Top 6 Kannadiga Vegetarian Dishes

Bisi bele bath, translated to hot lentil rice, is an aromatic and spicy dish originating from the Indian state of Karnataka. Moist rice and lentils are combined with ghee butter, tamarind, curry leaves, nutmeg, and vegetables such as carrots, beans, onions, and green peas. According to K. T. Achaya, a food historian, bisi bele bath is a modern variation of an old dish from the 10th century called kattogara, consisting of rice, ghee, salt, and garlic. However, others disagree and claim that the dish was invented in Mysore Palace, near Bangalore, when it was a typical lunch meal that was additionally flavored with cashews, dried coconut, mustard seeds, and cinnamon. Originally, there were no vegetables in the dish since the royals had access to numerous vegetable-based side dishes. As time went by, bisi bele bath became popular outside of the palace and evolved in a rich farmer's meal that was typically consumed before lunch, after a few hours of hard labor in the fields. Today, the dish is consumed throughout the day, and it is also a popular picnic dish throughout Karnataka.Expand

Kosambari is the most popular salad from the Indian state of Karnataka. The salad is made with split legumes such as bengal gram and green gram, and it is additionally seasoned with mustard seeds. The dish is well known for being easy to prepare and for having a high protein count. It is popular as an appetizer at most feasts, celebrations, and festivals, while in most temples it is offered as prasada - a religious offering. Kosambari is often additionally flavored with cucumber slices or rice, and although it is usually served as an appetizer, it is also a healthy main meal or a snack.Expand

Pineapple gojju is a traditional curry originating from Karnataka. Tangy, sweet, and spicy, the curry is usually made with a combination of chopped pineapple, hot chili peppers, mustard seeds, curry leaves, coconut, white urad dal (split black gram), jaggery, salt, oil, and tamarind. The urad dal is roasted with coconut and chili peppers, and the mixture is then ground into a paste with tamarind and water. The mustard seeds and curry leaves are tempered in oil, and the combination is mixed with chunks of pineapple until they soften and the edges become slightly browned. The ground paste is added to the pan, and the curry is then simmered with salt and jaggery until the consistency becomes thick. Once done, pineapple gojju is typically served with steamed rice or chapatis on the side. This dish is very popular during weddings and similar festivities.Expand

Tomato gojju is a traditional curry originating from Karnataka. Sour, sweet, and spicy, the curry is made with a combination of tomatoes, curry leaves, turmeric, mustard seeds, cumin, asafoetida, oil, jaggery, hot chili peppers, and salt. The cumin, asafoetida, turmeric, curry leaves, chili peppers, and mustard seeds are first tempered in oil, then mixed with jaggery, salt, and tomatoes. The tomato curry is cooked until the liquid evaporates and the tomatoes develop a soft consistency. Once done, tomato gojju is typically served with steamed rice or roti on the side. If desired, the dish can be garnished with chopped coriander.Expand

Bendekaayi gojju is a traditional curry originating from Karnataka. Tangy, spicy, and sweet, the curry is made with a combination of chopped okra, grated coconut, roasted lentils, hot chili peppers, tamarind, mustard seeds, curry leaves, oil, jaggery, and salt. The lentils (chana dal and urad dal) and chili peppers are roasted in oil, then mixed with coconut, jaggery, and tamarind. The combination is ground into a paste, and it's then mixed with tempered mustard seeds, curry leaves, and okra. The curry is simmered until the okra becomes fully cooked and soft. Once done, okra gojju is served hot, traditionally with steamed rice or phulkas on the side.Expand

Rasa kayi is a traditional mixed vegetable curry originating from South India, and it's especially popular in Karnataka. The dish is usually made with a combination of onions, hot peppers, carrots, potatoes, cauliflower, green beans, coconut milk, turmeric, coriander, chili powder, oil, and salt. The onions and hot peppers are sautéed in oil until soft, and then mixed with the carrots, chili powder, coriander, turmeric, potatoes, and salt. The mixture is covered and cooked for a few minutes, and then mixed with the cauliflower, green beans, and a spice paste consisting of ginger, garlic, hot peppers, fennel seeds, and tomatoes. The dish is left to simmer for a while before the coconut milk is folded into the curry and stirred well. Rasa kayi is served hot, often with paratha or chapati on the side.Expand