For week 33, we’re bringing you a delightful journey through the vibrant and diverse flavors of Karnataka’s vegetarian cuisine. Prepare to savor traditional recipes that highlight the rich culinary heritage of this South Indian state. Kannada cuisine is wholesome and flavorful. We are exploring the wide and vast vegetarian recipes in Kannada cuisine in this meal plan.
Week 33 – Karnataka Veggie Feast Meal Plan
Find all the meal plans @ 52 Weekly Meal Plans – Meal Planning Made Easy
Week 33 meal plan is curated by Mallika of Veg Bowl, as a part of 52 Weekly Meal Plan Series. Thank you Mallika for sending this easy meal plan. Mallika also included a lot of variations and tips to make this meal plan easy and convenient to all.
About Kannada Cuisine
Kannada cuisine refers to the traditional culinary practices and dishes of the Karnataka region in southern India. It reflects the diverse cultural and geographical influences of the state, offering a rich tapestry of flavors and ingredients. Here are some key features of Kannada cuisine:
- Regional Diversity: Karnataka’s cuisine varies significantly from one region to another. For instance, the coastal regions feature seafood and coconut-based dishes. While the northern and central parts often include lentils, millets, and a variety of vegetables.
- Staples: Common staples in Kannada cuisine include rice, ragi (finger millet), jowar (sorghum), and various types of lentils. These form the base of many meals.
- Signature Dishes: Some well-known Kannada dishes include:
- Bisi Bele Bath: A spicy and tangy rice and lentil dish cooked with vegetables and tamarind.
- Ragi Mudde: A traditional dish made from finger millet flour, often served with sambar or curry.
- Dosa and Idli: Popular breakfast items made from fermented rice and urad dal (black gram) batter.
- Uttapam: A thicker, pancake-like variant of dosa, often topped with vegetables.
- Jolada Roti: Flatbreads made from jowar flour, commonly paired with various vegetable curries.
- Spices and Ingredients: Kannada cuisine makes extensive use of spices, including mustard seeds, fenugreek, cumin, turmeric, and black pepper. Coconut is also a staple ingredient, especially in coastal areas.
- Curries and Sambar: Karnataka is known for its variety of sambar (a lentil-based vegetable stew) and curries. Gojju (a tangy, spicy preparation) and chutneys made from coconut, tomatoes, or green chilies are also common.
- Desserts: Traditional sweets and desserts include Holige (a sweet flatbread), Rave Unde (semolina balls), and Mysore Pak (a rich, sweet made from gram flour and ghee).
- Flavors: Kannada cuisine is characterized by a balance of spicy, tangy, and sweet flavors, often achieved through the use of tamarind, jaggery, and a variety of spices.
Variations
Avalakkibath
*Variations include Onion, Potato, Mixed Vegetable Avalakkibath, Gojju Avalakki
Dosa
*Varations include Urad Dal Dosa, Rawa Dosa, Moong Dal Pesarattu, Onion Uttapam, Banana Dosa, Neer Dosa, Watermelon Peel Dosa, Cucumber Dosa
Sandwich
*Variations include using different stuffing’s such as Paneer Masala, Green Chutney-Onion-Tomato-Cucumber, Scrambled Tofu
Idli
*Variations include Masala Idli, Rava Idli + Veg Saagu, Ragi Idli
Bread/Paneer Rolls*
Using leftover masala from morning’s sandwich
Idli Manchurian **
Made from left over idlis from the morning.
More Meal Plan Ideas
Healthy & Yummy Meal Plan – Week 29
Lacto-Ovo-Vegetarian Meal Plan – Week 30
Tasty & Healthy Meal Plan – Week 31
Every Day Indian Meal Plan – Week 32
Nourishing Greens Meal Plan – Week 34
You can find till date weekly menu plans at my pinterest board and facebook album. Right click on the picture to save it on your computer | mobile. Happy Cooking!
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