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Udupi cuisine (Kannada:ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ ) is a world-renowned cuisine and forms an important part of Cuisine of Karnataka. It takes its name from Udupi, a place on the southwest coast of India in the state of Karnataka.The Udupi cuisine has its origin in Ashta matha's 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.

Udupi cuisine includes an entire school of South Indian vegetarian cuisine. This is ‘pure’ vegetarian food, without onions or garlic and other vegetables .However Udupi cuisine is also adapted for consumers of these restricted items.For restricted list see shivalli. Pumpkins and gourds are the main ingredients in the sambar is prepared with ground coconut and coconut oil as its base.

The ubiquitous Indian dish masala dosa has its origins in Udupi. Rasam, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

Contents 1 Different types of Dishes in Udupi cuisine 2 Dishes served in a full course Udupi meal 3 Popular dishes of Udupi cuisines 4 See also 5 External links 6 Restaurants serving Udupi cuisine

• Saar or Rasam
• Kodel or sambhar
• Spiced Rice
• Adye ( Dumpling )
• ajethna or ajadina ( dry curry )
• Bakshya ( Sweet or desert )
• Kosambri ( seasoned salad of lentils )
• Bhajji ( chutney )
• Kayathno ( Fried items )
• Paramanna ( Kheer )
• Thindi ( Breakfast or tiffin )
• Rasayana ( Juice or squash or syrup )

The full course Udupi meal is served in plantain leaf. The plantain leaf is kept on ground.The dishes are served in a particular sequence ,and each dish is put on particular spot of banana leaf.All people eating this meal have to start and end eating the meal together.A person cannot get up in middle of meal even though he has finished his meal.The start and end of meal is done by saying "Govinda" ,the name of Lord Vishnu.

• Steam rice ( Plain rice cooked in steam or boiling water )
• Saaru or rasam ( spicy watery soup like dish)
• Kodel or sambhar
• Bhajji or Chutney
• Ajethna ( Dry curries generally made from clustered beans )
• Spiced rice ( Chitranna )
• Paramanna or Kheer ( Pudding )
• Kosambari ( Seasoned salad fom split bengal gram or pea )
• Sweets like laddu,kai holige etc.
• Fried items like bonda,chakkuli, vada.
• Butter milk / curd .

Depending upon ocasion,person's taste ,money each dish may be made from different ingredients.

• Sajjige & Bajil ( Upma made from coarse semolina & seasoned beaten rice )
• Saaru or rasam
• Sambhar or kodel
• Chutney or Bajji ( Tulu ) or Gojjuu in Kannada
• Uddinahittu ( Urad flour mixed in curd and seasoned.
• Kosambari ( Salads of black gram or bengal gram lentils ,seasoned )
• Different type of spicey rices For example chitranna,bisibelebath.
• Dosa,Masala Dosa,Neer dosa
• Sweet dishes like Maddi,Kaai Holige,Undae(Laddu)
• Puddings or Parammanna or Payasa or Kheer.
• Mangalore Bajji or Golibaje
• Kashi halva or Musk pumpkin halva.
• Halva made from Jackfruit , Banana and bottle gourd.
• Pelakai Gatti( Jack fruit dumpling )
• Gashi or Gasi ( Thick sambhar like dish made by use of peas or pulses with coconut ).
• Patrode ( colacasia leaves dipped in batter and steamed cooked )

• Cuisine of Karnataka

• India Site Description of Udupi Cuisine
• Udupi recipes
• Look for South Canara Gazetteer 1973

• Udipi Cafe Cary NC, USA
• Udupi Palace Chicago USA

• Udupi Palace New York, USA

• Udupi Residency Udupi, Ind