Karnataka Cuisine - Mangalorean (Coastal Karnataka) Cuisine

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