Karnataka cuisine is one of the diverse cuisines in India.The famous traditional south Indian  idli, vada and masala dosa was invented in Karnataka in the temple streets of Udupi. One of the mildest in terms of spice content of the five southern states’ cuisines, there is a generous use of  jaggery and little use of chillies. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity.
Yogurt is a typical part of every meal in all the regions of Karnataka and is probably the most popular dairy product. Generally, yogurt with rice constitute the final course of a meal. Buttermilk laced with spices and curry leaves is also served with meals, especially during the summer. Ghee and butter are popular cooking mediums for those who can afford them, and are mostly reserved for festivals and special occasions.
North Karnataka cuisine:
The staple grains are sorghum and pearl millet, along with rice. Rotis made out of these two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular and routinely eaten. North Karnataka people also consume a variety of spicy condiments including chutney powders, raw chutneys and pickles. Eateries called Khanavali, often run by families, serve inexpensive but tasty home-style food. Most of them are vegetarian, but Khanavalis serving non-vegetarian food are not uncommon.
Coastal Karnataka cuisine:
Widespread use of seafood, coconut and coconut oil makes it unique. Rice is the staple grain and is the centerpiece of every meal. Gravies called “gassi” made from chicken, fish, meats are served along with. Hali, a  dish with Lentils and vegetables cooked with coconut, spices and tempered with mustard, curry leaves, is also served with rice. A rasam, like  preparation called saaru is also served with rice. The meal will also consists of vegetable side dishe called palya. Other accompaniments include curd-based tambli, sweet-tangy gojju , pickles , sandige(fryums) or papads. Some of the distinct breakfast foods served here include bun, biscuit roti, goli bajji etc.
a) Pickles – appemidi , bettada nelli, lemon, amateykai, and mixed vegetables.
b) Chutneys – ground nut chutney, coconut chutney, and onion chutney
Churmuri is  a popular evening snack
Coorgi cuisine is very different. The dishes include use of pork and meats. Kokum is used a lot in their cooking. The staple food remains rice and rice-based preparations like kadambattu, steamed rice and rice rotis
Mysore lunch: 
The south Karnataka the typical Mysore cuisine is dominated by ragi, or finger millet, and rice. Ragi and steamed rice is the centerpiece of a meal. Often served with these two dishes are vegetable sides or palya, and a selection of soups known as saaru. Items commonly made are gojju (a type of thick sweet and sour gravy with vegetables), uppinakai (pickled vegetables), tovve (a very mild soup of lentils, sometimes with vegetables), huli (a spiced sour soup of lentils, tamarind, and vegetables), and tili saaru (a type of thin, peppery soup). Certain preparations like bassaaru (a spiced soup of lentil stock with vegetables or greens), uppusaaru (a mild lentil stock based soup often accompanied with a raw chutney), masoppu (mashed spiced greens), and masekai (mashed spiced vegetables), are typical homestyle food from south Karnataka.

Dharwad Pedha, originated at the city of Dharwad

Mysore Pak, is one of the popular sweets in Karnataka

Popular Dishes in Karnataka:
Some typical breakfast dishes include masala Dosaragi rottiakki rottiVangibath, menthya baath, tamato baath, khara baath, kesari baath, shavige baath, davanagere benne dosa, uppittu, plain and rave idlimysore masala dosa, kadubu, poori, and avalakki.
Lunch items include (sambar) huli, (rasam) thili, kootu, gojju, a delicacy called bisi bele baath, chitranna, kosambri (salad), pachadi, and mosaru bajji.
Snack items include kodabale, chakkali, nippatu, maddur vade, aamb vade, golli bajji, and mangalore bun. Kids enjoy and relish the tasty and tangy Tamarind Chigali.

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