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Ridge gourd chutney—part of Udupi cuisine eaten during the meal or as accompaniment to snacks like dosa or idli. [30] Saunth—a sweet chutney used in Indian chaats, made from dried ginger (sooth) and tamarind (imli) paste, hence the name. [31] Tamarind chutney—also known as imli chutney, it is used in some Indian snacks.
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 ...
In Karnataka's Kannada speaking areas, sponge gourd is better known as tuppa dahirekayi (ಟುಪ್ಪಾದ ಹೀರೆಕಾಯಿ), literally translating to "buttersquash" in English, while ridge gourd is known as hirekayi (ಹೀರೆಕಾಯಿ) in standard Kannada. Naturally growing in this region, it's consumed when it is still ...
Kashi halva from musk pumpkin, jackfruit, banana, and bottle gourd Kodhel or sambar ( sambar made from lentil, coconut and vegetable of choice) Kosambari (salads of green gram or Bengal gram lentils, seasoned)
Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.
Majjige huli is an Indian dish native to Karnataka prepared with sour curd/ buttermilk curd. [1] It typically includes vegetables in a buttermilk gravy. [2] Majjige huli is a traditional Sankranti food. [1] The Majjige huli can be prepared from different vegetables like Sambrani Gadde (Chinese Potato), Mangalore Cucumber, Ivy gourd and others. [3]
Ridge gourd with moong-dal pappu. Pappu (dal/lentils) dishes include toor daal (kandi pappu) and moong daal (pesara pappu), which are usually cooked with a vegetable or other green. No masala is added to the dal. In some areas, garlic and onion are included in the seasoning, while in others asafetida (hing/inguva) is used.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.