Dussehra is “big, really big,” for Kannadigas. Especially so for those in Bangalore, given the proximity to Mysore, which hosts the grandest Dussehra. The celebrations kick off after Mahalaya Amavasya, with the ritualistic Bombe Habba (festival of dolls), and this 10-day period is a good time to indulge your sweet tooth.
Strictly vegetarians during this time, Kannadigas stock up on different varieties of sweetmeats and snacks. “For the first nine days, we worship nine forms of Goddess Durga—Navadurga. And each day, we make a sweet or two, which is first offered to the deity and then distributed among friends and family,” says Dr Dileep Kumar CR, who always celebrates Dussehra in Mysore.
The children of the house, he says, get to choose what would be made for the Goddess. “Chakli, Nippattu, Payasa, Holige, Yellunda… whatever is their favourite would be prepared. There is no particular must-have during Dussehra,” he adds.
“The speciality is that miniatures of these sweets would also be made, and these are a big hit with children. This tradition is largely
followed among the Brahmin and Vaishnava communities.”
“Kadabu, Obattu and Payasa—they are the best,” says Pratima Kharvi, an engineer who isn’t too familiar with the kitchen, but loves to gobble the sweets her mother makes during Navaratri.
Different communities make Kadabu differently. “We make it with maida, stuffed with grated coconut mixed with sugar,” she says.
The more popular Kadabu is made using rice flour. Rather than waste time cooking these delicacies, most Bangaloreans make a short trip to shops in Basavanagudi.
“We go to Subbamma Angadi or MTR, and get whatever we want from there. And they are even better than how our grandmother makes,” says Kantha Gowda, laughing.
