Dussehra, the festival of positivity and triumph, is celebrated with immense enthusiasm throughout India. It signifies the victory of good over evil and the epic conquest of Lord Rama over Ravana.
It includes offering prasad (sacred food) to the deities. The variety of prasad reflects regional diversity and is typically vegetarian.
Dussehra Prasad Options from Different Parts of India
North India
- Puri, Chana, and Halwa: This combination is popular, especially in places like Uttar Pradesh and Delhi. It’s simple yet delicious, with deep-fried puris, black chana, and a sweet semolina halwa.
- Kheer: Rice pudding made with milk and sugar, often flavored with cardamom and garnished with nuts, is a common prasad offering.
West India
- Shrikhand: In Gujarat and Maharashtra, shrikhand (a sweetened yogurt dessert flavored with cardamom or saffron) is often served as prasad.
- Puran Poli: A flatbread stuffed with a sweet lentil filling made of chana dal and jaggery, popular in Maharashtra during festivals.
South India
- Puliyodarai (Tamarind Rice): In Tamil Nadu, tamarind rice with a tangy and spicy flavor is a popular offering during Dussehra.
- Sundal: A protein-rich dish made with chickpeas, lentils, or green gram tempered with mustard seeds, coconut, and curry leaves, common in Tamil Nadu.
- Payasam: A sweet dish similar to kheer, made from rice, milk, and jaggery, and flavored with cardamom, often offered in Karnataka and Andhra Pradesh.
East India
- Khichuri (Khichdi): In West Bengal, khichdi made of rice and lentils is a popular prasad, often accompanied by labra (a mixed vegetable curry).
- Narkel Naru: Coconut ladoos made with jaggery or sugar are common offerings in Bengal and Odisha.
- Payesh: A rich, creamy rice pudding from Bengal, flavored with cardamom and often garnished with raisins and cashews.
Central India
- Mohan Bhog: A semolina-based sweet dish, similar to halwa, offered in Madhya Pradesh and Rajasthan during Dussehra.
- Mawa Kachori: In Rajasthan, this is a unique kachori stuffed with mawa (dried milk) and sugar, often offered during festivals.
Each region adds its touch to the Prasad offerings, but they all share a common theme of simplicity, devotion, and vegetarian preparation.