Cuisine of Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The cuisine varies across regional and communal lines.

Dishes

Traditional dishes

Karnataka has some dishes similar to the rest of South India, especially to Tamil Nadu and Andhra Pradesh.

  • Idli - steamed rice-cakes, prepared from a fermented batter of rice and black gram. Usually served alongside different kinds of chutney, sambar. Mavali Tiffin Room in Bengaluru invented the rava idli from semolina during a rice shortage in World War II.
  • Dosa - crepes made from a fermented batter of rice and black gram eaten with sambar or chutney. There are different varieties of dosa: onion, masala, rava, etc. Karnataka specializes in masala dosa - a dosa filled with a potato-onion filling which originated on Karnataka coast and spread throughout the state. The famous Mysuru masala dosa has a chutney of red chillies, onion and garlic put on the dosa before the potato-onion filling.
  • Vada - group of fried snacks typically eaten as accompaniments to larger meals. They include the most famous, the doughnut-shaped medu vada, the masala vada, and the rava vada. Maddur vada are a vada unique to Karnataka that are flatter and crispier than other varieties, originating in the town of Maddur.
  • Pongal - called khara pongal (spicy pongal), it involves cooking rice and dal together and adding ghee, cumin and other spices. This is a favorite festival food of Sankranti Holiday
  • Uttapam - This is a dosa type which is fluffier and more solid than typical dosa. It can be plain or with a vegetable added like tomato or onion
  • Uppitu - This is a thick porridge-like food cooked with semolina, green chili and spices. Also called upma elsewhere in the country.
  • Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju
  • Raagi Mudde - One of the healthiest food in the world & it is very popular with the rural Karnataka. Enjoy this with Bassaru and Upsaaru.
  • Upsaaru - Simplest sambar in all way. It's prepared with salt, water, grams, vegetables and some chillies.
  • Bassaru - Which is prepared by using decanted water of dal and greens
  • Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee
  • Bisi Bele Bath - is a spicy rice based dish. It is originated in the Mysore Palace and from there spread across.
  • Chitranna - Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
  • Jolada Rotti - It is the staple diet of most North Karnataka. It is eaten with pulse curries, enne gai or with assorted chutneys.
  • Holige (Obbattu) - Most popular sweet dish in Karnataka
  • Neer Dosa - Very popular in Mangalore and Malenadu region .

See also

References


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