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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.
In southern Kerala people eat puttu accompanied by sweet black coffee. In Kerala, puttu is served with banana or plantain, kadala curry, payar (green lentils) thoran with papad, fish or meat curry. In Tamil Nadu and Karnataka, it is served with grated coconut with jaggery made of palm sugar or sugar cane, or with sweetened coconut milk.
The same liking for serving the slightly sweet putu mayam, putu piring, or cendol with savory dishes also occurs in Malaysia and Singapore. Idiyappam is typical of Kerala, Sri Lanka and Karnataka, as well as Tamil Nadu. A very finely ground, commercial idiyappam flour is sold as a sort of "instant" way to make all of these dishes.
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine. [3]