Golibaje: It is also known as Mangalore bajji. It is a popular snack in tulunad and is served as a tea-time snack with chutney. It is prepared using all-purpose flour(maida).
Kori Rotti(Chicken curry and crisp dry wafers): Kori Rotti is a traditional dish of the Tuluvas. 'Kori' in Tulu language means Chicken and 'Rotti' is crispy dry thin wafers prepared using rice batter. It is served at weddings and other special occasions. Almost all restaurants of Udupi and Mangalore serve this food.
Neer Dosa(Water dosa): It is a popular breakfast prepared from rice batter. It is served with chicken curry/chicken sambar, chutney.
Moode(Cylindrical idlis prepared in Screw Pine Leaves): Moode is a traditional recipe of tulnad. Screw pine leaves are weaved into cylindrical moulds and are used to steam idli batter. It is made during festival occasions which include Krishna Janmashtami, Ganesh Chaturti and Deepavali. It is served as breakfast during special occasions and celebrations.
Semeda Adye(Rice noodles): Semeda Adye is everyone’s favorite cuisine in tulunad. It is made out of rice and served with coconut milk or with chicken curry. Semeda Mane(Special Machine) is used to make this dish.
Manjol Eretha Gatti(Turmeric Leaves Dumpling): Manjol Eretha Gatti is a traditional dish made of brown rice, jaggery, and coconut. This sweet dish is usually made during festivals like Nagara Panchami, Diwali, etc.
Bareda Eretha Gatti(Rice Dumplings Steamed on Banana leaf): This Tulunadu recipe is made with brown rice and coconut wrapped inside a banana leaf. The banana leaf gives a very good smell to the rice dumplings. This can be served for breakfast or for the evening snack.
Pathrode(Dish prepared using Colocasia leaves): Pathrode is a traditional dish prepared using rice and colocasia leaves. It is a healthy and tasty dish that is prepared only in coastal Karnataka.
Pundi(Dish prepared using rice flour): Pundi is a traditional breakfast recipe popular in Udupi and Mangalore districts. These are made from rice and coconut. This is a soft rice ball prepared by soaking, grinding, tempering, cooking, and finally steaming rice. and It is served with spicy coconut chutney or chicken curry.
Pelatha Eretha Gunda(Idli steamed in jackfruit leaves): This is a kind of idli, made by steaming idli batter in jackfruit leaves(stitched cup-shaped). Steaming jackfruit leaves gives these idlis the flavor and aroma of the jackfruit leaves. This idlis taste is different from the regular steamed idlis.
Pelakai Gatti(Jackfruit dish): This is a traditional breakfast recipe in Udupi-Mangalore and the surrounding region. This cuisine is made from ripe jackfruit, rice, coconut and jaggery. The batter is wrapped inside teak leaves and steam cooked for hours.
Kappa Rutti(Rice Pancakes): It is a popular breakfast from Udupi-Mangalore region. This dosa is soft in the center and crispy on the sides. It is traditionally made using a clay tawa called 'Odu'. So, this dosa is also known as 'Odu Dosa'. Oil is not used while preparing this dosa.
Jeegujje Podi(Breadfruit fry): It is a traditional evening snack in and around Udupi Mangalore regions. Breadfruit is the healthiest vegetable. The batter is prepared using rice flour and gram flour mixture. We can make this podi by either shallow frying or deep frying in oil.
Uppad Pacchir(Salted jackfruit sukka): Uppad Pachir are pieces of raw jack fruit preserved in salt water. This traditional dish of Tulunad was made only during the monsoon season, this can be stored for a long time.
Gujje Kadle Ajadina(Jackfruit chickpea curry): Gujje means jackfruit, Kadle is black chickpea and Ajadina is dry curry. It is a healthy, nutritious and classic tulunad recipe. It is a spicy, dry side dish made using raw jackfruit. It is usually served as a side dish on all occasions.
Gujjeda Appa/Garige(Jackfruit fritters): It is a sweet snack made from ripe jackfruits. It is prepared by grinding rice, ripe jackfruit pieces, jaggery, salt, grated coconut together. Then, these are deep-fried to make delicious fritters.
Thojank Bole(Cassia Tora herb with jackfruit seeds) : Thojank is a herb that grows in the monsoon season. The Jackfruit seeds that were saved up during the Summer were sliced and used along with thojank during the preparation of this recipe.
Kukkuda Chutney(Mango chutney): Raw Mango chutney is a traditional south Karnataka recipe prepared using raw mangoes, grated coconut, red chillies, curry leaves etc., It can be served with dosa, idli, hot rice, etc.
Kudutha Chutney(Horse gram chutney): Horse Gram Chutney is a popular chutney recipe from the cuisine of tulunad. Horsegram has a lot of health benefits and works as a great weight-reducing agent especially for cholesterol. This Horse gram Chutney is so delicious and a perfect accompaniment for Idli/dosa.
Thimare Chutney(Bhahmi leaves chutney): Brahmi is actually a medicinal herb. In this recipe, Brahmi leaves are used raw to keep all its properties intact. This chutney is tasty and delicious. Brahmi leaves, salt, tamarind, and chillies are grinded to prepare this recipe.
Kukkuda Uppad(Mango pickle): There are many different methods to prepare mango pickle. Tender pickle is famous in tulunad. Pickles are an important part of our meal. Pickle is prepared with dry masala paste of red chillies, mustard seeds, oil and mixed with these tender mangoes. These can be stored for a long time.
Thowthe Koddel(Cucumber curry): Mangalore cucumber curry is prepared with a special kind of cucumber usually grown in Karnataka regions. This is almost mandatory to be served in Hindu wedding ceremonies, celebrations or festivals.
Basale Kajipu(Spinach curry): Spinach curry is a coconut-based curry and it goes well with steamed rice, rice dumplings, dosa, etc.
Gujje Appala(Jackfruit papad): The raw jack fruit is boiled, mashed, pressed and sun-dried to prepare tasty jackfruit papad.
Nungel Meen Chutney(dry fish chutney): Dry fish chutney paired with nutritious ganji(brown rice porridge) is the best food during the rainy season.
Kori Sukka(Chicken dry recipe): This can be made using fresh chicken, masalas, grated fresh coconut and onion. Chicken sukka is served with Neer dosa, steamed rice, idli, roti, chapati, and parotta.
Everyone loves seafood. People always look forward to trying different, tasty, variety, and quality food. In tulunad, we prepare such spicy and tasty seafood like Marwai sukka, Jenji ajadina, Meen fry, Bondas, Yetti masala etc,.
Marwai Sukka(Clams sukka):
Bondas(Squid) sukka:
Meen Fry(Fish Fry):
Jenji Ajadina(Crab dry curry):
Udal dinji solmelu
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