Karnataka cuisine
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Template:Refimprove Template:Short description Template:Use dmy dates Template:Sidebar with collapsible lists Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country.[1] Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine.[1][2]
- Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju
- Raagi Mudde -It is very popular with the rural Karnataka. Eaten this with Bassaaru and Upasaaru.[3]
- Upasaaru - Simple sambar. It is prepared with salt, water, grams, vegetables and some chillies.
- Bassaaru - Prepared by using decanted water of dal and greens
- Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee
- Bisi Bele Bath[4]- is a spicy rice based dish. It is originated in Mysore, Karnataka and from there spread across South India.
- Chitranna - Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
- Jolada Rotti - It is the staple diet of most North Karnataka. It is eaten with pulse curries, Ennegayi or with assorted chutneys.[5]
- Holige (Obbattu) - Most popular sweet dish in Karnataka
- Neer Dosa - Very popular in Mangalore and Malenadu region.[6]
South Karnataka Cuisine
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See also
References
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