इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Bayaluseeme · Deccan Inland Plateau
The same dryland grammar as the plateau to the east, softened. Jowar is baked here to be eaten the same day rather than dried for the month, ghee is used with a much heavier hand, groundnut does more of the work than sesame, and the sweet course is taken seriously in a way it is not anywhere else on the Karnataka plateau — this plain produced a registered pedha, a caramelised milk sweet at Belagavi and a gum-and-jaggery bar at Gokak and Amingad, all three of which exist because there is milk and cane here and not much else worth exporting. The chilli that colours a large share of Indian cooking is also grown here, at Byadgi, and is used locally for exactly what it is good for — colour, not heat.
मुख्य पाक माध्यम
प्रमुख खट्टे तत्व
मसाले की पहचान
Deep red and only moderately hot, which is a deliberate choice rather than a limitation. Byadgi chilli, grown in Haveri district, has thin flesh, low pungency and exceptionally high colour, so a masala here can be crimson without being fierce; sharper chilli is added separately when heat is wanted. Coriander seed, dry copra and roasted groundnut form the base, garlic is used raw and in quantity, and asafoetida shows up in the vegetarian kitchen where the eastern plateau would use more chilli.
मुख्य अनाज
संरक्षण की विधियाँ
विशिष्ट पाक विधियाँ
Sorghum has no gluten, so the dough is made with hot water, worked warm, and patted out by hand on a wet cloth rather than rolled — the cloth is peeled away and the disc flipped onto the tawa. Here it is taken off while still pliable and eaten the same day, folded around palya. The hard, dried version belongs to the plateau to the east; asking for it in Dharwad gets you a mild correction.
यह भी यहाँ मिलती है: Kalyana Karnataka, Marathwada, Desh
The chillies are picked ripe, sun-dried on the ground with the stalk left attached, and graded by wrinkle, stalk condition and colour rather than by heat. The wrinkled kaddi grade is the one bought for colour extraction. Because pungency is low and colour is high, the same pod is used domestically for appearance and industrially for pigment.
यह भी यहाँ मिलती है: Kalyana Karnataka, Rayalaseema
Groundnut, flaxseed (agasi), niger seed (gurellu), garlic, curry leaf and chilli are dry-roasted separately and pounded coarse, never wet-ground. The powder is mixed with oil at the table. Households keep three or four kinds and a guest is offered a choice.
यह भी यहाँ मिलती है: Kalyana Karnataka, Khandesh, Desh
Edible acacia gum is dropped into hot ghee, where it swells into a light crisp bead, and is then folded into a jaggery syrup with copra, dry fruit, dry ginger and edible camphor and set into a slab. The puffing is the whole technique — unpuffed gum stays glassy and inedible, and over-fried gum turns bitter.
यह भी यहाँ मिलती है: Desh, Marathwada
Milk is reduced to khova and then kept on the heat past the point where most Indian milk sweets stop, so the milk sugars caramelise and the mass turns brown and slightly grainy. This is what separates a Dharwad pedha from the pale pedha of everywhere else, and the same over-cooking, done with added sugar and a little curd, is what makes Belagavi's kunda.
यह भी यहाँ मिलती है: Desh
Not a kitchen technique but the region's other signature process. On the Ilkal loom the cotton warp of the saree body and the silk warp of the pallu are joined by a series of interlocked loops rather than sewn, and the weft is carried by three shuttles. The join is a structural part of the cloth, which is why an Ilkal pallu does not tear away from its body the way a stitched one does.
यह भी यहाँ मिलती है: Kalyana Karnataka
Bayaluseeme की खानपान पहचान — पाक माध्यम, खट्टे तत्व, मसाले, मुख्य अनाज और वे विधियाँ जो इसे परिभाषित करती हैं। (6)