KARNATAKA CUISINE
Karnataka is blessed with a rich culinary heritage. Regional food habits differ vastly depending on locally available ingredients; the result is a richly varied spread. Karnataka’s cuisine is characterized by distinct textures, flavours and tastes. The state’s vast culinary repertoire encompasses the earthy flavours of North Karnataka, the traditional fare of South Karnataka, the spicy dishes of the coastal region and the distinctive Kodava cuisine.
Mangalore: Spicy fish delicacies like kane fry (ladyfish), rice-based preparations and a wide variety of fruits are perennial favourites on the Mangalorean menu. Epicures believe that fresh coconut, chillies and the Mangalorean mind together create culinary magic. Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rotis, kori roti (a dry, crisp, almost wafer-thin rice roti which is served with chicken curry as a delicacy), and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki roti, or rice roti, is a favourite not only in Mangalore but also in Malnad and Kodagu.
Malnads: Malnad cuisine is fusion of Coorgi and Mangalorean fare. Key preparations include the midigayi pickle (small raw mango), sandige, avalakki (beaten rice), and talipittu (Akki roti made of rice flour).
Udupi: The ubiquitous masala dosa has its origins in Udupi and a whole school of South Indian vegetarian cuisine takes its name from this town. This is ‘pure’ vegetarian food, sans onions or garlic. Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper water, is an essential part of the menu and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialties.
Kodagu: Kodava cuisine is very distinctive, as are the costumes, customs and festivals of the Kodavas. Pandi curry (pork curry) and kadumbuttu (rice dumplings) are arguably the most delectable dishes in the Kodava repertoire. The succulent koli curry (chicken curry), nool puttu (rice noodles), votti (rice roti), and bembla curry (bamboo shoot curry) are also worth trying.
North Karnataka: The people of North Karnataka have a taste for wheat and jowar rotis (unleavened bread made of millet), a delicacy best savoured with a variety of chutneys or spicy curries. Apart from the jowar rotis and the trademark yenne badanekayi (brinjal curry), North Karnataka fare boasts a wide range of rotis to choose from: Jolada roti, thali peet, khadak roti and sajja roti (bajra roti). These rotis are accompanied by side dishes like yenne badanekayi, kaalu palya, soppu palya, usli (made from spicy sprouted gram) and jholka (made from channa dal flour). The best North Karnataka sweets are Dharwad peda, Gokak khardantu, Belgaum khunda, shenga holige and yellu holige, besides the local hoornada holige.
Breakfast: As far as standard breakfast eats are concerned, you can choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cakes and curry), thatte idlis (flat idlis), masala dosa (pancake with curried potato filling), set dosa, rava dosa, puri palya, uthapam, vada sambar or kesari bhath (a sweet made of semolina and sugar laced with saffron) and lots more.
Traditional Fare: The traditional culinary fare of Karnataka is a sumptuous spread that includes several essential menu items. These include protein-rich cereal salads like kosambri, palyas (warm vegetable salads made out of parboiled vegetables chopped fine and tossed with desiccated coconut, green chillies, curry leaves and mustard seasoning), gojju (a vegetable cooked in tamarind juice with chilli powder in it), tovve (cooked dal without too much seasoning), huli (a thick broth of lentils and vegetables cooked together with ground coconut, spices, tamarind and chilli powder) and pappad. A complete range of rice-based dishes, including chitranna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice with eggplant), and pulliyogare (rice flavoured with tamarind juice and spiced with groundnuts) form an integral part of the traditional repertoire. The most distinctive Karnataka dish, however, is the celebrated bisibelebhath, a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon. In rural areas, ragi (steam-cooked finger millet rolled into large balls) served either with mutton curry or soppina saaru forms the staple diet.
Desserts: To end your meal, you may wish to indulge in sweets like chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet) and shavige payasa (made of milk, vermicelli, sugar and cardamom powder)
Karnataka Dishes
The cuisine of Karnataka is quite varied with each region of the state having its own unique flavours. A typical Karnataka or Mysore meal is pure vegetarian cooked in sesame and ground nut oil while the coastal areas have a simple, yet flavorsome cuisine with meat, fish and seafood varieties cooked in coconut oil especially Mangalore coast with their Goan influence have their own distinct fish and meat specialties cooked in coconut milk. The Bhakri meal of northern Karnataka based on Jowar is very different as is the ragi meal of the rural areas of Mysore. The Kodavas or Coorgis, who are culturally quite different from the rest of the state, have an equally distinct cuisine.
The three staple items of Karnataka's culinary culture are rice, ragi and jowar (millet). The people in the northern districts prefer millet rotis with spicy vegetable preparations while in rural Mysore the preference is steamed ragi balls served with hot chutney or 'huli', very similar to Sambar. The traditional Karnataka meal is served on banana leaf (Patravali) or 'muttuga' leaves stitched together. Rice is served with a number of delicacies such as 'Huli', 'Kosambari' a lentil salad, 'Playas' mixed vegetables cooked mildly, 'Kootu', 'Saaru' a clear pepper broth, 'obattu' and any payasa (Kheer) etc and finally 'chitranna' rice flavoured with lemon juice, green chilli and turmeric powder and sprinkled with fried groundnuts and coriander leaves which is a must in the formal meal. Puris made from whole-wheat flour are also served along with pappads and pickle. Other popular Karnataka specialties are Bisi bele bath, Uppittu, Mysore masala dosa and sweet dishes such as Obbattu or Holighe which is flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut and sugar and fried gently on a skillet, 'Kesari bhath' (a halwa made of semolina, sugar, and saffron), chiroti, Mysore pak etc.
Cuisine of Karnataka
The delectable Karnataka cuisine is an inseparable part of the state. Here, the range of cuisine is quite varied. The ingredients, flavors and the tastes of its cuisines are distinctive and versatile. For breakfast, choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cake and curry), tatte idlis (flat idlis), masala dosa (pancake with curried potato filling), rava dosa, puri playa, uthapam, vada sambar or kesari bhath (a halwa made of semolina, sugar and laced with saffron). Spicy fish delicacies like kane fry (lady-fish) are perennial favourites on the Mangalorean menu. Patrode, a special dish prepared by steamed stuffed colocasia leaves is a delicacy not to be missed. Akki roti is a favourite not only in Mangalore but also in Malnad and Coorg. There is a vast range of rice-based dishes including chirtanna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice of eggplant) and pulliyogare (rice flavoured with tamarind juice and spiced with seasoning). The very special Karnataka dish, however, is the celebrated bisi bele bhath - a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon.
To end your meal, there are sweets like chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet), Dharwad peda, Gokak, kardantu and Shavige payasa (made of milk, vermicelli, sugar and cardamom seed).
MENU
Maddur Vada/Coconut Chutney
Soppu Saaru
Bazhalakai Palya
Nimbhanhannu Chitranna
Kabuli Usli
Kosambari
Kaima Undai Saaru
Akki Roti/Kai chutney
Appla/Sandigye/Uppinakai
Kadlebela Payasa
MADDUR VADA
Ingredients:
• 1 kg rice flour
• ½ kg maida
• ½ kg rava
• 11/2 kg Onions
• 100gms Green chillies
• 1 fresh bunch chopped coriander leaves
Method:
• First heat some oil and add it to the rice flour, maida, rava and mix it.
• Add finely chopped onions, coriander leaves from which you have to make a thick paste. Fry the above in the oil until golden brown.
• Serve it hot with coconut chutney.
Soppina Saaru
Ingredients:
Chopped green leaves (any green leaves ) 2 bunches
Tur Dal ½ kg
Tomatoes ½ kg
Turmeric 10gms
Sambar powder 50gms
Grated coconut 250gms
Tamarind juice 150ml
Jaggery 1 lemon sized
Salt to taste
For Tempering:
Oil 100ml, broken 10 red chillies, mustard seeds 50gms, hing 4gms, curry leaves few sprigs and chopped corriander leaves for garnishing
Method:
Wash and clean chopped greens. Pressure-cook this with tur dal, tomatoes and turmeric. Later take it out and pour it into a container. Grind cooked tomatoes, coconut and sambar powder. Add this paste to the container. Later add salt, tamarind, jaggery and little water and bring it to boil. Atlast temper and season it and serve hot.
Kabuli Usli
Ingredients
• Kabuli channa 1kg
• Onion ½ kg
• Green Chillies 15gms
• Ginger(grated) 20gms
• Oil 100ml
• Mustard seeds 20gms
• Chopped coriander leaves (finely chopped, to garnish)
• Grated coconut 150gms
• Turmeric powder 10gms
• Urad dal 10gms
• Asafoetida 4gms
• 1 bunch curry leaves (optional)
• Salt to taste
Method:
• Cut the green chillies and onion.
• In a pressure pan, boil the soaked kabuli channa with salt and grated ginger and cook well.
• Heat the oil in a kadai, temper with mustard seeds, urad dal,, asafoetida and curry leaves.
• Add the cut onions and chillies and fry till onions turn pink.
• Add the cooked kabuli channa, fry for 10-15 minutes.
• Garnish with coriander leaves and grated coconut.
• Serve hot usli along with rice.
Kosambari
Ingredients
• Soaked moong dal(washed & split green gram dal) ½ kg
• Cucumber (grated) ½ kg
• Carrot (grated) ½ kg
• Green chiliies(finely chopped) – 20gms
• Finely chopped coriander leaves – 1 bunch
• Lemon Juice – 150ml
• Fresh grated coconut – 150gms
• Salt to taste
For tempering:
Oil 50ml
Mustard seeds 25 gms
Asafoetida 4 gms
Preparation
Mix the above ingredients in the salad bowl. Make mustard vaggarini(vagar) and pour it in the salad bowl. Mix it well and garnish with coconut.
Bazhakkai Palya
Ingredients :
Raw Banana 12 nos
Chili Powder 100 gms
Corriander powder 50 gms
Turmeric Powder 10 gms
Salt To Taste
Curry Leaves one bunch
Mustard Seeds 50 gms
Oil 100 ml
Crushed garlic 100 gms
Method :
1) Peel the edges of the banana lightly, dice with 1" thickness.Wash well, cook aldente with salt, drain and keep aside.
2) 2) Heat 1 Tbsp oil in a non stick pan,put mustard seeds and wait till it splutters.Add the curry leaves,cooked banana, salt, chili powder,turmeric powder and little water. Fry well for 5 minutes on high flame and serve it hot.
3) 3).It goes well as a side dish with rice and Dal.
Kaima Undai Saaru
Ingredients:
For meat balls:
• 2 kg Mutton kaima
• 150gms Ginger garlic paste
• 1big bunch Coriander leaves (chopped fine)
• ½ bunch Mint leaves (chopped fine)
• 10 Eggs
• 200gms Red chilly paste
• 50gms Garam masala
• 25gms Black pepper (ground)
For curry:
• 1kg Onions
• 5gms Bay leaves
• 20gms Whole garam masala
• 4 nos Coconut ( browned & ground)
• 150gms Ginger garlic paste
• 2 kgs Tomatoes (pureed)
• Salt to taste
• 15gms Turmeric powder
• 200gms Red chili powder
• 150gms Coriander powder
• 50gms Cumin and somph powder
• 50gms Black pepper powder
Method:
• Mix the mince with the mentioned ingredients.
• Roll into balls and keep aside.
• Take the oil, heat it in a pan and crackle the whole garam masala.
• Fry the chopped onions, grind and sauté to a light brown color.
• Add tej pattas, ginger garlic paste, tomato puree, browned coconut paste, coriander powder, turmeric powder, cumin and somph powder, salt and red chili powder and fry this well.
• Add two glasses of water to the pan and bring to a boil.
• Immediately, put in the koftas and turn the flame low.
• Cover and let it on fire until done.
• Add the garam masala when the dish is almost ready.
• Take off the fire when done and garnish with chopped coriander leaves
• Serves hot with steamed rice.
Akki Roti/Kai Chutney (coconut chutney – red)
Ingredients:
• Rice flour (Akki hittu) 1 ½ kg
• Chopped onion ½ kg
• Chopped green chillies 100gms
• Grated fresh coconut 150gms
• Chopped coriander leaves 2 bunches
• Cumin seeds (jeera) 50 gms
• Chillie powder 10 gms
• Turmeric 50 gms
• Asafoetida (hing) 10 gms
• Oil ½ kg
• Salt to taste
Method:
• Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
• Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick roti.
• Heat a pan and lace the prepared roti on it. Make 3-4 holes in the rotis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough
• Ragi Roti can be made with the same procedure by replacing rice flour with ragi flour.
• Grated vegetables like carrots and cabbage can also be added while making the dough.
Nimbhannu Chitranna
Ingredients:
• Basmati or Jeera samba rice 2 kg
• Lemon juice 500 ml
• Mustard Seeds 100gms
• Urad daal 50 gms
• Chana daal 50 gms
• Dried red chillies 20 nos
• Turmeric powder 25 gms
• Asafetida 10 gms
• Roasted peanuts 200 gms
• Roasted cashewnuts 150 gms
• Curry leaves 1 bunch
• Grated coconut 250 gms
• Vegetable oil 100gms
• Ghee 150gms
• Salt to taste
Method:
• Wash rice well before cooking.
• Once the rice is cooked, add some oil and keep it aside.
• Heat oil in a deep frying pan or a kadai.
• Add asafetida, dried red chillies cut into two, urad dal and chana dal.
• Cook until dals change colour to light brown.
• Add peanuts. cashewnuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
• Next add turmeric powder and stir well.
• Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break and serve hot or warm.
KADLEBELE PAYASAM
Ingredients:
• Chana dal( Bengal gram dal) 1 kg
• Jaggery 750 gms
• Ghee 200 ml
• Cardamom 10 gms
• Raisins, cashew nuts 200 gms
• Coconut milk 1 litre
• Milk/water 2 kg
Method:
• Fry cashew nuts and raisins in ghee and keep it aside.
• Now shallow fry chana dal till it turns red, then add water or milk to boil.
• Now grind coconut in a mixie and take out the milk from it then add this to the chana dal and allow it to boil till it is done and slightly mash the dal.
• In the meantime add cardamom powder, jaggery and milk and boil.
• After it is done add raisins and cashew nuts
• Serve it cool
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