Cuisine of Karnataka | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-17

This is an audio version of the Wikipedia Article:
Cuisine of Karnataka


00:02:52 1 North Karnataka cuisine
00:05:18 2 South Karnataka cuisine
00:07:38 3 Karnataka cuisine - common to all regions
00:07:54 3.1 Rice dishes
00:09:13 3.2 Dosas
00:10:02 3.3 Breads
00:11:06 3.4 Chutneys
00:12:33 3.5 Palya or side dishes
00:12:56 3.6 Kosambari
00:13:23 3.7 Sweet and spicy dishes
00:14:07 3.8 Saaru (Gravy)
00:16:30 3.9 Sweets
00:20:26 3.10 Pickles
00:21:39 3.11 Snacks
00:23:04 4 Udupi cuisine
00:23:31 5 Malenadu cuisine
00:29:07 6 Kodagu cuisine
00:29:39 7 North Canara (Coastal/Malenadu Karnataka) cuisine
00:31:54 7.1 Seafood
00:32:20 8 Mangalorean (Coastal Karnataka) cuisine
00:34:32 9 Navayath cuisine
00:36:04 10 See also



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SUMMARY
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Among food, South Karnataka people take Ragi Mudde along with Sambar, incase of veg, muddhe has good combination with dal like bassaru, sappina saru, etc. Similarly in case of nonveg, muddhe is a must for south karnataka persons. For north karnataka, jolada rotti (Jowar Roti) has a good combination with Kempu (Red) chutney and Ucchel chutney).
Places like Udupi and Kodagu like dishes of Dosa, Idli, Bonda. Mangaluru peoples worship Fish as god, their usual dish is Fish along with Rice.
The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. It is one of the oldest surviving cuisines and traces its origin to the Iron Age. Ragi is mentioned in the historical works of the great poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita. The varieties of the Karnataka cuisine have drawn influence from and influenced the cuisines of neighbouring states like Tamil Nadu, Andhra Pradesh and Kerala. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli - Vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Benne dose, Neer Dose, Ragi unda,  Paddu (Gundponglu), Koli Saaru (chicken curry - Kannada style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The well-known Masala Dosa traces its origin to Udupi cuisine. Plain and rava idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, Obbattu, Dharwad pedha, Kunda, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known. 
Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, dessert, Thovve, Chitranna, rice, and ghee.
After ghee is served to everyone, one may start the meal. This step is taken to ensure that everyone seated has been served completely.

What follows next is a series of soup-like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu, eaten with hot rice. Gojju or Raita is served next, then two or three desserts are served, and finally, fried dishes such as Aambode or Bonda are served. The meal is completed with a serving of curd rice.
There is some diversity in the core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals, the south uses ragi and rice.