CUISINE
OF KARNATAKA
INTRODUCTION
Karnataka is a state
which has a variety of cuisines grounded on traditional and special dishes of
every community, The taste, flavour and the ingredient of the cuisine of
Karnataka are very versatile and unique. It is a distinctive combination of
different non-vegetarian and vegetarian dishes. One can find extensive
diversity as Karnataka has a heavy influence of its neighbouring South Indian
States and Maharashtra.
REGIONAL COOKERY
Mangalore
The Mangalorian
cuisine is generally spicy and rice based. Fruits are an integral part of the
Mangalorean menu. Fresh coconut and chillies are important ingredients used in
this cuisine. Rice is eaten in many forms like red grain rice, sannas (idli
fluffed with toddy or yeast), pancakes, rice rottis, kori rotti (a dry, crisp,
almost wafer-thin rice rotti which is served with chicken curry as a delicacy),
and neer dosa. One of popular Mangalorian dishes is the spicy kane fry
(ladyfish). Another popular dish of Mangalore is Patrode. It is steamed stuffed
colocasia leaves, a specialty, worth tasting. The Akki rotti, or rice rotti of
Mangalorian cuisine is also popular in Malnad and Kodagu.
Malenadu
and Malnad
The word
"Malenaadu" means "land of mountain ranges". The Malenadu
of Karnataka can be culturally (on basis food culture) can be clearly divided
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, may be due to inadequate communication with the other parts of malnad
and Karnataka. This cuisine is a blend of Coorgi and Mangalorean cuisine.
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 favoured method of cooking in Malenaadu. More
often than not, there is minimal use of oils in malenaadu cuisine. Some of the
major dishes of this cuisine are the midigayi pickle (small raw mango),
sandige, avalakki (beaten rice), and talipittu (akki rotti made of rice flour).
Udupi
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. The
popular Masala Dosa is said to be originated from Udupi. Many other south
Indian dishes are named after this town. The cuisine of Udupi is strictly
vegetarian, deprived of onions and garlic. Sambar, Rasam, Adyes (dumplings),
ajadinas (dry curries), and chutneys are the specialty of Udupi's cuisine. Some
of the major ingredients used here are gourds, coconut, jackfruit, colocasia
leaves, raw green bananas, mango pickle and red chillies.
Kodagu
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. The cuisine of Kodava is quite different from the other cuisines of
Karnataka. Apart from these, the koli curry (chicken curry), nool puttu (rice
noodles), votti (rice rotti), and bembla curry (bamboo shoot curry) are also
worth tasting.
North
Karnataka
The North Karnataka
cuisine can be primarily found in the northern districts of Karnataka,
including Bidar, Kalburgi, Yadgir, Vijapura, Bagalakote, Belagaavi,
Raayachooru, Dharwad, Davangere, Gadag, Haveri, Koppala and western and
northern areas of Ballari. The cuisine is also considered a specialty in the
cities of Southern Karnataka like Bengaluru and Mysuru. The wheat and jowar
rottis (unleavened bread made of millet) are the popular delicacies of North
Karnataka. Here, one can find a wide range of rottis like Jolada rotti, thali
peet, khadak rotti and sajja rotti (bajra rotti). They are mainly served with a
variety of chutneys or spicy curries. Other dishes with which these rottis are
served are the yenne badanekayi, kaalu palya, soppu palya, usli (made from
spicy sprouted gram) and jholka (made from channa dal flour).
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.
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.
KANNADIGA OOTA (KANNADIGA MEAL)
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 (Patravali) or 'muttuga' leaves stitched together: Uppu(salt),
Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to
start the 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 servedall 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.
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.
A typical simple household meal
consists of pickle, salad (kosambri), vegetable dish (palle) or lentil dish
(kaal), chutneys, curd, bread (chapati, rotti etc), dessert (this does not have
to be eaten at the end), rice and different curries/soups (saar) and finally
curd rice.
CULINARY FEATURES
·
The
staple items of Karnataka's culinary culture are rice, raggi and jowar (millet),
wheat.
·
Rice
is cooked in a variety of ways. There are red grain rice, sannas, rice rotis
and pancakes made of rice.
·
Regional
cuisines include simple flavour of Northern Karnataka, fiery flavor of the
Coastal Karnataka, unparallel flavour of Kodava and the seasonal flavour of
southern Karnataka.
·
A
typical Karnataka or Mysore meal is pure vegetarian cooked in sesame and ground
nut oil. Coconut oil also finds popular use in coastal Karnataka.
·
This
cuisine tends to use a lot of fresh coconut which is ground with other spices
like chillies, coriander, cumin and tamarind, and sometimes curry leaves to
make the basic curry paste, which forms the base for most of the curries.
·
The
curries are tempered with hot oil, mustard seeds and curry leaves.
·
Vegetables
are either steamed or stir-fried before adding to the curry paste, and boiled
together.
·
Different
meats such as chicken, mutton and pork is used in different parts of the state. Sea
fish also feature prominently in the culinary fairs of coastal Karnataka.
·
Fruits,
in their fresh as well as pickled forms, feature prominently in the food of
Karnataka
·
Karnataka
is famous for its desserts. Milk, vermicelli, sugar, coconuts, jaggery and
various dry fruits are most commonly used in creating the desserts of Karnataka
food.
·
The
traditional meal constitutes of rice served with huli made from(spices, chili, different
vegetables, lentils, and paste of coconut), kootu, saaru (pepper broth),puri, papad,
curd, pickles, kosmabari (vegetable and lentil salad).Meals are specially
served on the muttuga leaves or leaves of banana. Flavoured rice or Chitranna
is also served up with lunch.
·
Breakfasts
consist of food items like dosas, uppittu, (prepared from semolina), thatte
idlis also known as flat idlis, kesari bhaath (sweet dish prepared from ghee,
cardamom, semolina and sugar), Khara bhaath etc. Set Dosa is also one of the
popular food eaten in the breakfast, it is basically a set of 4 dosas, the
combination specially includes rava dosa and masala dosa. These dosas are
served with sambar and coconut chutney. All these food items are relished over
a cup of coffee, as it is one of the most loved beverages in Karnataka.
VARIOUS FOOD ITEMS FROM KARNATAKA CUISINE:
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 playa 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), avalakki is baked flat rice that is soaked briefly and
stir fried with cumin seeds, turmeric powder, peanuts, onions, green chillies,
garnished with shredded coconuts and cilantro leaves.
·
Mandakki
- Puffed rice that is soaked briefly and stirfried with cumin seeds, turmeric
powder, peanuts, roasted ground grams, onions, green chillies, garnished with
shredded coconuts and cilantro leaves.
Breads
·
Ragi
rotti - A flat thick pancake made with ragi dough and flavoured with chillies
and onions; the dough 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; the dough is shaped and flattened by hand.
·
Jolada
rotti - A flat pancake dish made with a dough of Sorghum flour and salt; the
dough is shaped and flattened by hand. Jowar may be sometimes replaced with
bajra.
·
Ragi
mudde - Steamed dumplings made by adding ragi flour to boiling water.
·
Gunpongalu
- Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It
is made with a rice rice batter (similar to dose) and cooked in a special
skillet with compartments.
·
Chapathi
- flat unleavened bread made from wheat flour, water, oil and salt. Unlike
rottis, the dough rolled with a rolling-pin.
Saaru (Main course)
·
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.
·
Bas saaru - made from the broth of boiled
lentils and spring 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.
·
Fish
/ Mutton / Chicken Saaru - A very famous local curry made mainly from assorted
spices and meats. Often mixed and eaten with Ragi Balls and Rice or Bhakri.
Chutneys:
·
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.
Kosambari
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 asafotida. Common variants include kosambari
made with the above ingredients in addition to grated cucumber or carrot.
Sweets:
·
Huggi - cooked rice and kadale or hesaru, with
coconut, milk, elakki and sweetened with bella (jaggery)
·
Ginnu - sweetened, flavoured and 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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