FOOD OF KARNATAKA

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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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Chiken pulav
Mutton saaru
Meen saaru
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payasa
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