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Karnataka cuisine is considered one of the oldest cuisines. The cuisine represents a lot from the neighbouring states such as Tamil Nadu, Andhra, Kerala, and Maharashtra in shaping up the cuisine. As every region’s ingredients change depending on the place, even Karnataka’s cuisine is widely divided based on its local produce and region.
Karnataka’s cuisine is broadly divided into: Udupi cuisine, Malenad cuisine, Kodagu cuisine, North Canara cuisine, Mangalorean cuisine, and Navayath cuisine. The steamed rice can be served with a variety of soup-based curries called saaru that change depending on the cooking technique. There are a few famous curries that most of the Kannadigas prepare daily:
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Korri Gassi
Korri means chicken, and Gassi means curry. For this curry, succulent pieces of chicken are cooked with spices and ground fresh coconut. This is a famous Mangalorean recipe. It is usually served with set dosa, neer dosa, or roti at the side.
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Kundapura Koli Saaru
Kundapura Koli Saaru is another style of chicken curry and is very popular in the Mangalorean coastal region. The gravy of the curry is made from onion, garlic, ginger, and other spices along with coconut milk. The curry is perfect to have with neer dosa, roti or even rice.
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Coorg Pandi Curry
Pork, or 'pandi' is considered to be a delicacy in Coorg. The meat is cooked in masala paste, which results in its dark colour and spicy flavour. The dish uses an extract of fruit grown locally called kachumpuli that results in its distinct sour flavour. The pandi curry is served with akki roti (rice roti) or rice balls.
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Sagu
Vegetable sagu is a very well-known dish of Karnataka cuisine. It is a form of vegetable curry that is served with set dosa, roti, rice, rava idli, and poori. Sagu has a nice creamy texture acquired from coconut and poppy seeds. Whenever you try sagu, you will be left wanting for more!
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Gojju
Gojju is a curry-like dish that is very popular in Karnataka. It is a combination of sweet, sour, and spicy flavours. Gojju tastes tangy and can be made from vegetables, meat, or fruits like pineapple and mango.
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Ennegai
Ennegai is an eggplant curry eaten with Jolada Rotti. The eggplant is slit, stuffed with a masala paste, and cooked on low flame. Later, more masala is added and made into a curry. This dish is a staple food of North Karnataka.
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Majjige Huli
A yoghurt-based curry made with vegetables like ash gourd or cucumber. It is seasoned with coconut, green chillies, and mustard seeds, providing a tangy and creamy flavour.
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Huli
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Huli is a traditional curry that combines a blend of vegetables and split chana dal and is cooked with spices and coconut. It is tempered with hing (asafoetida), mustard seeds, curry leaves, and dry red chillies.
