Mangalorean (Coastal Karnataka) Cuisine
Coconut is widely used in the mangalore cuisine. Traditional dishes include
- KaNe fry or lady fish fry
- Anjal/surmai/Kingfish fry
- Crab Masala
- Bundas Sukka/squid sukka
- Dry fish chutny
- Marwai/koyyolu Sukka (Shell Fish)
- KoRi sukka /chicken sukka
- KoRi roti Crisp flat rice pancake roasted on griddle without oil . Can be stored up to 6 months. Usually served with chicken curry,
- KoRi Pundi
- Kundapura chicken/ koli talu
- Kappa rotti/odu dose
- Buns, Goli baje, ambade
- Masala dosa
- Idli-vada Sambar
- Biscut rotti
- Patrode, a special dish prepared by steaming stuffed colocasia leaves.
- Neer dosa, A soft thin pancake made of batter of boiled rice, coconut milk and salt
- Appam, guriyyappa (paddu)
- Coconut Chutney
- Uppittu
- Beeja manoli upkari, or tendli and cashewnuts poriyal
- wheat halwa, Kushmandu halwa
- sheera
- Sihi Samabar
- menaskai
- Jack fruit dishes
- Modaka unde
- Moode, Gunda
- Semige/shyavige- Rice Noodle
- Maavina Saaru preserved salted mango fruit cooked whole in a base of steam-cooked toor dal, eatend with red rice or Indian bread.
- Saala - preserved salted jackfruit shallow fried with traditional oil-mustard seasoning. Eaten as a snack, or as dry vegetable in a meal.
- Manni - is a traditional dessert made of rice, coconut and jaggery. It can also can be made of various flavours such as vegetables.
- Ole Bella (Palm jaggery)
- Halasina (Jackfruit) Happala, genasina (Sweet potato) happala
Read more about this topic: Cuisine Of Karnataka
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