Cuisine of Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects 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, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Benne dose, Neer Dose, Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The famous Masala Dose traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti, Sajjige, Kadabu/ Karjikaayi 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: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, dessert, 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.

ಒಬ್ಬಟ್ಟು ( ಹೋಳಿಗೆ )

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.

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 which include Dharwad, Bijapur, Gulbarga, Belgaum, Bidar, Yadgir, Bagalkot, Raichur, Davangere, Gadag, Haveri, Koppal and western and northern areas of Bellary. The cuisine is also considered a specialty in the cities of Southern Karnataka like Bengaluru, Tumakuru and Mysuru, with several restaurants offering this cuisine to meet the growing demand.

ಬದನೆ ಎಣ್ಣೆಗಾಯಿ - ಅಕ್ಕಿ ರೊಟ್ಟಿ

The following is the typical menu of a vegetarian Northern Karnataka meal:

South Karnataka cuisine

The South Karnataka or old Mysuru region also known as Bayaluseeme or the plains including the present-day Kolara, Bengalooru, Mysooru, Tumakuru, Mandya, Haasana, Chamarajanagara. 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 breakfast 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, various Palyas (fried, boiled or sauteed spicy vegetables) 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. Mysuru is also famous for its sweet "MysurPak", made of milk, sugar,ghee and gram flour.

The Hilly district of Kodagu (Coorg) also has its own unique cuisine which includes spicy meat (Pandi (Pork) Curry, Chicken, Mutton), Kadumbutt(Round balls made up of rice), Paputt, Thaliyaputt. The spicy 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

Dosas

The Dosas made in Karnataka have a lot of variety and is popular across the world.

The Aromatic and the delicious Davangere benne dosa
ರವೆ ದೋಸೆ ಚಟ್ನಿ

Breads

ಕಾವಲಿಯಲ್ಲಿ ಹರಡಿರುವ ಮೆಂತೆ ಸೊಪ್ಪು ಕಲಸಿದ ಗೋಧಿ ಸಂಪಣೆ

Chutneys

Palya or side dishes

Kosambari

Kosambari made of cucumber

A salad 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.

Sweet and spicy dishes

Saaru (Gravy)

See also: Saaru

Sweets

chikkina unde - ellu and bella
chigali unde - made from ellu
rave unde - made from semolina
ಫೇಣಿ ಲಾಡು ಮತ್ತು ಬಾದಾಮಿ ಹಾಲು
ರವೆ ಉಂಡೆ
shenga unde - made from peanut
ಪುರಿ(ಮಂಡಕ್ಕಿ) ಉಂಡೆ
mandakki unde - made from mandakki
avalakki unde - made from avalakki
Hesarunde Moong dal ladoo.
Godhiunde- made from Wheat
Gulaadike Unde- made from Maida and Sugar - A Davangere speciality,
Besanunde - made from besan
tambittu - made from rice or wheat flour and jaggery.
sikkinunde - made from jaggery, dried coconut and maida .
ಸಕ್ಕರೆ ಪಾಕ
Mysore pak is famous in south India especially in karnataka
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.
This is an ancient dish mentioned in a few inscriptions as the Sanskritised mandaka. For instance, a Western Chalukya inscription of A.D. 1121 mentions that Govinda-Dandadhipa, a famous general of Vikramaditya VI, is said to have made a provision for offering this dish as naivedya to Brahma, Vishnu and Maheshvara, at Pauthage.[1]
Phenori, a sugar-coated fried sweet from Karnataka
chiroti, phenori - unleaved, layered, sugar-coated fried sweets.
shaavige chiroti - vermicelli pastry.

Pickles

Pickles are usually raw seasoned vegetables and 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

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

The Malenadu of Karnataka can be culturally divided (on basis of food culture) as South Malnad comprising Northern Somawarpete in North Kodagu, Sakaleshapura, Mudigere, southern part of Chickamagaluru taluk and western part of Belur and Alur taluks in Hassan. Central malnad consisting of chickamagalur, Koppa, Malnad region of Shivmoga, and western ghat regions of Uttara Kannada. Even though Western ghat regions of Uttara knnada and Belagavi can be considered as Northern malnad the food culture of these regions is unaware to the rest of Malnad, which may be due to inadequate communication with the other parts of Malnad and Karnataka. Although many refer to the malenadu cuisine as an amalgam of Coorgi and Mangalorean cuisine, it has its own distinct style. The Kodava (Coorg) and the Bunt (coastal Mangalorean) regions are distinct from the rest of the Malnad (hilly Karnataka) region hence the cuisines are also different. 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 the favored method of cooking in Malenaadu. More often than not, there is little use of oils in malenaadu cuisine.

Breakfast Mysore style

Kodagu cuisine

Kodagu's staple food is rice. Traditional dishes include

North Canara (Coastal/Malenadu Karnataka) cuisine

Uttara Kannada (North Canara) is known for a variety of seafood delicacies. Fish curry and rice is the staple diet of the locals, Cashews and Coconut.

The staple diet includes a portion of steamed Rice and a vegetable and/or seafood accompaniment. Seafood is immensely popular due to its ease of availability, and is prepared with a lot of local spices. Tea is the most popular beverage and is sometimes supplemented with cardamom or mint to give them a distinct flavour.

Jackfruit, banana chips, and fresh sugarcane juice are common ingredients in the area.

Mangalorean (Coastal Karnataka) cuisine

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

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

See also

References

  1. "South Indian Inscriptions, Vol III, Bombay Karnataka Inscriptions, Geographical Divisions". Retrieved 10 October 2007.
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