Traditional Recipes
Traditional Karnataka Accompaniments You Should Know
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Traditional RecipesTraditional Karnataka Accompaniments You Should Know — House of Sindhu millet kitchen Bengaluru
A Karnataka meal is built on accompaniments. Rice or millets form the base, and the character comes from what sits beside them.
Chutney pudi — gunpowders of roasted chickpea, groundnut, horsegram, niger seed or flax — turn a plain plate into a full meal with a spoon of ghee.
Gojju brings tang and depth: vangibath, puliyogare, pineapple or methi leaves, each slow-cooked to a concentrate.
Majjige hulli, rasam and soppina saaru complete the range, moving from cooling to peppery to leafy across the week.
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