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Main Course For Karnataka:
Saaru:
Huli-
Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
Majjige Huli-
Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard.
Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc.
Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.
Bas saaru - made from the broth of boiled lentils and spring beans
Mosoppinna/Hulisoppu saaru - made from lentils and spinach
Maskai- Combination of vegetables cooked and mashed with spices and seasoning.
menasina saaru - rasam made from pepper, turmeric, and other spices
Bele saaru - has toor dal as one of the ingredients
kaalina saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaalu or Chickpeas, Halasande Kaalu black-eyed peas, Hesaru kaalu moong beans, Hurali kaalu Horse gram, Avare kaalu Indian beans
Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind.
Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind, pineapple, bitter gourd, tomatoes, lemon-lime, etc.
Tambuli - A yogurt based cold dish similar to Raita made from Doddapatre soppu. Optional ingredients in this dish includes vegetables and greens.
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