Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+====== Karnataka Cuisine ======
+==== Ragi Mudde (Finger Millet Balls) ====
+A North Karnataka and rural favorite — soft, earthy balls made from ragi flour. Traditionally eaten with spicy sambar or saaru. You don’t chew it — you swallow it whole! [([[https://www.indianhealthyrecipes.com/ragi-mudde-ragi-sankati/|Indian Healthy Recipes]])]
+==== Mysore Churumuri ====
+A street snack of puffed rice, grated carrots, onions, green chilies, and coconut oil — flavored with mustard seeds and lemon juice. Crunchy, quick, and refreshing. [([[https://www.vegrecipesofindia.com/churumuri-recipe/|Veg Recipes of India]])]
+==== Kharabath ====
+A spicy, savory semolina dish from Bangalore, made with vegetables and a special masala called vangi bath powder. Served at tiffin spots across the state. [([[https://hebbarskitchen.com/khara-bath-recipe-masala-bhath-recipe/|Hebbar's Kitchen]])]
+==== Soppu Saaru ====
+A green leafy broth made using amaranth, spinach, or other local greens, simmered with dal and spices. It’s nutritious, tangy, and soul-warming. [([[https://www.reshmaseetharam.com/2010/10/soppu-saaru-spinach-and-dal-curry.html|Reshma Seetharam]])]
+==== Gojju Avalakki ====
+Flattened rice (poha) tossed in a tamarind-jaggery masala, giving it a sweet-sour-spicy twist. A unique variation of poha with strong Karnataka roots. [([[https://travelarks.com/2024/02/huli-avalakki/|Travel Arks]])]
+==== Maddur Vada ====
+Originating from the town of Maddur — these are crispy fritters made with rice flour, semolina, onions, and spices, flattened and fried until golden. A train station classic! [([[https://rakskitchen.net/maddur-vada-recipe/|Rak's Kitchen]])]
+==== Udupi Sambar ====
+Unlike regular sambars, this one uses no onion or garlic, and is sweetened with jaggery and flavored with freshly ground coconut masala. Deeply traditional and temple-style. [([[https://www.yummytummyaarthi.com/udupi-sambar-recipe-udupi-hotel-sambar/|Yummy Tummy Aarthi]])]
+==== Bisi Bele Bath ====
+A hot lentil-rice dish cooked with tamarind, spices, and vegetables — Karnataka's answer to risotto, but with a sharp tang and ghee drizzle. Hugely popular. [([[https://www.indianhealthyrecipes.com/bisi-bele-bath/|Indian Healthy Recipes]])]
+==== Mangalorean Kori Rotti ====
+A fiery chicken curry (Kori) served with crispy rice wafers (Rotti). Break the rotti into the curry and let it soak — spicy, crispy, and addictive. [([[https://www.ruchikrandhap.com/kori-rotti-chicken-curry-bunt-style/|Ruchik Randhap]])]
+==== Halasina Hannina Kadubu ====
+A curious jackfruit dumpling, made by steaming jackfruit pulp with rice flour in banana leaves. Sweet, sticky, and aromatic — a monsoon-season gem. [([[https://vegrecipesofkarnataka.com/308-halasina-hannu-gatti-kadubu-jackfruit-idli-dumplings.php|Veg Recipes of Karnataka]])]
+==== Neer Dosa ====
+A feather-light, lacy dosa from coastal Karnataka made only with soaked rice and water, no fermentation needed. Perfect with coconut chutney or fish curry. [([[https://www.indianhealthyrecipes.com/neer-dosa-recipe/|Indian Healthy Recipes]])]
+==== Majjige Huli ====
+A buttermilk-based curry with vegetables like ash gourd or cucumber, gently spiced with coconut paste and green chilies. Cooling and beautifully balanced. [([[https://www.archanaskitchen.com/kumbalakai-majjige-huli-recipe-ash-gourd-buttermilk-curry|Arachana's Kitchen]])]
+==== Jolad Roti (Jowar Bhakri) ====
+A staple of North Karnataka — flatbreads made from jowar (sorghum) flour, often served with spicy chutneys, brinjal curry, or green chili thecha. [([[https://enelm.blogspot.com/2014/01/jowar-rotijolada-rottisorghum-flatbread.html|Eat and Eat a Little More]])]
+==== Rave Unde (Rava Laddu) ====
+A sweet made from semolina, sugar, coconut, and ghee, often rolled into small laddus with a cashew on top. Prepared for festivals and temple offerings. [([[https://theredplatechronicles.home.blog/2020/09/26/rava-laddu-rave-unde-how-to-make-rawa-laddoo/|The Red Planet Chronicles]])]
+==== Kadale Bele Gojju ====
+A tangy, sweet curry made from split Bengal gram (chana dal), tamarind, and jaggery, thickened with roasted coconut. Bold, comforting, and very local. [([[https://www.youtube.com/watch?v=UBfFtXG8nPQ|YouTube]])]
+{{tag>food culture geography}}

User Tools

Site Tools

Differences

Page Tools