Karnataka is one such state, where you will get to see its amazing taste and variety in food. Karnataka cuisine includes the long list of a vegetarian and non-vegetarian dishes. While you will find vegetarian food in northern Karnataka, the coastal areas are famous for delicious sea food. While the Kodagu region cooks the best meat curry. If you too are searching about the food here before visiting Karnataka, then today we are going to tell you about the best and famous dishes here. After sightseeing in Karnataka, do not forget to taste the delicious food here.
Kori Gossi
Mysore Pak
Mysore Pak is a famous sweet dish from Karnataka, made with ghee, sugar and gram flour. Let us tell you, the word Pak meaning in Kannada language means sugar solution. Mysore Pak was first prepared in the kitchen of the Mysore Palace and since then it has become a favorite dessert of the people. If you are going to visit the Karnataka, then definitely try this unique sweet.
Here's a simple recipe for you to make Mysore Pak at home:
Ingredients :
1 cup besan (chickpea flour)
1 cup ghee (clarified butter)
1 cup sugar
1/2 cup water
A pinch of cardamom powder
A handful of chopped nuts (like cashews or almonds) for garnish (optional)
Instructions :
1. Prepare the Sugar Syrup :
In a saucepan, combine sugar and water. Heat this mixture at over on the medium heat, stirring it continuously until the sugar is completely dissolves.
Boil this sugar syrup until it reaches a one-string consistency. To test, take a drop of syrup between your thumb and index finger; it should form a single thread when stretched. The heat is turned off and set aside.
2. Prepare the Besan Mixture :
In another heavy-bottomed pan, heat ghee over low heat.
Add besan (chickpea flour) to the melted ghee. Stir continuously to avoid lumps and to roast the besan properly. Roast until the besan turns golden brown and you can smell a nutty aroma. Be patient; this step is crucial for the flavor. It might take around 10-15 minutes.
3. Combine Besan and Sugar Syrup :
Once the besan is roasted, slowly add the hot sugar syrup to the besan-ghee mixture while stirring continuously. Be cautious as this mixture will bubble up.
Keep stirring the mixture over low heat to avoid lumps. Cook until the mixture thickens and leaves the pan sides. This might take about 5-10 minutes.
4. Add Cardamom Powder and Nuts :
Add a pinch of cardamom powder to the mixture for flavor. Mix well.
If you're using nuts, add them at this stage and mix evenly.
5. Set in a Tray :
Grease a tray or a plate with ghee. Pour the thickened mixture into the tray and spread it evenly with a spatula.
6. Cut into Pieces :
While it's still warm (not hot), cut the Mysore Pak into desired shapes, usually square or diamond-shaped pieces.
7. Cool and Serve :
Let the Mysore Pak cool down completely in the tray. Once it cools and solidifies, remove the pieces carefully.
Your delicious Mysore Pak is ready to be served! Enjoy your homemade sweet treat!
Neer Dose
The word Neer in Tulu language means water. Neer dosa is made from rice. To make dosa, the rice is first soaked in water overnight for a few hours and then a batter is prepared from this rice. This dosa is very thin and crispy, which is eaten flavored with coconut and other chutneys.
Here's how you can make Neer Dosa at home:
Ingredients :
1 cup rice (preferably short-grain or sona masuri rice)
Water for soaking
Salt to taste
Oil or ghee for cooking
Instructions :
1. Rinse and Soak :
Rinse the rice thoroughly into the cold water until the water is runs clear. Soak the rice in enough water for at least 3-4 hours or preferably overnight. Soaking the rice is crucial to make a smooth batter.
2. Blend the Batter :
Drain the soaked rice and then transfer it into a blender. Add a pinch of salt.
Add water gradually and blend until you get a smooth, thin batter. The consistency should be similar to that of buttermilk. You may need approximately 1 to 1.5 cups of water depending on the rice and blender you are using.
3. Prepare the Dosa Batter :
Transfer the batter to a large bowl. Remember the batter should be very thin and the watery. If it's too thick, add a bit more water and mix well.
Taste the batter and adjust salt if necessary. Remember, Neer Dosa batter should be slightly saltier than regular dosa batter as it is very thin.
4. Cooking Neer Dosa :
Heat the non-stick or cast-iron skillet over on the medium heat. The pan should be hot but not smoking.
Take a ladle full of batter and pour it onto the center of the pan in a circular motion. The batter will spread on its own due to its thin consistency. If needed, you can tilt the pan to spread the batter thinly.
Drizzle the few drops of the oil or the ghee around the edges of the dosa. Let it cook for 1-2 minutes or until the edges start lifting up and the dosa is lightly golden brown.
5. Serve :
Carefully lift the Neer Dosa from the pan and fold it into half or quarters. Serve Neer Dosa immediately with coconut chutney, vegetable curry, or any chutney of your choice.
Enjoy your homemade Neer Dosa! Remember, the first couple of dosas might not come out perfectly thin, but with practice, you'll master the technique.
Maddur Vada
Maddur Vada is a famous snack of Karnataka. Let me tell you, Maddur Vada, this snack got its name from Maddur, a town in Mandya, Karnataka. In making this vada, onions, green chillies, curry leaves, grated coconut, fennel and cumin are used along with rice flour in maida.
Here's how you can make Maddur Vada at home:
Ingredients :
1 cup semolina (sooji)
1/2 cup rice flour
1/4 cup all-purpose flour (maida)
1 large onion, finely chopped
2-3 green chilies, Chopped them finely (adjust to taste)
A handful of curry leaves, chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
2 tablespoons chopped fresh coriander leaves
Salt to taste
Water, as needed
Oil for deep frying
Instructions :
1. Prepare the Dough :
In a mixing bowl, combine semolina, rice flour, all-purpose flour, chopped onions, green chilies, curry leaves, mustard seeds, cumin seeds, asafoetida, chopped coriander leaves, and salt. Mix well.
Gradually add water and knead to form a smooth, thick dough. The dough should be firm enough to shape into vadas but not too dry. Let the dough rest for 10-15 minutes.
2. Shape the Vadas :
Heat the oil in the deep frying pan over on the medium heat.
Take a small portion of the dough and shape it into a small ball. Flatten it slightly to form a disc-shaped vada. Repeat with the remaining dough.
3. Fry the Vadas :
Once the oil is hot, carefully slide a few vadas into the hot oil. Fry them in the batches, but do not overcrowd the pan.
Fry the vadas over on the medium heat until they are turn into the golden brown and crispy on both sides. Remember to flip the vadas occasionally for even frying.
Using a slotted spoon, remove the fried vadas from the oil and place them on a plate lined with paper towels to drain excess oil.
4. Serve Hot :
Maddur Vadas are best served hot and crispy. They can be enjoyed on their own or with coconut chutney, tomato chutney, or any dip of your choice.
Enjoy your crispy and delicious Maddur Vadas
Jalada Rotti
This bread is very soft, and is the specialty of the North Karnataka. Barley flour is used for make this roti. It is served with the brinjal curry, chutney and pickle.
Here's how you can make Jalada Rotti at home :
Ingredients :
2 cups jowar (sorghum) flour
Water, approximately 1 to 1.5 cups
Salt to taste
Instructions :
1. Prepare the Dough :
In a large mixing bowl, add jowar flour and a pinch of salt. Gradually add water while mixing continuously. Use your hands to knead the mixture into a smooth and soft dough. The consistency of the dough should be firm but pliable.
2. Divide the Dough :
Divide the dough into small lemon-sized balls.
3. Rolling the Rotti :
Take one of the dough balls and flatten it slightly between your palms to form a small disc.
Place the flattened dough ball on a clean, flat surface (like a rolling board or your kitchen countertop) sprinkled with a little dry jowar flour.
Gently roll out the dough ball into a thin, round roti using a rolling pin. Jowar rotis are typically thicker than wheat rotis and should be about 5-6 inches in diameter.
4. Cooking the Rotti :
Heat a griddle or tava over medium-high heat. Once hot, the rolled-out roti carefully place on the griddle.
Cook the roti for a minute or two until you see small bubbles forming on the surface. At this point, flip the roti using a spatula.
5. Cook the Other Side :
Cook the other side of the roti for about a minute. You can press gently with a clean cloth or spatula to help the roti puff up.
Once the roti puffs up and both sides are cooked and have light brown spots, remove it from the griddle.
6. Serve Hot :
Serve the Jalada Rotti hot with any vegetable curry, dal, or chutney of your choice. It's traditionally served with jhunka (a gram flour-based curry) in Maharashtra.
Tips :
Practice is Key: Rolling out jowar rotis might take some practice, especially if you are new to making them. Don't worry if your first few rotis don't turn out perfectly round; the taste matters the most.
Handle with Care: Jowar rotis are delicate and can break easily. Handle them gently while rolling and flipping.
Enjoy your homemade Jalada Rotti with your favorite curry or chutney!
Dharwad Pedha
If you are fond of eating a lot of sweets, then you can eat Dharwad Peda. It is born in Dharwad. In the 19th century, the Thakur family of Madhya Pradesh had started living in Dharwad and this tree was brought to Dharwad by these people. This Peda is prepared by the family of Ram Ratan Singh with a special method.
Here's a detailed recipe for you to make Dharwad Pedha at home:
Ingredients :
For the Pedha:
4 cups full-fat milk
1/4 cup lemon juice or vinegar
1/2 cup ghee (clarified butter)
1 cup powdered sugar
1/2 teaspoon cardamom powder
A pinch of saffron strands (optional)
Chopped pistachios or almonds for garnish
Instructions :
1. Prepare Chenna (Paneer) :
Boil the milk in a heavy-bottomed pan.
Once it comes to a boil, add lemon juice or vinegar gradually while stirring continuously.
The milk will curdle, and whey will separate from the chenna (paneer).
Drain the whey using a muslin cloth or a fine mesh strainer.
Rinse the chenna with cold water to remove the lemony taste.
Tie the chenna in the cloth and hang it for about 30 minutes to remove excess water.
2. Knead the Chenna :
Transfer the chenna to a clean, dry surface.
Knead it well with the heel of your palm until it becomes the smooth and the soft. This may take about 10-15 minutes.
3. Cooking the Pedha :
Heat ghee in a non-stick pan on over at the low heat.
Add the kneaded chenna to the pan and stir continuously to avoid lumps.
Cook the chenna on low heat until it thickens and leaves the sides of the pan. This may take around 15-20 minutes.
Add powdered sugar and continue to cook, stirring continuously, until the mixture comes together and leaves the sides of the pan. It will become a thick, sticky dough-like consistency.
Add the cardamom powder and saffron strands (if using) and mix it well. The saffron will give the pedha a nice color and aroma.
4. Shaping the Pedha :
Remove the mixture from the heat and let it to cool slightly.
Grease your palms with ghee and take small portions of the mixture to shape them into small, smooth, round pedhas. You can flatten them slightly to give them a disc shape.
Press a pistachio or almond piece on top of each pedha for garnish.
5. Serve :
Let the pedhas cool completely before serving.
Store them in an airtight container. They can be stored at room temperature for a couple of days and in the refrigerator for a longer shelf life.
Enjoy your homemade Dharwad Pedha! These sweet treats are perfect for festivals, celebrations, or just to satisfy your sweet cravings.
Coorg Pandi Curry
It is a delicious and non-vegetarian dish, in which meat is prepared in a spice paste. Because of which the color of this curry starts to look dark and spicy. Kanchampuli fruit is also used in this dish, due to which the dish is slightly sour in taste. Pandi curry is served with rice roti.
Coorg Pandi Curry, also known as Coorg Pork Curry, is a popular dish from the Coorg region in Karnataka, India. It's a flavorful and spicy pork curry that is traditionally made with pork, spices, and fresh ingredients. Here's a detailed recipe for you to try at home:
Ingredients :
For Marination :
1 kg pork, cut into medium-sized pieces
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt, to taste
For Curry Paste :
1 large onion, finely chopped
4-5 cloves garlic, minced
1-inch ginger, grated
2-3 green chilies, chopped
1 teaspoon black pepper powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
4-5 dried red chilies, soaked in warm water for 30 minutes
1 teaspoon poppy seeds (optional)
1/2 cup fresh grated coconut
1 small bunch of fresh chopped coriander leaves
Other Ingredients :
2 tablespoons vegetable oil
1-2 sprigs of curry leaves
1-2 cups of water (to adjust your desired consistency)
Salt, to taste
Instructions :
1. Marinate the Pork :
In a bowl, marinate the pork pieces with turmeric powder, red chili powder, and salt. Let it marinate for the at least 30 minutes to allow the flavors to penetrate the meat.
2. Prepare the Curry Paste :
In a pan, dry roast cumin seeds, coriander seeds, and fenugreek seeds until fragrant. Allow them to cool.
In a blender, combine the roasted spices, soaked red chilies, poppy seeds (if using), grated coconut, chopped onion, garlic, ginger, green chilies, black pepper powder, and fresh coriander leaves.
Blend the ingredients into a smooth paste. If necessary, add a little water to aid in blending.
3. Cook the Pork :
Heat oil in a heavy-bottomed pan or a pressure cooker over medium heat.
Add curry leaves and sauté for a minute until they release their aroma.
Add the marinated pork pieces and cook until they are browned on all sides.
4. Add the Curry Paste :
Lower the heat and add the prepared curry paste to the pan. Mix well to coat the pork pieces with the paste.
Cook the paste and pork together for about 10-15 minutes, stirring occasionally, until the oil starts to separate from the masala.
5. Add Water and Simmer :
Add water to the pan, adjusting the quantity according to your desired consistency of the curry.
Cover the pan (or pressure cooker without the lid weight) and simmer the curry on low heat for 45 minutes to 1 hour, or until the pork is tender and the flavors are well absorbed. If the pressure cooker is using , cook for about 4-5 whistles on medium heat.
6. Adjust Seasoning and Serve :
Taste the curry and adjust salt and spice levels according to your preference.
Let the curry to rest for a while before it serving. Like many Indian curries, Coorg Pandi Curry tends to taste even better after some time as the flavors meld together.
Serve hot with steamed rice or traditional Coorg accompaniments like rice balls (kadambuttu) or roti.
Enjoy your flavorful and aromatic Coorg Pandi Curry!
Mangalorean Biryani
Mangalorean Biryani is usually prepared with or without the chicken meat. The rice is cooked with the spice paste. Coconut, coriander seeds, cardamom, fennel seeds, cloves, ginger, dry red chilies, garlic and cumin seeds are needed for make the paste. Meat is added to it for veg biryani and all kinds of vegetables are included in it for veg biryani. After cooking it well, it is served hot.
Mangalorean Biryani, also known as Kori Biryani, is a fragrant and flavorful dish from the coastal region of Mangalore in Karnataka, India. This biryani is characterized by its unique blend of spices and the use of coconut milk, which imparts a rich and creamy texture. Here's a detailed recipe for you to try at home:
Ingredients :
For Marinating the Chicken :
1 kg chicken, cut into pieces
1 cup thick yogurt
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 teaspoon garam masala powder
Salt, to taste
For the Biryani Masala :
2 tablespoons vegetable oil
2 large onions, thinly sliced
2 tomatoes, chopped
2 teaspoons ginger-garlic paste
1 teaspoon cumin seeds
1 cinnamon stick
4-5 cloves
4-5 green cardamom pods
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt, to taste
1 cup coconut milk
2 cups of basmati rice, soaked it in the water for 30 minutes and drained
2 cups water
Fresh coriander leaves and fried onions for garnish
Instructions :
1. Marinate the Chicken :
In a bowl, combine the chicken pieces with yogurt, turmeric powder, red chili powder, garam masala powder, and salt. Let this marinate for at least 30 minutes to an hour.
2. Prepare the Biryani Masala :
Heat the oil in a large, heavy-bottomed pot over on the medium heat.
Add the sliced onions and sauté it until it turns into golden brown.
Add ginger-garlic paste and sauté it until the raw smell is disappears.
Add cumin seeds, cinnamon stick, cloves, green cardamom pods, bay leaf, and fennel seeds. Sauté for a minute until aromatic.
Add chopped tomatoes and then cook it until they turn into soft and the oil starts to separate.
Add the coriander powder, a turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the masala is cooked through.
Add the marinated chicken to the masala and cook for 10-15 minutes until the chicken is partially cooked.
3. Add Coconut Milk and Rice :
Pour in the coconut milk and mix well. Let the chicken cook in the coconut milk for another 10 minutes until it's almost fully cooked and the gravy thickens.
In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained basmati rice. Cook the rice until it's 70-80% cooked. Drain any excess water.
4. Layering and Dum Cooking :
The partially cooked rice layer over the chicken masala in the pot.
Sprinkle some fresh coriander leaves and fried onions over the rice.
Cover the pot tightly with a lid. You can seal the edges of the lid with dough to trap the steam.
Cook the biryani on the low heat (dum) for 20-25 minutes. This slow cooking process allows the flavors to meld together and the biryani to absorb the aroma.
5. Serve :
After dum cooking, gently fluff the biryani with a fork to mix the layers.
Serve the Mangalorean Biryani hot with raita, salad, and pickle.
Enjoy your delicious and aromatic Mangalorean Biryani!
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