Koppal Jatra: Gargantuan, gourmet's delight

The 15-day Maha Dasoha conducted by Gavimath, Koppal, that concluded on February 4, has created a sort of records this year in terms of size, menu, consumption and security.

The Dasoha that began from January 22 as part of Gavisiddeshwara Jathra Mahotsava witnessed over 25 lakh people consuming food in 15 days.

“The Dasoha broke all previous records of various car festivals across the state as the venue was relocated to a larger area,” Ramanagouda Balanagoudar, supervisor of the Maha Dasoha told DH.

The pandal was in place on four acres of land, while the food was cooked and served without a pause for a fortnight. There were three gates, two exclusively for pregnant women, disabled persons and elderly people.

About 10,000 people could consume food at once. The Dasoha was conducted using groceries and vegetables offered by devotees.

“The over 760 quintals of sweet dishes included maadali (prepared using wheat powder in North Karnataka), dry sajjaka (payasa), boondi, shenga (peanut) holige, karchikai, soan papdi, godi huggi (wheat payasa), jalebi, balushahi, kobri (copra) holige, karigadabu, kesari bath and laadu,” he said.

About 780 quintals rice,
15 quintals ghee, 100 quintals tur dal, 50 tonnes of vegetables, 22,000 litres of milk,
50 quintals of pickles (mango, lemon, chilli, garlic, tomato and mixed vegetable varieties), 25 quintals dry chutney powder (four types),
5 quintals red chilli chutney, 5 quintals tamarind chutney (hunise thokku), 4 quintals turmeric powder and 25 quintals of dry red chilli powder were used.

3 lakh bajjis

“On January 23, over 3 lakh mirchi (chilli) bajjis were served,” Balanagoudar said.

“Over 16 lakh jowar rotis, 50,000 chapatis and 28 barrels (each of 120 kg) of cooking oil were donated,” he said and added there were curds and butter milk too.

This apart, thousands of devotees cooked food at their houses and donated.

In the wake of deaths due to the recent food poisoning incident at a temple at Sulavadi temple in Chamarajanagar district, the police began preparations much in advance.

Renuka Sukumaran, SP, Koppal told DH, ”Raw materials and food were thoroughly checked before they were received and served.” The police had set up at an exclusive mobile food testing centre.