Udupi cuisine

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.

History

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.

Characteristics

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

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.

Influence and Spread

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.

See Also

• Indian Cuisine
• South Indian Cuisine
• Vegetarian Cuisine

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