Karnataka Food
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Transcript of Karnataka Food
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Karnataka FoodZ :
Main article: Cuisine of Karnataka
Lunch from Karnataka served on a plantain leaf .
North Karnataka meal
Karnataka cuisine is very diverse. Described as the mildest
in terms of spice content of these four states' cuisines, there
is a generous use of Jaggery, palm sugar and litle use of
chilli powder. Since the percentage of vegetarians in
Karnataka is higher than other southern states, vegetarianfood enjoys widespread popularity. Udupi cuisine forms
an integral part of Karnataka cuisine.
In north Karnataka the staple grains are jowar and bajra.Rottis made out of these two grains along with side dishes
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made of eggplant, fresh lentil salads, spiced and stewed
lentils are popularly consumed. They also consume a
variety of spicy condiments like chutney powders and
pickles. Of all the other regional cuisines in Karnataka, thisis known for its fiery spice level and heat. Eateries called
Khanavallioften run by families serve inexpensive but tasty
home style food. Most of them are run by Veerashaivaa are
therefore vegetarian but Khanavallis serving non-
vegetarian food are not uncommon.
The cuisine of coastal Karnataka is marked by widespread
use of seafood, coconut and coconut oil. Rice is the staplegrain and is the centerpiece of every meal. Gravies called
'Gassi' made from chicken, fish, meats are served with rice.
Lentils and vegetables cooked with coconut, spices and
tempered with mustard, curry leaves, generous asafoetida,
called Huli, is also served with rice. A Rasam-like
preparation is called Saaru, which again is served with rice.
The meal will also contain vegetable side dishes calledPalya. Other accompaniments include curd-based Tambli,
sweet-tangy Gojju, pickles and Happala or Papads. Some of
the distinct breakfast foods served here include Bun,
Biscuit rotti, Goli Bajji, and Patrode.
Coorgi cuisine is very distinct from the other regional
cuisines of Karnataka, much like their culture. The
hallmark of Coorgi cuisine is the widespread use of pork,game, and meats. They also use kokum generously in their
cooking. While the staple food remains rice and rice-based
preparations like kadambattu, steamed rice dumplings and
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rice rottis, their expertise in cooking non-vegetarian foods
is unmatched.
The south Karnataka or the old Mysore cuisine is
dominated by Ragi or finger millet and rice. Ragi in theform of Ragi Mudde of dumplings or steamed rice is the
centerpiece of a meal. Often served with these two dishes
are vegetable sides or Palya, Gojju, pickles, Tovve - mildly
spiced lentils laced with Ghee, Huli - the lentil curry and
Tili Saaru, a peppery thin watery curry almost like Rasam.
Certain preparations like Bas saaru, which is a spiced
vegetable or greens' stock along with seasoned vegetablesor greens, Upp Saaru which is another lentil stock based
accompaniment to rice or mudde, Mosoppu, which is
mashed spiced greens, Maskai, which is mashed spiced
vegetables, are typical home style food from this region.
Avare Kal (or Indian beans) is a popular vegetable
consumed during winter. They are used in a variety of
dishes like Usali, Upma, Huli, Hitakida Bele Saaru etc.Rice preparations usually served as the second course of a
traditional meals include Bisi bele baath, Chitranna,
Hulianna, etc.
Yogurt is a typical part of every meal in all the regions of
Karnataka and is probably the most popular dairy product.
Generally yogurt with rice constitute the final course of a
meal. Buttermilk laced with spices and curry leaves is also popularly served with meals especially during summer.
Ghee and butter are also popular cooking mediums for
those who can afford them, and are mostly reserved for
festivals and special occasions.
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The credit for popularizing these foods elsewhere in India
goes to Udupi hotels. In fact, in north India, Udupi hotels
are often synonymous with south Indian food, even though
the range of foods they serve is mostly restricted to theKarnataka cuisine. These small establishments serve
inexpensive vegetarian breakfast dishes throughout the day,
all over India. These were mostly run by people native to
the Canara region. The famous Masala Dosa traces its
origin to Udupi cuisine and was subsequently popularized
by Udupi restaurants.