The Malnad cuisines is one of the undiscovered cuisines of India. Originated from the region of Karnataka, the cuisine of Malnad is known for its rich flavors and aroma. The cuisines got its name because of the heavy rainfall the area received. 'Malenadu' means 'The Land of Rain' in the local language. The Malnad cuisine has strong influence of the fresh and organic ingredients from the locale. These local ingredients that influence the cooking include the locally grown turmeric leaves, raw jackfruit, colocasia leaves, tender bamboo shoots, rice and the rest. The freshly ground masala from the local spices add the flavors to the cuisines.
The Malnad cuisines involves a cooking type which includes less oil and fresh spices. As compared to rest of the South Indian Cuisines, the Malnad Cuisines is mildly spiced. Oil usage is minimal in Malnad cooking, as steaming is more focused upon rather than frying foods. The use of rare ingredients such as tiny local edible mushrooms(akki alubu), tender bamboo shoots(kalule), red ants(chigli) as well as colocasia leaves make the Malnad cuisine one of its kind. As any other South Indian fare, many chutneys and pickles make their way into your food plate. These pickles or chutneys are made with vegetables such as brinjal, lady finger, coconut, turmeric leaves, jack fruit and the rest.
Some of the healthy options to try out include:
Akki Roti - A rice flat bread.
Maamsa Saaru - Local mutton curry
Menthya Sasive - Gravy prepared with fenugreek seeds
Iddiyappam - Breakfast food cooked by steaming rice flour
Halbai - Dessert cooked with rice and jaggery
Kai Kadubu - Steamed dumplings filled with fresh coconut and jaggery.
Benne Kadubu - Rice dumplings
Neer Dosa - Breakfast crepe cooked with rice flour and coconut milk
Hurlisaru - A curry preparation with horse gram(kulith)
Though the serving of food on a green banana leaf may make it appear as any South Indian fare, yet, the strong and appealing cooking of Malnad has its own identity which is making Chikmagalur one of the destinations to visit.
The Malnad cuisines involves a cooking type which includes less oil and fresh spices. As compared to rest of the South Indian Cuisines, the Malnad Cuisines is mildly spiced. Oil usage is minimal in Malnad cooking, as steaming is more focused upon rather than frying foods. The use of rare ingredients such as tiny local edible mushrooms(akki alubu), tender bamboo shoots(kalule), red ants(chigli) as well as colocasia leaves make the Malnad cuisine one of its kind. As any other South Indian fare, many chutneys and pickles make their way into your food plate. These pickles or chutneys are made with vegetables such as brinjal, lady finger, coconut, turmeric leaves, jack fruit and the rest.
Some of the healthy options to try out include:
Akki Roti - A rice flat bread.
Maamsa Saaru - Local mutton curry
Menthya Sasive - Gravy prepared with fenugreek seeds
Iddiyappam - Breakfast food cooked by steaming rice flour
Halbai - Dessert cooked with rice and jaggery
Kai Kadubu - Steamed dumplings filled with fresh coconut and jaggery.
Benne Kadubu - Rice dumplings
Neer Dosa - Breakfast crepe cooked with rice flour and coconut milk
Hurlisaru - A curry preparation with horse gram(kulith)
Though the serving of food on a green banana leaf may make it appear as any South Indian fare, yet, the strong and appealing cooking of Malnad has its own identity which is making Chikmagalur one of the destinations to visit.
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