Karnataka Cuisine - North Karnataka Cuisine

North Karnataka Cuisine

The North Karnataka cuisine can be primarily found in the northern districts of Karnataka, including Bidar, Kalburgi, Yadgir, Bijapur, Bagalakote, Belagaavi, Raayachooru, Dharwad, Davangere, Gadag, Haveri, Hubli, Koppala and western and northern areas of Ballari. The cuisine is also considered a specialty in the cities of Southern Karnataka like Bengaluru and Mysuru, with several restaurants offering this cuisine to meet the growing demand.

The following is the typical menu of a vegetarian Northern Karnataka meal :

• Rotti / Bhakri - Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative.
• Enne-gai / Tumbu-gai - Small badane kaayi bulbs stuffed with dry stuffing including ground peanut, ground sesame, ginger, garlic, garam masala, salt, and then sauteed with onions and other spices. Aubergine is also substituted with any other suitable vegetable.
• Shenga/Ellu chutney - A variety of powder/dry chutney made from ground peanut or sesame.
• Kempu Khaara, also called "Ranjaka" - chutney paste made with/of red chillis, consumed as a condiment
• Kosambari
• Bele or kaaLu palya - Split, whole or sprouted kadale, hesaru (mung bean), togari or masoor, cooked with greens such as methi, spinach, sabbasige and scallion, and sauteed with onions, ginger, garlic and other spices.
• mosaru bajji or raitha - salad involving yogurt
• Raw Salads - of scallion, onion, green chili, methi leaves, sometimes with oggaraNe of sasive and/or jeerige
• Anna - Rice
• Saaru - Tangy soup made with pepper, cumin, coriander seeds, hing, tomatoes and/or tamarind.
• Happala
• Mosaru and majjige
• beNNe or tuppa
• Jhunka or - Salty, Masala Cakes made from Channa Dal powder
• Herbs - Like, Spinach, Methi(fenugreek) and Hakkarike(Argula)
• Vegetables - Onions, Green Chilly, Radish, Cucumbar and Carrots