food of karnataka
DESCRIPTION
karnataka foodTRANSCRIPT
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FOOD OF KARNATAKA
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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.
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Bese bele bath Jollada rotti
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Akki rotti Kesari bath
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Davangere benne dose
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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.
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Masala dosa Pandi curry
Rava idli
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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.
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A TYPICAL MEAL OF UTTAR KANNADA DISTRICT
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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
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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.
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AVALLAKI
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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
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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.
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NEER DOSE
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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.
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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.
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KOSAMBARI
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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.
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CURRY
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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
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….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.
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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
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KADUBU
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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
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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 .
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RAVE UNDE
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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
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DHARWAD PEDA
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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
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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.
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BELE OBATTU
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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
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KODUBALE
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MENASINA KAAYI BAJJI
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CHAKKULI (MURUKKU)
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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
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Mutton saaruMeen saaru
Chiken pulav
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PAYASA
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DEAR VISITOR ,
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