FOOD OF KARNATAKA

The

Cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines.

Some

typical dishes, that you might have heard of, include Bisi bele bath, Jolada rotti, Chapathi, Ragi rotti, Akki rotti, Saaru, Huli,Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. Who can forget the famous masala dosa, idly, vada and rava idly.

Bese bele bath

Jollada rotti

Akki rotti

Kesari bath

Davangere benne dose

WHERE DO SOME OF THEM COME FROM?

The

famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idly, Mysore Masala Dosa and Maddur Vada are popular in South Karnataka. Coorg district is famous for spicy varieties of pandi (pork) curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known.

Masala dosa

Pandi curry

Rava idli

WOULD YOU LIKE A TASTY WHOLESOME MEAL?

a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have joLa and rice as the primary cereals the south uses ragi and rice. It is believed that every meal is a wholesome meal containing essential components of a healthy meal such as proteins, carbohydrates and vitamins.

A TYPICAL MEAL OF UTTAR KANNADA DISTRICT

WHAT ARE THE RICE DISHES THAT YOU WOULD LIKE TO SAMPLE?
Bisi bele bath - rice cooked with dal, vegetables and spices; like huli with rice, but often richer Vaangi baath - cooked rice mixed with vegetables cooked in oil and spices; the vegetables are usually made into a palya beforehand and the vaangi baath mixed before serving Chitranna - cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric Mosaranna - curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds. Puliyogare - cooked rice flavoured with spicy tamarind paste

A SECOND HELPING OF RICE

Maavinkaayi chitranna - cooked rice flavoured with raw green mango and spices Nimbekaayi chitranna - cooked rice flavoured with lemon and spices Avalakki - akki means rice in Kannada; avalakki is rolled rice that is soaked and cooked with spices and sometimes vegetables.

AVALLAKI

ROTIS AND CHAPATHI

Ragi rotti - A flat thick pancake made with Ragi dough and flavoured with chillies and onions; it is shaped and flattened by hand Akki rotti - A thick, flat pancake-like dish made with a dough of rice flour, chillies, onions and salt; shaped and flattened by hand prior to cooking Jolada rotti - A flat pancake dish made with a dough of Jowar flour and salt; shaped and flattened by hand prior to cooking Chapathi - flat unleavened bread made from atta flour, water, oil and salt, rolled out into the desired shape

THE ALL TIME FAVOURITES

Dosa, masala dose(Mysuru), benne dose(Davangere) ,rave dose, paper dose, plain dose, vegetable dose, onion dose, set dose, neer dose(Mangalooru), godhi dose, ragi dose, menthey dose. Variants of Idli - like Mallige idli, Thatte idli, rave idli, masala idli, and others.

NEER DOSE

SOME THAT YOU MAY NOT HAVE HEARD OF

Ragi mudde - Big steamed dumplings made by adding Ragi flour to boiling water with salt to taste. Gunpongalu - Also known as Gundupongla, Mane Kaavali (Skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with holes.

SALAD

Kosambari is a unique Kannadiga dish resembling salads and is prepared using simple ingredients such as lentils, green chillies and finely chopped coriander. The dish is generally finished with a tempering of mustard seeds and asafoetida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot.

KOSAMBARI

SAARU (RASAM) TO ADD TO PLAIN RICE (SIMILAR TO DAAL)

Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal. Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard. Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.

CURRY

SOME MORE OF THEM

Bas saaru - made from the broth of boiled lentils and spring beans Mosoppinna/HuLisoppu saaru - made from lentils and spinach Maskai- Combination of vegetables cooked and mashed with spices and seasoning. meNasina saaru - rasam made from pepper, turmeric, and other spices BeLe saaru - has toor dal as one of the ingredients

.AND SOME MORE

kaaLinna saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaaLu or Chickpeas, Alasande kaaLu black eye peas, Hesaru kaaLu moong beans, Hurali kaaLu Horse gram, Avare kaaLu Indian beans Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind.

SWEETS
Huggi - cooked rice & chana or moong, with coconut, milk, elakki and sweetened with bella (jaggery) GiNNu - sweetened, flavoured & steam boiled colostrum of cow, buffalo or goat Kajjaya - Rice and jaggery fritters deep fried in Ghee. Kadabu - deep fried (kari kadubu)or steamed pastry with assorted sweet filling. karjikaayi - deep fried crisp pastry with dry sweet filling

KADUBU

VARIETIES OF PAAYASAS
Shavige Payasa - made from Vermicelli (angel hair noodles), sugar, milk and dry fruits Gasagase Payasa - made from Gasagase (Poppy Seeds), Bella (Jaggery), coconut and milk Seeme Akki Payasa - made from Seeme Akki (Tapioca), sugar and milk Hesaru Bele Payasa - made from Hesaru Bele (Split Green Gram), Rice, Bella (Jaggery) and milk Kadale Bele Payasa - made from Kadale Bele (Split Chickpea), Rice, Bella (Jaggery) and milk

UNDE/ LADDOO

unDe - ball shaped sweets with the following variations : chikkina unDe - eLLu and bella( SESAME AND JAGGERY) chigaLi unDe - made from eLLu rave unDe - made from semolina shenga unDe - made from peanut mandakki unDe - made from mandakki avalakki unDe - made from avalakki Ladoo - made of flour and other ingredients formed into balls that are dipped in sugar syrup. Hesarunde- Moong dal ladoo. Godhiunde- made from Wheat Besanunde - made from besan tambittu - made from rice or wheat flour and jaggery. sikkinunde - made from jaggery, dried coconut and maida .

RAVE UNDE

sajjige - boiled semolina sweetened with sugar or jaggery and mixed with cooked fruits like banana or pine apple sakkare achhu - little sugar statues/toys made during Sankranti Haalubaayi - rice ground with jaggery and coconut simmered to a fudge like consistency that melts in the mouth. mysore pak- Chickpea flour, sugar and Ghee combined in a particular proportion simmered to a fudge like consistency that melts in the mouth. dharwad pedha- Milk scalded and thickened with sugar. Synonymous with Dharwad

DHARWAD PEDA

karadantu - Gokak town in Belgaum district of Karnataka is famous for the karadantu, the most famous form has a mixture of dry fruits and edible gum. sheekaraNi - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi, jaapatri, milk, etc Damrottu - Ash gourd toasted in ghee and simmered with sugar, milk solids and sweet spices Kunda - prepared from thickened milk, a speciality from BeLagaavi

OBBATTU
obbattu or hOLige - stuffed or plain sweet flat bread/pancake/crepe with variations including : beLe Obbattu - made from lentils or chana Kaayi Obbattu - The filling is made from coconut and jaggery Sakkare Obbattu -Filling made of sugar and coconut Kadale bija obbattu -The filling is made of peanuts and jaggery haalu-obbattu - from milk, sugar and floured batter.

BELE

OBATTU

TEA TIME SNACKS

Bonda or Bajji - deep fried vegetables (and sometimes chicken and seafood) in batter Chakkuli Nippattu Kodubale

THESE ARE SOME FOODS THAT ONE IN KARNATAKA MUST SAMPLE

KODUBALE

MENASINA KAAYI BAJJI

CHAKKULI (MURUKKU)

NON-VEGETARIAN DISHES
Koli bas saaru Mutton chop curry Meatball curry/ Kaima Saaru Lamb curry Mutton pulao Chicken pulao Fish curry Liver fry Koli Saaru/ Chicken Curry

Chiken pulav Mutton saaru

Meen saaru

PAYASA

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