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Karnataka Cuisine

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North Karnataka meal

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

South Karnataka Cuisine

The South Karnataka Cuisine can be primarily found in the southern districts of Karnataka, such as Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara (Byaluseeme meaning the plains)etc. Excepting the usage of ragi mudde, most of the dishes are common to households in the adjoining districts such as Bangalore, Mysore, Tumkur. A meal, be it breakfast, lunch, or dinner, includes ragi mudde, which is a round ball made by boiling raagi or millet in water; hurali saaru, a spicy soup-like dish made from horse grams along with a variety of Indian spices; or bas saaru, another spicy soup-like dish made from the broth of lentils and spring beans; kempanna, or boiled red rice, and mosaru or curd. Farming is the means of livelihood for villagers of Kolar; the consumption of light, but energetic food in the form of ragi provides the stamina for this. The farmers generally eat 2–3 ragi balls for lunch, and make do with the disposable leaf from the blue agave found in abundance as fences in the fields. 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 tingy taste from a local vinegar kachampuli.

 Some common vegetarian dishes prepared on a regular basis are:

Lunch served on a plantain leaf 
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

Neer Dose, an authentic dish of Karnataka served with chutney and sambhar

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
  • 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.

  • 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.

Kosambari made of cucumber

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
  • Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.
  • Hurali saaru - made from horse gram
  • Bas saaru - made from the broth of boiled lentils and spring beans
  • Mosoppinna/HuLisoppu saaru - made from lentils and spinach
  • meNasina saaru - rasam made from pepper, turmeric, and other spices
  • BeLe saaru - has toor dal as one of the ingredients
  • Kadale kaaLinna saaru- Kadale Kaalu refers to chickpeas also known as garbanzo beans. The Indian variety is dark in colour but sweeter than the white garbanzo beans. The saaru is a gravy prepared with onions, coconut, tamarind, cilantro and a combination of various spices like garlic, ginger, clove, cinnamon, poppy seeds, star anise, fennel, chillies and coriander.
  • Hesara KaaLinna saaru
  • Halasande saaru- Halasande refers to black eyed peas.The saaru is a gravy prepared with onions, coconut, tamarind, cilantro and a spice combination known as "Huli Pudi" also known as Sambar Powder.
  • Avarekai saaru- Avarekai is the Indian beans or lilva is a savored as a delicacy. The season stretched from late December to March. These beans have a strong flavor and the gravy is highly spicy.
  • Haagalakaayi & kadale KaaLina saaru: Haagalakai is the bitter gourd or the Indian bitter gourd. The gravy contains large amounts of jaggery (raw cane sweetener), spices and coconut to balance the bitterness of the vegetable.

  • Bele thovve - cooked toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
  • Southekai thovve - cucumber dices cooked with toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
  • Heerekai thovve - de-seeded Ridge Gourd cooked with toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
  • Thumbuli - spicy gravy
  • Uppittu - variants of which include avarekalu uppittu and chow chow bath.

Kaayi holige or obbattu

Kaayi holige or obbattu

  • suggi
  • 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 - goes very well with milk and ghee. Resembles Adirasa in Tamil Nadu or the Kerala Neyyi Appam. A dough is made of rice flour and jaggery and donuts are deep fried in Ghee (clarified butter)
  • kadabu - deep fried (kari kadubu)or steamed pastry with sweet filling
  • modaka - deep fried or steamed pastry with sweet filling
  • karjikaayi - deep fried crisp pastry with dry sweet filling
  • 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.
tambittu - made from the flour of dried-raw wheat 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
Hesarubele ot the Mungbeans
Kadalebele or Chick peas
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 - made from coconut, or peanut in northern karnataka
  • haalu-puri - 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 - marinated rice ground with jaggery and coconut to form a semi solid that melts in the mouth.
  • basundi
  • mysore pak
  • dharwad pedha
  • karadantu
  • sheekaraNi - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi/jaapatri, milk,etc
  • Damrottu - From sweet pumpkin
  • Kunda - prepared from thickened milk, a speciality from BeLagaavi
  • Balushahi
  • 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 - rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits, and sometimes fresh fruits like banana, mango and pineapple.

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 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.

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's staple food is rice. Traditional dishes include

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

  • KaNe fry or lady fish fry
  • KoRi roti Crisp flat rice pancake roasted on griddle without oil . Can be stored up to 6 months. Usually served with chicken curry,
  • Patrode, a special dish prepared by steaming stuffed colocasia leaves.
  • Neer dosa, A soft thin pancake made of batter of boiled rice, coconut milk and salt
  • Appam
  • Beeja manoli upkari, or tendli and cashewnuts poriyal
  • wheat halwa
  • Maavina Saaru preserved salted mango fruit cooked whole in a base of steam-cooked toor dal, eatend with red rice or Indian bread.
  • Saala - preserved salted jackfruit shallow fried with traditional oil-mustard seasoning. Eaten as a snack, or as dry vegetable in a meal.

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

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.

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