Udupi kitchen
The Udupi cuisine or Udupi Cuisine ( Kannada : ಉಡುಪಿ ಖಾದ್ಯಶೈಲಿ) includes, as part of Indian cuisine , a cooking tradition of the southern Indian state of Karnataka . The eponymous city of Udupi in the southwest of Karnataka is considered the place of origin of the cuisine .
features
Purely vegetarian ingredients are characteristic of Udupi cuisine , which strictly speaking, according to the Satvik tradition, exclude onions, garlic, meat, fish and shellfish. Consequently, the main ingredients are grains, legumes, vegetables and fruits. Pumpkins, cucumbers, yams and beans are particularly common in vegetables, and mangoes, jackfruits and (cooking) bananas on fruits . In addition to coconuts, the tamarind is often used. Typical spices include black mustard seeds and red chillies. The unrefined palm sugar jaggery gives many preparations their sweetness. Savory chutneys and sweet and sour pickles are also an integral part of the kitchen, as is buttermilk. Traditionally, meals are served on banana leaves.
Typical preparations
Rice with Rasam or Sambar , called Saaru and Koddelu, are the basic dishes of Udupi cuisine, with the Kosambari lentil salad being a typical side dish. Probably the most famous dish in the kitchen is masala dosa , a crispy pancake with a spicy potato filling. Other preparations include bisi Bele Bath lentil rice , steamed rava idli and upma made from roasted wheat semolina. Traditional desserts are the rice pudding Paal Payasam and the filled flatbread Holige.
Web links
Individual evidence
- ↑ Udupi Live: "Udupi Cuisine". Retrieved June 22, 2016 .
- ↑ NDTV Food: "10 Best Udupi Recipes". Retrieved June 22, 2016 .