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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 ...
South Indian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
A typical sadya can have about 24–28 dishes served as a single course. [4] In cases where it is much larger, it can have over 64 or more items, such as the sadya for Aranmula Vallamkali (Valla-sadya). [5] During a traditional sadya meal, people are seated cross-legged on mats. [6] Food is eaten with the right hand, without cutlery. [6]
Ada (Malayalam: അട), Ela Ada, Patholi, Genasele, or Yelaiyappam [1] is an Indian sweet and traditional Kerala, Karnataka and Konkan delicacy.It can be seen even in parts of Tamil Nadu as well, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast.
A number of dishes, such as idli, rava idli, Mysore masala dosa, etc., were invented here and have become popular beyond the state of Karnataka [citation needed]. Equally, varieties in the cuisine of Karnataka have similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its north. It is very ...
Udupi cuisine is a cuisine of South India. [1] It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka. Some of Udupi cuisine is strictly vegetarian. However, other elements of Udupi cuisine are non-vegetarian and common to Mangalorean ...
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon