User:Joyson Konkani/Tulu Nadu cuisine

((Indian cuisine))

Udupi cuisine is a

.

Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.

It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine. Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.^{[citation needed]}

The ubiquitous Indian dish

Typical dishes

The full course Udupi meal is served on a

leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying "Govinda," the name of Lord Vishnu. A typical meal is served with the following (in sequence):

Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients.

Overview of Udupi cuisine

Food item	Veg. or non-veg	Ingredients	Preparation	Image	Remarks
Masala Dosa	Pure Veg.	Rice, Lentils (deskinned black gram)	Dosa with ghee; stuffed with cooked potatoes		Invented by Udupi hotels [citation needed]
Patrode	Pure Veg.	Colacasia leaves, Rice	Spiced rice flour applied to colacasia leaves, rolled and steamed		Popular during the rainy season
Kotte kadubu	Pure Veg.	Rice, Lentils (deskinned black gram)	Steamed batter in jackfruit leaves		Moday is a similar preparation steamed in screw pine leaves.
Neer Dosa	Pure Veg.	Rice	Dosa prepared from rice flour
Undla kai	Pure Veg.	Rice	Steamed rice balls		Rainy season dish
Shyavige or Othu shyavige	Pure Veg.	Rice, Grated coconut	Rice based vermicelli
Goli Baje	Pure Veg.	Maida	Deep fried balls of batter		Also called Mangalore bajji
Halasina Kadabu	Pure Veg.	Rice, Jackfruit	Steamed ground rice and jackfruit
Thambuli	Pure Veg.	Coconut, buttermilk, brahmi leaf			Enjoyed as a side-dish

Udupi restaurants and hotels

Udupi or Udipi restaurants and hotels serving Udupi cuisine can be found all over India and many parts of the world. In the past, these restaurants were run by cooks and priests trained at Krishna matha in Udupi.[5] With rising popularity, many others have entered this business claiming to serve authentic Udupi cuisine.^[6] Most Udupi restaurants and hotels are family run, with ownership passing among kith and kin of the original owner.^[7] Udupi restaurants have undergone many changes in their menu in recent times, adapting to changing economic structure and social statuses in India. They have included vegetarian delicacies from other Indian cuisines.^[8]

The first major Udupi hotel owner,

In 1923, a major flood devastated Udupi and caused mass migration of male workers and professionals to large cities. This led to a rising demand for low-cost public eating places.

Bombay, Madras, Mysore, and Bangalore were important destinations for migrants from Udupi, and many restaurants were set up there.[9] In Matunga in Bombay, many Udupi restaurants such as Ramanayaks and Cafe Madras were established in the 1930s and 1940s.^[9] In the following decades, Udupi restaurants spread to all states and are now found in every corner of India. Eventually, it crossed national boundaries and reached cities with Indian diasporas around the world.^[9]

• 
  Puli koddel is one of the traditional and authentic Udupi dishes made specially during the festive season in the temples.
• 
  Goli baje, or Mangalore bajji, Udupi cuisine
• 
  Spiced curd rice
• 
  Malpuri, a udupi dessert
• 
  Idli served in an Udupi restaurant

• Cuisine of Karnataka
• Mavalli Tiffin Room
• New Woodlands Hotel

Mangalorean Cuisine (

.

Mangalorean cuisine is largely influenced by the

Introduction

Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans, though for the non vegetarians, fish is also a regular meal.

The cuisine of Mangalore would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rottis served with chicken curry, grain rice, sannas i.e., idlis fluffed with toddy or yeast, neer dosa, etc.

Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Many of the recipes at Mangalore are incomplete without the usage of fruits such as jackfruit, bamboo shoot, breadfruit, raw banana, spinach Basale, sweet cucumber known as Taute, etc.

A remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, Mangaloreans use jaggery made of palm so as to keep themselves healthy. Moreover, this sweet syrup has a fragrance and taste of its own and thereby makes the Payasam more delicious. Moreover, the three main things that add flavor to the various dishes of Mangalore are raw mango, tamarind and kokum.

Mangalorean cuisine to some extent has been inspired by the mixed culture that constitutes the population of Mangalore. This is why one can enjoy both vegetarian as well as non vegetarian recipes at the same time. Some of the very popular Mangalorean cuisine which one must not miss is Idli-Sambar, Kane (Lady Fish) Curry, Kori Rotti and Ole Bella i.e., Palm jaggery. Among the sweet dishes one must have the delicious halwa of Mangalore available in three flavors i.e., guava, wheat and banana. Another delicacy which one should not miss is Gudbud ice cream from ideals ice cream parlor.

Spicy fish delicacies like kane fry (ladyfish), rice-based preparations and a wide variety of fruits are perennial favourites on the Mangalorean menu. Epicures believe that fresh coconut, chillies and the Mangalorean mind together create culinary magic. Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rottis, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry as a delicacy), and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki rotti, or rice rotti, is a favourite not only in Mangalore but also in Malnad and Kodagu.

Tuluva cuisine is the collective cuisine of the Tulu speaking communities of Dakshina Kannada and Udupi district in coastal Karnataka. Tuluva cuisine has been a pioneer in Indian cuisines, starting a food revolution with the Udupi hotels. Udupi cuisine,Bunt cuisine,Shivalli Cuisine and others form the tuluva cuisine . Tuluva cuisine has introduced Masala Dosa to the world.This cuisine consists of various steamed delicacies like Sannas, Kottige, Dosas like Neer Dose, Masala Dose, Dry items like Sukka/Ajadina and Upkari, also gravies called Gassi(Tulu word meaning curry)/ Rasa /Pulimunchi .

Vegetarian Tuluva cuisine has been made popular all over the world by numerous Udupi restaurants. Some of the dishes of Tuluva origin are Neer dosa, Masala Dosa, Kottige, Semige, Kappa Rotti, Tomato Saar, Bella Tarai da Gatti, Manjol iretha Ghatti, Pelakkai Da gatti, Pundi, Kadubu, Moode, Basale Gassi, Touthe Koddel, Uppad Pachir, Gujje Ajadina, Kadle Manoli Upkari, Pathrode, Goli Bhajje, Mangalore buns, Sajjige, Bajil, Bende Puli, Thouthe Koddel etc.

Non vegetarian dishes are:

[14]

Sweet Dishes : Manni, Bella Tharai da adde, Pelakkai da adde, Holige, Kai Holige, Mangalore Buns, Kadle Bele Payasa, Appa, Bella Tharai da Pundi etc.

Udupi cuisine is a world-renowned

.

Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.

It adheres strictly to the vedic tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items.

For a list of foods restricted for Vedic vegetarians, see Shivalli Brahmins.

Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.

The ubiquitous Indian dish

, are specialities.

• Saaru or rasam
• Hulli or sambar
• Menaskai (variation of Sambhar)
• Tambuli or watery vegetable paste (generally leafy vegetables) seasoned.
• Spiced rice
• Adde or Uh-day(dumpling)
• Ajethna or ajadina (dry curry)
• Holige
• Bakshya (sweet or dessert)
• Kosambari (seasoned salad of lentils)
• Bajji
• Kayathno or KaaYaadhina (fried items)
• Paramanna (kheer)
• Paayasa
• Rasayana (juice or squash or syrup)

The full course Udupi meal is served on a

leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of meal even though he has finished his meal. The start and end of meal is done by saying "Govinda," the name of Lord Vishnu. A typical meal is served with following (in sequence)

• salt, pickle,
• Kosambari (seasoned salad made from split Bengal gram or pea)
• Bajji
• chutney
• gojju
• Ajethna
• Spiced rice (chitranna)
• Appalla
• Steamed rice (plain rice cooked in steam or boiling water)
• Saaru or rasam (a spicy watery soup)
• Menaskai
• Koddelu or sambhar
• Sweets like laddu, holige
• Fried items like bonda, chakkuli, vada
• Paramanna or Kheer (pudding)
• Payasa
• Buttermilk/curd

Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients.

• Sajjige and bajil (
  beaten rice
  )
• Uddinahittu (
  urad flour mixed in curd
  and seasoned)
• Kosambari (salads of black gram or Bengal gram lentils, seasoned)
• Different types of spicy rices, such as chitranna or
  Bisi bele bath
• Dosa, masala dosa, neer dosa
• Sweet dishes like maddi, kaai holige, undae (laddu)
• Puddings or parammanna or
  payasa
  or kheer
• Mangalore bajji or golibaje
• Kashi halva from musk pumpkin, jackfruit, banana, and bottle gourd
• Pelakai gatti/gidde (jackfruit dumpling)
• Pelakai appa (fried dumplings made from jackfruit)
• Pelakai halwa (jackfruit halwa)
• Gashi or ghasi (thick gravy like dish made by use of peas or pulses with coconut)
• colacasia
  leaves dipped in batter and steamed cooked)
• Menaskai (especially made of Amtekai or ambade)
• Malpuri
• Putnis
• Kadubu

The Mangalorean Catholic Cuisine is the cuisine of the

cuisines.

Mangalorean Catholics are

Maratha

wars. The culture of Mangalorean Catholics is a blend of Mangalorean and Goan cultures. After migration, they adopted the local Mangalorean culture but retained many of their Goan customs and traditions.

Non-vegetarian cuisine

Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in Laitao, the famous pork roast served as the

Vegetarian cuisine

The "Balthazaar Chutney" is a popular condiment. The dish originated when Balthazaar, a Mangalorean Catholic nobleman, was taken prisoner by

for the captured Mangalorean Catholics.

The Pollu, a type of

on a banana leaf. The Mitais, Mandas, Ushae, Pitae and Mani are well known sweet dishes.

Kuswar is a term often used to mention a set of unique Christmas goodies which are part of the cuisine of the Mangalorean Catholic community There are as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Mangalore. Neuries are puffs stuffed with plums, nuts, and fried theel (sesame) and sugar. Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, pathekas are savoury of green nandarkai bananas, theel laddus and jaw snapping Golios. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite. But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum. Flour sieved and gently warmed in the sun. Nuts shelled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring.

recipe. More spicy, it is fried in Meet Mirsang (salt and chilly), a red chilli masala, which is a popular condiment used to flavour Mangalorean Catholic dishes.

See also

• Goud Saraswat Brahmins
• Cuisine of Karnataka
• Shivalli
• Mitra samaja
• Bunts

Notes

1. ^ "Udupi". www.karnataka.com. Retrieved 2009-09-23.
2. ISBN 9788186791509
   .
3. ^ "Udupi". Archived from the original on 2014-11-07.
4. ^ "Goli Baje". udupi-recipes.com. Retrieved 2017-03-23.
5. ^ "Utterly Udipi". www.thehinduonnet.com. Retrieved 2009-09-23.
6. ^ "In Udupi, food is the greatest binder". www.in.rediff.com. Retrieved 2009-09-23.
7. ^ ^{a b} Madsen, Stig Toft; Gardella, Geoffrey T. (18 June 2009). "Udupi Hotels: Entrepreneurship, Reform and Revival, Asian Dynamics Conferences" (PDF). Copenhagen.
8. ^ "Ingredients in melting". mumbaimirror.com. Archived from the original on 2012-09-15. Retrieved 2009-09-23.
9. ^ ^{a b c d e f g h i} Chinmay Tumbe, India Moving: A History of Migration (2019), p.43
10. ^ "Typically home". The Hindu. 2007-08-11. Retrieved 2008-07-09. {{cite news}}: Italic or bold markup not allowed in: |publisher= (help)
11. ^ ^{a b} Stephen D'Souza. "What's in a Name?". Daijiworld Media Pvt Ltd Mangalore. Retrieved 2008-03-04.
12. ^ http://timesofindia.indiatimes.com/city/mangaluru/Keeping-Tuluva-culture-burning-bright/articleshow/9363200.cms
13. ^ http://royalbunts.blogspot.in/2011/06/bunts-non-veg-recipes.html
14. ^ http://www.thehindu.com/features/metroplus/karavali-seafood-festivalthe-coast-on-a-plate/article7302326.ece
15. ^ "Typically home". The Hindu. 2007-08-11. Retrieved 2008-07-09. {{cite news}}: Italic or bold markup not allowed in: |publisher= (help)

References

((commons category))

Further reading

• Yu. Bi Rājalakṣmī, Udupi Cuisine, Prism Books Pvt Ltd.
  ISBN 978-81-7286-175-9
  .
• Malati Srinivasan and Geetha Rao,The UDUPI KITCHEN, Westland Ltd.
  ISBN 978-93-85152-06-1
  .

((Category:Indian cuisine by city|Mangalore)) ((Category:Vegetarian cuisine)) ((Category:Mangalorean cuisine)) ((Category:Karnataka cuisine])) ((Category:Indian cuisine by city|Udupi))