Gastronomy of Karnataka

 Hi.I am a Mumbaikar by birth who has settled in Hubli,North Karnataka after marriage past 22 years.Owing my allegiance to Aamchi Mumbai,I love my Vada Pav and Pav Bhaji a lot...but being a foodie, have fallen in love with culinary delicacies of Karnataka. 

The state of Karnataka is centrally placed in South of India.It is blessed with abundant flowing rivers ( Krishna,Tungabhadra, Cauvery),rich fertile soil and weather conditions suitable for Agriculture.

It is surrounded by Maharashtra, Goa,Telangana,Andhra Pradesh,Tamil Nadu and Kerala.

Hence,Cuisine of Karnataka is based on its variety of Agricultural produces and also influenced by neighboring states.

Rice,Jowar,Sugarcane,Coconut,Millets,LentilsPulses,Fruits,Vegetables Roots.....a variety and in abundance is grown in different parts of Karnataka. 

Every 30km,there is a city which has a unique different Kannada dialect and is proud of its own culinary specialty. 

My blog has tried to cover only a few. Some I have tasted and some are inputs of Foodie friends.

Rice is major staple food of majority here.Variety of types of rice is produced...White,Red,Black,Brown,Steamed,Boiled,Parboiled.....

Rice is consumed in form of plain rice,or powdered,Paste,Pounded, Flattened,Puffed. 

Rice is Curd Rice,Rasam Rice,Bisi bele Baath is most famous.Rice balls with Gassi or curry.Pulav,Tomato Baath,Chitranna,Puliyogare, Etc.

Puffed Rice is Churmuri or Mandakki.Girmit of Hubli,Bhadand of Belgavi,Nargis Mandakki of Davangere, Susla of North Karnataka to name few.

Flattened Rice is Avalakki.Some preparations- Hecchida Avalakki,Kuttida Avalakki,Toyasida Avalakki, Oggarane Avalakki- are mouth watering. 

Rice is fermented to make Paddu,Dosa and Idli 

Any household boasts of some 100 or more varieties of Paddu,Dosa and Idlis.

Neer Dosa,Sweet Dosa,Set dosa, Masala Dosa,Cucumber Dosa,Bread Dosa,Davangere Benne Dosa,Mysuru Masale Dose,Rava Dose,....

Idli has Mysuru Mallige Idli,Mangaluru Kotte Idli ( in Jackfruit leaves),Bengaluru Rava Idli are varieties apart from Routine Idlis.

Jowar is staple food in North Karnataka. Kadak rotti ,Holige varieties, Karachikai, Nucchu Alittu are famous here.

Ragi is another staple food in South Karnataka..Ragi mudde, Semiya, Dosa,Idli, Ragi  malt....list is endless. 

Lentils- Tuvar, Moong,Chana, Udad,Chennagi dal.....A culinary experience. Khara bele,Holige,Chutney,Salad or Kosambri,Papad, Sandige, Barfi, pudding.....My Aajifrom Dharwad used to make Huli,Huli Kadabu,Saaru,.....nostalgic. 

Millets- Kannadigas make everything and anything with Millets.Navane is in North Karnataka. Holige, Pulav, Upma, Salad, Saaru.....I have tasted 😋 and loved.Chutney with Agasi.Yellu holige are festival musts.Even kheers with millet and Jaggery. 

Spices- Cardamom,Pepper,Bayleaf, Cloves varieties of Masala are grown here.Used in Rasam,Curries,Sweets .

Groundnut,Sugarcane and Coconut are used in local day to day cooking.Sweets,Curries,Delicacies,Chutneys,......endless. 

Fruits- Banana,Jackfruit,Pineapple. Mangoes ...Chips,Sweet sheera, Idlis,Dosa,Curry ( Kairasa)Gassi, ., Shikarni. Dharwad Kalmi Mangoes are my favorite. 

Vegetables- Brinjal is main.Around 100 different varieties  .Mutta Gulla of Udupi even has a GI tag.Yengai ,Badenekai Bhaji of Gadag,Seeme Badnekai of South...

Leafy Vegetables are my favorite. Patrode,Methi,PalakRajgiri red and green,Sabashgi, Pundi palya, Basale soppu, Kusubi soppu... Oh my God.. mandi is filled with varieties. Dals,Bhaji,Raita,Curries, Roti,Dosa,Idli......made with Soppu. 

Pulses- Madaki, Alsandi red and white,Soya,Belgaum vatani kalu,Bili vatani,Avarekai kalu .  Saaru, Usali, Palya are favorite for protein lovers. 

Sweets and savories are must.Some Sweets are known by the places making them.

Dharwad Pedha,Belgaum Kunda,Lakkundi Gullad undi,Lakshmeshwar Laddige under,Gokak and Aminbhavi Kardant,Mysore Pak from Mysuru,Davangere Pene,Bengaluru Balushahi,Bijapur Chiroti, Kosar Damrut. Forgive me if I missed on something or misspelt. 

Some parts of Karnataka have altogether a different Cuisine. Bellary and surrounding are influenced by Andhra Pradesh.so hot and spicy is the specialty. Chutney ,Podis,Fried savories like Murukku bring water in mouth and eyes as well. They are so 🔥 🥵 hot.

Mangaluru is coastal Karnataka. It has Kerala influence.Steamed cooking using Banana leaf,Jackfruit leaf,Turmeric leaf is what I saw here.A variety of Idlis,Rice balls,Puddings,eaten with Coconut milk either spiced or sweetened.

A traditional Oota on Banana leaf has Thokku,Ranjaka,Bisi upinkayi,Khobri Chutney, some vegetable Chutney,Kosambri,Uppinkayi,Kairasa, Vegetables dry and curry,Payasa,Sandige, Hapala,Bajji, and main course .Side dishes are made from anything and everything available locally. I have eaten such a lot of varieties in numerous weddings, Name ceremony, celebration and even funerals.

When 2 kannadigas meet casually,formally, or daily basis,Morning walk..   ...first thing they ask.     ... ..

Tindi ayata in morning for breakfast. Could be Idli,Dosa,Thalipeeth,Uppit, Wada,Sheera Uppit ( Chow Chow),Shavange uppit anything. 

Oota aayata.  Lunch...That is infinity. 

Snacks with Tea,Coffee,Kashaya.Panaka or Juice served at 3pm or so with Mirchi, Girmit,Shimla Mirch or Badnekai Bhaji,Murukki,Chakali, Chivda,Bhadang, Karachikai, Anarse, Mangaluru Buns,Nippattu....Maddur vade, Goli bajje....

Tindi at 6pm had Rava Idli,Seviya Upma,Avalakji, Dosa variety, Rice Puliyogare, Bhaath. 

Dinner is light ( Pun intended)Bisibele Baath,Huli Anna,Majagi Saaru, Ragi Malt, some sweet with Chutney and pickles. 

As Betel leaf and Betel nut also grows here.   Every meal is incomplete without Yeli and Adaki  . ...

Burp. 

Readers, I have yet not been to Coorg.I am told Coorgi loves their Pandi Curries a lot.

Gastronomy is infinity subject in Karnataka. 

So Foodies. .  ... Ootakke Banni, Yele haakide, Bisi Oota badaside.    

Come have food, Banana leaf is placed and piping hot food is served . .

Gratitude for inputs to

Foodie Hubby Dr Milind Galgali. 

Foodie ladies from IMA WDW( Women Doctors and Ladies association)Hubli 

Foodie Anaesthesiologists from ISA Hubli- Dharwad.