The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects influences from 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, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Benne dose, Neer Dose, Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The famous Masala Dose traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known.
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: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, dessert, 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, Muddipalya, 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.
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.
The North Karnataka cuisine can be primarily found in the northern districts of Karnataka which include Dharwad, Bijapur, Gulbarga, Belgaum, Bidar, Yadgir, Bagalkot, Raichur, Davangere, Gadag, Haveri, Koppal and western and northern areas of Bellary. The cuisine is also considered a specialty in the cities of Southern Karnataka like Bengaluru, Tumakuru and Mysuru, with several restaurants offering this cuisine to meet the growing demand.
The following is the typical menu of a vegetarian Northern Karnataka meal:
Jolada rotti - Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative.
Enne-gai / Tumbu-gai - Small badane kaayi bulbs stuffed with dry stuffing including ground peanut, ground sesame, ginger, garlic, garam masala, salt, and then sauteed with onions and other spices. Aubergine is also substituted with any other suitable vegetable.
popular sweets and desserts ..Shenga undegodi hugg i
Shenga/Ellu chutney - A variety of powder/dry chutney made from ground peanut or sesame.
Kempu Khaara, also called "Ranjaka" - chutney paste made with/of red chillis, consumed as a condiment
Kosambari
Bele or kaalu palya - Split, whole or sprouted kadale, hesaru (mung bean), togari or masoor, cooked with greens such as methi, spinach, sabbasige and scallion, and sauteed with onions, ginger, garlic and other spices.
mosaru bajji or raitha - salad involving yogurt
Raw Salads - of scallion, onion, green chili, methi leaves, sometimes with oggaraNe of sasive or jeerige
Anna - Rice
Saaru - Lentil soup made with pepper, cumin, coriander seeds, hing, tomatoes or tamarind.
Happala
Mosaru and majjige
benne or tuppa
Jhunka or Pitla - Salty, Masala Cakes made from Channa Dal powder
Raw Green leafy vegetables - Spinach, Methi (fenugreek), and Hakkarike (Argula)
Raw Vegetables - Radish, Cucumber, Onions, Carrots, Green Chillis etc.
The South Karnataka or old Mysuru region also known as Bayaluseeme or the plains including the present-day Kolara, Bengalooru, Mysooru, Tumakuru, Mandya, Haasana, Chamarajanagara. Ragi and Rice are the most important staple grains, Jowar and bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the breakfast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour, a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, various Palyas (fried, boiled or sauteed spicy vegetables) and assorted pickles.
Formal vegetarian meals are usually served in a particular order and required to be consumed in a particular order as well. These meals are served on Plantain leaves or Mutuka leaves, dry Tendu-like leaves staples together into big circular discs. First accompaniments are served which includes variety of Palya, Kosambari, sweet-savory gojju, hot spicy chutney Pickles, bajji, bonda, vade, Papads. The first course alternated between sweets and rice preparation. The second course is a set of curries to be consumed with rice. It generally starts with Tovve, a mild lentil dish laced with ghee, Majjige Huli, vegetables simmered in a mild yogurt sauce, followed by Huli, lentils and vegetables spiced and tempered with ghee, mustard, asafoetida and curry leaves. This is followed by tili Saaru which is a thin lentil stock spiced and laced with ghee and curry leaves. The final course of the meal is rice and curd with pickles. Buttermilk is also served to be consumed at the end of the meal. Mysuru is also famous for its sweet "MysurPak", made of milk, sugar,ghee and gram flour.
The Hilly district of Kodagu (Coorg) also has its own unique cuisine which includes spicy meat (Pandi (Pork) Curry, Chicken, Mutton), Kadumbutt(Round balls made up of rice), Paputt, Thaliyaputt. The spicy meat curries derives a tangy taste from Kokum Kachampuli.
Some common vegetarian dishes prepared on a regular basis are:
Bisi bele bath - rice cooked with lentel, 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), avalakki is baked flat rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
Mandakki - Puffed rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, roasted ground grams, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
The Dosas made in Karnataka have a lot of variety and is popular across the world.
Benne dosa or Butter dosa - originating from central Karnataka city of Davangere, known for its enticing Aroma and mouthwatering taste.
Mysore Masala dosa
Set dosa - Thick pan cakes made of rice batter garnished with a hint of coriander leaves, grated carrot and coconut served with saagu and Coconut chutney
Saagu Masala dosa - dosa stuffed with saagu.
Masala dosa (butter and non butter variants)- inside of the dosa is smeared with Red chutney made of onion, red chilly and garlic. Stuffed with Aloo gadde palya (made of potato and onion)
Godhi dōsa or dōsa made from wheat.
Ragi dōsa or dōsa made from ragi.
Rave dōsa or dōsa made from Rave
Ragi rotti - A flat thick pancake made with ragi dough and flavoured with chillies and onions; the dough 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; the dough is shaped and flattened by hand.
Jolada rotti - A flat pancake dish made with a dough of Sorghum flour and salt; the dough is shaped and flattened by hand. Jowar may be sometimes replaced with bajra.
Ragi mudde - Steamed dumplings made by adding ragi flour to boiling water.
Gunpangalu - 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 compartments.
Sajje rotti/Bhakri - A thick, flat pancake-like dish made with a dough of pearl millet flour and salt; the dough is shaped and flattened by hand and sprinkled with sesame seeds
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.
Pudina chutney-fry pudina leaves along onion, groundnut, black gram, green chilli, tamrind. Add sugar and grind to fine paste.
Hurali kaayi palya
Hurali palya
Hurali happala
Badnekaayi palya
Bendekaayi palya
Allugade palya
Ballekaayi palya
A salad prepared using simple ingredients such as lentils, green chillies and finely chopped coriander. The dish is generally finished with a tempering of mustard seeds and asafoetida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot.
Sweet and spicy dishes
Menasinakaayi gojju
HuNuse gojju - made with tamarind
Bendekaayi gojju - boiled okra(ladyfinger) 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) and 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
Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard.
Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc.
Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.
Bas saaru - made from the broth of boiled lentils and spring beans
Mosoppinna/Hulisoppu saaru - made from lentils and spinach
Maskai- Combination of vegetables cooked and mashed with spices and seasoning.
Menasina saaru - rasam made from pepper, turmeric, and other spices
Bele saaru - has toor dal as one of the ingredients
Kaalina saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaalu or Chickpeas, Halasande Kaalu black-eyed peas, Hesaru kaalu moong beans, Hurali kaalu Horse gram, Avare kaalu Indian beans
Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind.
Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind, pineapple, bitter gourd, tomatoes, lemon-lime, etc.
Tambuli - A yogurt based cold dish similar to Raita made from Doddapatre soppu. Optional ingredients in this dish includes vegetables and greens.
Fish / Mutton / Chicken Saaru - A very famous local curry made mainly from assorted spices and meats. Often mixed and eaten with Ragi Balls and Rice or Bhakri
Huggi - cooked rice and kadale or hesaru (mung bean), with coconut, milk, elakki and sweetened with bella (jaggery)
Ginnu - sweetened, flavoured and steam boiled colostrum of cow, buffalo or goat
Kajjaya - Rice and jaggery fritters deep fried in Ghee.
Kadabu - deep fried (kari kadubu) or steamed pastry with assorted 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
Hesarunde Moong dal ladoo.
Godhiunde- made from Wheat
Gulaadike Unde- made from Maida and Sugar - A Davangere speciality,
Besanunde - made from besan
tambittu - made from rice or wheat flour and jaggery.
sikkinunde - made from jaggery, dried coconut and maida .
sakkare achhu - little sugar statues/toys made during Sankranti
Haalubaayi - A fudge made with ground rice, jaggery and coconut.
mysore pak- A fudge made with Chickpea flour, sugar and ghee.
dharwad pedha- Milk scalded and thickened with sugar. Synonymous with Dharwad
karadantu - Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu, the most famous form has a mixture of dry fruits and edible gum.
sheekaraNi - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi, jaapatri, milk, etc.
Damrottu - Ash gourd toasted in ghee and simmered with sugar, milk solids and sweet spices
Kunda - prepared from thickened milk, a speciality from BeLagaavi
Senige Huggi - A very famous sweet made during diwali in Shikaripur near Shimoga
Sweet Pastries - The following can be grouped together. These are often accompanied by milled sugar 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, phenori - unleaved, layered, sugar-coated fried sweets.
shaavige chiroti - vermicelli pastry.
kesaribhath, Sira - This is made of rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits (mostly raisins), and sometimes fresh fruits like banana, mango and pineapple. Popularly colored yellow/orange/saffron or left white. In North Karnataka, the semolina version is called Sihi Sajjige or Sheera or Sira; kesaribhath usually refers to the rice version.
Hayagreeva - A chickpea based dessert prepared on special occasions; popular amongst the Maadhwa community
Paramanna - Rice pudding with Ghee and Jaggery
Mamu Puri - Flour, Ghee, Sugar, Khoa, first khoa is packed between 2 halves of chapati then fried. It is exported mainly to gulf.
Maaldi - A delicious sweet dish made of powdered 'baked wheat roti's', poppy seed, jaggery, hurakadle (daria), and served with ghee. It is a must sweet on the occasion of marriages .
Pickles are usually raw seasoned vegetables and sea food, but there are cooked varieties as well called Bisi Uppinakayi (hot pickle). 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 significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative.
Mavinkayi - Raw green mango
Midi Mavinkaayi - Immature raw mangoes, usually used whole
Amtekayi
Nimbekayi - Whole and sliced lemon and lime
Gaja Nimbekayi - A larger variety of lemon, resembling a grapefruit
Bettada Nellikayi
Nellikayi
Tomato
Heralikayi - a green citrus fruit, only the peel is used in the pickle.
Hagalakayi - bitter gourd
Prawn, shrimp and crab, especially in coastal areas
Avakaya
Avarekai
ಚುರುಮುರಿ - churumuri
Pakoda
Vadey - Ambode, Sabbakki vadey, Bele vadey etc.
Chakkuli
Nippattu
Nuchchina Unde
Kodubale
Khaara Mandakki - Puffed rice mixed with Khara(Commonly called as Mixture), onions, green chilies, coriander, dash of lemon and salt.
Aalugadde Bonda - A bonda made by deep frying lightly seasoned boiled mashed potato dipped in chickpea batter.
Nargis Mandakki - A puffed rice dish popular in central and north Karnataka, especially in Devanagari district.
Menasin kai bajji - Green chilli bajji, popular across the state of Karnataka.
Dappa menasin kai bonda - Capsicum bonda.
Baaley Kai Bajji - Raw unripe Banana bajji.
baaLaka - deep fried vegetable and 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, bitter gourd, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.
Chigali ( Hunase/Tamarind Chigali )
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.
The Malenadu of Karnataka can be culturally divided (on basis of food culture) as South Malnad comprising Northern Somawarpete in North Kodagu, Sakaleshapura, Mudigere, southern part of Chickamagaluru taluk and western part of Belur and Alur taluks in Hassan. Central malnad consisting of chickamagalur, Koppa, Malnad region of Shivmoga, and western ghat regions of Uttara Kannada. Even though Western ghat regions of Uttara knnada and Belagavi can be considered as Northern malnad the food culture of these regions is unaware to the rest of Malnad, which may be due to inadequate communication with the other parts of Malnad and Karnataka. Although many refer to the malenadu cuisine as an amalgam of Coorgi and Mangalorean cuisine, it has its own distinct style. The Kodava (Coorg) and the Bunt (coastal Mangalorean) regions are distinct from the rest of the Malnad (hilly Karnataka) region hence the cuisines are also different. 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 the favored method of cooking in Malenaadu. More often than not, there is little use of oils in malenaadu cuisine.
Kaalu kadabu – small kadubus (dumplings) as small as kaalu (beans) made by pounding water-washed rice into powder and then steamed to make it sticky enough to make dumplings. Once the kadubus (thousands in number) are made is given typical malnad masale (red chili, oil, mustard, graped coconut, jeera, little tamrind juice, curry leaves, salt to taste, etc.) and served hot with hot thuppa (homemade ghee from cow's or buffalo's milk). Prepared around the region of Hanubalu, in Sakaleshpura taluk of Hassan district.
Chattituttu – An evening snack usually prepared by grinding rice with other ingredients such as chili, salt, coconut and tiny square sliced onions are added to make a thick mixture. Which then will be spread (1/2 inch to 3/4 inch thick and approximately 6 inches in diameter) over thoroughly oiled bisi henchu (hot tava) once it becomes hard enough kenda (burning charcoal) will be placed over it make it enough crispy. Prepared around the region of Hanubalu, in Sakaleshpura taluk of Hassan district.
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 or 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
Kesuvina gantu- A dish made by rolling tender colocassia leaves and making a gantu(knot) sometimes a single hunk of rock salt and a garlic petal will be placed inside. The gantu should be tight enough that it should not open while steaming. The steamed gantus are given little touch of tamrind juice and chilli. Can be consumed with akki rotti, rice, chapathi. Or just as it is.[Again a dish prepared in the region of Hanbalu in Sakaleshpura].
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 or puffed rice, Jaggery, Elaichi are pounded to powder thin. 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 mavinahannina saaru – a sweet and sour saaru made with whole tiny ripe mangoes. Served with cooked rice.
kaapi-Coffee- fresh grounded, filtered coffee well mixed with thick milk and sugar is a must. It's served at least five to six times a day in coffee growing regions of Malnad such as Somawarapete, Sakaleshapura, Mudigere, Chickamagaluru taluk and western part of Belur and Alur taluks in Hassan.
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
Uttara Kannada (North Canara) is known for a variety of seafood delicacies. Fish curry and rice is the staple diet of the locals, Cashews and Coconut.
The staple diet includes a portion of steamed Rice and a vegetable and/or seafood accompaniment. Seafood is immensely popular due to its ease of availability, and is prepared with a lot of local spices. Tea is the most popular beverage and is sometimes supplemented with cardamom or mint to give them a distinct flavour.
Kadubu: The main ingredients are jackfruit pulp and jaggery. The batter is prepared and, with additional ingredients, the batter is put into a container and steamed. The dessert is a local delicacy and is served hot with ghee.
Holge: These are similar to the sweet equivalents of tortillas. One variant is made with gram flour and jaggery, while the other is made with coconuts.
Todadevu: is a special kind of thin-crust dosa made out of jaggery or sugarcane juice. (Most local desserts of Sirsi have jaggery rather than sugar.)
Kesaribath: is rice cooked in sugar, ghee, and kesari.
Karakali: is a special kind of chutney which tastes very spicy. It is prepared from colocasia leaves.
Kotte Roti: A form of idli-like preparation, steam cooked in a conical shaped container constructed using jackfruit leaves.
Patrode : a special dish prepared by steaming stuffed colocasia leaves.
Neer Dose: A soft thin pancake made of batter of boiled rice, coconut milk and salt
Kajmiji
Koli Kajjaya and Hosagere Kajjaya are made of rice flour and fried in oil is a famous dish often using roti. Often served with thick potato sambar or Nati chicken curry, it is a delicacy among the non-vegetarian communities in Siddapura.
Banana Buns
Ankola Koli Saaru
Appe Huli
Patholi
Kalali Masala
Tambuli (Tambli)
Rave Rotti
Sea Food
Chippikal Sukkha (Clams Fry)
Kalga Sukkha
Dry Fish chutney
Dry Prawns chutney
Fish barbecue
Crab Curry
Jackfruit, banana chips, and fresh sugarcane juice are common ingredients in the area.
Coconut is widely used in the mangalore cuisine. Traditional dishes include
KaNe fry or lady fish fry
Anjal/surmai/Kingfish fry
Crab Masala
Bundas Sukka/squid sukka
Dry fish chutny
Marwai/koyyolu Sukka (Shell Fish)
KoRi sukka /chicken sukka
KoRi roti Crisp flat rice pancake roasted on griddle without oil . Can be stored up to 6 months. Usually served with chicken curry,
KoRi Pundi
Kundapura chicken/ koli talu
Kappa rotti/odu dose
Buns, Goli baje, ambade
Masala dosa
Idli-vada Sambar
Biscut rotti
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, guriyyappa (paddu)
Coconut Chutney
Uppittu
Beeja manoli upkari, or tendli and cashewnuts poriyal
wheat halwa, Kushmandu halwa
sheera
Sihi Samabar
menaskai
Jack fruit dishes
Modaka unde
Moode, Gunda
Semige/shyavige- Rice Noodle
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.
Ole Bella (Palm jaggery)
Halasina (Jackfruit) Happala, genasina (Sweet potato) happala
The Navayath cuisine can be primarily found in the coastal districts of Karnataka, mainly in Uttara Kannada and Udupi. Rice, coconut, sea food, eggs, poultry, and mutton are widely used in the Navayath cuisine. Traditional dishes include
Ambut Lukha or fish curry prepared with coconut and spices.
Chambat Poli or flat rice pancake prepared by spreading batter on banana leaves and roasting on griddle with little oil . Usually served with mutton curry,
Navari, a special dish prepared by spreading rice batter with coconut filling stuffed in turmeric leaves. Filling may be sweet or spicy and cooking may be by steaming or by roasting on a griddle.
Shaofa pana appam, A soft thin pancake made of rice batter, coconut milk and fennel leaves
Mudkule Rice dough cooked in Prawn curry.
Bhatkal Biryani, made of fish, shrimps, chicken or mutton with rice. It is famous globally.
Bhatkal halwa
Mushroom curry from seasonal natural mushroom from nearby forest is a delicacy during monsoon.
Amatya Godan or payasam, made of hog plum, rice flour, and jaggery cooked in coconut milk.
Shinonya Nevari is a preparation of rice and coconut batter filled in mussels with spices and steamed like idlis.
