Find the ratio of the main ingredients in anyone of the food items of both kerala
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South Karnataka cuisine
Typical Mandya style of Ragi mudde, Boti gojju
Typical Karnataka style lemon coloured Kesari Bhath with cashew nuts
The south Karnataka or the old Mysore cuisine is dominated by ragi, or finger millet, and rice. Ragi in the form of ragi mudde of dumplings or steamed rice is the centerpiece of a meal. Often served with these two dishes are vegetable sides or palya, and a selection of soups known as saaru. Items commonly made are gojju (a type of thick sweet and sour gravy with vegetables), uppinakai (pickled vegetables), tovve (a very mild soup of lentils, sometimes with vegetables), huli (a spiced sour soup of lentils, tamarind, and vegetables), and tili saaru (a type of thin, peppery soup). Certain preparations like bassaaru (a spiced soup of lentil stock with vegetables or greens), uppusaaru (a mild lentil stock based soup often accompanied with a raw chutney), masoppu (mashed spiced greens), and masekai (mashed spiced vegetables), are typical homestyle food from south Karnataka.[citation needed]
Dharwad pedha, originated at the city of Dharwad
Mysore pak is one of the popular sweets in Karnataka
Avare kal (Indian beans) is a popular vegetable consumed during winter. They are used in a variety of dishes including usali, upma, huli, and hitakida bele saaru. Rice preparations usually served as the second course of a traditional meals include bisi bele baath, chitranna and puliyogre (tamarind rice).You can savor on the most traditional dish that is Ragi mudde (Raagi ball) which is made from raagi flour. Ragi rotti, Akki rotti, Vangi bathm, Kesari bath, Benne dosa, Idli and Bisi bele bath are few other dishes you might like to taste.
Dahi (yogurt) is a typical part of every meal in all the regions of Karnataka and is probably the most popular dairy product. Generally, yogurt with rice constitute the final course of a meal. Buttermilk laced with spices and curry leaves is also served with meals, especially during the summer. Ghee and butter are popular cooking mediums for those who can afford them, and are mostly reserved for festivals and special occasions.The South Karnataka cuisine is dominated by steamed rice, and ragi (finger millet) and the traditional dish is the Ragi ball (Ragi mudde). Other must-try dishes include Benne Dosa (Butter dosa), Akki Roti and Ragi Roti. Also, there is a vast variety of rice dishes, like Bisi bele bhath, Kesari Bath and Vangi Bath.
Udupi hotels
The credit for popularising these foods elsewhere in India goes to Udupi hotels. In north India, Udupi hotels are often synonymous with south Indian food, even though the range of foods they serve is mostly restricted to the Karnataka cuisine. These small establishments serve inexpensive vegetarian breakfast dishes throughout the day all over India. The hotels are mostly run by people native to the Canara region. The famous masala dosa traces its origin to Udupi cuisine and was subsequently popularised by Udupi restaurants.The Udupi cuisine emphasizes the use of local fruits, vegetables, grains and beans. It is entirely vegetarian food that makes use of jaggery, rice and coconut. It comprises different types of dosas and spicy rices.
Karnataka dishes
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