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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. The varieties' influence can be found in 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 Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere Benne Dosa, Ragi mudde, and Uppittu.The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad Pedha, Pheni, Chiroti 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: Kosambari, Pickle, Palya, Gojju, Raita Dessert ( Yes, it is a tradition to start your meal with a dessert (paaysa!) Thovve Chitranna Rice 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.

What follows next is a series of soup like dishes such as saaru, majjige huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dish such as Aambode or Bonda is 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.

There is some diversity in core food habits of north and south karnataka. While north dishes have joLa and rice as the primary cereals the south uses ragi and rice.

Contents 1 North Karnataka Cuisine 2 South Karnataka Cuisine 3 Karnataka Cuisine-Common to all parts 3.1 Rice dishes 3.2 Breads 3.3 Chutneys 3.4 Palya or side dishes 3.5 Kosambari 3.6 Sweet n Spicy dishes 3.7 Saaru ( Main course) 3.8 Others 3.9 Sweets 3.10 Pickles 3.11 Snacks 3.12 Non-vegetarian dishes 4 Udupi cuisine 5 Malenadu cuisine 6 Kodagu Cuisine 7 Mangalooru Cuisine 8 See also 9 External links

The North Karnataka Cuisine can be primarily found in the northern districts of Karnataka, such as Bidar, Belagaavi, Gulbarga, Raayachooru, Ballari, Dhaarwada etc.

This involves mainly use of joLa and chilli.

• Jolada rotti
• Butter
• Badanekayyi gojju (yennegai) - gravy of round egg plant
• Kadalekayi chutney
• Kemp khaara
• Kosumbari
• Bele soppu
• Batani gojju
• Mosaru bajji or raitha
• shoots of onion,green chilli and methi leaves consumed raw
• Rice
• Saaru
• Happala
• curd and buttermilk

The South Karnataka Cuisine can be primarily found in the southern districts of Karnataka, such as Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara 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.

Some common vegetarian dishes prepared on a regular basis are:

• Vaangi baath
• Chitraanna
• Mosaranna -curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds.
• Puliyogare
• maavinkaayi chitranna
• nimbekaayi chitranna
• avalakki - akki meaning rice in Kannada
• mandakki

• Ragi rotti A flat thick pancake made with Ragi dough and flaoured with chillies, onions
• Akki rotti
• Jolada rotti
• Ragi mudde Big steamed dumplings made by adding Ragi flour to boiling water with salt to taste.
• Gunpongalu
• Chapathi
• Dosa, masala dosey,rave dosey,paper dosey,plain dosey,vegetable dosey,onion dosey,set dosey,neer dosey, godhi dosey,ragi dosey,menthey dosey.
• Variants of Idli-like Mallige idli,Thatte idli,rave idli etc

• 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.

• Hurali kaayi palya
• Hurali palya
• Hurali appala
• Badnekaayi palya
• Bendekaayi palya

Kosambari is a unique Kannadiga dish and is prepared using simple ingredients such as lentils, parsley, green chillies and finely chopped coriander, seasoned with mustard seeds .

• Menasinakaayi gojju
• Hunuse gojju made with shallocs
• Bendekaayi gojju boiled ladies-finger vegetable cooked in a gravy sweetend with jaggery soured by tamarind.
• Tomato gojju cooked cut or mashed tomato with a sweet-sour gravy.
• EeruLLi(Onion) & Tomato gojju cooked cut or mashed tomato mixed with cut onion with a sweet-sour gravy.
• Haagalakaayi gojju Bittergourd pieces marinated to remove some bitterness cooked with a sweet and sour gravy.

see also 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
• Hesara KaaLinna saaru
• Halasande saaru
• Avarekai saaru
• Haagalakaayi & kadale KaaLina saaru

• Bele thovve - cooked toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
• Southekai thovve cucmber 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.

• Suggi
• Huggi
• Ginnu - prepared from the milk of cow who has just given bith to calf.
• kajjaya - goes very well with Milk and ghee.
• kari kadabu
• modaka
• karjikaayi
• chikkina unDe - til and jaggery
• chigaLi unDe - made from til
• rave unDe
• Laadu
• BeLe paayasa
• Jeerige paayasa -Cumin seeds and jaggery
• BeLe Obbattu
• Kaayi Obbattu
• Haalu-puri
• GhasGhase paayasa
• BeLe, ghasghase, sabbakki paayasa
• Shavige (thin rice noodle) paayasa
• Sajjige - boiled semolina sweetened with sugar or jaggery and mixed with cooked fruits like banana or pine apple
• Sakkare (Sugar) Achhu (Block) - solidified sugar statues/models made during Sankranthi - harvest festival
• Haalubaayi - marinated rice ground with jaggery and coconut to form a semi solid that melts in the mouth.
• Holige or Obbattu
• Basundi
• Mysore pak
• Dharwad Pedha
• Mavinakayi shekarni
• Tambittu
• Sikkinunde
• Damrottu - From sweet pumpkin
• Kunda Sweet - prepared from milk
• Balushai

• Mavinkayi -Mango
• Midi Mavinkaayi
• Amtekayi
• Iralekayi
• Nimbekayi -Lemon
• Bettada Nellikayi

• Bonda or Bajji
• vadey - Ambode , Sabbakki vadey, Bele vadey etc
• chakkuli
• nippattu
• kodubale
• genasu chips
• Halasina chips

• KoLi bas saaru
• Mutton chop curry
• Meatball curry/ Kaima Saaru
• Lamb curry
• Mutton pulao
• Chicken pulao
• Fish curry
• Liver fry
• Koli Saaru/ Chicken Curry

Main article: Udupi cuisine

Udupi cuisine takes its name from Udupi, a city on west coast of Karnataka. The Udupi cuisine has its origin in Ashta mathas of Udupi founded by Shri Madhvacharya.

Udupi cuisine has dishes probably made from all vegetables and fruits. The variety and range is vast ,unmatched by any other type of cuisine. In fact, the gist of Udupi cuisine is to make use of locally available ingredients in its cooking.

• kotte kadabu
• kadabu
• chicken saaru
• chicken fry
• voththu Shaavige with chicken curry
• voththu shaavige with ghasghase paayasa
• akki roti
• Bamboo shoot pickle
• Bamboo shoot curry
• halasina haNinna kadabu, paayasa
• halasina haNinna happla
• maavina midi uppinnakkayi

Kodagu's staple food is rice. Traditional dishes include

• PanDi curry or pork curry
• Kadambuttu or steamed rice dumplings
• KoLi saaru or chicken curry
• Bimbale curry or Bamboo shoot curry
• Paputtu or steamed rice cake
• Nool puttu and koLi curry

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.
• Sanna - 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.Also can be made of various flavours such as vegetables.

• Udupi cuisine

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