Spice Of Mangalore

Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rottis, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry as a delicacy), and neer dosa.

Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. Well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy),Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community's specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam,Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Tulu Nadu is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics' Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the MuttonBiryani of the Muslims are well-known dishes. Pickles such as happala, sandige and puli munchi are unique to Mangalore. Khali(toddy), a country liquor prepared from coconut flower sap, is popular.

Tuluva cuisine is the collective cuisine of the Tulu speaking communities of Tulu Nadu in coastal Karnataka. Tuluva cuisine has been a pioneer in Indian cuisines, starting a food revolution with the Udupi hotels. Udupi cuisine,Bunt cuisine,Shivalli Cuisine and others form the tuluva cuisine . Tuluva cuisine has introduced Masala Dosa to the world.This cuisine consists of various steamed delicacies like Sannas, Kottige, Dosas like Neer Dose, Masala Dose, Dry items like Sukka/Ajadina and Upkari, also gravies called Gassi(Tulu word meaning curry)/ Rasa /Pulimunchi .

Vegetarian Tuluva cuisine has been made popular all over the world by numerous Udupi restaurants. Some of the dishes of Tuluva origin are Neer dosa, Masala Dosa, Kottige, Semige, Kappa Rotti, Tomato Saar, Bella Tarai da Gatti, Manjol iretha Ghatti, Pelakkai Da gatti, Pundi, Kadubu, Moode, Basale Gassi, Touthe Koddel, Uppad Pachir, Gujje Ajadina, Kadle Manoli Upkari, Pathrode, Goli Bhajje, Mangalore buns, Sajjige, Bajil, Bende Puli, Thouthe Koddel etc.

Non vegetarian dishes are: Kori Rotti, Kori gassi (Chicken gassi/curry), Yetti Gassi (Prawn Gassi/curry), Bangude Pulimunchi, Bangude Gassi (Mackarel Gassi), Chicken Ghee Roast (Neitha Kori), Chicken urwal, Kori Kempu Bezule (Chicken Bezule), Kori Ajadina (Chicken Sukka), Marvai Pundi (Clam Gassi with steamed rice dumplings), Marvai Ajadina (Clamms Sukka), Jenji Gassi (Crab Gassi), Kane Rava Fry (Rava fries Lady Fish), Bolanjir Gassi (Silver Fish Gassi/Curri), Manji Kolavaithina etc.

Sweet Dishes - Manni, Bella Tharai da adde, Pelakkai da adde, Holige, Kai Holige, Mangalore Buns, Kadle Bele Payasa, Appa, Bella Tharai da Pundi etc...

Thank You...