What are the mouth-watering dishes that are served in a Kannada wedding? Know everything in a single click!
No wedding is complete without guests coming back to the hosts and talking about the food served. Brahmin Weddings in Karnataka are usually traditional and simple. However, the baale ele oota (banana leaf meal) is never compromised. People make sure that the guests get to enjoy the food until the last bite!
The speciality of the Bramhin food is that there is no use of onion or garlic in any of the dishes. Yet, each dish will impress any foodie with its delicious flavour.
Here’s a list of some of the best food served in a Kannada wedding:
Idli is a South Indian steamed cake and uddina vade is a deep-fried delicacy. While idli is made of urad dal and rice, vade is made of urad dal only. The dal and rice will be soaked for approximately 6 hours or overnight and is then ground to make a thick batter. These two dishes are served with kaayi (coconut) chutney and sambar.
Kaayi chutney is prepared using coconut, chillies, and coriander. Sambar is prepared by adding veggies like drumsticks, potatoes, etc.. One can find two different types of kaayi chutneys, one with red chillies and the other with green chillies. Both go well with idli and uddina vade.
The name is enough to make anybody’s mouth water. It is prepared with the same batter made for idli. The difference lies in the consistency of the batter. While the idli’s batter would be thick, the dose batter is slightly runny. The dose is stuffed with potato curry which is prepared with potatoes, peas, and chillies.
In Mysore masala dose, the red chutney is spread on the dose and is served with green chutney while in some Masala dose, the red chutney is replaced with podi prepared using different spices and pulses.
Chow chow bath is the combination of upma and kesari bath. The former being a spicy dish, the latter is a sweet dish and both are prepared using roasted semolina. Upma is prepared by adding chillies, carrots, beans, peas, etc.. It can be paired with kaayi chutney or pickle.
Kesari bath, on the other hand, is a sweet dish which is prepared by adding various nuts and raisins. Optionally, pineapple can also be added to give a different taste.
This yummy vermicelli dish is light yet soul-soothing. While some might confuse it with noodles, we take the liberty to call it ‘Karnataka-style noodles.’ The veggies used commonly are carrots, beans, peas, etc.. It is served with the ‘king of the breakfast side dish - kaayi chutney!’ The subtle spicy element with the warmth of coconut that this dish gives is a bliss to all the foodies.
Imagine you are enjoying idli and vada on one side of your baale ele, dosa on the other side, and upma in the centre. You feel like something’s missing? The dessert!
Worry not, the sweet doesn’t end only with kesari bath, there is one more dish which might give you some amazing foodgasm!
It’s the Dumroot halwa! Made from ash gourd, khova, and generous amounts of ghee, this dish is worth all the wait and hype. In some Kannada weddings, dumroot halwa is replaced with carrot halwa which is also equally good.
Once you are done with an amazing breakfast, when you are just about to leave the dining hall, something comes to soothe your stomach! Tea or coffee. Undoubtedly, tea or coffee is one of the essential parts of any Kannada weddings. It is served after breakfast and while you are witnessing the wedding in the wedding hall mostly before the muhurtham.
A tangy delight made from mangoes, lemons, carrots, etc.. It is prepared by soaking these ingredients in crystal salt and hing (asafoetida.) While some people relish this right after the meal, some combine this with sambar rice, rotti, mosranna (curd rice,) and upma.
For all the diet lovers, here is something for you! Kosambari is prepared from cucumber which helps to cool down the body from all the dishes that’ll be served. Along with cucumber, soaked moong dal, carrot, and chopped chillies are added.
Palya or dry curry is served as a side dish and loaded with veggies. One can eat it right away or wait for the white rice to mix it with the sambar or rasam. Some of the veggies include beans, cabbages, carrots, brinjals, etc.. The veggies are boiled and tempered with mustard, asafoetida, chopped chillies, coconut, and curry leaves. It is a light dish perfect for the Bale ele oota (banana leaf meal.) This is served right after Kosambari.
Gojju is a tangy-sweet-and-spicy curry served after palya. It is usually eaten with plain rice or mixed with sambar rice. Some even combine it with rottis or chapatis. Gojju is usually prepared using brinjal, pineapple, bitter gourd, etc.. It usually tastes khatta meetha due to the tamarind and jaggery base.
Some of the famous rottis (not to be confused with the North Indian style roti) here include Akki rotti, Ragi rotti, and Jolada rotti.
Akki rotti - Made of rice flour.
Ragi rotti - Made of ragi flour.
Jolada rotti - Made of maize flour.
While Akki rotti and Ragi rotti are common in places like Bangalore and Mysore, Jolada rotti is an exclusive dish from North Karnataka. Kannadigas are fans of Jolada rotti due to its simple appearance and nutritional values. Also, Jolada rotti comes with some amazing side dishes like Alasande kaalu palya (Blackeyed peas curry) and Badanekaayi palya (Brinjal curry.)
Akki rotti and Ragi rotti are paired with Kaayi chutney. Apart from rottis, Chapatis are also served with any vegetable curry.
It seems like there is no end to the rice items that are served in Karnataka’s wedding cuisine. Some of the popular dishes include:
Puliyogre is a sour dish prepared with tamarind. It is tempered with lots and lots of groundnuts and curry leaves. The mixture of black sesame powder, coriander powder, and a pinch of hing gives puliyogare an amazing flavour.
Pulao is a dish filled with lots of spices and veggies. The flavour produced by adding mint and coriander leaves, cinnamon, bay leaves, and other spices gives it a finger-licking taste. It is usually paired with plain raita or boondi raita. The veggies included in pulao are potatoes, capsicum, carrot, beans, cauliflower, green peas, etc..
Vangi Bath is prepared with rice and brinjal. Some even include potatoes along with brinjal which balances the taste perfectly. In some weddings, brinjal is replaced with capsicum as well.
Chitranna is a simple dish prepared with loads of groundnuts, chillies, and a pinch of lemon. Some even add sour mango to it which gives it an amazing tangy flavour.
So we waited till the end to mention that rice dish which is synonymous with the word: soul-satisfying. Don’t believe us? Try it for yourself!
It is prepared by adding carrots, beans, potatoes, groundnuts, and toor dal which is proportionally greater than rice. All these ingredients create such a divine dish that you keep eating and eventually forget the world! Want to make it tastier than it already is? Top it with ghee and side it with some boondi.
What’s boondi? Read below to find out!
Apart from this, white rice is also served to pair with sambar, rasam, and mosranna (curd rice.) All these look so colourful on the Baale ele and is perfect for the quintessential wedding food photo.
Sambar is usually loaded with lots of vegetables including beans, carrot, radish, drumstick, and so on. Apart from this, it is also prepared using various pulses like green gram and black chickpeas.
Every vegetable or pulse gives sambar a different taste. The spices used in sambar usually varies based on the type of veggies or pulses being used. A great way to have this exquisite South Indian dish is to mix it with rice and top it with ghee. You can also eat it with pickles.
What makes the sambar different from the ones served in Tamil Nadu weddings? It is the pinch of jaggery that is added to the sambar. It balances the spicy flavour with a little sweet flavour.
Rasam, which is served after sambar is watery and usually made of jeera, tomato, and pepper. Unlike sambar, rasam has watery consistency as it is prepared from the broth of various vegetables and pulses and hence the taste differs.
One of the rasam that stands out here is the obbattu saaru. It is prepared from gram dal’s broth. This gram dal is later used to prepare holige or obbattu.
While you are enjoying all the above tempting dishes, you might feel that there is something missing. Worry not! Here come the snacks to make your meal yummier.
In a Kannada wedding, bajji, bonda, pakoda, ambode, maddur vade, sandige, boondi are commonly served. All these are fried items prepared from different vegetables. Bajji, bonda, and pakoda are dipped in the same mixture. This mixture is prepared by adding gram dal flour, chilli powder, asafoetida, turmeric, and salt.
Bajji is prepared by dipping long pieces of certain vegetables like potato, capsicum, chilly, or raw banana in the gram dal batter.
Bonda is prepared by dipping a mixture made of potatoes and chillies in the batter. Sometimes, bonda is also made by mixing any green leafy vegetable.
Pakoda is made by dipping green leafy vegetables or brinjal, and curry leaves into the batter.
Ambode is prepared with soaked chana dal, chillies, and dill leaves. This dish is exclusive to only wedding ceremonies and festivals. Dill leaves can also be replaced with curry leaves.
5. Maddur vade
Maddur is a place between Mysore and Bangalore and is famous for its vade. It is made from gram flour, all-purpose flour, semolina, chillies, and curry leaves. Some optionally add onions but it is avoided in Bramhin wedding meals.
It is a fried snack prepared with sun-dried rice, poha, sabudana, etc..
Boondi is a type of mixture prepared from gram dal flour. Apart from having this with Bisi bele bath, one can have it as a snack as well. They also serve Boondi raita which is the side dish for pulao. It is prepared by adding boondi, cucumber, and chillies to the curd.
It is fried, crisp, thin, and a circular-shaped dish made mostly from urad dal or rice flour.
What is a wedding meal without mouth-watering desserts? Some of them include Holige, Payasa, Hayagreeva, Mysore Pak, Badusha, Laddoo, Chiroti, or Peni:
A dish which is similar to puran poli (a dish native to Maharashtra,) prepared by stuffing chana dal and jaggery mixture to the all-purpose flour dough. When the stuffing is replaced by coconut and sugar, it is called kai obbattu.
Payasa is a liquid dish prepared from either Vermicelli, gram dal, gasagase (poppy seeds,) and milk.
Hayagreeva is similar to payasa except for one thing, it includes a lot of nuts and raisins. All the couples who struggled for so many days by dieting, to fit into their wedding outfit, here is a chance for you to compensate.
4. Mysore Pak
We would really pity someone who isn’t aware of this beauty. All it takes is gram flour, sugar, and ghee! One quality of this dessert is that it just melts in your mouth and it is such a bliss!!
We can call this as a sweet straight from heaven! Badusha is a dish made of all-purpose flour, deep-fried in ghee, and soaked in sugar syrup. Try this and you’ll thank us later!
Laddoo is a ball-shaped dish prepared with gram dal flour and some nuts.
7. Chiroti or Peni
There is another dessert that stands out in Karnataka’s wedding cuisine. One that people wait for, one for which they are ready to sacrifice any of the above dishes - the Chiroti or Peni. A happy ending to the meal comes once chiroti or peni is served. This layered and deep-fried dish prepared from maida dough is truly a soul-satisfying dish. It is served with sugar and milk, or badam milk.
A happy meal equals a happy soul. The meal is finished by serving ele adike. It is prepared from betel leaves and betel nuts which helps to digest the food. After all, it’s a huge meal and for some people, this would be a cheat-day meal.
There is a significance of serving all these meals in a particular order. It is believed that all the dishes are served according to the names of Gods. Each God represents an element or is accompanied by Goddess. The order follows below:
Salt - It is served as respect to Lord Janardhana who represents flavour.
Pickle, Chutney, or kosambari - It is served as respect to Lord Pradyumna who represents truth.
Palya made with coconut- It is served as respect to Lord Padmanabha who represents knowledge.
Desserts - It is served as respect to Lord Yadava who represents beauty.
Holige - It is served as respect to Lord Madusudana who also represents beauty.
Curry and fried snacks - It is served as respect to Lord Adushosha who represents prosperity.
Thovve - It is served as respect to Lord Shridhara who represents spices.
Payasa - It is served as respect to Lord Narayana who is accompanied by Goddess Lakshmi.
Ghee - It is served as respect to Lord Govinda who is accompanied by Goddess Padmavathi.
Water - It is served as respect to Lord Shri Krishna.
Vermicelli - It is served as respect to Lord Purushottama who represents happiness.
Betel leaves - It is served as respect to Lord Shrihari.
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