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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 ...
Bangude pulimunchi is a Mangalorean mackerel based dish of coastal Karnataka in southwest India. The dish uses tamarind, a distinctive ingredient in traditional Mangalorean cuisine, to impart tanginess. [1] Another local mackerel dish is bangude masala, which is popular in the coastal districts of Dakshina Kannada and Udupi.
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]
Other Hoysala Karnataka dishes include: [5] Badanekayi-aloogedde gojju, a curry [6] made with eggplant and potatoes; Bili holige, similar to the rice flatbread akki rotti but softer and suppler; Gulpavate, a sweet made with dried fruit, ghee, jaggery, and toasted wheat flour; Mysuru kootu, a Karnataka-style lentil and vegetable stew
Karnataka cuisine is a general term for cuisines of the Indian state of Karnataka. Subcategories. This category has the following 3 subcategories, out of 3 total. D.
Ragi mudde – nati koli saaru (country chicken chowder) is the traditional South Karnataka meal among farming households. Typical Mandya style of ragi mudde , boti gojju Ragi mudde , ragi sangati or kali , colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the ...
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.
Bisi bele bhaath served with raita and Happala(papad) The traditional preparation of this dish is quite elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. [5]