4 Dishes From Udupi Cuisine That Are A Must-Try

Indian cuisine consists of a variety of unique, traditional and regional dishes native to the Indian subcontinent. Udupi cuisine is one of the most-loved cuisines of India from the south that has offered us so many dishes, most of us enjoy having daily. Besides expanding with its palatable dishes, Udupi cuisine has also played a significant role in influencing Tuluva-Mangalorean cuisine. The most remarkable thing about this cuisine that makes it popular and incompatible with other states is how Udupi cuisine is strictly vegetarian and offers affordable food that all can devour. Udupi cuisine has mostly dishes made with grains, beans, legumes, vegetables, and fruits typically made from local ingredients and spices. Let's look at some of the most beloved dishes from Udupi.

1. Neer Dosa

A list of South Indian dishes seem incomplete without dosa so let's get you familiar with neer dosa. Neer dosa means a water dosa, so you can already imagine how light, airy and calming it would be to have this Udupi famous Neer dosa. It is prepared with two essential ingredients: water and salt. It is also well-known for its simplicity in making and lack of fermentation.

2. Goli Baje

Goli baje or Mangalore bonda is a delicacy from Karnataka that is the ultimate snack for all South Indians. Goli baje is available in two variations, one that is made with main potatoes and the other with vegetables. Vegetable Bonda is the one that is prepared and famous in Udupi. It is made by dipping it in besan and stuffing it with french beans, carrot, coriander leaves and more.

3. Kosambari

Kosambari is a traditional and typical South Indian salad made with healthy ingredients such as pulses that primarily include Bengal gram and split green gram, seasoned chiefly with mustard seeds. Kosambari is generally relished during festivals and occasions, but besides this, it serves as the perfect side dish for every meal. 

4. Rasam Chawal

Rasam chawal is the perfect combo to relish at all times. When compared with sambar, rasam has a more fluid consistency and is well seasoned with spices. It is prepared with lentils, tamarind, kokum, jaggery, and several other kitchen spices make it more flavourful.