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Cuisine of Karnataka

Mangalore 

        Spicy fish delicacy kane fry (ladyfish)

        Rice-based preparations

        A wide variety of fruits

        Red grain rice

        Sannas (idli fluffed with toddy or yeast)

        Pancakes

        Rice rottis

        Kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry)

        neer dosa

        Patrode, a special dish prepared by steaming stuffed colocasia leaves

        Akki rotti, or rice rotti

        Pickles like midigayi pickle (small raw mango), sandige, avalakki (beaten rice), and talipittu (akki rotti made of rice flour)

Udipi 

        World famous masala dosa

        Rasam, a spicy pepper water

        Adyes (dumplings)

        Ajadinas (dry curries)

        Chutneys

Coorg 

        Pandi curry

        Kadumbuttu (rice dumplings)

        Succulent koli curry (chicken curry)

        Nool puttu (rice noodles)

        Votti (rice rotti)

        Bembla curry (bamboo shoot curry)

North Karnataka 

        Wheat and jowar rottis (unleavened bread made of millet)

        Yenne badanekayi (brinjal curry)

        Thali peet

        Khadak rotti

        Sajja rotti (bajra rotti)

        Kaalu palya

        Soppu palya

        Usli (made from spicy sprouted gram)

        Jholka (made from channa dal flour)

        Dharwad peda

        Gokak khardantu

        Belgaum khunda

        Shenga holige

        Yellu holige

Breakfast 

        Uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed)

        Idli-sambar (steamed rice cakes and curry)

        Thatte idlis (flat idlis)

        Masala dosa (pancake with curried potato filling)

        Set dosa

        Rava dosa

        Puri palya

        Uthapam

        Vada sambar

        Kesari bhath (a sweet made of semolina and sugar laced with saffron)

Traditional Meals  

        Protein-rich cereal salads like kosambri

        Palyas (warm vegetable salads made out of parboiled vegetables chopped fine and tossed with desiccated coconut, green chillies, curry leaves and mustard seasoning)

        Gojju (a vegetable cooked in tamarind juice with chilli powder in it)

        Tovve (cooked dal without too much seasoning)

        Huli (a thick broth of lentils and vegetables cooked together with ground coconut, spices, tamarind and chilli powder)

        Pappad

        Chitranna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves)

        Vangibhath (spiced rice with eggplant)

        Pulliyogare (rice flavoured with tamarind juice and spiced with groundnuts

        The celebrated bisibelebhath, a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon

  • Ragi (steam-cooked finger millet rolled into large balls) served either with mutton curry or soppina saaru

   
 
 
 

 

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