Udupi cuisine
Encyclopedia
Udupi cuisine is a world-renowned cuisine
of South India
. It forms an important part of the Cuisine of Karnataka
and takes its name from Udupi, a town on the southwest coast of India
in the state of Karnataka
. The Udupi cuisine has its origin in the Ashta mathas of Udupi founded by Madhvacharya
.
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.
It adheres strictly to the vedic
tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. For a list of foods restricted for Vedic vegetarians, see shivalli. In order to follow tradition of chaaturmasa vrata, which is restriction of certain food ingredients in certain period or season may have led to innovation of variety of dishes in Udipi cuisine. Pumpkin
s and gourd
s are the main ingredients in sambar, a stew prepared with ground coconut
and coconut oil
as its base.
The ubiquitous Indian dish masala dosa has its origins in Udupi. Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit
, colocasia
leaves, raw green banana
s, mango
pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutney
s, including one made of the skin of the ridge gourd, are specialities.
leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of meal even though he has finished his meal. The start and end of meal is done by saying "Govinda," the name of Lord Vishnu. A typical meal is served with the following (in sequence)
Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients.
Cuisine
Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
of South India
South India
South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
. It forms an important part of the Cuisine of Karnataka
Cuisine of Karnataka
The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north...
and takes its name from Udupi, a town on the southwest coast of India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
in the state of Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
. The Udupi cuisine has its origin in the Ashta mathas of Udupi founded by Madhvacharya
Madhvacharya
Madhvācārya was the chief proponent of Tattvavāda "Philosophy of Reality", popularly known as the Dvaita school of Hindu philosophy. It is one of the three most influential Vedānta philosophies. Madhvācārya was one of the important philosophers during the Bhakti movement. He was a pioneer in...
.
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.
It adheres strictly to the vedic
Vedas
The Vedas are a large body of texts originating in ancient India. Composed in Vedic Sanskrit, the texts constitute the oldest layer of Sanskrit literature and the oldest scriptures of Hinduism....
tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. For a list of foods restricted for Vedic vegetarians, see shivalli. In order to follow tradition of chaaturmasa vrata, which is restriction of certain food ingredients in certain period or season may have led to innovation of variety of dishes in Udipi cuisine. Pumpkin
Pumpkin
A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...
s and gourd
Gourd
A gourd is a plant of the family Cucurbitaceae. Gourd is occasionally used to describe crops like cucumbers, squash, luffas, and melons. The term 'gourd' however, can more specifically, refer to the plants of the two Cucurbitaceae genera Lagenaria and Cucurbita or also to their hollow dried out shell...
s are the main ingredients in sambar, a stew prepared with ground coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
and coconut oil
Coconut oil
Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm . Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry...
as its base.
The ubiquitous Indian dish masala dosa has its origins in Udupi. Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit
Jackfruit
The jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
, colocasia
Colocasia
Colocasia is a genus of 25 or more species of flowering plants in the family Araceae, native to tropical Polynesia and southeastern Asia. Common names include Elephant-ear, Taro, Cocoyam, Dasheen,Chembu, and Eddoe...
leaves, raw green banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
s, mango
Mango
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
s, including one made of the skin of the ridge gourd, are specialities.
Typical dishes
- Saaru or rasamRasamRasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
- Huli or sambar
- Menaskai (variation of Sambhar)
- Tambuli or watery vegetable paste (generally leafy vegetables) seasoned.
- Spiced riceSpiced riceSpiced rice is cooked plain rice to which spices are added to give a distinct flavour. Spiced rice is common among the people of Dakshina Kannada and Udupi districts of Karnataka...
- Adde or Uh-day (dumpling)
- AjethnaAjethnaAjethna or Ajadina is a dry gravyless vegetable curry. Ajadina means dried in the Tulu language. The ajethna is eaten along with plain cooked rice as part of Udupi cuisine. The vegetables generally used in ajethna are cluster beans, french beans, beetroot, snake gourd, bitter gourd, ladies finger...
or ajadina (dry curry) - Ale BajjiAle BajjiAle Bajji is a dish based on butter milk or curds. Ale means butter milk in Tulu language. It is part of Udupi cuisine. In this dish, cooked vegetables are added to butter milk or curd and seasoned with spices. These dishes are served with cooked rice. The vegetable used may be potato, sweet...
- Bakshya (sweet or dessert)
- KosambariKosambariKosambari or Koshambari is a salad made from pulses and seasoned with mustard seeds. The pulses generally used are split bengal gram and split Green gram...
(seasoned salad of lentils) - Bajji
- Kayathno or KaaYaadhina (fried items)
- Paramanna (kheerKheerKheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
) - Paayasa
- Rasayana (juice or squash or syrup)
Dishes served in a full course Udupi meal
The full course Udupi meal is served on a plantainPlantain
Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of meal even though he has finished his meal. The start and end of meal is done by saying "Govinda," the name of Lord Vishnu. A typical meal is served with the following (in sequence)
- Salt
- Pickle
- Kosambari (seasoned salad made from split bengal gram or pea)
- Bajji or chutneyChutneyChutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
- Ajethna
- Spiced riceSpiced riceSpiced rice is cooked plain rice to which spices are added to give a distinct flavour. Spiced rice is common among the people of Dakshina Kannada and Udupi districts of Karnataka...
(chitrannaChitrannaChitranna is a rice-based dish mostly prepared in homes in the southern part of India. It usually involves mixing boiled rice with something called gojju or Chitrannada Gojju...
) - Appalla
- Steamed rice (plain rice cooked in steam or boiling water)
- Saaru and Rasam (a spicy watery soup)
- Menaskai
- Koddelu
- Sweets like laddu, holige
- Fried items like bondaBondaBonda is a typical South Indian snack that has various sweet and spicy versions of it at different regions.-Preparation:The process of making a spicy bonda involves deep-frying potato filling dipped in gram flour batter.Bonda has a sweet and a spicy variant...
, chakkuli, vadaVadaVada ; also known as wada or vade or vadai , is a savoury fritter-type snack from South India.-Description:Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.Vada is a... - Paramanna or KheerKheerKheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
(pudding) or Payasa - ButtermilkButtermilkButtermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
/curdCurdCurds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients.
Popular dishes of Udupi cuisines
- Sajjige and bajil (upmaUpmaUpma is a popular Indian breakfast dish originating in South India.-Etymology:The general name of the dish in most languages is formed from two words : salt and flour...
made from coarse semolina and seasoned beaten rice) - Uddinahittu (uradUradUrad may refer to:* Urad Mongols, a tribe in Inner Mongolia* Urad , a bean used in Indian cuisine* Urad, Poland...
flour mixed in curdCurdCurds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
and seasoned) - Kosambari (salads of green gram or bengal gram lentils, seasoned)
- Different types of spicy rices, such as chitranna or Bisi bele bathBisi Bele BathBisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala,...
- DoseDoseDose means quantity in the following fields:In nutrition, medicine, and toxicology:* Dose , the quantity of something that may be eaten by or administered to an organism, or that an organism may be exposed to...
, masala dosa, neer dose - Sweet dishes like maddi, kaai holige, undae (ladduLadduLaddu or Laddoo is a ball-shaped sweet popular in South Asian countries including India, Pakistan, Nepal and Bangladesh as well as countries with immigrants from South Asia. Laddu is made of flour and sugar with other ingredients that vary by recipe...
) - Puddings or parammanna or payasa or kheer
- Mangalore bajjiMangalore BajjiMangalore Bajji, as it is referred to in Karnataka , is a popular food made from maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, and salt....
or golibaje - Kashi halva from musk pumpkin, jackfruitJackfruitThe jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
, banana, and bottle gourd - Pelakai gatti/gidde (jackfruit dumpling)
- Pelakai appa (fried dumplings made from jackfruit)
- Pelakai halwa (jackfruit halwa)
- Gashi or Ghasi (thick gravy like dish made by use of peas or pulses with coconutCoconutThe coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
) - PatrodePatrodePatrode is a dish made in the Konkan region of the western coast of India. It is a popular dish for festive occasions among Konkanis. Regional variations of Patrode are Aluwadi made by the Marathis and Patra made by the Gujaratis, both of which are normally deep fried rather than steamed as in the...
(colacasia leaves dipped in batter and steamed cooked) - Menaskai (especially made of Amtekai or ambade)
- PutnisPutnisPutnis is a curd based dish typical of Udupi cuisine, made with coconut oil, mustard seeds, red chillis, and tumeric powder. It can be used as a substitute for chutney, to eat with idli or rice or soaked beaten rice.....
- Kadubu
Udupi restaurants and hotels
Udupi or Udipi restaurants and hotels serving Udupi cuisine can be found all over India and many parts of the world. In the past, these restaurants were run by cooks and priests trained at Krishna matha at Udupi. With rising popularity many others have entered in this business claiming to serve authentic Udupi cuisine.. Most of Udupi restaurants and hotels are family run, with ownership passing among kith and kin of the original owner. Also, Udupi restaurants have undergone many changes in their menu in recent times, adapting to changing economical structure and social statuses in India. They have included vegeterian delicacies from other Indian cuisines..See also
- Cuisine of KarnatakaCuisine of KarnatakaThe cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north...
- Shivalli
- Mitra samajaMitra SamajaMitra Samaja is a vegeterian restaurant in Udupi, Karnataka, India. It is located on "Car Street" very close to the Krishna temple.This restaurant serves authentic Udupi cuisine....
- Mavalli Tiffin Room
- New Woodlands HotelNew Woodlands HotelThe New Woodlands Hotel is an Udupi-style vegetarian restaurant in Chennai. Established in 1938 by Kadandale Krishna Rao, it is considered to be a pioneer in popularizing Udupi cuisine in the city. Since then, a large number of imitiations and namesake Woodlands hotels have been established in...