Festivals are time for a variety of food to be cooked and relished by one and all at home. The Habbada Adige (festive food) is prepared without Onion and Garlic. In Karnataka, the following dishes are prepared during festivals:
Pickle, Chutney, Payasa, 2 varieties of Kosambari, 2 varieties of Palya, Gojju, Mosaru Bhajji or Majjige Huli, Chitranna, Sandige / Happala, Ambode / Bhajji / Bonda, Sweet dish, Anna, Tovve, Huli / Kootu / Bisibelehulianna, Saaru, Mosaru. The dishes are served on a banana leaf and each dish has a place of its own on the leaf.
Now-a-days in nuclear families, 1 Kosambari and 1 Palya with two vegetables are prepared. The following table lists out the various dishes that can be chosen on a festival day. If the recipe includes Onion or Garlic please omit these two ingredients while cooking on the day of festival –