Karnataka Traditional Food – 5 Iconic Dishes From An Extensive Karnataka Menu of Famous Food From Karnataka

Karnataka Traditional Food – 5 Iconic Dishes -: The cuisine of Karnataka is influenced by its nearby states, including Kerala, Andhra Pradesh, Tamil Nadu, and Maharashtra. The tastes do, however, vary from place to region. Tangy seafood is well-known in Mangalore and Uttara Canara. South Karnataka is well-known for its many bath styles. In contrast to the rest of Karnataka, cuisine in the north is substantially hotter. Some basic foods are ragi, rice, jower, urad dal, and semolina. A crucial component of Karnataka cuisine is palm jaggery. Meals are typically presented on a banana leaf.

Karnataka Traditional Food – 5 Iconic Dishes

Karnataka Traditional Food Neer Dosa Recipe

In Tulu, the term “neer” refers to water. A very well-known meal made of rice dosa is called neer dosa. No fermentation is necessary; simply soak the rice in water overnight for a few hours before making the dosa. Since rice is widely available in Karnataka, Neer Dosa may be obtained at a variety of establishments and eateries. When served, neer dosa goes with chutney, curry, or sambar.

Ingredients:

• 1 cup rice (preferably sona masuri or any other short-grain rice)
• Water (for soaking and grinding)
• Salt to taste
• Oil (for greasing the pan)

HOW TO MAKE IT

1. Under running water, thoroughly wash the rice until the water is clear. Enough water should be used to soak the rice for at least 4-5 hours or overnight.
2. Drain the water entirely once the rice has soaked properly. To a blender or a mixer grinder, add the soaked rice. To get a smooth batter, stir and add about 1/2 cup of water. The batter should have a thin, milk-like consistency. You can add a bit additional water if necessary.
3. When the batter is ready, season with salt and thoroughly combine. Allow the batter to rest for 30 to 60 minutes. This time of sitting allows the batter to gradually ferment, which improves the flavor.
4. After the time has passed, preheat a cast-iron or non-stick skillet over medium heat. Take a ladleful of the neer dosa batter and spoon it into the center of the skillet after it has heated up. To quickly create a thin dosa, quickly distribute the batter in a circular motion.
5. A teaspoon of oil should be drizzled over the dosa’s edges, and it should be cooked on medium heat for approximately a minute, or until the edges begin to become golden brown.
6. Use a spatula to carefully lift the neer dosa and transfer it to a platter. Neer dosas are only cooked on one side, hence there is no need to prepare the other side.
7. Use the remaining batter to complete the procedure, adding more oil to the skillet as necessary and stacking the dosas on a dish.
8. Neer dosa should be served hot with your choice of chutney, sambar, or side dish.

Note: Neer dosa is best served fresh and hot. The batter can be refrigerated for a day or two, but it may thicken, so add a little water to adjust the consistency before making dosas.

Enjoy your homemade neer dosa!

Karnataka Traditional Food Korri Gassi Recipe

Curry is referred to as Agassi and chicken as Korri. In this curry, tender chicken chunks are cooked with herbs, spices, and freshly crushed coconut. This is a well-known Mangalorean dish. It is frequently served alongside set dosa, neer dosa, or roti.

Ingredients:

• 500 grams chicken, cut into pieces
• 1 cup freshly grated coconut
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1-inch cinnamon stick
• 4-5 cloves
• 2-3 cardamom pods
• 4-5 dry red chilies
• 1/2 teaspoon turmeric powder
• 1 tablespoon tamarind pulp
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

HOW TO MAKE IT

1. dried-roast the cardamom pods, cinnamon sticks, cloves, fennel seeds, coriander seeds, cumin seeds, black peppercorns, and dried red chilies in a skillet until aromatic. Let them settle down.
2. Use a blender or spice grinder to create a fine powder from the roasted spices once they have cooled. Place aside.
3. Put the freshly shredded coconut and a little water in the same blender. It should be smoothed into a paste. Place aside.
4. Over medium heat, warm the oil in a deep skillet or kadai. Sauté the onions till golden brown after adding them.
5. The ginger-garlic paste should be added to the pan and sautéed for a minute to remove the raw scent.
6. Green chiles and diced tomatoes should be added. Cook the tomatoes until they are mushy and tender.
7. Add the turmeric powder and ground spice powder from Step 2 at this point. Mix well and heat for a few minutes.
8. Mix the spice mixture thoroughly with the chicken pieces before adding them to the pan. Cook the chicken for 5 to 6 minutes, allowing it to gently brown.
9. Step 3: Add the coconut paste and properly combine it with the chicken and spices. To taste, add salt.
10. For about 15-20 minutes, or until the chicken is soft and cooked through, cook the chicken on low heat with the lid on the pan. Occasionally stir to prevent sticking.
11. When the chicken has finished cooking, combine the tamarind pulp with it. If required, add water to the gravy to change the consistency. Five more minutes of simmering.
12. Freshly cut coriander leaves are used as a garnish after removal from the fire.

Your delicious Korri Gassi is now ready to be served! It pairs well with steamed rice, neer dosa, or appam. Enjoy your meal!

Karnataka Traditional Food Kundapura Koli Saaru Recipe

Another renowned chicken curry dish in the coastal region of Mangalore is Kundapura Koli Saaru. Onion, garlic, ginger, and other spices are combined with coconut milk to make the curry’s sauce. With neer dosa, roti, or even rice, the curry is excellent.

Ingredients:

• 500 grams chicken pieces
• 2 medium-sized onions, finely chopped
• 3 tomatoes, pureed
• 2 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Kundapur masala powder (a blend of spices readily available in Karnataka)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to your spice preference)
• Salt to taste
• A handful of curry leaves
• Fresh coriander leaves for garnish

For the masala paste:

• 1/2 cup freshly grated coconut
• 2 teaspoons poppy seeds (khus khus)
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 4-5 whole black peppercorns
• 4-5 cloves
• 1-inch cinnamon stick

HOW TO MAKE IT

1. All the components listed for the masala paste should be dry roasted until fragrant. After allowing them to cool, use a mortar and pestle or blender to combine them into a fine paste. Place aside.
2. Over medium heat, warm the oil in a large pan or kadai. Add the cumin and mustard seeds. Add dried red chilies and curry leaves once they start to sputter. For a few seconds, sauté.
3. Add the chopped onions and cook them till golden brown.
4. Ginger-garlic paste should be added and sautéed for a minute to remove the raw scent.
5. When the oil separates from the mixture, add the tomato puree and continue cooking.
6. Salt, turmeric, red chilli powder, and Kundapur masala powder are now added. Mix well and heat for a few minutes.
7. Add the chicken pieces and thoroughly cover them in the masala. Cook the chicken for approximately 5 minutes, or until it begins to colour slightly.
8. As you stir the ground masala paste in, make sure the chicken is uniformly coated. five more minutes of cooking.
9. To get the correct consistency, add water. For about 20 to 25 minutes, or until the chicken is well cooked and tender, cover the pan and boil the chicken on low heat. To avoid sticking, stir every so while.
10. After the chicken has finished cooking, taste the seasoning and make any necessary adjustments.
11. Add fresh coriander leaves as a garnish.

Your Kundapura Koli Saaru is now ready to be served! It goes well with steamed rice, neer dosa, or roti. Enjoy the flavors of Karnataka’s traditional cuisine!

Karnataka Traditional Food Rava Kesari Recipe

Another sweet delicacy from Karnataka is rava kesari. Semolina, ghee, dried fruits, and kesar (saffron) are used to prepare the meal. To give the sweet some structure, the rava must be well roasted. There are several Rava Kesari versions that incorporate fruits like pineapple or banana for various flavour.

Ingredients:

• 1 cup semolina (rava/sooji)
• 1 cup sugar
• 1/4 cup ghee (clarified butter)
• 3 cups water
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• 2 tablespoons chopped cashews
• 2 tablespoons raisins
• A few drops of orange food coloring (optional)

HOW TO MAKE IT

1. In a pan or kadai, melt the ghee over medium heat. Add the cashews and raisins, and continue to sauté them until the raisins swell and the cashews turn golden brown. They should be taken out of the pan and put aside.
2. Add the semolina (rava) to the same pan and cook it over low to medium heat, stirring occasionally, until it turns a light golden brown and exudes a nutty scent. Keep stirring constantly to avoid scorching.
3. Bring the water to a boil in a different pot in the meantime. To unleash the color and flavor of saffron, soak the strands in a spoonful of heated milk.
4. When the semolina is finished roasting, slowly pour the boiling water over the semolina in the pan. It could sputter, so use caution. To prevent lumps, stir continuously.
5. Cardamom powder and saffron-infused milk, if used, should be added to the pan. Cook the mixture on low heat, stirring often, until it thickens and the semolina is completely cooked. It ought to resemble porridge in texture.
6. Stirring frequently will let the sugar thoroughly dissolve as you gradually add it to the pan. As the sugar melts, the mixture will initially become more liquidy before thickening once again.
7. If desired, add a few drops of orange food colouring to give the Kesari a striking shade. Mix well until the colour is dispersed uniformly.
8. Cook the mixture more until it begins to pull away from the pan’s sides. The Rava Kesari ought should look shiny at this point.
9. Re-add the raisins and cashews that were sautéed to the pan. Gently combine them.
10. Rava Kesari should be taken off the heat and given some time to cool.
11. As a delectable dessert or sweet treat, serve the rava kesari warm or at room temperature. It may be consumed either on its own or with food.

That’s it! Your Karnataka-style Rava Kesari is ready to be enjoyed. Remember to adjust the sweetness level by adding more or less sugar according to your taste preferences.

Karnataka Traditional Food Mangalorean Biryani Recipe

The chicken-based Mangalorean Biryani can be made with or without meat. The masala paste used in the preparation of the biryani is what gives it its Mangalorean flavour. This enhances the biryani’s primary taste. Coconut, coriander, cardamom, fennel, clove, ginger, dried red chilli, garlic, and cumin seeds make up the paste. This mixture is crushed up to create a thick orange coloured paste. Then, after being sautéed, the rice is combined with the veggies. Rasam or curd are given with mangalorean biryani.

Ingredients:

• 2 cups basmati rice
• 500 grams chicken or mutton, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 cup plain yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon biryani masala
• 4 cups water
• 1/4 cup ghee or vegetable oil
• Salt to taste

For the marinade:

• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the garnish:

• Fried onions
• Chopped mint leaves
• Chopped coriander leaves
• Saffron strands (optional)
• Ghee

HOW TO MAKE IT

1. Basmati rice should be carefully washed and soaked for around 30 minutes. Drain, then set apart.
2. Combine all of the marinade’s ingredients in a bowl. Add the chunks of chicken or mutton and thoroughly coat them in the marinade. Give it at least an hour to marinate, or marinade it overnight in the refrigerator.
3. In a large, heavy-bottomed saucepan or pressure cooker, warm the ghee or vegetable oil. Sliced onions should be added and sautéed until golden brown.
4. Green chilies and ginger-garlic paste should be added. Sauté for a minute to get rid of the raw scent.
5. Cook the chopped tomatoes after being added until they are mushy and tender.
6. Pieces of marinated mutton or chicken should be added to the saucepan. Cook the meat at medium heat until it is well-cooked and browned.
7. Salt, garam masala, red chili powder, biryani masala, and turmeric powder should be added. Mix well to evenly distribute the spices over the meat.
8. Add unflavored yogurt, chopped mint, and coriander leaves. To blend, thoroughly stir.
9. Fill the saucepan with the drained and soaked basmati rice. Make sure the rice grains are equally covered by gently combining the rice, meat, and seasonings.
10. Fill up the pot with water. Typically, rice and water have a 1:2 ratio, thus 2 cups of rice should be combined with 4 cups of water. Depending on how you like the texture of your rice, change the amount of water.
11. The mixture should boil. Once it begins to boil, turn the heat down to low, put a tight-fitting lid on the pot, and let it stew for 20 to 25 minutes, or until the rice is tender and the flavours are well-infused.
12. After the biryani has finished cooking, turn off the heat and let it sit for 5 to 10 minutes. This enables the flavors to combine.
13. Add fried onions, minced mint, coriander leaves, and optionally, saffron threads to the biryani’s garnish. Pour some ghee over the top to give it some flavour.
14. Serve the hot Mangalorean Biryani hot with your preferred raita or salad (spicy gravy).

Enjoy the aromatic and flavorful Mangalorean Biryani, a traditional delicacy from Karnataka!

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