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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File links Question_book-3. ... Image File history File linksMetadata No higher resolution available. ... The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. ...

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri Tandoori chicken is a popular dish in Punjabi cuisine. ... The samosa is a popular snack from Uttar Pradesh. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... Mughlai cuisine comes from the kitchens of the the Mughal Empire. ... sOME MEMORIES FROM BHOJPUR:-- ARA MANE SHAHABAD KE DISH LOG BHULA DELE BADE? khurma, litti, makuni,boot(grams plant) ke sa sag, ghughni, noni ke sag. ... // Introduction Predominantly, the food of Bihar is vegetarian. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ...

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi-Mangalorean Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... Hyderabadi Cuisine, a princely legacy, to an extent, is a blend of Mughlai cuisine and Persian cuisines. ... Mangalorean The term refers to people inhabiting the city of Mangalore in the state of Karnataka, India. ...

East India Bengali – Oriya By Scott Kriebel (vega4@gwu. ... // Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. ...

North-East India Sikkimese – Assamese – Tripuri – Naga Sikkimese cusine is one of the popular cuisines coming from North-East India. ... Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. ... The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. ... Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. ...

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi Goan cuisine consists of some small unique varieties of Goa, which was influenced by the Portuguese to a great extent. ... Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. ...

Other Overseas – Nepali – Historical – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food Nepalese cuisine refers to the cuisines of Nepal. ... The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... Sindhi cuisine refers to the cuisine of the Sindhi people. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... This article does not cite any references or sources. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... // Lassi Bhang Lassi Sharbat Indian filter coffee Jal jeera Tea Masala chai Indian beer Falooda Chhachh (Buttermilk) Chhaang Toddy Fenny Nimbu pani Aam panna Kala Khatta Thandaai Kokum Sarbat Mastani, pune Sambharam Soma Limca Thums Up Maaza Frooti Sprite Fanta Coca-cola Pepsi Appy Fizz Indian whisky Category: ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian Spices In Indian cuisine, curry refers not to a spice, but to any dish eaten with rice, or more commonly, any dish with a gravy base. ... Following is a list of condiments used in Indian cuisine. ...

See also:

Indian chefs Cookbook: Cuisine of India

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The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. The varieties' influence can be found in the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Ragi rotti, Akki rotti, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu.The famous Masala Dosa traces its origin to Udupi cuisine^{[citation needed]}. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known. For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... South India is a geographic and linguistic-cultural region of India. ... , Maharashtra (Marathi: महाराष्ट्र , IPA:  , translation: Great Nation) is Indias third largest state in area and second largest in population after Uttar Pradesh. ... Bisi bele bath (Kannada:ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish unique to the state of Karnataka, India. ... Ragi Rotti (Kannada: ) is a breakfast item unique to the state of Karnataka, India. ... Akki Rotti (Kannada: ) is a rice-based breakfast item unique to the state of Karnataka, India. ... This article is about a city in Karnataka. ... This article does not cite any references or sources. ... Ragi mudde Ragi mudde (Kannada: ) is a food item unique to the state of Karnataka, India. ... Upma (Tamil), also known as Uppindi in Telugu and Uppittu in Kannada, is a wholesome Indian dish made of Wheat Rava. ... This article does not cite any references or sources. ... The idli (IPA:), also romanized idly or iddly, is a steamed rice cake popular throughout South India. ... , For other uses, see Mysore (disambiguation). ... Maddur Vada Maddur vada (Kannada: ) is a snack item which is unique to the state of Karnataka, India. ... Dharwad Peda is a sweet dish made of milk and sugar. ...

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee

After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely.

What follows next is a series of soup like dishes such as Saaru, Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice.

It is believed that every meal is a wholesome meal containing essential components of a healthy meal such as proteins, carbohydrates and vitamins.

There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have joLa and rice as the primary cereals the south uses ragi and rice. Species About 30 species, see text Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are utilised as fodder plants either cultivated or as part of pasture. ... Binomial name Eleusine coracana L. Finger millet, also known as African millet or ragi, is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. ...

North Karnataka Cuisine

The North Karnataka Cuisine can be primarily found in the northern districts of Karnataka, including Bidar, Kalburgi, Vijapura, Bagalakote,Belagaavi, Raayachooru, Dharwad, Gadag, Haveri, Koppala, and parts of Ballari. Bidar (Kannada: ) is a district of Karnataka state in southern India. ... Gulbarga District Gulbarga District is situated between 76°.04 and 77°.42 east longitude, and 16°.12 and 17°.46 north latitude, covering an area of 16,224 square kilometres. ... Bijapur (Kannada: ವಿಜಾಪುರ) is a district in the state of Karnataka in southern India. ... Bāgalkot (ಬಾಗಲಕೋಟೆ in Kannada) pronounced //, sometimes spelled as Bāgalkote is an administrative district in the Indian state of Karnataka. ... The Belgaum District is a district in the state of Karnataka, India. ... Raichur District is an administrative district in the Indian state of Karnataka. ... Dharwad District is an administrative district of the state of Karnataka in southern India. ... Gadag District has a population of 971,955 (2001 Census of India), which increased 13. ... Haveri is a district in Karnataka, India. ... Koppal is an administrative district in the state of Karnataka in India. ... Bellary District is a district in Karnatka. ...

North Karnataka meal

The following are typical items in a typical vegetarian Northern Karnataka meal : Image File history File links Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 564 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Cuisine of Karnataka... Image File history File links Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 564 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Cuisine of Karnataka... North Karnataka is a relatively arid expanse of plateau, lying between 300 and 700 meters elevation. ...

• rotti or bhakri
• Badane kaayi gojju/enne-gai/tumbu-gai - Stuffed and/or sauteed
• Shenga/Ellu dry chutney in powder form - sometimes called hindi (not hindi language) that roughly translates to "fodder"
• kempu khaara - hot chutney paste made with/of red chillis, consumed as a condiment
• kosambari
• Bele palya - cooked split or whole beLe, chana, moong with greens such as methi and spinach, or spring onion
• mosaru bajji or raitha - salad involving yogurt
• Raw Salads - of spring onion, onion, green chilli, methi leaves, sometimes with oggaraNe of sasive and/or jeerige
• Rice
• Saaru
• Happala
• Mosaru and majjige
• beNNEe or tuppa

Bhakri is a Flat unleavened Indian roti made with Jowar and flour. ... Bhakri is a Flat unleavened Indian roti made with Jowar and flour. ... Binomial name Solanum melongena Solanum esculentum An eggplant or aubergine is either of two species of nightshade, Solanum melongena and , bearing large pendulous purple or white fruit. ... Binomial name L. This article is about the legume. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Hindi (हिन्दी) is a language spoken mainly in North and Central India. ... Fodder growing from barley In agriculture, fodder or animal feed is any foodstuff that is used specifically to feed domesticated livestock, including cattle, goats, sheep, horses, chickens and pigs. ... For other uses, see Red (disambiguation). ... Kosambari or Koshambari is salad made from lentils and seasoned. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Fresh Swiss chard Fresh water spinach Creamed spinach Steamed kale Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... For other uses, see Onion (disambiguation). ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... A chaunk (sometimes pronounced chawnce) is a garnish used in Indian cuisine, consisting of whole spices (and sometimes also other ingredients such as minced ginger root or sugar) that are fried briefly in oil or ghee before being poured, together with the oil, to a dish at the end of... Species See text. ... RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... Rasam is also an Iranian male name. ... Papad (also papadam, poppadom, papadum, and appalam) is an Indian and Sri Lankan flatbread. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Percentages are relative to US RDI values for adults. ... For other uses, see Butter (disambiguation). ... Ghee in a jar Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत sprinkled; also known in Arabic as سمن, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ...

South Karnataka Cuisine

The South Karnataka Cuisine can be primarily found in the southern districts of Karnataka, such as Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara etc. Excepting the usage of ragi mudde, most of the dishes are common to households in the adjoining districts such as Bangalore, Mysore, Tumkur. A meal, be it breakfast, lunch, or dinner, includes ragi mudde, which is a round ball made by boiling raagi or millet in water; hurali saaru, a spicy soup-like dish made from horse grams along with a variety of Indian spices; or bas saaru, another spicy soup-like dish made from the broth of lentils and spring beans; kempanna, or boiled red rice, and mosaru or curd. Farming is the means of livelihood for villagers of Kolar; the consumption of light, but energetic food in the form of ragi provides the stamina for this. The farmers generally eat 2–3 ragi balls for lunch, and make do with the disposable leaf from the blue agave found in abundance as fences in the fields. The Hilly district of Kodagu (Coorg, as British Called) also has its own unique cuisine which includes spicey meat (Pork, Pandi Curry, Chicken, Mutton), Kadumbutt(Round balls made up of rice), Paputt, Thaliyaputt. The spicey meat curries derives a tingy taste from a local vinegar kachampuli. To meet Wikipedias quality standards, this article or section may require cleanup. ... For other uses, see Bangalore (disambiguation). ... Mysore District (Kannada ಮೈಸೂರು) is an administrative district located in Karnataka, India. ... , Tumkur (Kannada: ತುಮಕೂರು) is an administrative district in the state of Karnataka in India. ... Mandya District (Kannada ಮಂಡ್ಯ ) is an administrative district located in Karnataka, India. ... Hassan (Kannada : ಹಾಸನ) is a district in Karnataka state, India. ... It has been suggested that Chamarajanagar be merged into this article or section. ... Ragi mudde Ragi mudde (Kannada: ) is a food item unique to the state of Karnataka, India. ... Binomial name Macrotyloma uniflorum (Lam. ... Lens culinaris. ... Red Rice is a small village located just southwest of Andover, Hampshire. ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Binomial name Eleusine coracana L. Finger millet, also known as African millet or ragi, is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. ... Binomial name Agave tequilana A. Weber Ref: ??? The tequila agave Agave Tequilana Weber Azul, often called blue agave, is an agave, a principal economic product of Jalisco state in Mexico due to its role as the base ingredient of tequila, a popular alcoholic drink. ... Location of the Kodagu district with respect to the other districts of Karnataka. ... now. ...

Karnataka Cuisine-Common to all parts

Some common vegetarian dishes prepared on a regular basis are:

Lunch served on a plantain leaf

ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ... ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ... Species Musa × paradisiaca A big load of plantains in Masaya, Nicaragua The plantain (pronounced [ˈplænteɪn] or [ˈplæntɪn][1]) is a species of the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana). ...

Rice dishes

• Bisi bele bath - rice cooked with dal, vegetables and spices; like huli with rice, but often richer
• Vaangi baath - cooked rice mixed with vegetables cooked in oil and spices; the vegetables are usually made into a palya beforehand and the vaangi baath mixed before serving
• Chitranna - cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric
• Mosaranna - curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds.
• Puliyogare - cooked rice flavoured with spicy tamarind paste
• Maavinkaayi chitranna - cooked rice flavoured with raw green mango and spices
• Nimbekaayi chitranna - cooked rice flavoured with lemon and spices
• Avalakki - akki means rice in Kannada; avalakki is rolled rice that is soaked and cooked with spices and sometimes vegetables.
• Mandakki

Bisi bele bath (Kannada:ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish unique to the state of Karnataka, India. ... This article does not cite any references or sources. ... traditional puliyogare Puliyogare is a South Indian rice preparation usually eaten as a snack . ... Kannada - aptly described as sirigannada (known to few as Kanarese) is one of the oldest Dravidian languages and is spoken in its various dialects by roughly 45 million people. ... This article does not cite any references or sources. ...

"Breads"

Neer Dose, an authentic dish of Karnataka served with chutney and sambhar

• Ragi rotti - A flat thick pancake made with Ragi dough and flavoured with chillies and onions; it is shaped and flattened by hand
• Akki rotti - A thick, flat pancake-like dish made with a dough of rice flour, chillies, onions and salt; shaped and flattened by hand prior to cooking
• Jolada rotti
• Ragi mudde - Big steamed dumplings made by adding Ragi flour to boiling water with salt to taste.
• Gunpongalu - Also known as Gundupongla, Mane Kaavali (Skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with holes.
• Chapathi - flat unleavened bread made from atta flour, water, oil and salt, rolled out into the desired shape
• Dosa, masala dose(Mysuru), benne dose(Davangere) ,rave dose, paper dose, plain dose, vegetable dose, onion dose, set dose, neer dose(Mangalooru), godhi dose, ragi dose, menthey dose.
• Variants of Idli - like Mallige idli, Thatte idli, rave idli, masala idli, and others.

Image File history File links Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 482 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dosa Cuisine of... Image File history File links Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 482 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dosa Cuisine of... This article is about the condiment. ... Sambar may refer to: Sambar, a kind of deer Sambar, a lentil-based dish common in South India This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Ragi Rotti (Kannada: ) is a breakfast item unique to the state of Karnataka, India. ... Akki Rotti (Kannada: ) is a rice-based breakfast item unique to the state of Karnataka, India. ... Jolada rotti ( in Kannada) is a specialty North Karnataka unleavened Indian bread made out of jowar. ... Ragi mudde Ragi mudde (Kannada: ) is a food item unique to the state of Karnataka, India. ... Chapati or chapatti is a type of roti or Indian bread. ... This article does not cite any references or sources. ... It has been suggested that this article or section be merged into Dosa. ... Neer dosa is a dish prepared from rice. ...

Chutneys

• Kadalekaayi chutney
• Hurali chutney
• Kaayi chutney - grated coconut ground with dal (kadale) salted and garnished with oil-fried mustard and curry leaves
• Kaayi chutney (green) - grated coconut ground with dal, green chillies and coriander salted and garnished with oil-fried mustard and curry leaves
• Kaayi chutney (red) - grated coconut chutney ground with dal and dried red chillies salted and garnished with oil-fried mustard and curry leaves
• Maavina chutney - grated raw green mango ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
• Heerekai chutney - grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
• Eerulli chutney - grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
• Uddina Bele chutney - Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves.

Palya or side dishes

• Hurali kaayi palya
• Hurali palya
• Hurali appala
• Badnekaayi palya
• Bendekaayi palya
• Allugade palya

Kosambari

Kosambari made of cucumber

Kosambari is a unique Kannadiga dish and is prepared using simple ingredients such as lentils, parsley, green chillies and finely chopped coriander, seasoned with mustard seeds. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot. Image File history File links Metadata Size of this preview: 775 × 600 pixelsFull resolution‎ (1,578 × 1,221 pixels, file size: 116 KB, MIME type: image/jpeg) Cucumber salad. ... Image File history File links Metadata Size of this preview: 775 × 600 pixelsFull resolution‎ (1,578 × 1,221 pixels, file size: 116 KB, MIME type: image/jpeg) Cucumber salad. ... Kosambari or Koshambari is salad made from lentils and seasoned. ...

Sweet & Spicy dishes

• Menasinakaayi gojju
• Hunuse gojju - made with tamarind
• Bendekaayi gojju - boiled ladies-finger vegetable (okra) cooked in a gravy sweetend with jaggery and soured by tamarind.
• Tomato gojju - cooked cut or mashed tomato with a sweet-sour gravy.
• EeruLLi(Onion) & Tomato gojju - cooked cut or mashed tomato mixed with cut onion with a sweet-sour gravy.
• Haagalakaayi gojju - Bittergourd pieces marinated with salt and turmeric to remove some bitterness cooked with a sweet and sour gravy.
• Thondekaayi gojju

Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi and gumbo, is a flowering plant valued for its edible green fruits. ...

Saaru ( Main course)

see also Saaru

• Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.
• Hurali saaru - made from horse gram
• Bas saaru - made from the broth of boiled lentils and spring beans
• Mosoppinna/HuLisoppu saaru - made from lentils and spinach
• meNasina saaru - rasam made from pepper, turmeric, and other spices
• BeLe saaru - has toor dal as one of the ingredients
• Kadale kaaLinna saaru
• Hesara KaaLinna saaru
• Halasande saaru
• Avarekai saaru
• Haagalakaayi & kadale KaaLina saaru

Chaaru (Rasam) is a South Indian soup, especially common in Tamil Nadu. ...

Others

• Bele thovve - cooked toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
• Southekai thovve - cucumber dices cooked with toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
• Heerekai thovve - de-seeded Ridge Gourd cooked with toor dal, turmeric, salt, garnished with oil-fried mustard and curry leaves.
• Thumbuli - spicy gravy
• Uppittu - variants of which include avarekalu uppittu and chow chow bath.

Thumbuli is a type of spicy gravy eaten in the Indian state of Karnataka. ... Please move this recipe to the Wikibooks Cookbook (or the List_of_recipes, but those are being migrated to the cookbook now). ...

Sweets

Dharwad pedha

Kaayi holige or obbattu

• suggi
• huggi - cooked rice & chana or moong, with coconut, milk, elakki and sweetened with bella (jaggery)
• giNNu - sweetened, flavoured & steam boiled colostrum of cow, buffalo or goat
• kajjaya - goes very well with milk and ghee.
• kari kadabu - deep fried or steamed pastry with sweet filling
• modaka - deep fried or steamed pastry with sweet filling
• karjikaayi - deep fried crisp pastry with dry sweet filling
• unDe - ball shaped sweets with the following variations :

chikkina unDe - eLLu and bella

chigaLi unDe - made from eLLu

rave unDe - made from semolina

shenga unDe - made from peanut

mandakki unDe - made from mandakki

avalakki unDe - made from avalakki

Ladoo - made of flour and other ingredients formed into balls that are dipped in sugar syrup.

tambittu - made from the flour of dried-raw wheat and jaggery.

sikkinunde - made from jaggery, dried coconut and maida .

• paayasa - milk & jaggery/sugar based porridge, with the following variations :

beLe - made from split chana or moong

jeerige

gasa-gase

sabbakki

shavige

rice

jack fruit

cashew, almond and other nuts.

• obbattu or hOLige - stuffed or plain sweet flat bread/pancake/crepe with variations including :

beLe Obbattu - made from lentils or chana

Kaayi Obbattu - made from coconut, or peanut in northern karnataka

• haalu-puri - from milk sugar and floured batter.
• sajjige - boiled semolina sweetened with sugar or jaggery and mixed with cooked fruits like banana or pine apple
• sakkare achhu - little sugar statues/toys made during Sankranti
• Haalubaayi - marinated rice ground with jaggery and coconut to form a semi solid that melts in the mouth.
• basundi
• mysore pak
• dharwad pedha
• karadantu
• sheekaraNi - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi/jaapatri, milk,etc
• Damrottu - From sweet pumpkin
• Kunda - prepared from milk
• Balushahi
• Sweet Pastries - The following can be grouped together. These are often accompanied by milled sugar, and/or warm milk flavoured with saffron and almonds.

mandige - huge flat leavened pastry. It is quite a treat to watch chefs making large (>36 inches in diameter) pastries with bare hands and baking them on upturned clay pots over fire.

chiroti, pheni - fluffy & leavened pastry, sometimes called padaru pheni because it is leavened.

shaavige chiroti - vermicelli pastry.

• kesaribhath - rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits, and sometimes fresh fruits like banana, mango and pineapple.

Image File history File linksMetadata Download high resolution version (1353x867, 184 KB) Summary Licensing File links The following pages link to this file: Dharwad List of Indian sweets and desserts Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... Image File history File linksMetadata Download high resolution version (1353x867, 184 KB) Summary Licensing File links The following pages link to this file: Dharwad List of Indian sweets and desserts Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... Dharwad Peda is a sweet dish made of milk and sugar. ... Image File history File linksMetadata Download high resolution version (1287x1167, 123 KB) Summary A type of bread (similar to Roti) stuffed with grated coconut and Gur. ... Image File history File linksMetadata Download high resolution version (1287x1167, 123 KB) Summary A type of bread (similar to Roti) stuffed with grated coconut and Gur. ... Chana is a girl that always bother us. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... This article is about the herbs. ... A block of Indian jaggery (gur) Cleaning of pans prior to manufacture of jaggery Preparation of jaggery Jaggery is the traditional unrefined sugar used in India. ... Not to be confused with claustrum. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... A block of Indian jaggery (gur) Cleaning of pans prior to manufacture of jaggery Preparation of jaggery Jaggery is the traditional unrefined sugar used in India. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Picture of semolina Semolina grains Semolina is coarsely ground grain, usually wheat, with particles mostly between 0. ... Binomial name L. This article is about the legume. ... This is called as Mur Mure in India. ... Beaten rice is a rice which is dehusked and beaten to make small flat flakes. ... Motichoor Ka Ladoo is a sweet delicacy of the central Bihar made from grilled gram flour flakes which are sweetened, mixed with almonds and pressed into balls and fried in ghee. ... It has been suggested that this article or section be merged into Payasam. ... ‹ The template below is being considered for deletion. ... Chana is a girl that always bother us. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Geerah redirects here. ... This article is about the plant. ... For other uses, see Tapioca (disambiguation). ... Vermicelli (Italian: ver-mih-CHEL-lee, lit. ... RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... Binomial name Artocarpus heterophyllus Lam. ... A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ... Binomial name Lens culinaris Medikus Red lentils Lentils (Lens culinaris, Fabaceae) are lens-shaped pulses that grow on an annual, bushlike plant. ... Chana is a girl that always bother us. ... Sankranti is a national festival in India. ... Basundi is an Indian dessert. ... Mysore pak is a sweet dish of Karnataka, usually served as dessert. ... Dharwad Peda is a sweet dish made of milk and sugar. ... Karadantu (Kannada: ) is a sweet delicacy unique to the state of Karnataka, India. ... This article is about the herbs. ... For other uses, see Nutmeg (disambiguation). ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...

Pickles

Pickles are usually raw seasoned vegetables & sea food, but there are cooked varieties as well called Bisi Uppinakayi. The seasoning varies from plain salt to spices like green chilli, red chilli powder, black pepper, whole and powdered mustard seeds, coriander seeds, etc. They are significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative. Achar (also written as Achaar) is the Hindi word for the pickle. ...

• Mavinkayi - Raw green mango
• Midi Mavinkaayi - Immature raw mangoes, usually used whole
• Amtekayi
• Iralekayi
• Nimbekayi - Whole and sliced lemon and lime
• Gaja Nimbekayi - A larger variety of lemon, resembling a grape fruit
• Bettada Nellikayi
• Nellikayi
• Tomato
• Heralikayi - a green citrus fruit, only the peel is used in the pickle.
• Hagalakayi - bitter gourd
• Prawn, shrimp & crab, especially in coastal areas

A basket of grapefruit. ... Binomial name Gaertn. ... For other uses, see Tomato (disambiguation). ...

Snacks

• Bonda or Bajji - deep fried vegetables (and sometimes chicken and seafood) in batter
• Vadey - Ambode, Sabbakki vadey, Bele vadey etc.
• Chakkuli
• Nippattu
• Kodubale
• baaLaka - deep fried vegetable & fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.

Bonda ia a typical South Indian snack. ... Bajji (also see Bonda) is a snack item that is popular all over India. ... From India, this is a tasty little deep-fried biscuit, with just a hint of spice. ...

Non-vegetarian dishes

• KoLi bas saaru
• Mutton chop curry
• Meatball curry/ Kaima Saaru
• Lamb curry
• Mutton pulao
• Chicken pulao
• Fish curry
• Liver fry
• Koli Saaru/ Chicken Curry

Udupi cuisine

Main article: Udupi cuisine

Udupi cuisine takes its name from Udupi, a city on west coast of Karnataka. Udupi cuisine has its origin in Ashta mathas of Udupi founded by Shri Madhvacharya. Its core is a vast range of creative dishes emphasizing local vegetables and fruits. This article does not cite any references or sources. ... , For other uses, see Udupi (disambiguation). ... The Ashta-Mathas of Udupi are a group of eight mathas or monastaries established by Sri Madhvacharya the preceptor of the Dvaita school of Hindu thought. ... For Madhavacharya the Advaita saint, see Madhava Vidyaranya. ...

Malenadu cuisine

Although many refer to the malenadu cuisine as an amalgam of Coorgi and Mangalorean cuisine, it has its own distinct style. The word "Malenaadu" means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, raw jackfruit are easily found in the Sahyadri ranges. Steaming is a favored the method of cooking in malenaadu. More often than not there is minimal use of oils in malenaadu cuisine.

• kotte kadabu
• kadabu
• chicken saaru
• chicken fry
• voththu Shaavige with chicken curry
• voththu shaavige with ghasghase paayasa or kaayi haalu - Steamed rice noodles with a sweet payasa or sweetened coconut milk.
• votthushaavige uppittu - Steamed rice noodles stir fried with oil, mustard seeds, onions, green chillies and curry leaves.
• akki rotti - rice rotti / flat bread made with rice.
• Bamboo shoot pickle -Kalule` uppinakayi
• Bamboo shoot curry - Kalule` palya
• halasina haNinna kadabu, paayasa
• Halasina haNinna happla
• Maavina midi uppinnakkayi
• Halasina haNinna dose - jackfruit dose
• Akki Tari Kadabu - breakfast dish made with broken rice.
• Gangala dose - steamed dosa
• Angu or Thode-daaga - very thin sweet crepe made with a thin batter of rice and jaggery.
• Kaayi Holige - a dessert made with fresh coconut ,jaggery and maida.
• Haalu Payasa - rice pudding, falvored with turmeric leaves and cardamom.
• Haalu Hittu - semi-soft milk pudding made with milk, rice paste and sugar.
• Kesina Soppina Palya - A side dish prepared using colocasia leaves as the main ingredient. Served with akki rotti.
• Thumbuli - a cool saaru usually made in summer using yogurt, ginger, pepper and other spices. Served with steamed rice.
• Maaldi - a coarse cereal made from ground whole wheat, jaggery, black til and other ingredients. Usually served in a bowl with either milk or ghee.
• Aralu pudi - a rice cereal made of ground toasted / puffed rice, sugar etc. Usually served in a bowl with warm milk. This cereal is also used as a filling in a special dessert called hurulu kadabu.
• Hoorulu kadabu - A traditional dessert made with aralu pudi, jaggery, coconut and other ingredients. The mixture is shaped and steamed in turmeric leaves.
• Kaadu mavina haNnina saaru - a sweet and sour saaru made with whole tiny ripe mangoes. Served with cooked rice.

Akki Rotti (Kannada: ) is a rice-based breakfast item unique to the state of Karnataka, India. ... Thumbuli is a type of spicy gravy eaten in the Indian state of Karnataka. ...

Kodagu Cuisine

Kodagu's staple food is rice. Traditional dishes include

• PanDi curry or pork curry
• Kadambuttu or steamed rice dumplings
• KoLi saaru or chicken curry
• Bimbale curry or Bamboo shoot curry
• Paputtu or steamed rice cake
• Nool puttu and koLi curry

Mangalooru Cuisine

Coconut is widely used in the mangalore cuisine. Traditional dishes include

• KaNe fry or lady fish fry
• KoRi roti Crisp flat rice pancake roasted on griddle without oil . Can be stored up to 6 months. Usually served with chicken curry,
• Patrode, a special dish prepared by steaming stuffed colocasia leaves.
• Neer dosa, A soft thin pancake made of batter of boiled rice, coconut milk and salt
• Appam
• Beeja manoli upkari, or tendli and cashewnuts poriyal
• wheat halwa
• Maavina Saaru preserved salted mango fruit cooked whole in a base of steam-cooked toor dal, eatend with red rice or Indian bread.
• Saala - preserved salted jackfruit shallow fried with traditional oil-mustard seasoning. Eaten as a snack, or as dry vegetable in a meal.

Manni is a traditional dessert made of rice, coconut and jaggery. It can also can be made of various flavours such as vegetables. This article or section is not written in the formal tone expected of an encyclopedia article. ... Neer dosa is a dish prepared from rice. ... Appam is a dish made from rice powder. ...

See also

• Udupi cuisine

This article does not cite any references or sources. ...

External links

Wikimedia Commons has media related to:

Cuisine of Karnataka

• India's Searchable Food Recipe Database Site
• Pasand.in Indian Recipes
• Karnataka Cuisine
• Karnataka Dishes
• Cuisine Of Karnataka
• Order Food Online in Bangalore