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Udupi cuisine is a cuisine of South India.[1] It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka.
Some of Udupi cuisine is strictly vegetarian. However, other elements of Udupi cuisine are non-vegetarian and common to Mangalorean cuisine.
Udupi cuisine has its origin in the Udupi Sri Krishna Matha founded by Madhvacharya. The cuisine was developed by Madhva Brahmins to offer different kinds of food to Krishna at the Udupi Krishna Temple. Hence, Udupi cuisine is also synonymously known as Madhva cuisine.[2]
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine.[3]
Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine. Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.[4]
The ubiquitous Indian dish dosa has its origins in Udupi, according to P. Thankappan Nair.[5] Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries or stir fry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.[6]
- ^ "Udupi". www.karnataka.com. Retrieved 23 September 2009.
- ^ Swami Atmashraddhananda (15 February 2022). A Pilgrimage To Western Ghats Temples In Karnataka. Ramakrishna Math. p. 62.
- ^ P. Thankappan Nair (2004). South Indians in Kolkata. Punthi Pustak. p. 320. ISBN 81-86791-50-7.
- ^ "From the Lord's Kitchen". 25 May 2023.
- ^ Nair, P. Thankappan (1 January 2004). South Indians in Kolkata. Punthi Pustak. p. 455. ISBN 9788186791509.
- ^ "Udupi Food Specialties". udupitourism.com. Archived from the original on 7 November 2014.