Karnataka cuisine explained

Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country.^[1] Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine.^[1] ^[2]

Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju
Raagi Mudde - One of the healthiest foods in the world and it is very popular with the rural Karnataka. Enjoy this with Bassaru and Upsaaru.^[3]
Upsaaru - Simple sambar. It is prepared with salt, water, grams, vegetables and some chillies.
Bassaru - Prepared by using decanted water of dal and greens
Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee
Bisi Bele Bath^[4] - is a spicy rice based dish. It is originated in Mysore, Karnataka and from there spread across South India.
Chitranna - Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
Jolada Rotti - It is the staple diet of most North Karnataka. It is eaten with pulse curries, Ennegayi or with assorted chutneys.^[5]
Holige (Obbattu) - Most popular sweet dish in Karnataka
Neer Dosa - Very popular in Mangalore and Malenadu region.^[6]

Notes and References