Jump to content

Karnataka cuisine

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by 59.145.136.1 (talk) at 08:36, 10 August 2009. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

The Cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli,Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known.

Although the ingredients differ from one region to another, 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

After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely.

What follows next is a series of soup like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice.

It is believed that every meal is a wholesome meal containing essential components of a healthy meal such as proteins, carbohydrates and vitamins.

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.

North Karnataka Cuisine

The North Karnataka Cuisine can be primarily found in the northern districts of Karnataka, including Bidar, Kalburgi, Vijapura, Bagalakote,Belagaavi, Raayachooru, Dharwad, Gadag, Haveri, Koppala, Kalburgi and parts of Ballari.

North Karnataka meal

The following are typical items in a typical vegetarian Northern Karnataka meal :

South Karnataka Cuisine

The South Karnataka or old Mysore region also known as Bayaluseeme or the plains including the present day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara is more often then not synonymous with Karnataka cuisine though culinary traditions else where in Karnataka can be significantly different from this one. Ragi and Rice are the most important staple grains, Jowar and Bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the break fast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour,a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, vegetable side dish called Palya and assorted pickles.

Formal vegetarian meals are usually served in a particular order and required to be consumed in a particular order as well. These meals are served on Plantain leaves or Mutuka leaves, dry Tendu like leaves staples together into big circular discs. First accompaniments are served which includes variety of Palya, Kosambari, sweet-savory gojju,hot spicy chutney Pickles, bajji, bonda, vade, Papads. The first course alternated between sweets and rice preparation. The second course is a set of curries to be consumed with rice. It generally starts with Tovve, a mild lentil dish laced with ghee, Majjige Huli, vegetables simmered in a mild yogurt sauce, followed by Huli, lentils and vegetables spiced and tempered with ghee, mustard, asafoetida and curry leaves. This is followed by tili Saaru which is a thin lentil stock spiced and laced with ghee and curry leaves. The final course of the meal is rice and curd with pickles. Buttermilk is also served to be consumed at the end of the meal.

The Hilly district of Kodagu (Coorg, as British Called) also has its own unique cuisine which includes spicey meat (Pork, Pandi Curry, Chicken, Mutton), Kadumbutt(Round balls made up of rice), Paputt, Thaliyaputt. The spicey meat curries derives a tangy taste from Kokum kachampuli.

Karnataka Cuisine-Common to all regions

Some common vegetarian dishes prepared on a regular basis are:

Lunch served on a plantain leaf

Rice dishes

  • 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
  • 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.
  • Mandakki

"Breads"

Neer Dose, an authentic dish of Karnataka served with chutney and sambhar
  • 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
  • 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.
  • Chapathi - flat unleavened bread made from atta flour, water, oil and salt, rolled out into the desired shape
  • 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.

Chutneys

  • Kadalekaayi chutney
  • Hurali chutney
  • Kaayi chutney- grated coconut ground with dal (kadale) salted and garnished with oil-fried mustard and curry leaves
  • Kaayi chutney (green) - grated coconut ground with dal, green chillies and coriander salted and garnished with oil-fried mustard and curry leaves
  • Kaayi chutney (red) - grated coconut chutney ground with dal and dried red chillies salted and garnished with oil-fried mustard and curry leaves
  • Maavina chutney - grated raw green mango ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
  • Heerekai chutney - grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
  • Eerulli chutney - grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
  • Uddina Bele chutney - Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves.
  • pudina chutney-fry pudina leaves along onion,groundnut,black gram,green chilli,tamrind.add sugar and grind to fine paste.

Palya or side dishes

Kosambari

Kosambari made of cucumber

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 asafotida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot.

Sweet & Spicy dishes

Saaru ( Main course)

see also Saaru
  • 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.
  • Maggige 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.
  • 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
  • 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.
  • Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind,pineapple, bitter gourd, tomatoes,lemon-lime,etc
  • Tambli - A yogurt based cold dish served with hot gravy. Optional ingredients in this dish includes vegetables and greens.

Sweets

Dharwad pedha
Kaayi holige
Kadale Bele Obbattu (Chana Dal Obbattu)
  • 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
  • Payasa - Liquid dessert with milk usually forming the liquid component.
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 - ball shaped sweets with the following variations :
chikkina unDe - eLLu and bella
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 .
  • paayasa - milk & jaggery/sugar based porridge, with the following variations :
beLe - made from split chana or moong
jeerige
gasa-gase
sabbakki
shavige
rice
jack fruit
cashew, almond and other nuts.
  • 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.
  • 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
  • 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
  • Badushahor Suralipoori
  • Sweet Pastries - The following can be grouped together. These are often accompanied by milled sugar, and/or warm milk flavoured with saffron and almonds.
mandige - huge flat leavened pastry. It is quite a treat to watch chefs making large (>36 inches in diameter) pastries with bare hands and baking them on upturned clay pots over fire.
chiroti, pheni - fluffy & leavened pastry, sometimes called padaru pheni because it is leavened.
shaavige chiroti - vermicelli pastry.
  • kesaribhath - also called Sheera, made of rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits (mostly raisins), and sometimes fresh fruits like banana, mango and pineapple. Popularly colored yellow or left white.
  • Hayagreeva - A chickpea based dessert prepared on special occasions
  • Paramanna -Rice, Ghee, Jaggery simmered to a pudding like consistency

Pickles

Pickles are usually raw seasoned vegetables & sea food, but there are cooked varieties as well called Bisi Uppinakayi(hot pickle). The seasoning varies from plain salt to spices like green chilli, red chilli powder, black pepper, whole and powdered mustard seeds, coriander seeds, etc. They significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative.

Snacks

  • Bonda or Bajji - deep fried vegetables (and sometimes chicken and seafood) in batter
  • Vadey - Ambode, Sabbakki vadey, Bele vadey etc.
  • Chakkuli
  • Nippattu
  • Kodubale
  • baaLaka - deep fried vegetable & fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.

Non-vegetarian dishes

Udupi cuisine

Main article: Udupi cuisine

Udupi cuisine takes its name from Udupi, a city on west coast of Karnataka. Udupi cuisine has its origin in Ashta mathas of Udupi founded by Shri Madhvacharya. Its core is a vast range of creative dishes emphasizing local vegetables and fruits.

Malenadu cuisine

Although many refer to the malenadu cuisine as an amalgam of Coorgi and Mangalorean cuisine, it has its own distinct style. The word "Malenaadu" means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, raw jackfruit are easily found in the Sahyadri ranges. Steaming is a favored the method of cooking in malenaadu. More often than not there is minimal use of oils in malenaadu cuisine.

Kodagu Cuisine

Kodagu's staple food is rice. Traditional dishes include

Mangalorean Cuisine

Coconut is widely used in the mangalore cuisine. Traditional dishes include

Manni is a traditional dessert made of rice, coconut and jaggery. It can also can be made of various flavours such as vegetables.

The Navayath Cuisine can be primarily found in the coastal districts of Karnataka, mainly in Uttara Kannada and Udupi. Rice, coconut, sea food, eggs, poultry, and mutton are widely used in the Navayath cuisine. Traditional dishes include

  • Ambut Lukha or fish curry prepared with coconut and spices.
  • Chambat Poli or flat rice pancake prepared by spreading batter on banana leaves and roasting on griddle with little oil . Usually served with mutton curry,
  • Navari, a special dish prepared by spreading rice batter with coconut filling stuffed in turmeric leaves. Filling may be sweet or spicy and cooking may be by steaming or by roasting on a griddle.
  • Shaofa pana appam, A soft thin pancake made of batter of rice, coconut milk and fennel leaves
  • Mudkule Rice dough cooked in Prawn curry.
  • Bhatkal Biryani, made of fish, shrimps, chicken or mutton with rice. It is famous globally.[citation needed]
  • Bhatkal halwa
  • Mushroom curry from seasonal natural mushroom from nearby forest is a delicacy during monsoon.
  • Amatya Godan or payasam, made of hog plum, rice flour, and jaggery cooked in coconut milk.
  • Shinonya Nevari is a preparation of rice and coconut batter filled in mussels with spices and steamed like idlis.

See also

Udupi cuisine

Wikimedia Commons has media related to Cuisine of Karnataka.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Karnataka_cuisine&oldid=307127470"