1 Menthe Kadabu
Mentee kadabu is not as famous as all the other North-Karnataka dishes, but it still is a treat for any foody. Kadabu is made of rice or sometimes even with wheat flour and then steamed, till cooked. Later this kadabus are stir – fried with menthe soppu, otherwise known as fenugreek leaves which are finely chopped and added with a tadka of mustard seeds and as well as jeera seeds and to give a different flavour even onion and curry leaves are added.
2 Pundi Soppu
Pundi soppu is one of the varieties of green leafy vegetable, which is grown mostly in the Northern regions of Karnataka and as every other leafy vegetable this is considered to be very healthy. This is eaten with either akki rotti, jolad rotti or ragi rotti.
3 Jolad Rotti
As and when one hears the name of Karnataka, I am sure the first thing that comes to one’s mind is “rotti”. There are varieties of rottis made here. You have akki rotti, which is prepared from rice flour and then you have jolad rotti, prepared from jowar flour and last but not the least, you have ragi rotti which is prepared with ragi or finger millet flour. According to me, any rotti tastes best with karindi and ennegayi.
4 Ragi Ambali
Ragi, as everyone knows, is very healthy and rich in fibre contents. Ragi ambali is almost like ragi malt but it has more liquid consistency. The method to prepare ambali is very easy.You first boil water, then add ragi flour and then stir continuously so that no lumps are formed and then depending on what consistency you need you can add extra flour. This can be served with either buttermilk or just milk.
5 Nargis Man Dak ki
Although I am not quite sure why is it called “Nargis”, but I am sure this tastes good and crunchy. This is a dry man dak ki, which can be stored in containers. Green chillies are finely chopped and are fried along with jeera and turmeric, later puffed rice is mixed well along with hurgadale pudi if needed. Salt or sugar is added as required.
Another dish prepared from ragi. This dish is called mudde. This is the healthiest dish for people who are dieting, as it has very less calories and more fibre which is good for digestion. Ragi flour is added to boiling water in some proportion and later given a round shape. Tastes best with naati chicken curry.
Also known as Karnataka Bhel. Now, this is not a dry man dak ki This cannot be stored. 😛 A paste sort of prepared which is called gojju which contains onion, tomato, chillies and curry leaves if needed. This mixture is mixed with puffed rice and usually served with Mirchi baiji or some people even prefer to eat with curd.
8 Chutney Pudi
As the name itself suggests, pudi which mean powder, we can guess it is a dry paste made out of the ingredients put in. There are many varieties of chutney pudi made in North Karnataka. The one shown in the picture is shenga chutney pudi, made out of groundnuts, chilli powder and jaggery. Likewise, you also have akse chutney pure and many.
This is my personal favourite dish of this cuisine. It is perfect. The highlight of this dish is brinjal, but has many other flavours which compliment together very well. This is a favourite among many people and is preferably eaten along with roti. There is a hotel named Nalapaka in Bangalore where one can try the best North-Karnataka dishes.
10 Heerekaayi Palya (Ridge Gourd)
Ridge gourd or Heerekaayi in Karnataka, is one more healthy vegetable. Palya is prepared using ridge gourd; there are many known ways in which one can prepare this palya. It can either be like ennegayi or semi-gravy or dry.
11 Javalikaayi Palya
Javalikaayi is another healthy vegetable grown here. It is not liked by many, but still is eaten by many people. There are several ways to cook this.
12 Green Gramme (Heart Kalu)
Green gramme also known as heart Kalu is a cereal. This play is very yum and as well as healthy. It is eaten with roti and also at times with curd rice.
Zunka is not a popular dish but it is one of the prominent dishes in this cuisine. It is prepared with besan, garlic, mustard seeds, red chillies and onion. Besan is added with water and whisked until it becomes smooth. The besan batter is then added to stir fried garlic, onion and mustard seeds. It is mixed well and is cut into pieces and eaten as it is, or else it is spread on chapati, rolled and eaten.
Butti might look like curd rice but it is different from curd rice. The twist that makes butti different from curd rice is the flavour which is obvious;butti has a flavour of garlic, onion and chilli. It is then made into balls and eaten with chutney pudi or green chilly chutney.
Kosambari has its resemblance with any green salad, but of course this has a little bit of twist. Kosambari usually contains urad dal, cucumber, coriander, green chilli, carrot, mustard and coconut. A tadka is prepared using mustard seeds and curry leaves and later all the vegetables are added with salt as required.
16 Shenga Chutney
Shenga as mentioned earlier means groundnut. So this is basically chutney prepared from groundnut. It is very tasty, savoured with idlies, rotti or paddu.
17 Mirchi Bajji
Mirchi bajji or mirchi bonda, is usually an evening snack eaten along with girmit or Nargis man dak ki. Mirchi is dipped in besan batter and then deep fried.
18 Happala or Happila
Happila or fryms have their different forms and variations in this cuisine. This is, in fact, a small scale business of many people. We have akki happila, halsina happila, hoy happi la, and much It is either deep fried or burnt directly over the flame.
Karindi is spicy chutney which consists of ginger, fenugreek, green chilli and water. This mixture is filled in a jar and kept under the hot sun for fermentation.
20 Mentee Chutney
This is typically served with roti or chapati or sometimes you can even spread it on pave bun and eaten. Fenugreek, red chilli, jaggery and salt are mixed together.