Udupi cuisine is one of the renowned cuisines of South India. It takes its name from the city, Udupi in the state of Karnataka. The Udupi cuisine has its origin in Ashta matha of Udupi founded by Jagadguru Madhvacharya. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits.
The variety and range of dishes are wide, and a hallmark of the cuisine involves the use of locally available ingredients. It also adheres strictly to the Vedic tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, I noticed that this cuisine may also be adapted for those who consume these restricted items.
Some of the famous dishes of this cuisine would be the Sambar which uses freshly ground spice mix, Menaskai which is a curry prepared with ground spices and its typically spicy, sweet, sour, and tangy.
Some of the other commonly used ingredients would be jackfruit, colocasia leaves, raw green bananas, pumpkin, etc
Their thali features Adyes (Dumplings), ajadinas (dry curries), and chutneys. Gojju / Menaskai, Sambar, Rasam, Fried dishes, Spiced riceYou can read about how I went about preparing this meal.
A typical full course Udupi meal served on a plantain leaf, which is traditionally kept on the ground, is served with the following (in sequence)
Abbhigara or Ghee
Kosambari (seasoned salad made from split Bengal gram or pea)
Bajji or chutney
Spiced rice (Chitranna)
Steamed rice (plain rice cooked in steam or boiling water)
Saaru and Rasam (a spicy watery soup)
Sweets like laddu, holige or Kesari bhath
Fried items like bonda, chakkuli, vada
Paramanna or Kheer (pudding) or Payasa
Jackfruit Pappad and Urad Dal Pappad
What I had planned to be made as below:
Happalla – Jackfruit Pappad
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