In preparation for the Bahuda Yatra on July 24, 2026, devotees congregated at the Adapa Mandapa in Puri, Odisha, to partake in the final darshan of Lord Jagannath, Lord Balabhadra, and Maa Subhadra. This sacred event marks the concluding phase of the annual Rath Yatra, where the deities return to their temple after visiting the Gundicha Temple.

As part of the rituals associated with this journey, Poda Pitha is presented as bhog, embodying deep devotion and maternal affection. The offering takes place at the Mausi Maa Temple while the three chariots traverse the Bada Danda, symbolising the connection between the deities and their devotees.

Poda Pitha has significant cultural and spiritual value, viewed as a token of love during the return journey of the deities to the Shree Mandir. This delicacy transcends its culinary aspect, symbolising the devotion of Mausi Maa towards Lord Jagannath.

Historical and Mythological Significance of Mausi Maa

The origins of the goddess Mausi Maa are rooted in various ancient texts, including the Skanda Purana. It is said that she absorbed the waters during the great deluge at the dawn of creation, earning the name Ardhashini. Her presence at the Malini River, which once ran alongside Bada Danda, is believed to have safeguarded the Kshetra from floods, further enhancing her revered status.

In the Purushottam Mahatmya, the deity Ashtashini is mentioned as a protector of the Kshetra and the nearby settlements during the flood. Devotees regard her as the presiding influence for the Daitas, or Sabara servitors, who have maintained a tradition of reverence towards her.

The narrative also connects Lord Jagannath with Mausi Maa through a belief that their bond extends across different Yugas. Lord Rama allegedly assured his aunt Kaikeyi that their relationship would endure through time, eventually materialising during the Kali Yuga as the present-day connection between Jagannath and Mausi Maa.

Culinary Traditions Associated With Poda Pitha

The preparation of Poda Pitha involves a meticulous process that reflects traditional cooking methods. The bhog is crafted from various ingredients, including chhena, wheat flour, pure ghee, sugar, and a range of spices and nuts. It is crafted with the intention of nourishing Lord Jagannath, who is known for his fondness for this particular delicacy.

Cooking involves steaming the mixture rather than roasting, adhering to traditional offerings to the deities. The ingredients are combined and placed in an earthen pot, which is then left on a brick oven to cook thoroughly for roughly eight hours. Once prepared, the Poda Pitha is cut into pieces and fried in ghee, ensuring a divine quality befitting the offering.

During the Bahuda Yatra, after the three chariots have arrived at the Mausi Maa Temple, the tradition stipulates that the Poda Pitha is first offered to Mausi Maa before being presented to the seated deities. This particular offering is referred to as Sarpamanohi Bhog, which is noted for its ability to remain fresh for an extended period, up to 15 days.

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