KARNATAKA – Poshan Maah – 28 Days, 28 States

Karnataka has a diversity of cuisines based on regional specialities and traditional dishes of each community. It includes both vegetarian and non-vegetarian dishes. Ragi, which is a staple in Kannadiga cuisine is mentioned in the works of the poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita.
Food grains such as ragi, rice, jowar, urad dal, semolina are some of the staples of Karnataka. Palm jaggery is also an important ingredient in Karnataka’s cuisine. Traditionally, meals are served on a banana leaf.

Let’s have a look at some of the famous dishes from Karnataka:

AKKI ROTI: Akki roti is a rice-based breakfast item unique to the state of Karnataka. Akki roti means “rice bread” in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. Sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds, and sesame seeds can also be added while kneading the dough. They are served with chutney either for breakfast or lunch.

BISI BELE BHAAT: This is a staple food of Karnataka. It is a popular south-Indian dish that you will find in every Karnataka restaurant. The wholesome meal is made with rice, lentils, and vegetables cooked together with tamarind paste and dry coconut. The south-Indian version of ‘Indian Khichdi’ is served along with papadum and buttermilk.

MYSORE PAK: This is a simple but very famous sweet that is popular all across India. Mysore Pak is made from three ingredients only – Besan (Gram Flour), ghee, and sugar. The texture of the sweet feels rich due to besan and ghee. The sweet is widely distributed especially during Diwali.

RAGI MUDDE: Ragi mudde, also known as finger millet ball, is an easy preparation of ragi flour when mixed with water. It is an authentic dish prepared in every Kannadigas house. This moist finger millet balls is not only quick to prepare but also has higher health benefits. Soft and delicious ragi mudde is best served with uppesaru/upsaaru. Apart from that, it can also be served with curry, chutney, and sambar.

VANGI BATH: It is a popular rice dish from Karnataka. The term ‘Vangi” translates to brinjal or eggplant and “bhath” means cooking together. Vangi bath is a flavourful dish made with brinjals, spice powder, spices, and herbs.

UPPITTU: Rave Uppittu is one of the frequently prepared breakfast recipes in Karnataka. Among our many healthy breakfast foods, upma/uppittu is one of the easiest, tastiest and healthiest ones. The popular breakfast combination you see in the Karnataka restaurant menu is Uppittu and kesari bath aka chow chow bath. It is served on the plantain leaf with some ghee.

FILTER COFFEE: Indian coffee is made with boiling frothy milk mixed with a decoction of ground coffee beans brewed in a traditional filter. The right way to drink filter coffee is by slurping it from the small saucer they serve it with. The rich aroma of the coffee will take you straight to the coffee plantations. Filter kaapi is a signature beverage and cultural icon all across Karnataka and other coastal regions.

NEER DOSA: The word ‘Neer’ literally means water! A thin, crisp dosa made with a runny rice batter. It is feather-light, easy to cook, and deliciously soft dosa. This is the star speciality of Karnataka cuisine.

KORRI GASSI: This is a delectable chicken curry bathed in the flavours of coconut and tangy tamarind. It is a speciality of the Bunt community of Mangalore where Kori means chicken and Gassi is curry. This delicious curry goes well with rice crepes.

RAVA KESARI: This is a sweet dish of Karnataka. It is made from semolina, ghee, dry fruits, and kesar (saffron). The semolina needs to be roasted properly to add texture to the sweetness. There are many variations of Rava Kesari that include fruits like pineapple or banana for different flavours.

THATTE IDLI: Idli needs no introduction. It is one of the favourite dishes in entire India. The famous idli of Karnataka is thatte idli or plate idli. It is a flattened idli that is huge (as big as a roti) and is super soft to eat. The idli is served with chutney and sambar.

Each region of Karnataka is known for its special food. Cuisines like North Karnataka cuisine, South Karnataka, Kodagu, Udupi, Mangalorean, North Canara, and Navayath cuisine have something to offer to both vegetarians and non-vegetarians. The traditional cooking style of Karnataka uses coconut and coconut oil alongside local spices and curry leaves. Ghee is used on special occasions and festivals.