Cuisine of Karnataka

Mangalore 

·        Spicy fish delicacy kane fry (ladyfish)

·        Rice-based preparations

·        A wide variety of fruits

·        Red grain rice

·        Sannas (idli fluffed with toddy or yeast)

·        Pancakes

·        Rice rottis

·        Kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry)

·        neer dosa

·        Patrode, a special dish prepared by steaming stuffed colocasia leaves

·        Akki rotti, or rice rotti

·        Pickles like midigayi pickle (small raw mango), sandige, avalakki (beaten rice), and talipittu (akki rotti made of rice flour)

Udipi 

·        World famous masala dosa

·        Rasam, a spicy pepper water

·        Adyes (dumplings)

·        Ajadinas (dry curries)

·        Chutneys

Coorg 

·        Pandi curry

·        Kadumbuttu (rice dumplings)

·        Succulent koli curry (chicken curry)

·        Nool puttu (rice noodles)

·        Votti (rice rotti)

·        Bembla curry (bamboo shoot curry)

North Karnataka 

·        Wheat and jowar rottis (unleavened bread made of millet)

·        Yenne badanekayi (brinjal curry)

·        Thali peet

·        Khadak rotti

·        Sajja rotti (bajra rotti)

·        Kaalu palya

·        Soppu palya

·        Usli (made from spicy sprouted gram)

·        Jholka (made from channa dal flour)

·        Dharwad peda

·        Gokak khardantu

·        Belgaum khunda

·        Shenga holige

·        Yellu holige

Breakfast 

·        Uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed)

·        Idli-sambar (steamed rice cakes and curry)

·        Thatte idlis (flat idlis)

·        Masala dosa (pancake with curried potato filling)

·        Set dosa

·        Rava dosa

·        Puri palya

·        Uthapam

·        Vada sambar

·        Kesari bhath (a sweet made of semolina and sugar laced with saffron)

Traditional Meals  

·        Protein-rich cereal salads like kosambri

·        Palyas (warm vegetable salads made out of parboiled vegetables chopped fine and tossed with desiccated coconut, green chillies, curry leaves and mustard seasoning)

·        Gojju (a vegetable cooked in tamarind juice with chilli powder in it)

·        Tovve (cooked dal without too much seasoning)

·        Huli (a thick broth of lentils and vegetables cooked together with ground coconut, spices, tamarind and chilli powder)

·        Pappad

·        Chitranna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves)

·        Vangibhath (spiced rice with eggplant)

·        Pulliyogare (rice flavoured with tamarind juice and spiced with groundnuts

·        The celebrated bisibelebhath, a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon

• Ragi (steam-cooked finger millet rolled into large balls) served either with mutton curry or soppina saaru