Food Items of South Karnataka

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dc.coverage.spatialKarnataka
dc.creator.depositorPuttaraju K.
dc.creator.directorV Mallikarjuna
dc.creator.producerDr. R. Subbakrishna
dc.date.accessioned2023-11-16T11:14:45Z
dc.date.available2023-11-16T11:14:45Z
dc.description.abstractKarnataka is a land of diversity in their language, culture and food habits. Lifestyle of the people differ in the regions, according to the variation in climate conditions and this includes food habits of these regions. The food culture is multifaceted. The food habits of a region directly depend upon the crops grown in the place, which in turn depend on the quantity of rainfall, temperature and type of soil. So, there is a vast area of coconut trees in Tumkur, Kolara and Bengaluru is known for growing mango and vegetables. Mandya, Mysuru and Chamrajnagra are repositories of paddy, and sugarcane is grown as a commercial crop. Ragi is the main only crop in dry part of Chitradurga districts. We may divide the pattern of daily food consumption in the plain into four categories, from a point of view of analysis. They are daily meals, breakfast, special dishes on festive days, specially religious ones, and food prepared on other occasions. People who work in the field need a lot of nutritions in their food. Wet ragi flour locally called ragi ball or ragi mudde is the staple food of these people. The hard toiling farmer prefers two big balls of Raagi. Ragi is the favorite food of all people here, from the king to the common man. Ayyana ragi is the main virgin variety of ragi, with the use of this raagi helps to prepare a lot of popular snacks like idli, ragi malt ,ragi noodles, etc. Raagi is eaten with Saaru, there are a variety of Saaru like Uppu saaru, Soppu Saaru and Bassaru. Many types of greens are available in rural Karnataka like Dantu, Keere ,Nugge, Honnagone, Emmeraddi, Kirutala, Hale Soppu, Daagdi, Agase and others. In the plains of south Karnataka there is a special place for BaaDuta meaning meal with meat. During festivities and occasions, such as after marriage, celebrational meat is an added attraction. Most favorite variety of saaru in this region is fish curry known as menina, Saaru and prawns meaning SeegaDi. The varieties of Happala, which means pap also gets involved in the cooking activities. Food made with chicken is locally known as Koli, for goat it is called Meke, for sheep it is called Kuri and these are commonly prepared on such pious occasions, after sacrificing them to Goddess maari. Coconut is commonly used for making special dishes too- chutney, coconut sweet, dry coconut balls, tea with coconut milk, etc. Gubu is also widely prepared, it is drawn from coconut and is a popular snack in coconut growing areas. Green coconut water is known to overcome fatigue. Kabbina Hallu (Sugarcane juice) is also quite a popular drink. Women giving birth to babies, known as Baananti, are fed with special types of foods during this period. Death anniversaries, locally called tithi, are marked with specific food preparations- Uddina vade,Paayasa and Bangal gram. The study of food habits of people of south Karnataka is also the study of their culture. Food habits play an important role in shaping the lifestyle of a community.
dc.format.extent00:31:11
dc.identifier.otherBM0034
dc.identifier.urihttps://sanchika.ciil.org/handle/1/12301
dc.languageEnglish
dc.language.glottocodenucl1305
dc.language.iso6393kan
dc.subject.languageKannada
dc.subject.otherFood items of South Karnataka
dc.subject.otherRaagi Mudde
dc.subject.otherSaaru
dc.subject.otherUppina kayi
dc.subject.otherKosambari
dc.subject.otherRaw chutney
dc.subject.otherObbattu
dc.titleFood Items of South Karnataka
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