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Karnataka cuisine is the cuisine of the Indian state of Karnataka. It is similar to the cuisine of neighboring states Goa, Maharashtra, Telangana, Andhra Pradesh, and Tamil Nadu. It is commonly served on a banana leaf, especially for special occasions.[1]

Its varieties include Mysore and Bangalore cuisine, North Karnataka cuisine, Udupi cuisine, Kodagu and Coorg cuisine, Karavali and coastal cuisine, and Saraswat cuisine. It includes vegan, vegetarian, and meat items, as well as savory and sweet dishes.[1]

Akki rotti

Dishes that originated in Karnataka but have become popular outside the state include idli, rava idli, and Mysore masala dosa.[1] Other Karnataka cuisine items include:

  • Avalakki – Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or gojju.
  • Chitranna – Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
  • Bisi bele bath– A spicy rice-based dish. It originated in Mysore, Karnataka and from there spread across South India.[2]
  • Jolada rotti – The staple diet of most of North Karnataka. It is eaten with pulse curries, ennegayi or assorted chutneys.[3]
  • Mysore pak – Sweet dish prepared by using gram flour and ghee
  • Holige (obbattu) – Extremely common sweet dish in Karnataka
  • Neer dosa – Very common in Mangalore and Malenadu regions.[4]
  • Ragi mudde – Very common in rural south Karnataka. Eaten with bassaaru and upasaaru.[5]
  • Typical north Karnataka staple meal, rice, bele sambar curry, millet Jolada rotti, sauteed vegetables called palya and pickle.
    Typical north Karnataka staple meal, rice, bele sambar curry, millet Jolada rotti, sauteed vegetables called palya and pickle.
  • Rice, served with palya sautéed greens and vegetables, kosambari salad, bottle gourd buttermilk curry.
    Rice, served with palya sautéed greens and vegetables, kosambari salad, bottle gourd buttermilk curry.
  • Masala dosa is popular breakfast with origins in Karnataka
    Masala dosa is popular breakfast with origins in Karnataka
  • Rice served with side-dishes; palya, carrot kosambari salad, holigae sweet, and fried chili fitters.
    Rice served with side-dishes; palya, carrot kosambari salad, holigae sweet, and fried chili fitters.
  • North Karnataka and Central Karnataka staple; kadak roti, served with various palya, chutney podi with yogurt, seasoned rice, and madli.
    North Karnataka and Central Karnataka staple; kadak roti, served with various palya, chutney podi with yogurt, seasoned rice, and madli.
  • Rava idli is a variation of Idli with origins in Karnataka
    Rava idli is a variation of Idli with origins in Karnataka
  • Ambode is popular lentil fried-fitters
    Ambode is popular lentil fried-fitters
  • Chitranna is popular seasoned rice dish
    Chitranna is popular seasoned rice dish
  • Ragi mudde with bassaaru
    Ragi mudde with bassaaru
  • Bisi belebhath, a well-known rice-lentil based stew dish
    Bisi belebhath, a well-known rice-lentil based stew dish

References