what to eat in karnataka

In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. In biological terms, vegetable designates members of the plant kingdom[according to whom?. The nonbiological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule. Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants, while others consider them a separate food category; some cultures group potatoes with cereal products such as noodles or rice, while most English speakers would consider them vegetables.

Bisi bele bhath is a ricebased dish with its origins in the state of Karnataka, India. Bisibelebhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna , which means hot lentil sour rice. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used for the dish is available off the shelf.

Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Literal translation could be thought of, as fried brinjal rice. Typically found in Karnataka, spicier variety is often found in neighboring states Andhra Pradesh and Tamil Nadu. It is equally famous in Maharashtra. Specialty Indian chefs having an art of cooking vegetables often indulge in this delicacy. Mostly viewed as a dry dish, it is accompanied with Mosaru Bajji or Raitha.

Chitranna is a ricebased dish mostly prepared in homes in the southern part of India. It usually involves mixing boiled rice with something called gojju or Chitrannada Gojju Chitrannas gojju is prepared by initial seasoning of mustard, jeerige, coriander leaves, garlic, chillies followed by the frying of onion and other optional items such as lemon or Raw Mango scrapes. The salt is added depending upon the taste requirement. The cilantro and coconut powder can be used, for added flavour.

Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. . Puliyodharai is also known as hu?ianna (sour rice in Modern Kannada) in some parts of Karnataka, and pu?ihora (sour rice in Telugu) in Andhra Pradesh.It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin.

Flattened rice is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

Benne dosa or benne dose is a type of dosa which traces its origin from the city of Davangere in Karnataka. The term benne dosa in English language means butter dosa. This type of dosa is made up by just the addition of butter while making normal dosa. It is similar to masala or set dosa but smaller in size, made out of rice batter and lots of butter. It is served with liberal helpings of butter sprinkled on it. This makes the dish enticing in both flavour and aroma.

Ragi rotti is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. RagiRotti means ragipancake in the native language, Kannada. It is prepared in the same way as Akki rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough; sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). Small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. Ragi Rotti is served hot and is eaten along with chutney.

Akki Rotti is a ricebased breakfast item unique to the state of Karnataka, India but extremely popular. AkkiRotti means ricepancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. Oil is spread over a griddle (tava) or wok and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. Akki Rotti is served hot and is eaten along with chutney. A dash of butter or ghee with Akki Rotti is also preferred. Another way of making Akki Rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Kori rotti is a popular spicy Coastal Karnataka dish, a combination of redchili based chicken curry and crisp dry wafers (about 1mm thick) made from boiled rice. This is somewhat similar to the Arabic dish tashreeb