Festivals form an important part of a Hindu life. Festivals are occassions to pray, rejoice, celebrate, bond with family and friends, wear new and/or festive clothes, and most importantly partake a sumptuous festive meal. Be it Ugadi or Deepawali, Navaratri or Janmashtmi, each festival has atleast one thing in common i.e. "Habbada Adige", which literally translated means festive food.
Food preparation in households during festival is an elaborate effort and involves prior planning and careful pre-work. What comprises of a standard meal during festivals remains common among most madhwa households, however you will find variations based on regional differences and some household specific customs and practices. Further, each festival may also require some dishes specific to that festival.
A standard meal will comprise of these dishes
- Kosambari, 2 types
- Dry Vegetable Palya, 2 types
- Chitranna
- Anna
- Kootu/majjige paldya
- Saaru
- Tavve
- Payasa
- Bhaksha -special sweet
- Some fried item: ambode etc
- Mosaru
- Standard veggies for palya include French beans, chayote(chow-chow), kohlrabi (nool kol), cluster beans(govardankayi), Indian flat beans (chapparada avarekayi), ridge gourd, raw banana, potato, yam, okra/ladies finger. These palyas can be included in Naivedya . However vegetable like cabbage, carrot, capsicum, etc can’t be offered for naivedya.
- Vegetables like onions, drumstick, brinjal, bitter gourd, bottle gourd, beetroot, etc and Leafy vegetables cannot be used in any form during any festivals.
- In case short on time, one can make just 1 palya with 2 vegetables
- Above applies for kosambri too.
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