What better way to celebrate the victory of Sri Chamundeswari over the demon Mahishasura and his retinue, than Dasara! According to the legend, the war lasted for nine days and victory prevailed on the tenth day - the Vijaya Dasami day. It is considered auspicious to start any venture on this day for its glorious success.
Mother Goddess is worshipped on all the ten days with great fervor. It is also a dolls festival and children and women get busy with Kolu or Bombe Koorisodu. The various types of dolls made of mud are show cased on nine steps constructed for the purpose. This is to illuminate the fact that the diverse creations are all made up of the one and the same element.
Animals, fish and birds are usually arranged on the first step from the ground, and then human beings and the avataras follow, culminating in the Divine form of the Goddess on the ninth or the highest step, indicating the evolution of creation.
The picture alongside shows a Nala Gowri puppet. These puppets are life size, an can be assembled in a variety of postures, and dressed up in different costumes. 
Married women (Suvasinis) and young girls (Baalaas) are considered as the Goddess personified. They are invited and honoured with taamboolaas (Betel leaves, areca nuts, kumkum and turmeric powder, coconuts and flowers) as a mark of reverence. They are even treated to a grand feast at least on one day, if not on all the ten days. 
Every day a special dish is offered to the deity during the pooja. Sakkarai Pongal, Ven Pongal, Curd rice, Tamarind Rice, and different types of payasams are prepared for the purpose. Sundal is prepared and offered in the evenings and it is distributed to the visitors who come to view the kolu.
Here is the recipe for Paal Payasam which I learnt from my athai (aunt) - who used to celebrate Navaratri with great religious fervour.PAAL PAYASAM
Paal Payasam is a rice and milk based porridge like sweet, cooked a in heavy bottomed bronze vessel called Urli (see picture below). Rice is cooked in milk on slow fire for a long time until it reaches the creamy and right consistency.
We can achieve more or less the same result by using a pressure cooker which is less time consuming and demanding less attention.
INGREDIENTS:
Rice – ½ cup
Milk - 3 cups
Sugar – ¾ cup
Cardamom – 4
Saffron – a few strands
Almonds – 8
METHOD:
1. Soak saffron in a tablesppon of warm milk and keep it aside.
2. Soak almonds in warm water, peel and coarsely crush and keep aside.
3. Dry roast rice until it acquires a reddish colour.
4. Wash the roasted rice and add the milk and pressure cook until three whistles.
5. Leave it on low flame for five more minutes and turn off the flame.
6. When the pressure subsides, open the cooker and add sugar.
7. Cook without the lid until the sugar blends with the payasam.
8. Add saffron, powdered cardamom and crushed almonds.
Enjoy the creamy and rich Paal Payasam after offering it to the deity.
Sugar – ¾ cup
Cardamom – 4
Saffron – a few strands
Almonds – 8
METHOD:
1. Soak saffron in a tablesppon of warm milk and keep it aside.
2. Soak almonds in warm water, peel and coarsely crush and keep aside.
3. Dry roast rice until it acquires a reddish colour.
4. Wash the roasted rice and add the milk and pressure cook until three whistles.
5. Leave it on low flame for five more minutes and turn off the flame.
6. When the pressure subsides, open the cooker and add sugar.
7. Cook without the lid until the sugar blends with the payasam.
8. Add saffron, powdered cardamom and crushed almonds.
Enjoy the creamy and rich Paal Payasam after offering it to the deity. This post goes to Navaratri & Navaratri Festive Food Event hosted by our dear blog friend Lakshmi of Taste of Mysore.
