On the morning of the day of the festival, guns, odi katthi, peeche katthi, spears, lances, swords and other weapons are cleaned, polished and are kept in the kanni kombare (small room which is mainly used for worship and offer meedhi) or in the nellakki nadu baade (under the lamp in the main hall). Sometime before the midday meals, the clean and polished arms are held over incense smoke and dots of sandalwood paste applied on them. A thok poo (Gloriosa Superba ) is placed in the muzzle of each gun. A small portion of each dish prepared for the feast is put on the top section of a banana leaf (kodi baale yelkanda) and placed as a ritual offering near the weapons. Typical menu prepared for the feast includes pork curry, kadumbuttu (steamed balls of broken rice) and consumed with liquor and other popular kodava delicacies. Note: some Kodavas celebrate Ayudha Pooja when the rest of Indians and worship vehicles but the actual Ayudha Pooje for Kodavas is Kail Polud and it is about worshipping weapons.