Karnataka cuisine-common
Karnataka cuisine-common
Some common vegetarian dishes prepared on a regular basis are:
Lunch served on a plantain leaf
Capsicum and paneer pulao with yogurt
Rice dishes
Bisi bele bath - rice cooked with lentel, vegetables and spices; like Huli with rice, but often richer
Vaangi baath - cooked rice mixed with vegetables cooked in oil and spices; the vegetables are usually made into a palya beforehand and the vaangi baath mixed before serving
Chitranna - cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric
Mosaranna - curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds.
Puliyogare - cooked rice flavoured with spicy tamarind paste
Maavinkaayi chitranna - cooked rice flavoured with raw green mango and spices
Nimbekaayi chitranna - cooked rice flavoured with lemon and spices
Avalakki - Akki (means rice), avalakki is baked flat rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
Mandakki - Puffed rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, roasted ground grams, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
Dosas
The Dosas made in Karnataka have a lot of variety and is popular across the world.
Benne dosa or Butter dosa - originating from central Karnataka city of Davangere, known for its enticing Aroma and mouthwatering taste.
Davangere benne dosa
Rave dosa with chutney
Mysore Masala dosa
Set dosa - Thick pan cakes made of rice batter garnished with a hint of coriander leaves, grated carrot and coconut served with saagu and Coconut chutney
Saagu Masala dosa - dosa stuffed with saagu.
Masala dosa (butter and non butter variants)- inside of the dosa is smeared with Red chutney made of onion, red chilly and garlic. Stuffed with Aloo gadde palya (made of potato and onion)
Godhi dōsa or dōsa made from wheat.
Ragi dōsa or dōsa made from ragi.
Rave dōsa or dōsa made from Rave
Breads
ಕಾವಲಿಯಲ್ಲಿ ಹರಡಿರುವ ಮೆಂತೆ ಸೊಪ್ಪು ಕಲಸಿದ ಗೋಧಿ ಸಂಪಣೆ
Ragi rotti - A flat thick pancake made with ragi dough and flavoured with chillies and onions; the dough is shaped and flattened by hand.
Akki rotti - A thick, flat pancake-like dish made with a dough of rice flour, chillies, onions and salt; the dough is shaped and flattened by hand.
Jolada rotti - A flat pancake dish made with a dough of Sorghum flour and salt; the dough is shaped and flattened by hand. Jowar may be sometimes replaced with bajra.
Ragi mudde - Steamed dumplings made by adding ragi flour to boiling water.
Gunpangalu - Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with compartments.
Sajje rotti/Bhakri - A thick, flat pancake-like dish made with a dough of pearl millet flour and salt; the dough is shaped and flattened by hand and sprinkled with sesame seeds
Chutneys
Kadalekaayi chutney
Hurali chutney
Kaayi chutney- grated coconut ground with dal (kadale) salted and garnished with oil-fried mustard and curry leaves
Kaayi chutney (green) - grated coconut ground with dal, green chillies and coriander salted and garnished with oil-fried mustard and curry leaves
Kaayi chutney (red) - grated coconut chutney ground with dal and dried red chillies salted and garnished with oil-fried mustard and curry leaves
Maavina chutney - grated raw green mango ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
Heerekai chutney - grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
Eerulli chutney - grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
Uddina Bele chutney - Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves.
Pudina chutney-fry pudina leaves along onion, groundnut, black gram, green chilli, tamrind. Add sugar and grind to fine paste.
Palya or side dishes
Hurali kaayi palya
Hurali palya
Hurali happala
Badnekaayi palya
Bendekaayi palya
Allugade palya
Ballekaayi palya
Kosambari
Cucumber kosambari
A salad prepared using simple ingredients such as lentils, green chillies and finely chopped coriander. The dish is generally finished with a tempering of mustard seeds and asafoetida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot.
Sweet and spicy dishes
Menasinakaayi gojju
HuNuse gojju - made with tamarind
Bendekaayi gojju - boiled okra(ladyfinger) cooked in a gravy sweetend with jaggery and soured by tamarind.
Tomato gojju - cooked cut or mashed tomato with a sweet-sour gravy.
Eerulli (Onion) and Tomato gojju - cooked cut or mashed tomato mixed with cut onion with a sweet-sour gravy.
Haagalakaayi gojju - Bittergourd pieces marinated with salt and turmeric to remove some bitterness cooked with a sweet and sour gravy.
Thondekaayi gojju
Saaru (Gravy)
See also: Saaru
Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard.
Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc.
Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.
Bas saaru - made from the broth of boiled lentils and spring beans
Mosoppinna/Hulisoppu saaru - made from lentils and spinach
Maskai- Combination of vegetables cooked and mashed with spices and seasoning.
Menasina saaru - rasam made from pepper, turmeric, and other spices
Bele saaru - has toor dal as one of the ingredients
Kaalina saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaalu or Chickpeas, Halasande Kaalu black-eyed peas, Hesaru kaalu moong beans, Hurali kaalu Horse gram, Avare kaalu Indian beans
Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind.
Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind, pineapple, bitter gourd, tomatoes, lemon-lime, etc.
Tambuli - A yogurt based cold dish similar to Raita made from Doddapatre soppu. Optional ingredients in this dish includes vegetables and greens.
Fish / Mutton / Chicken Saaru - A very famous local curry made mainly from assorted spices and meats. Often mixed and eaten with Ragi Balls and Rice or Bhakri
Sweets
Huggi - cooked rice and kadale or hesaru (mung bean), with coconut, milk, elakki and sweetened with bella (jaggery)
Ginnu - sweetened, flavoured and steam boiled colostrum of cow, buffalo or goat
Kajjaya - Rice and jaggery fritters deep fried in Ghee.
Kadabu - deep fried (kari kadubu) or steamed pastry with assorted sweet filling.
Karjikaayi - deep fried crisp pastry with dry sweet filling
Unde - ball shaped sweets with the following variations :
Chikkina unde - ellu and bella
Chigali unde - made from ellu
Rrave unde - made from semolina
Peni, laddoo, and almond milk
Rave unde
Shenga unde - made from peanut
Pumpkin puri unde
Mandakki unde - made from mandakki
avalakki unde - made from avalakki
Hesarunde Moong dal ladoo.
Godhiunde- made from Wheat
Gulaadike Unde- made from Maida and Sugar - A Davangere speciality,
Besanunde - made from besan
Tambittu - made from rice or wheat flour and jaggery.
Sikkinunde - made from jaggery, dried coconut and maida .
Sakkare achhu - little sugar statues/toys made during Sankranti
ಸಕ್ಕರೆ ಪಾಕ
Haalubaayi - A fudge made with ground rice, jaggery and coconut.
Mysore pak- A fudge made with Chickpea flour, sugar and ghee.
Mysore pak is famous in south India especially in karnataka
Dharwad pedha- Milk scalded and thickened with sugar. Synonymous with Dharwad
Karadantu - Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu, the most famous form has a mixture of dry fruits and edible gum.
Sheekarani - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi, jaapatri, milk, etc.
Damrottu - Ash gourd toasted in ghee and simmered with sugar, milk solids and sweet spices
Kunda - prepared from thickened milk, a speciality from BeLagaavi
Senige Huggi - A very famous sweet made during diwali in Shikaripur near Shimoga
Sweet Pastries - The following can be grouped together. These are often accompanied by milled sugar or warm milk flavoured with saffron and almonds.
Mandige - huge flat leavened pastry. It is quite a treat to watch chefs making large (>36 inches in diameter) pastries with bare hands and baking them on upturned clay pots over fire.
This is an ancient dish mentioned in a few inscriptions as the Sanskritised mandaka. For instance, a Western Chalukya inscription of A.D. 1121 mentions that Govinda-Dandadhipa, a famous general of Vikramaditya VI, is said to have made a provision for offering this dish as naivedya to Brahma, Vishnu and Maheshvara, at Pauthage.[1]
Phenori, a sugar-coated fried sweet from Karnataka
Chiroti, phenori - unleaved, layered, sugar-coated fried sweets.
Shaavige chiroti - vermicelli pastry.
Kesaribhath, Sira - This is made of rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits (mostly raisins), and sometimes fresh fruits like banana, mango and pineapple. Popularly colored yellow/orange/saffron or left white. In North Karnataka, the semolina version is called Sihi Sajjige or Sheera or Sira; kesaribhath usually refers to the rice version.
Hayagreeva - A chickpea based dessert prepared on special occasions; popular amongst the Maadhwa community
Paramanna - Rice pudding with Ghee and Jaggery
Mamu Puri - Flour, Ghee, Sugar, Khoa, first khoa is packed between 2 halves of chapati then fried. It is exported mainly to gulf.
Maaldi - A delicious sweet dish made of powdered 'baked wheat roti's', poppy seed, jaggery, hurakadle (daria), and served with ghee. It is a must sweet on the occasion of marriages .
Pickles
Pickles are usually raw seasoned vegetables and sea food, but there are cooked varieties as well called Bisi Uppinakayi (hot pickle). The seasoning varies from plain salt to spices like green chilli, red chilli powder, black pepper, whole and powdered mustard seeds, coriander seeds, etc. They significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative.
Mavinkayi - Raw green mango
Midi Mavinkaayi - Immature raw mangoes, usually used whole
Amtekayi
Nimbekayi - Whole and sliced lemon and lime
Gaja Nimbekayi - A larger variety of lemon, resembling a grapefruit
Bettada Nellikayi
Nellikayi
Tomato
Heralikayi - a green citrus fruit, only the peel is used in the pickle.
Hagalakayi - bitter gourd
Prawn, shrimp and crab, especially in coastal areas
Avakaya
Avarekai
Snacks
Churumuri
Churumuri (puffed rice)
Pakoda
Vadey - Ambode, Sabbakki vadey, Bele vadey etc.
Sabakki vade
Chakkuli
Chakli in hot oil
Chakli
Nippattu
Nuchchina Unde
Kodubale
Khaara Mandakki - Puffed rice mixed with Khara(Commonly called as Mixture), onions, green chilies, coriander, dash of lemon and salt.
Aalugadde Bonda - A bonda made by deep frying lightly seasoned boiled mashed potato dipped in chickpea batter.
Nargis Mandakki - A puffed rice dish popular in central and north Karnataka, especially in Devanagari district.
Menasin kai bajji - Green chilli bajji, popular across the state of Karnataka.
Dappa menasin kai bonda - Capsicum bonda.
Baaley Kai Bajji - Raw unripe Banana bajji.
Baalaka - deep fried vegetable and fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, bitter gourd, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.
Chigali ( Hunase/Tamarind Chigali )
https://en.wikipedia.org/wiki/Cuisine_of_Karnataka
Some common vegetarian dishes prepared on a regular basis are:
Lunch served on a plantain leaf
Capsicum and paneer pulao with yogurt
Rice dishes
Bisi bele bath - rice cooked with lentel, vegetables and spices; like Huli with rice, but often richer
Vaangi baath - cooked rice mixed with vegetables cooked in oil and spices; the vegetables are usually made into a palya beforehand and the vaangi baath mixed before serving
Chitranna - cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric
Mosaranna - curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds.
Puliyogare - cooked rice flavoured with spicy tamarind paste
Maavinkaayi chitranna - cooked rice flavoured with raw green mango and spices
Nimbekaayi chitranna - cooked rice flavoured with lemon and spices
Avalakki - Akki (means rice), avalakki is baked flat rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
Mandakki - Puffed rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, roasted ground grams, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
Dosas
The Dosas made in Karnataka have a lot of variety and is popular across the world.
Benne dosa or Butter dosa - originating from central Karnataka city of Davangere, known for its enticing Aroma and mouthwatering taste.
Davangere benne dosa
Rave dosa with chutney
Mysore Masala dosa
Set dosa - Thick pan cakes made of rice batter garnished with a hint of coriander leaves, grated carrot and coconut served with saagu and Coconut chutney
Saagu Masala dosa - dosa stuffed with saagu.
Masala dosa (butter and non butter variants)- inside of the dosa is smeared with Red chutney made of onion, red chilly and garlic. Stuffed with Aloo gadde palya (made of potato and onion)
Godhi dōsa or dōsa made from wheat.
Ragi dōsa or dōsa made from ragi.
Rave dōsa or dōsa made from Rave
Breads
ಕಾವಲಿಯಲ್ಲಿ ಹರಡಿರುವ ಮೆಂತೆ ಸೊಪ್ಪು ಕಲಸಿದ ಗೋಧಿ ಸಂಪಣೆ
Ragi rotti - A flat thick pancake made with ragi dough and flavoured with chillies and onions; the dough is shaped and flattened by hand.
Akki rotti - A thick, flat pancake-like dish made with a dough of rice flour, chillies, onions and salt; the dough is shaped and flattened by hand.
Jolada rotti - A flat pancake dish made with a dough of Sorghum flour and salt; the dough is shaped and flattened by hand. Jowar may be sometimes replaced with bajra.
Ragi mudde - Steamed dumplings made by adding ragi flour to boiling water.
Gunpangalu - Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with compartments.
Sajje rotti/Bhakri - A thick, flat pancake-like dish made with a dough of pearl millet flour and salt; the dough is shaped and flattened by hand and sprinkled with sesame seeds
Chutneys
Kadalekaayi chutney
Hurali chutney
Kaayi chutney- grated coconut ground with dal (kadale) salted and garnished with oil-fried mustard and curry leaves
Kaayi chutney (green) - grated coconut ground with dal, green chillies and coriander salted and garnished with oil-fried mustard and curry leaves
Kaayi chutney (red) - grated coconut chutney ground with dal and dried red chillies salted and garnished with oil-fried mustard and curry leaves
Maavina chutney - grated raw green mango ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
Heerekai chutney - grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
Eerulli chutney - grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
Uddina Bele chutney - Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves.
Pudina chutney-fry pudina leaves along onion, groundnut, black gram, green chilli, tamrind. Add sugar and grind to fine paste.
Palya or side dishes
Hurali kaayi palya
Hurali palya
Hurali happala
Badnekaayi palya
Bendekaayi palya
Allugade palya
Ballekaayi palya
Kosambari
Cucumber kosambari
A salad prepared using simple ingredients such as lentils, green chillies and finely chopped coriander. The dish is generally finished with a tempering of mustard seeds and asafoetida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot.
Sweet and spicy dishes
Menasinakaayi gojju
HuNuse gojju - made with tamarind
Bendekaayi gojju - boiled okra(ladyfinger) cooked in a gravy sweetend with jaggery and soured by tamarind.
Tomato gojju - cooked cut or mashed tomato with a sweet-sour gravy.
Eerulli (Onion) and Tomato gojju - cooked cut or mashed tomato mixed with cut onion with a sweet-sour gravy.
Haagalakaayi gojju - Bittergourd pieces marinated with salt and turmeric to remove some bitterness cooked with a sweet and sour gravy.
Thondekaayi gojju
Saaru (Gravy)
See also: Saaru
Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard.
Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc.
Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.
Bas saaru - made from the broth of boiled lentils and spring beans
Mosoppinna/Hulisoppu saaru - made from lentils and spinach
Maskai- Combination of vegetables cooked and mashed with spices and seasoning.
Menasina saaru - rasam made from pepper, turmeric, and other spices
Bele saaru - has toor dal as one of the ingredients
Kaalina saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaalu or Chickpeas, Halasande Kaalu black-eyed peas, Hesaru kaalu moong beans, Hurali kaalu Horse gram, Avare kaalu Indian beans
Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind.
Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind, pineapple, bitter gourd, tomatoes, lemon-lime, etc.
Tambuli - A yogurt based cold dish similar to Raita made from Doddapatre soppu. Optional ingredients in this dish includes vegetables and greens.
Fish / Mutton / Chicken Saaru - A very famous local curry made mainly from assorted spices and meats. Often mixed and eaten with Ragi Balls and Rice or Bhakri
Sweets
Huggi - cooked rice and kadale or hesaru (mung bean), with coconut, milk, elakki and sweetened with bella (jaggery)
Ginnu - sweetened, flavoured and steam boiled colostrum of cow, buffalo or goat
Kajjaya - Rice and jaggery fritters deep fried in Ghee.
Kadabu - deep fried (kari kadubu) or steamed pastry with assorted sweet filling.
Karjikaayi - deep fried crisp pastry with dry sweet filling
Unde - ball shaped sweets with the following variations :
Chikkina unde - ellu and bella
Chigali unde - made from ellu
Rrave unde - made from semolina
Peni, laddoo, and almond milk
Rave unde
Shenga unde - made from peanut
Pumpkin puri unde
Mandakki unde - made from mandakki
avalakki unde - made from avalakki
Hesarunde Moong dal ladoo.
Godhiunde- made from Wheat
Gulaadike Unde- made from Maida and Sugar - A Davangere speciality,
Besanunde - made from besan
Tambittu - made from rice or wheat flour and jaggery.
Sikkinunde - made from jaggery, dried coconut and maida .
Sakkare achhu - little sugar statues/toys made during Sankranti
ಸಕ್ಕರೆ ಪಾಕ
Haalubaayi - A fudge made with ground rice, jaggery and coconut.
Mysore pak- A fudge made with Chickpea flour, sugar and ghee.
Mysore pak is famous in south India especially in karnataka
Dharwad pedha- Milk scalded and thickened with sugar. Synonymous with Dharwad
Karadantu - Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu, the most famous form has a mixture of dry fruits and edible gum.
Sheekarani - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi, jaapatri, milk, etc.
Damrottu - Ash gourd toasted in ghee and simmered with sugar, milk solids and sweet spices
Kunda - prepared from thickened milk, a speciality from BeLagaavi
Senige Huggi - A very famous sweet made during diwali in Shikaripur near Shimoga
Sweet Pastries - The following can be grouped together. These are often accompanied by milled sugar or warm milk flavoured with saffron and almonds.
Mandige - huge flat leavened pastry. It is quite a treat to watch chefs making large (>36 inches in diameter) pastries with bare hands and baking them on upturned clay pots over fire.
This is an ancient dish mentioned in a few inscriptions as the Sanskritised mandaka. For instance, a Western Chalukya inscription of A.D. 1121 mentions that Govinda-Dandadhipa, a famous general of Vikramaditya VI, is said to have made a provision for offering this dish as naivedya to Brahma, Vishnu and Maheshvara, at Pauthage.[1]
Phenori, a sugar-coated fried sweet from Karnataka
Chiroti, phenori - unleaved, layered, sugar-coated fried sweets.
Shaavige chiroti - vermicelli pastry.
Kesaribhath, Sira - This is made of rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits (mostly raisins), and sometimes fresh fruits like banana, mango and pineapple. Popularly colored yellow/orange/saffron or left white. In North Karnataka, the semolina version is called Sihi Sajjige or Sheera or Sira; kesaribhath usually refers to the rice version.
Hayagreeva - A chickpea based dessert prepared on special occasions; popular amongst the Maadhwa community
Paramanna - Rice pudding with Ghee and Jaggery
Mamu Puri - Flour, Ghee, Sugar, Khoa, first khoa is packed between 2 halves of chapati then fried. It is exported mainly to gulf.
Maaldi - A delicious sweet dish made of powdered 'baked wheat roti's', poppy seed, jaggery, hurakadle (daria), and served with ghee. It is a must sweet on the occasion of marriages .
Pickles
Pickles are usually raw seasoned vegetables and sea food, but there are cooked varieties as well called Bisi Uppinakayi (hot pickle). The seasoning varies from plain salt to spices like green chilli, red chilli powder, black pepper, whole and powdered mustard seeds, coriander seeds, etc. They significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative.
Mavinkayi - Raw green mango
Midi Mavinkaayi - Immature raw mangoes, usually used whole
Amtekayi
Nimbekayi - Whole and sliced lemon and lime
Gaja Nimbekayi - A larger variety of lemon, resembling a grapefruit
Bettada Nellikayi
Nellikayi
Tomato
Heralikayi - a green citrus fruit, only the peel is used in the pickle.
Hagalakayi - bitter gourd
Prawn, shrimp and crab, especially in coastal areas
Avakaya
Avarekai
Snacks
Churumuri
Churumuri (puffed rice)
Pakoda
Vadey - Ambode, Sabbakki vadey, Bele vadey etc.
Sabakki vade
Chakkuli
Chakli in hot oil
Chakli
Nippattu
Nuchchina Unde
Kodubale
Khaara Mandakki - Puffed rice mixed with Khara(Commonly called as Mixture), onions, green chilies, coriander, dash of lemon and salt.
Aalugadde Bonda - A bonda made by deep frying lightly seasoned boiled mashed potato dipped in chickpea batter.
Nargis Mandakki - A puffed rice dish popular in central and north Karnataka, especially in Devanagari district.
Menasin kai bajji - Green chilli bajji, popular across the state of Karnataka.
Dappa menasin kai bonda - Capsicum bonda.
Baaley Kai Bajji - Raw unripe Banana bajji.
Baalaka - deep fried vegetable and fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, bitter gourd, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.
Chigali ( Hunase/Tamarind Chigali )
https://en.wikipedia.org/wiki/Cuisine_of_Karnataka
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