Udupi cuisine: Difference between revisions

Latest revision as of 00:44, 10 February 2025

Cuisine of the Udupi region in Karnataka, India

Udupi cuisine is a renowned style of South Indian cuisine that originates from the Udupi region in the state of Karnataka, India. It is known for its vegetarian dishes and the use of locally available ingredients. Udupi cuisine is closely associated with the Udupi Krishna Temple, and it has influenced the culinary traditions of the region significantly.

History[edit]

Udupi cuisine has its roots in the Madhwa Brahmin community, which is known for its strict adherence to vegetarianism. The cuisine developed around the Udupi Krishna Temple, where food is prepared as an offering to the deity. The temple's kitchen, known as the "Mutt", has played a crucial role in shaping the culinary practices of the region.

Characteristics[edit]

Udupi cuisine is characterized by its use of locally grown ingredients such as coconut, rice, jaggery, tamarind, and a variety of spices. The cuisine is strictly vegetarian and avoids the use of onions and garlic. Instead, it relies on a variety of lentils, grains, and vegetables to create flavorful dishes.

Popular Dishes[edit]

Masala dosa: A popular South Indian dish made with fermented rice and lentil batter, filled with a spicy potato mixture. The Butter Masala Dosa is a variation that includes butter for added richness.
Neer dosa: A thin, crepe-like dosa made from rice batter, known for its soft texture and mild flavor.
Goli baje: Also known as Mangalore bajji, these are deep-fried fritters made from flour, yogurt, and spices.
Khotto: A type of idli steamed in jackfruit leaves, giving it a unique flavor and aroma.
Pulikodel: A dish made with ash gourd cooked in a coconut-based gravy, flavored with tamarind and spices.
Mosaranna: A simple dish of curd rice, often served as a cooling accompaniment to spicy dishes.
Jackfruit idli: A sweet variation of idli made with ripe jackfruit pulp, jaggery, and rice.

Culinary Influence[edit]

Udupi cuisine has had a significant influence on the culinary landscape of South India. Many popular South Indian vegetarian restaurants, known as "Udupi hotels", serve dishes inspired by this cuisine. The emphasis on simple, wholesome ingredients and traditional cooking methods has made Udupi cuisine popular among vegetarians worldwide.

Related pages[edit]

Gallery[edit]

Butter Masala Dosa
Arbi Pakoda
Khotto
Neer Dosa
Goli Baje
Jackfruit Idli
Pulikodel
Mosaranna
Sweet dish
Idli from Hotel Diana

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-'''Udupi cuisine''' is a world-renowned style of cooking that originated in the [[Udupi]] district of [[Karnataka]], [[India]]. This cuisine is primarily vegetarian and is based on the [[Satvik]] belief of avoiding onion and garlic. Udupi cuisine is widely appreciated for its distinct flavor and variety of dishes.
+{{short description|Cuisine of the Udupi region in Karnataka, India}}
+{{Use dmy dates|date=October 2023}}
-== History ==
+'''Udupi cuisine''' is a renowned style of [[South Indian cuisine]] that originates from the [[Udupi]] region in the state of [[Karnataka]], [[India]]. It is known for its vegetarian dishes and the use of locally available ingredients. Udupi cuisine is closely associated with the [[Udupi Krishna Temple]], and it has influenced the culinary traditions of the region significantly.
-Udupi cuisine has its roots in the Ashta Mathas of Udupi founded by [[Madhvacharya]], a Hindu philosopher. The cuisine evolved to be simple and healthy, adhering to the Satvik tradition of Indian philosophy. The tradition of serving free food in the temples, known as [[Prasadam]], has also influenced the development of this cuisine.
+==History==
+Udupi cuisine has its roots in the [[Madhwa Brahmin]] community, which is known for its strict adherence to vegetarianism. The cuisine developed around the Udupi Krishna Temple, where food is prepared as an offering to the deity. The temple's kitchen, known as the "[[Mutt]]", has played a crucial role in shaping the culinary practices of the region.
-== Characteristics ==
+==Characteristics==
+Udupi cuisine is characterized by its use of locally grown ingredients such as [[coconut]], [[rice]], [[jaggery]], [[tamarind]], and a variety of [[spices]]. The cuisine is strictly vegetarian and avoids the use of onions and garlic. Instead, it relies on a variety of lentils, grains, and vegetables to create flavorful dishes.
-Udupi cuisine is characterized by the use of locally available ingredients. The primary staples of this cuisine are grains, beans, and vegetables. Rice is the main ingredient in most dishes, and is often served with [[Sambar]], a lentil-based vegetable stew, and [[Rasam]], a spicy soup. Coconut is used extensively in Udupi cuisine, often in the form of oil, milk, or grated coconut.
+==Popular Dishes==
+* '''[[Masala dosa]]''': A popular South Indian dish made with fermented rice and lentil batter, filled with a spicy potato mixture. The [[Butter Masala Dosa]] is a variation that includes butter for added richness.
+* '''[[Neer dosa]]''': A thin, crepe-like dosa made from rice batter, known for its soft texture and mild flavor.
+* '''[[Goli baje]]''': Also known as Mangalore bajji, these are deep-fried fritters made from flour, yogurt, and spices.
+* '''[[Khotto]]''': A type of idli steamed in jackfruit leaves, giving it a unique flavor and aroma.
+* '''[[Pulikodel]]''': A dish made with ash gourd cooked in a coconut-based gravy, flavored with tamarind and spices.
+* '''[[Mosaranna]]''': A simple dish of curd rice, often served as a cooling accompaniment to spicy dishes.
+* '''[[Jackfruit idli]]''': A sweet variation of idli made with ripe jackfruit pulp, jaggery, and rice.
-== Popular Dishes ==
+==Culinary Influence==
+Udupi cuisine has had a significant influence on the culinary landscape of South India. Many popular South Indian vegetarian restaurants, known as "Udupi hotels", serve dishes inspired by this cuisine. The emphasis on simple, wholesome ingredients and traditional cooking methods has made Udupi cuisine popular among vegetarians worldwide.
-Some of the popular dishes in Udupi cuisine include [[Masala Dosa]], a thin, crispy pancake filled with a spicy potato filling, [[Bisi Bele Bath]], a spicy rice dish with lentils, and [[Kosambari]], a salad made from pulses and seasoned with mustard seeds. Desserts in Udupi cuisine are often sweet and rich, such as [[Payasam]], a sweet pudding made from rice or vermicelli.
+==Related pages==
+* [[South Indian cuisine]]
+* [[Karnataka cuisine]]
+* [[Vegetarianism in India]]
-== Influence and Spread ==
+==Gallery==
+<gallery>
+File:Butter_Masala_Dosa.png|Butter Masala Dosa
+File:Arbi-colocasia-pakoda-fritters.jpg|Arbi Pakoda
+File:Khotto.jpg|Khotto
+File:Neer_Dose.JPG|Neer Dosa
+File:Goli_baje_or_Mangalore_bajji.jpg|Goli Baje
+File:Jackfruit_idli.jpg|Jackfruit Idli
+File:Pulikodel_-_Ash_gourd_in_coconut_gravy.jpg|Pulikodel
+File:Mosaranna.jpg|Mosaranna
+File:Sweet2008.jpg|Sweet dish
+File:Hotel_diana_idly.jpg|Idli from Hotel Diana
+</gallery>
-Udupi cuisine has had a significant influence on the food culture of Karnataka and other parts of South India. The cuisine has also spread beyond India, with Udupi restaurants found in many parts of the world, serving traditional Udupi dishes.
+[[Category:Indian cuisine]]
+[[Category:Karnataka cuisine]]
-== See Also ==
+[[Category:Vegetarian cuisine]]
-* [[Indian Cuisine]]
-* [[South Indian Cuisine]]
-* [[Vegetarian Cuisine]]
-[[Category:Indian Cuisine]]
-[[Category:Vegetarian Cuisine]]
-[[Category:Regional Cuisine]]
-{{Indian-cuisine-stub}}
-{{food-stub}}