressure cooking, as the dal tends to become a paste).
3. Add jaggery and cook until it melts and blends giving out a pleasant aroma.
4. Add cardamom powder.
5. Add milk (use previously boiled milk and bring it to a boil and switch off flame.
6. You can vary the quantity of milk as per your preference. Add less milk for a pudding-like consistency, and more milk if you wish to savour the payasam as a beverage.
TIP: Store bought jaggery may at times have some impurities. Dissolve the jaggery in warm water and filter through a fine sieve or cloth, to filter out the impurities, before using in any recipe.