Karnataka

notes for Bsc hoel management students

1. THE SPICE REGION.
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2. ThecuisineofKarnatakaincludesmany
vegetarianandnon-vegetariancuisines.
Thevarietiesreflectinfluencesfromandtothe
foodhabitsofmanyregionsandcommunities
fromthethreeneighbouringSouthIndianstates,
aswellasthestateofMaharashtratoitsnorth.
SometypicaldishesincludeBisibelebath,Jolada
rotti,Chapati,Ragirotti,Akkirotti,Saaru,Huli,
VangiBath,KharaBath,KesariBath,Davanagere
BenneDosa,Ragimudde,andUppittu.
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3. ThefamousMasalaDosatracesitsoriginto
Udupicuisine.PlainandRaveIdli,
MysoreMasalaDosaandMaddurVadeare
popularinSouthKarnataka.
Coorgdistrictisfamousforspicyvarieties
ofporkcurrieswhilecoastalKarnataka
boastsofmanytastyseafoodspecialities.
Amongsweets,MysorePak,Holige,or,
Obbattu,Dharwadpedha,Chirotiarewell
known.
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4. Althoughtheingredientsdifferfromone
regiontoanother,atypicalKannadigaOota
(Kannadigameal)includesthefollowing
dishesintheorderspecifiedandisservedon
abananaleaf:Uppu(salt),Kosambari,Pickle,
Palya,Gojju,Raita,Dessert(Yes,itisa
traditiontostartyourmealwithadessert-
Paaysa),Thovve,Chitranna,RiceandGhee
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5. Afterservinggheetoeveryone,onemay
startthemeal.
Thisisdonetoensurethateveryoneseated
hasbeenservedallthedishescompletely.
Whatfollowsnextisaseriesofsouplike
dishessuchasSaaru,Muddipalya,Majjige
HuliorKootuwhichiseatenwithhotrice.
Gojjuorraitaisservednext;twoorthree
dessertsareserved;frieddishessuchas
AambodeorBondaareservednext.
Themealendswithaservingofcurdrice.
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6. TheKODAGUcuisineconsistsofspicycurries
eitherfrommeat,chickenorpork,whilerice
remainsthestaplefood.Inallthecurries,the
coreingredientisthekachampuli(vinegar)
thataddsthetanginesstothedish.
TheUDUPIcuisineemphasizestheuseof
localfruits,vegetables,grainsandbeans.Itis
entirelyvegetarianfoodthatmakesuseof
jaggery,riceandcoconut.Itcomprises
differenttypesofdosasandspicyrices.
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7. It is a spice region which produces the best
cardamoms and black peppers.
Karnataka culinary culture revolves round
three staple item…
1.RICE
2.RAGI
3.JOWAR
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8. The two main regions are
The coorg / kodavas
Mangalore
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9. Itisculturallyquitedifferentfromtherest
ofthestateandhasaequallydistinctive
cuisine.
CoorgareperhapstheonlyHinduswho
servenonvegetarianfoodsandalcoholic
drinksintheirmarriageceremoniesand
traditionalfunctions.
Theculinaryartofcoorgisnotedforits
appetizingtasteandsmell.
Theyuselotofhotcondimentsandlotof
gheewhichsuitsthecoldclimate.
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10. Meatwhethergameorpork,mutton,chicken,
fishiscutintosmallpiecesirrespectiveof
thejointsandmadeintoanourishingcurry,
withwhichvariousputtusseasonedwithlime,
citron,mango,picklesmakeanexcellent
meal.
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11. Theyhaveavarietyofdosas,idly,adaietc..
Theymakeuseofeachandeverypartof
thevegetablesintheirpreparation.Eventhe
skinofmanyvegetablesbeingused
effectivelyindifferentchutneys.
Theyliketheircurrieshotandspicy.
Coconutisinabundanceinthisregion,soit
isusedaseithermilkoroilorgratedalong
withbedgichilieswhichisusedinmost
masalas.
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12. Meateitherchickenorlambiscookedin
coconutmilkhasaspecialflavor.
Lotofspicesareusuallyroastedbefore
grinding.
Fishandseafood'slikecrabs,prawns,
clamsetc..Areavailableinplenty.
Jackfruit,bananaandmangoarecooked
asvegetablesespeciallyinthevillages.
Riceandricepreparationaremustas
accompaniments.
Onegoeswithinthestate,thefoodbegins
toresemblethatofMaharastraandthe
cuisineofcoastalKarnataka has
similaritieswiththefoodofkeralainthe
southernpartandGoainthenorthern
part.
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13. Unleavenedbreadsmadeoutofmillet
aremadeandeatenwithspiced
vegetablepreparation.
InruralKarnataka,ragiiswidelyusedin
eachmeal.Thisstaplegrainisground,
boiledtillcookedandrolledintosmall
ballscalledasMUDDEandservedwith
hotchutneysorhuliorsaaru.
Thecookingmediuminthecoastalstrip
isthecoconutoilwhereasintheplateaus
itissesameorgroundnutoil.
UseofgreensisextensiveinKarnataka
intheformofpalya,gojjuorhuli.
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14. AtypicalKarnatakamealhasmany
delicacieslikekoshimbirs,asaladmadeout
ofsoakedsplitmoonghdhal,spicedwith
salt,greenchiliesandtemperedwith
mustardandmixedgratedcoconuts,
cucumberandcarrotsanddressedwith
littlelemonjuice.
BreakfastfoodsinKarnatakaincludesthe
popularUPPITTU(UPPAMA),setdosa,kesari
bhath,mysorepak,akkirotietc..
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15. STARTS WITH PICKLE.
SLICED LEMON.
MOSURUBHAJI (SIMILAR TO
RAITHA)
KOSHAMBIR.
NUTS PULAO.
SPICED DHAL CALLED AS
TOUVE.
HULI AND SAARU.
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16. FINISHED WITH MOSARANNA (curd rice ) OR
RICE WITH MAJJIGE ( butter milk).
SWEETS ( MYSORE PAK).
ALONG WITH THE MEALS ARE SERVED
HAPLAS (PAPPAD).
Meal is served on a PATRAVALLI (banana
leaf) or MUTTGA LEAVES stitched together.
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17. KUDUTHA SAAR:calledashorsegram
rasam,browncoloredthinsoup,sourness
givenbytamarind.
KORIGASSI:Mangaloreanchickencurry,
whichisreddishbrownincolor.Aspice
thinfinegravymadeofcoconut,redchili,
coriander,peppercorns,garlicandcumin
seedsaremadeintofinepaste.
NEERDOSAI:ahandkerchiefthin,delicate
ricepancakethatmeltsinthemouth.
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18. Huli-Combinationofvegetablesandlentils
simmeredwithspices,coconut,tamarindand
seasonedwithGhee,asafoetida,curryleavesand
mustard,itisanintegralpartofeveryformalmeal.
MajjigeHuli-Cookedvegetablessimmeredin
yogurtwithcoconut,spices,asafoetida,curry
leavesandmustard.
Tovve-Mushylentilscookedtillcreamy,spiked
withspicesandGhee.Vegetablesarealsoaddedto
thisdishlikeRidgedgourd,cucumberetc
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19. KAIKAJPU:mixedveg.stew.Vegetables
cookedinonionandtomatoesmasalaadded
withfinepasteofcoconut,coriander,poppy
seedsandwholegarammasalaandfinely
thinnedbyaddingcoconutmilk.
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