What to Eat in Karnataka

What to Eat in Karnataka

1 . Rwatti

Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative.

2 . Kosambari

Kosambari or koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine.

3 . Yogurt

Yogurt, yoghurt, or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.Worldwide, cows milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks however, is also used to produce yogurt in various parts of the world.

4 . Scallion

A scallion (UK: Spring Onion) is one of various Allium species, all of which have hollow green leaves (like the common onion), but which lack a fully developed root bulb. It has a relatively mild onion flavour, and is used as a vegetable, either raw or cooked. Many other names are used, including green onion, spring onion, salad onion, table onion, green shallot, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe or scally onion.

5 . Rasam

Rasam or Chaaru or Saaru is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially.
It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.

6 . Papadum

Papadam is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

7 . Curd

Curds are a dairy product obtained by curdling (coagulating) milk with rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to set. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cows milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. In the Indian subcontinent, the word curd is widely used to refer to what is known as yogurt, but it appears to be a misnomer in the opinion of many.In India, another word paneer is used to denote the dairy product discussed in this article.

8 . Buttermilk

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cows milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria

9 . Ghee

Ghee is a class of clarified butter that originated in India and is commonly used in Indian, Pakistani, Bangladeshi, Nepali and Sri Lankan cuisine, traditional medicine and religious rituals.

10 . Jhunka

Junka is a dish prepared in North Karnataka and Maharashtra. It is also known by the name of Pitla. Its chief ingredient, gram flour (besan), is mixed with water to form a stiff paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Jolada rotti Bhakri. The dish is also referred to as Junka bhakar.