Rashmi Gopal Rao
Known as Uttara Karnataka, the northern region of Karnataka is quite distinct from the rest of the state. Spread over close to 90,000 sq km, this part is known for its hot and arid climate, even though it’s watered by several major rivers like the Krishna, the Tungabhadra and the Malaprabha.
This region includes the districts of Bidar, Bellary, Belagavi, Gadag, Gulbarga and Dharwad, and the main cities are Hubli, Bellary, Bijapur and Gulbarga. The region is a centre of rich literary heritage and is known for its contribution to art, culture and politics. Also known for its unique customs and cuisine, North Karnataka is a fascinating place to explore.
Kitchen basics
Given that the region is rich in black, red and laterite soil, jowar, maize, groundnuts, onions and chillies are some of the major crops grown here. These crops thrive in high temperatures and form an essential part of the diet here. Unlike the southern part of the state where rice is the staple food, jowar is the principal component of the North Karnataka food.
A millet rich in protein and fibre, jowar is mainly consumed in the form of rotis that are flattened and rolled out by hand, not by the traditional rolling pin. Also called joladarotis or bakhri, these sorghum flatbreads have very little oil content and are prepared in large numbers on round iron skillets. Women sifting jowar outside their homes and the ‘tip-tap’ sound of their hands while flattening the bakhri are common sights and sounds in North Karnataka.
A signature accompaniment to these rotis is the traditional badanekaiyennegai, which is essentially a stuffed eggplant curry that is cooked in a rich paste consisting of peanuts, red chillies, sesame seeds and a host of other spices. Joladarotis, apart from with the brinjal curry, are also served with a rich helping of salad as well as peanut chutney. “Bakhri is extremely healthy as there is no bad cholesterol in jowar and is excellent for diabetics. We, therefore, make it every day” says Shailaja Patil of Hubli.
Apart from jowar rotis, flattened rice and puffed rice also form a popular component of the cuisine. Known as susla, both types are tampered with mustard, cumin, green chillies and lemon and are generally used for breakfast. Jowar mixed with cucumber and onion and flattened as a paratha is yet another common preparation.
Chillies and peanuts
The North Karnataka food is aromatic and hot, with an almost fiery and pungent flavour. It’s largely due to the generous use of peanuts and chillies (both green and red), both of which are integral to the North Karnataka cuisine. These are used in a wide variety of seasonings, chutneys, chutney powders and pickles. Paired with garlic and spices, these add to the spice quotient of the food.
Menthyamensinkai or dried green chillies, stuffed with roasted and powdered fenugreek and cumin, is a common ingredient that is used for all seasonings and some dishes like curd rice. “We prepare at least 2 kg of these chillies in summer when these dry thoroughly. These can be then used throughout the year” says Shailaja. In addition to this, the region is known for its dry powders that are prepared from peanuts, agase (flaxseed) and uchellu (niger seeds). These are supplements eaten with rotis and sometimes rice. Highly nutritious and protein rich, these are available in all condiment stores.
Tasteful fare
Sprouts and raw vegetables are used in abundance in North Karnataka’s cuisine. A salad of methi leaves, tomatoes and onions, as well as a simple curry of sprouts are healthy side dishes that are served generously with most meals. The salad is usually mixed with curd in the evenings and is consumed with rotis. This keeps it light on the stomach, and also provides a much-needed respite from the heat.
Their most famous dessert is the peanut holige, which is a sweet flatbread made from whole wheat, roasted peanut and jaggery. Other sweet dishes include dry fruit ladoos, besan ladoos and the famous “Dharwad peda”. “We always prefer to make sweets from what is available at home; it is not only cost effective but healthy too. Moreover, we never use processed flour like maida in our sweets” says Rekha Kulkarni, a native of Bijapur.
The best places to sample an authentic North Karnataka meal are the typical eateries in the region called ‘Khanavalis”.
from The Tribune https://ift.tt/2HOtmzO
via Today’s News Headlines
No comments: