Authentic Udupi Cuisine

Satvik Cuisine From South India

Udupi cuisine is a world renowned vegetarian cuisine of South India known after Udupi, an ancient coastal temple town on the southwest region of Karnataka. Udupi cuisine has its origin in the Asta Mata lore of Madhvacharya.

If the famous masala dosais the star of Udupi cuisine, the Udupi iddlies come a close second, along with the UzunuVada, makingaFavorite South Indian combo which is even exported in large quantities.

The Udupi cuisine is crafted out of locally available ingredients, including rice, uzunu, vegetables, fruits, Jaggery, and spices. Sambar, a rich vegetable stew made with ground coconut is an essential part of the menu, and so are Rasam, a spicy thin pepper soup, Payasams, the sweet dessert in its many avatars, dumplings called Adyes, dry curries named Ajadinas, various chutneys ranging from mangos and lime to bitter gourd, and of course the crunchy Pappadam in various sizes and shapes.

Udupi vegetarian cuisine belongs to the Satvik tradition of Indian cuisine, with some dishes avoiding even onions and garlic.

A typical Udupi lunch is traditionally served on a plantain leaf. It begins and ends with the chant "Govinda", the name of the lord of Udupi. Dishes are served with great traditional flair, and each dish has its pride of place on the plantain leaf.

For a quick view of Udupi cuisine SEE OUR MENU

Paal Payasam, a Great try-it-at-home Udupi Dessert Recipe

Ingredients:

• 250 gms rice
• 2 liters cow's milk
• 10 gms cardamom powder
• 250 gms sugar
• 100 ml ghee
• 100 gms cashew nut
• 50 gms raisin

First wash and soak the rice for an hour, then cook in cow's milk for 20 minutes. Now add the sugar and cardamom powder and stir well till all the sugar is dissolved.

Heat ghee in a pan.  Add the cashew nuts and raisins and saute for a minute. Pour on the rice mixture and serve warm. Don’t forget to share if you like it!