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KARNATAKA

Popular Dishes of Karnataka

Bisi Bele Bath

Bisi Bele Bath, a symphony of flavors, blends rice, lentils, and an array of vegetables into a wholesome dish. Each spoonful is a celebration of South Indian spices, harmoniously weaving a tale of traditional comfort and culinary artistry. The aromatic aroma transports you to bustling kitchens, while the rich medley of textures and tastes reflects the region's devotion to creating a harmonious balance on the plate.

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Ingredients :

  •  1 cup rice

  • 1/2 cup toor dal (split pigeon peas)

  • 1/2 cup mixed vegetables (carrots, beans, peas, etc.)

  • 1/4 cup tamarind pulp

  • 2 tbsp bisi bele bath masala

  • 1/2 tsp turmeric powder

  • Salt to taste

  • 2 tbsp ghee

  • 1/2 tsp mustard seeds

  • Curry leaves

  • Cashews, for garnishing

Steps To Follow:

1. Pressure cook rice and toor dal together until soft.
2. In a pan, heat ghee and splutter mustard seeds, curry leaves, and cashews.
3. Add mixed vegetables and sauté for a few minutes.
4. Add tamarind pulp, bisi bele bath masala, turmeric powder, and salt. Mix well.
5. Add the cooked rice and dal mixture to the pan and mix everything together.
6. Adjust the consistency by adding water if needed.
7. Simmer for a few minutes, allowing the flavors to blend.
8. Serve Bisi Bele Bath hot with papad or potato chips.

 Mysore Masala Dosa

Mysore Masala Dosa, an iconic creation, presents a crisp exterior enveloping a luscious blend of spicy chutneys and potato filling. The dosa's golden hue mirrors the cultural richness of Mysore, while the medley of flavors mirrors the city's diverse heritage. With each bite, the fusion of textures and tastes unfolds, inviting you to partake in a culinary journey that's both indulgent and authentic.

Ingredients :

For Dosa Batter:

  • 2 cups rice

  • 1 cup urad dal (black gram dal)

  • 1/2 cup poha (flattened rice)

  • Salt to taste

For Masala Filling:

  • 3-4 medium-sized potatoes, boiled and mashed

  • 1 onion, chopped

  • 2-3 green chilies, chopped

  • 1/2 tsp mustard seeds

  • Curry leaves

  • 1/4 tsp turmeric powder

  • Salt to taste

Steps To Follow:

1. Soak rice, urad dal, and poha separately for a few hours.
2. Grind them into a smooth batter and let it ferment overnight.
3. For the masala filling, heat oil and add mustard seeds and curry leaves.
4. Add chopped onion, green chilies, and sauté until onions are translucent.
5. Add turmeric powder, mashed potatoes, and salt. Mix well.
6. Take a ladleful of dosa batter and spread it on a hot tawa in a circular motion.
7. Drizzle oil around the edges and cook until the dosa turns golden and crispy.
8. Place a portion of the masala filling on one side of the dosa and fold it.
9. Serve Mysore Masala Dosa with coconut chutney and sambar.

Ragi Mudde

 Ragi Mudde, a rustic treasure, represents the nutritional heart of Karnataka. These steamed finger millet balls embody simplicity and sustenance, reflecting the agricultural essence of the region. With every bite, the earthy taste transports you to village settings, where Ragi Mudde has been a staple for generations, carrying the legacy of nourishment and connecting you to the roots of Karnataka's cuisine.

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Ingredients :

  •  1 cup ragi flour (finger millet flour)

  • 2-3 cups water

  • Salt to taste

Steps To Follow:

1. Boil water in a pot and add salt.
2. Gradually add ragi flour while stirring continuously to prevent lumps.
3. Cook the mixture until it thickens and forms a soft dough-like consistency.
4. Remove from heat and let it cool slightly.
5. Shape the mixture into round balls or cylindrical shapes.
6. Serve Ragi Mudde with sambar, chutney, or any curry.

Udupi Sambar

 Udupi Sambar, a savory delight, tells tales of temple kitchens and culinary devotion. With a rich medley of lentils and vegetables, this lentil-based stew is a reflection of Udupi's devotion to pure, wholesome flavors. The aromatic spices dance in perfect harmony, while the tang of tamarind provides a delightful contrast. Udupi Sambar captures the essence of spirituality and nourishment, leaving a lasting impression on both the palate and the soul.

Ingredients :

  • 1 cup toor dal (split pigeon peas)

  • Mixed vegetables (carrots, beans, pumpkin, etc.)

  • 1 onion, chopped

  • 1 tomato, chopped

  • Tamarind pulp

  • 2-3 tbsp sambar powder

  • 1/2 tsp turmeric powder

  •  Salt to taste

  • 1/2 tsp mustard seeds

  • Curry leaves

  • Hing (asafoetida)

  • 2 tbsp oil

Steps To Follow:

1. Cook toor dal and keep it aside.
2. In a pan, heat oil and splutter mustard seeds and curry leaves.
3. Add chopped onion and sauté until translucent.
4. Add mixed vegetables and cook for a few minutes.
5. Add chopped tomato, turmeric powder, and sambar powder. Mix well.
6. Add tamarind pulp, salt, and hing. Simmer until vegetables are cooked.
7. Add the cooked toor dal and mix everything together.
8. Bring the sambar to a boil and let it simmer for a few more minutes.
9. Serve Udupi Sambar with idli, dosa, or rice.

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