Posted in adige, habba, MADHWA

Habba adige and how to serve it?

This posts is completely for beginners.

How to serve habba adige?

  1. Clean the floor where you are going to serve meal
  2. Pour water and make a square(Which is called as Mandal)
  3. place the leaf as pointed below
  4. Draw a small rangoli in front of the leaf
  5. Wipe the banana leaf with water
  6. Place the water cup on the left side of the leaf and fill it with water
  7. start serving the items mentioned in the order
  8. Initially all the items listed from 1 to 11(Refer pic attached below) will be served once
  9. plantain-leaf-1
  10. Make sure you serve Rice and ghee after everyone is seated
  11. Give thirthe to men. After Men have done with chithravati , chant Govinda (Usually We used to say starting with doing smarane of family deity with Indiraramana Govindaa govinda …) and then other members can start eating
  12. The first dish to be consumed from the leaf is Payasa
  13. Give few minutes to finish payasa
  14. Start serving the main course(Kootu/Bisibela bath)
  15. Even if Bisibela bath is the main course, it is must to serve white rice in the leaf for men atleast(As they do chithravathi)
  16. After every course, You have to ask for rice again and again
  17. After serving kootu/bisibela bath, give few minutes and again ask whether more quantity is needed
  18. in between you can also ask for whether more palya,chithranna,ambode is needed
  19. After kootu is over, again ask for some more rice
  20. Then start serving Saaru
  21. Once saaru is done, Serve sweets(1 or 2)
  22. Give some time and serve payasa(For the second time in the meal)
  23. Now start asking for some more rice for Mosaranna
  24. Serve mosaru at the end.

There should not be any panthi beda(difference in serving). like for our dear ones serving more ghee , sweets, ambode than others is not a good way of serving the meal

ಬೀಗರೂಟಕೆ ಅನೇಕ ಭೋಗವು
ಜೋಳವು ಓಗರ ಬ್ರಾಹ್ಮಣರೆಡೆಯೊಳು
ಘಮ್ಮನೆ ತುಪ್ಪವು ತಮ್ಮನೆಯವರಿಗೆ
ಘಮ್ಮಟು ದೇವ ಬ್ರಾಹ್ಮಣರಿಗೆ

bIgarUTake anEka BOgavu
jOLavu Ogara brAhmaNareDeyoLu
Gammane tuppavu tammaneyavarige
GammaTu dEva brAhmaNarige

— Pranesha dasaru

Usually for habba, we dont prepare items using Rava(Rava kesari, Rava payasa etc) and we should not do Urad dal vada.

We dont prepare regular sambhar on festival days, We should do kootu, bisibela bath, majjige huli etc

Do Hari sankirthana in between the meal(usually we hear it in mutt at the end of dasara pada as “Bhojane kale sankirthana sri _____(deity name) jai jai”)

Generally till the men finishes their food, and wash their hands, Make sure all the others including kids are seated.

Usually at the end of the meal, we will generally put water over the unused salt and dissolve it(Marks the end of the meal)

As everyone know, when we eat habba adige(With sweets and payasa), we should not remove the leafs/plate immediately after finishing meal. We have to wash our hands and then only rest of the cleaning has to be done

Sno

Dish

Varieties

1. Chutney Kadle bele chutney
Kayi chutney
Uppinakayi Mavinakayi uppinakayi
Limbehannu uppinakayi
2. Kosambari 1 & 2 Kadalebele kosambari
Moong dal kosambari
Hesarukalu/Green gram kosambari
3. Palya 1 & 2 Bendekayi palya
Yellow pumpkin Palya
Suran palya
Balekayi palya
Beans palya
Southekayi palya(Cucumber)
4. Majjige huli Bhendekayi majjige huli
Hasi majjige huli
White pumpkin majjige huli
Gojju Pineapple gojju
Bendekayi gojju
Mavinakayi gojju
5. Chithranna Limbekayi Chithranna
Mavinekayi Chithranna
Puliyogare
Kayi sasive chithranna
6. Fried items Ambode
Bajji
Bonda
Appala
7. Payasa Appi payasa
Rice kheer
Avalakki payasa
Akki kadelebele payasa
Sabbaki payasa
Shavige payasa
8. Thovve Toor dal tovve
9. Main course Rice
Kootu
Bisibela bath
Saaru
Mosaru
10. Sweet Mysore pak
Hayagreeva mudde
Holige
Karida kadubu
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