Knowledge

Clarified butter made by simmering butter until the milk solids separate and are removed. Central to Karnataka cooking — used for tempering, finishing dosas, and enriching sweets. The quality of thuppa determines the depth of flavour in nearly every dish.

The technique of heating oil or ghee and blooming whole spices — mustard seeds, curry leaves, dried red chillies, asafoetida — before adding them to a dish or finishing a dal. The sizzle is the signal: oil must be hot enough that mustard seeds pop within seconds.

A long, wrinkled, deep-red chilli from Byadgi in Haveri district. Prized for its intense red colour and moderate heat — it gives Karnataka curries and chutneys their characteristic deep hue without overwhelming spice. Different from Kashmiri chilli in flavour and resin content.

Fresh or dried coconut is the backbone of coastal Karnataka cooking. Fresh grated coconut goes into chutneys, curries and stuffings; dried kobbari (copra) is used in dry masalas and coastal laadu. Every coastal household keeps a coconut scraper mounted on the kitchen floor.

The primary souring agent in Karnataka and most of South India. Used as a thick paste extracted by soaking the pods in warm water. Adds a fruity, rounded acidity distinct from lemon juice. Essential in Bisi Bele Bath, saaru, and many chutneys.

Karnataka's beloved seasonal fruit, eaten raw (tender, in curries), ripe (as dessert), and as seeds (roasted or in curries). Malnad cooking makes extensive use of tender jackfruit in spiced gravies. The ripe fruit is used in Halasina hannina payasa. Seeds are boiled, peeled, and added to coconut-based curries.

A small dark-brown grain that has been grown in Karnataka for thousands of years. Ground into flour for ragi mudde (balls), ragi rotti, and ragi dosa. Nutritionally dense — high in calcium and iron — and cooling in nature. Mudde made from ragi flour and water is the staple grain dish of rural Karnataka.

Karnataka's thin, peppery broth — similar to rasam but with regional variations across every district. Made with tamarind water, tomato, toor dal, and a specific saaru pudi spice blend. Served over rice or drunk as a digestive at the end of a meal. Every family has a saaru pudi recipe they guard carefully.

Karnataka's version of sambar, made with toor dal, vegetables, tamarind, and a freshly ground masala. Thicker and spicier than Tamil-style sambar in most districts. Old Mysore huli tends to be sweet-sour; North Karnataka versions are pungent and robust. Served with rice, idli, and dosa.

Unrefined cane or palm sugar — the primary traditional sweetener across all of Karnataka. Made by boiling and solidifying sugarcane juice, it carries a complex molasses-like flavour that refined sugar cannot replicate. Used in sweets, payasa, holige filling, panaka, and even in some savoury tamarind-based dishes.

Coarsely or finely ground wheat, known as sooji or rava elsewhere. The base ingredient for Kesari bath, rave unde (semolina laddoo), and rave idli. When dry-roasted in ghee before cooking, it develops a nutty aroma that is the foundation of Kesari bath's distinctive flavour.

Green cardamom pods whose seeds are ground or used whole as the near-universal flavouring in Karnataka sweets. Adds a floral, slightly camphor-like warmth. Used in payasa, Kesari bath, holige, Mysore Pak, and filter coffee. Black cardamom is a different spice used in savoury North Karnataka dishes.

The dried stigmas of the saffron crocus, among the world's most expensive spices by weight. Used in premium payasa and Kesari bath (which takes its name from the saffron colour). Bloomed in warm milk before adding to the dish to release full colour and flavour. A small pinch is sufficient.

Split and husked green gram — light yellow in colour, quick-cooking, and easily digestible. Used in payasa (a Karnataka sweet kheer), laadu varieties, and some savoury pongal-style dishes. Can also be soaked and ground for dosa batter. Considered gentle on the stomach and widely used in festival cooking.

Split Bengal gram — larger, nuttier, and firmer than moong dal. Central to the filling in holige/obbattu (Karnataka's celebratory stuffed flatbread) and the base for Mysore Pak when ground to flour. Also used as a tempering ingredient and in savoury dal preparations.

Cashew nuts — the standard garnish for Karnataka sweets, Kesari bath, and payasa. Fried briefly in ghee until golden before scattering over a finished dish. Coastal Karnataka, which grows cashew extensively, uses godambi in both sweet and savoury applications including rich seafood gravies.

Sun-dried grapes — plumped in hot ghee alongside cashews as the standard garnish duo for Karnataka sweets. Added to payasa, Kesari bath, rave unde, and sweet pongal. When fried in ghee they puff slightly, adding a burst of sweetness and a pleasant chewiness to the finished dish.

Almonds used primarily in richer sweets and special-occasion payasa preparations in Karnataka. Often blanched, slivered, and scattered as a garnish or soaked overnight and blended into a paste for almond-based kheer. Less common in everyday Karnataka cooking than cashews but used in festive and North Karnataka-influenced preparations.

The liquid extracted by pressing grated fresh coconut with water — first press (thick milk) for richness, second press (thin milk) for cooking base. Essential in coastal Karnataka payasa and coconut-based fish and vegetable curries. Adds a creamy sweetness that dairy milk cannot replicate in these dishes.

Whole cow or buffalo milk — the base for dairy-forward Karnataka sweets. Simmered at length for payasa, reduced to make khova, or used to dissolve saffron and cardamom before adding to a dish. Buffalo milk's higher fat content produces richer payasa; cow milk is lighter and more common in everyday cooking.

Milk solids made by continuously stirring whole milk over medium heat until nearly all moisture evaporates, leaving a crumbly, slightly granular solid. Used in North Karnataka-influenced sweets, peda, and burfi. Store-bought khova is available at sweet shops; homemade is preferred for its freshness and lower sugar content.

Thinned yoghurt whisked with water and tempered with curry leaves, green chilli, ginger, and salt. The standard Karnataka digestive drink and a palate cleanser between courses. Served at the end of a full meal, and also used as a cooking liquid in majjige huli — a Karnataka-specific yoghurt-based curry.

A traditional Karnataka festival drink made by dissolving jaggery in water with cardamom, dry ginger, black pepper, and sometimes a squeeze of lime. Served at room temperature or chilled during Ugadi and Ram Navami celebrations. The panaka masala spice blend — cardamom, pepper, dry ginger — is the flavour signature.

South Indian filter coffee — brewed by passing hot water through a blend of finely ground coffee and chicory in a metal filter, then mixed with hot milk and sugar. Served in a stainless steel tumbler set in a wide-rimmed dabarah, poured back and forth to cool and froth. The Bengaluru darshini runs on this drink.

The staple grain of Karnataka. Sona Masuri is everyday rice; Ukda (parboiled) is used in coastal idli/dosa batters; short-grain varieties go into payasa. Rice is also ground into flour (akki hittu) for akki rotti and steamed dumplings.

Rice that has been partially boiled in the husk before milling. Common in coastal Karnataka for idli and dosa batters — parboiling firms the grain, giving the batter a slightly different fermentation character and the idli a distinctive texture.

Sorghum — the defining grain of North Karnataka. Ground into a coarse flour and worked into jolada rotti, a thick unleavened flatbread made without water, patted directly onto a hot iron tawa. Jowar is gluten-free and requires considerable skill to work — the dough tears easily if the technique is off.

Pearl millet — grown widely in the dry Deccan plateau of North Karnataka. Ground into sajje rotti, a winter staple flatbread with a slightly smoky flavour. More forgiving than jowar to work by hand. Also used in porridge-style preparations during cold months.

One of the oldest cultivated millets in Karnataka. Used in payasa, pongal-style dishes, and as a rice substitute in health-conscious cooking. Has a mildly sweet, nutty flavour that pairs well with coconut milk and jaggery in sweet preparations.

Split pigeon pea — the backbone of Karnataka saaru and huli. Pressure-cooked until completely soft, then mashed and added to the souring liquid base. Toor dal provides the body and protein to every Karnataka thali. Also used in bisi bele bath for its ability to dissolve into a thick, enriching consistency.

Split and husked black gram — the essential partner to rice in idli and dosa batters. When soaked and wet-ground, urad dal produces a light, airy foam that gives idlis their signature softness. Also used whole in tempering (as small golden-fried dal pieces) and as the base for vada.

A small, dark-brown legume with an intensely earthy, slightly bitter flavour distinctive to Karnataka cooking. Huruli saaru — a thin, peppery broth made by boiling horse gram and extracting the cooking liquid — is a classic winter Karnataka dish. Also used in usli and dry palya. Considered deeply warming and nutritious in Karnataka tradition.

A seasonal winter legume that defines Bengaluru's cold-weather food culture. Harvested from November to February, avarekalu appears in saaru, usli, akki rotti stuffing, and even festival offerings. The flat, pale-green beans have a sweet, creamy flavour unlike any other legume. "Avare season" is an event in Bengaluru — the city celebrates it with dedicated street stalls.

Whole moong beans used sprouted in usli (a dry spiced legume dish common in Karnataka breakfasts), or cooked whole in kootu and gojju. Sprouting increases nutritional density and reduces cooking time. A popular fasting food and temple prasad preparation.

Whole urad bean with the black skin intact. Used in specific rotti preparations and some North Karnataka snacks where the whole grain's nutty texture is preferred over the split dal. When soaked overnight, the beans plump significantly and can be ground into thicker batters.

Finely ground dry rice flour — the base for akki rotti, neer dosa batter (when ultra-fine), and several Malnad steamed preparations. Store-bought fine rice flour works for most dishes; some coastal recipes specify freshly ground wet rice flour for a smoother, more pliable texture.

Whole wheat or refined wheat flour used in chapati, some holige/obbattu outer doughs in North Karnataka, and a few North Karnataka-influenced sweet preparations. Less central to traditional Karnataka cooking than rice or millet flours but widely used in everyday modern households.

Flour ground from roasted chana dal. The base for kodubale (crispy Karnataka snack rings), chakli, gojju thickening, and batter-frying. Besan has a distinct nutty flavour that deepens when dry-roasted. In North Karnataka it is used in jhunka — a thick, porridge-like spiced gram flour preparation eaten with jolada rotti.

Eggplant in multiple varieties — small round purple for ennegayi (stuffed brinjal curry), long purple for sambar, and globe brinjal for palya. North Karnataka's ennegayi is arguably the most complex brinjal preparation in Indian cooking: each brinjal stuffed with a dry masala paste and slow-cooked in oil.

The long, ridged pod of the Moringa tree — used in saaru, sambar, and as a standalone palya vegetable. The pods are cut into 5–8cm pieces and cooked until the flesh inside can be scraped out with teeth. The leaves (nuggekaayi soppu) are also used in rasam and dal. Highly nutritious and widely available across Karnataka.

A deeply bitter vegetable central to Karnataka gojju preparations. The bitterness is intentional and valued — balanced with jaggery and tamarind in a characteristic sweet-sour-bitter Karnataka gojju. Sliced thin, salted, and squeezed before cooking to partially reduce bitterness. Considered medicinal across Karnataka.

A large, waxy, pale green gourd used in majjige huli (Karnataka's cooling yoghurt-based curry) and as a sweet halwa. The flesh is extremely mild and absorbs surrounding flavours completely. Considered deeply cooling and sattvic — widely used in temple cooking and fasting preparations across Karnataka.

A small, oval green vegetable that looks like a tiny cucumber. Sliced lengthwise and stir-fried into a dry palya — one of the most common everyday Karnataka side dishes. Thondekaayi palya with rice and rasam is quintessential weekday Karnataka home cooking.

A starchy tuber used in palya, gojju, and deep-fried preparations across Karnataka. Denser than potato, with a sticky texture when cut. Must be peeled carefully (wearing gloves if possible — the raw sap can irritate skin) and immediately submerged in water before cooking.

Slender green pods used in palya and gojju. The sliminess is managed by dry-cooking on high heat without adding water, or by adding a small amount of sour ingredient (tamarind, yoghurt) while cooking. Karnataka-style bendekaayi palya is dry, spiced, and finished with fresh coconut.

Used raw in kosambari (Karnataka's soaked lentil salad — a standard thali component), tempered with mustard seeds and coconut. Also grated into raita. The Karnataka kosambari is distinct — made with soaked chana dal or moong dal, cucumber, grated coconut, and a simple tempering.

The primary aromatic base of most Karnataka non-vegetarian and many vegetarian gravies. Sliced thin and fried until deep golden for ghee roast; roughly chopped for sambar and huli. Some Brahmin-tradition Karnataka cooking omits onion entirely, using asafoetida and curry leaves for aromatic depth instead.

Used in the signature masala filling of Mysore Masala Dosa — boiled, mashed, and tempered with mustard seeds, green chilli, onion, and turmeric. Also used in bonda (a Karnataka tea-time snack), palya, and saaru. The Mysore Masala Dosa potato palya is one of Karnataka's most widely replicated preparations.

Fresh coriander leaves used primarily as a garnish in Karnataka cooking — scattered over saaru, palya, and chutneys just before serving. Also blended into green chutneys and fresh coriander-coconut masala. Both the leaves and tender stems are used; the roots are occasionally added to stocks in Malnad cooking.

The fresh leaves of the fenugreek plant — pleasantly bitter, used in menthya soppu palya and as an addition to some North Karnataka dal preparations. Distinct from dried fenugreek (kasuri methi). The bitterness mellows significantly when cooked. Considered especially good for health in Karnataka home-cooking tradition.

Fresh dill — a distinctive North Karnataka flavour that surprises visitors. Used in dal, palya, and especially in sabbasige soppu saaru, where its anise-like fragrance infuses the thin broth. Less common in coastal or Old Mysore cooking. The fresh herb is added near the end of cooking to preserve its volatile oils.

A sour, tangy leafy green with a flavour somewhere between sorrel and tamarind. Used in chutneys, gojju, and as a souring agent in some Kalyana Karnataka dishes. More common in the Gulbarga-Raichur belt due to influence from neighbouring Andhra Pradesh, where gongura is a signature ingredient.

Small, hard, yellowish seeds with a distinctive bitter-sweet flavour. Used in masala powders, pickle making, and occasionally in tempering for certain Karnataka chutneys. A key component of sambar powder and some coastal masala blends. Must be used sparingly — too much turns a dish acutely bitter.

Small black mustard seeds — the universal first ingredient of Karnataka tempering. Dropped into hot oil, they pop and crackle within seconds, signalling the oil temperature is correct for the remaining spices. Their flavour transforms from sharp-bitter raw to nutty-mellow when popped. Also ground into a paste for specific chutneys and pickles.

Warm, earthy cumin seeds used in tempering alongside mustard seeds, in dry masala powders, and ground into wet masala pastes for gravies. Used more heavily in North Karnataka and Kalyana Karnataka cooking than in coastal preparations. A pinch of roasted cumin added at the end of a dal lifts its flavour significantly.

Dried coriander seeds — the foundation of most Karnataka masala powders including saaru pudi and bisi bele bath powder. Dry-roasted until fragrant and lightly coloured, then ground. Provide a warm, citrusy backdrop that unifies complex spice blends. Used in larger quantities than most other spices in Karnataka cooking.

Ground dried turmeric rhizome — the base spice of virtually all Karnataka savoury cooking. Provides colour, mild earthy bitterness, and deep anti-inflammatory properties celebrated in Karnataka tradition. Added early in cooking to raw masala or along with onion. Fresh turmeric root (appearing like a smaller, brighter ginger) is used in festive cooking and pickles.

Whole or coarsely ground black pepper — essential in Karnataka saaru (rasam) where it provides sharp heat distinct from chilli warmth. Used in saaru pudi, some masala powders, and Malnad-style preparations. Coorg (Kodagu) grows some of India's finest black pepper; Kodava cooking uses it extensively in pork and chicken preparations.

Cinnamon bark — used in bisi bele bath masala powder, Karnataka-style garam masala, and some festive rice preparations. Used whole in tempering for biryani-style dishes, or dry-roasted and ground into powder. Adds warmth and mild sweetness to complex spice blends without dominating.

Intensely aromatic dried flower buds used in Karnataka garam masala, bisi bele bath powder, and festive rice. Used sparingly — even one clove too many overpowers a dish. Added whole to hot oil at the start of rich gravies, or dry-roasted and ground into powder blends.

Sweet, anise-flavoured seeds used in some Karnataka masala blends, coastal fish curries, and as a mouth freshener after meals. More common in Kalyana Karnataka cooking, which draws on Deccan spice traditions. Occasionally dry-roasted and added to chutney powders for a sweet-savoury background note.

Tiny white poppy seeds used to thicken gravies and add a subtle nutty richness to coastal Karnataka curries. Dry-roasted briefly and ground with coconut into a paste for specific gravies. Also used in some payasa varieties in Malnad cooking. Must be used in small quantities — a little goes a long way in thickening.

White sesame seeds used in chutney pudi (dry coconut-sesame powder eaten with dosa and idli), festive sweets, and Sankranti preparations. Ellu bella — a mix of sesame and jaggery — is the traditional Karnataka Sankranti offering exchanged between households. Dry-roasted before use to release their full nutty flavour.

A pungent resin ground into pale yellow powder — added in a tiny pinch to hot oil at the end of tempering. Provides a garlic-like aroma and aids digestion. Essential in Karnataka vegetarian cooking especially in Brahmin-tradition dishes that avoid onion and garlic. Must be compounded (mixed with flour) form for ease of use; pure hing is intensely concentrated.

Sun-dried rind of the Garcinia indica fruit — the coastal Karnataka souring agent that defines Mangalorean fish curries and specific chutneys. Adds a fruity, slightly floral sourness distinct from tamarind. Used whole in curries or dissolved in water. Kokum sherbet (sol kadhi) is also a popular coastal digestive.

Homemade set curd — a constant presence on the Karnataka thali. Eaten plain with rice, diluted into majjige (spiced buttermilk), or used as the souring base for majjige huli. Karnataka-style curd is thick, mildly sour, and set overnight at room temperature. The standard end to a Karnataka meal is a small portion of rice mixed with curd.

Unripe green mango used as a souring agent in chutneys, gojju, and some saaru preparations. Grated and added to kosambari for a tangy lift. Dried mango powder (amchur) is rarely used in Karnataka cooking — fresh raw mango is preferred wherever the fruit is available seasonally.

Cold-pressed coconut oil — the preferred cooking fat of coastal Karnataka. Used for tempering, frying fish, and finishing chutneys. Has a lower smoke point than sunflower oil; moderate the heat to prevent burning. The flavour is an integral part of coastal dishes — switching to another oil changes the dish's regional character fundamentally.

Peanut oil — the most widely used everyday cooking oil across inland Karnataka. Has a high smoke point suitable for deep frying and a mild flavour that does not compete with spices. Used in North Karnataka for tempering, frying, and making dry palya and chutneys.

Cold-pressed sesame oil (not toasted Asian sesame oil) — used in North Karnataka cooking for tempering, pickling, and finishing certain dry chutneys. Adds a distinctive nutty warmth and is the traditional oil base for many Karnataka pickles where it also acts as a preservative. Used more conservatively than coconut or groundnut oil.

Shelled peanuts — dry-roasted and ground into shenga chutney (North Karnataka's essential dry groundnut chutney powder served with rotti), or used whole in usli, chaat-style preparations, and some festive rice dishes. The roasted peanut provides the characteristic dry, crumbly accompaniment to jolada rotti that defines the North Karnataka meal.

White refined sugar — used alongside or instead of bella (jaggery) in modern Karnataka sweets and some festival preparations. Mysore Pak traditionally uses sugar syrup rather than jaggery. Provides cleaner sweetness without the molasses character of jaggery, which makes it preferable in preparations where colour clarity matters.

Tender, unripe jackfruit used as a vegetable in Malnad and coastal Karnataka cooking. The young pods are cut into pieces, boiled, and used in spiced coconut gravies and palya. Has a meaty, fibrous texture that absorbs masala particularly well. Harvesting and preparing raw jackfruit is a significant skill — the sticky latex requires oiling hands and knife before cutting.

Sweet, fragrant ripe jackfruit flesh — used in halasina hannina payasa (jackfruit kheer) and fresh as a seasonal dessert. In Malnad homes, ripe jackfruit is mixed with coconut milk and jaggery for a simple payasa served during jackfruit season. Also used in jackfruit papad (sandige) made by drying the pulp.

The inner core of the banana plant's trunk — sliced thin, soaked in buttermilk to prevent browning, and cooked in palya or kosambari. Has a mild, slightly fibrous texture and is prized for its digestive properties. A classic Karnataka home-remedy food — widely eaten after digestive discomfort. Also made into raita with curd and tempering.

Small, intensely sour Indian gooseberry — used in pickles, chutneys, and as a souring/astringent agent in specific Karnataka preparations. Nellikaayi uppinakayi (amla pickle) is a pantry staple in many Karnataka households. Rich in Vitamin C; considered one of the most health-promoting fruits in Karnataka home-remedy tradition.

Young green coconut harvested before the flesh hardens — the water inside is drunk fresh as a cooling drink. The soft, jelly-like flesh is sometimes scooped and used in coastal payasa preparations. A constant presence on Karnataka roadsides during summer. Distinct from mature coconut in flavour, nutrition, and use.

Steamed ragi flour dough balls — the iconic staple grain preparation of rural Karnataka. Made by vigorously stirring ragi flour into boiling water until it forms a stiff, lump-free ball. Eaten by tearing off a small piece, rolling it into a marble with the fingers, and dipping into saaru or sambar. The skill lies in achieving the right consistency without lumps.

A dry, crumbly chutney powder made from roasted groundnuts, dried red chilli, garlic, and salt — ground coarsely. The standard accompaniment to jolada rotti and sajje rotti in North Karnataka. Stored dry for weeks and sprinkled or mixed with a little water at the table. Defines the North Karnataka meal as definitively as chutney defines coastal Karnataka.

North Karnataka's most complex vegetarian dish — small round brinjals cross-cut at the base and stuffed with a dry masala paste made from roasted groundnuts, sesame, coconut, dried red chilli, coriander seeds, and spices. Slow-cooked in generous oil until the brinjals are completely soft and the masala is incorporated. A labour of love that defines North Karnataka home cooking.

Indian mackerel — the most common coastal Karnataka fish, central to Mangalorean cuisine. Oily, flavourful, and abundant. Used in bangude fish curry, bangude tawa fry (crispy spiced pan-fry), and bangude rava fry (coated in semolina and fried). The strong flavour of mackerel stands up well to Byadgi-chilli-coconut masalas.

Prawns of various sizes — central to coastal Karnataka gassi (rich coconut milk curry) and tawa fry preparations. Tiger prawns are used in special-occasion curries; smaller prawns in everyday preparations. Cleaned, deveined, and marinated in turmeric and salt before cooking. Coastal Karnataka prawn preparations are some of the most complex in Indian seafood cooking.

Generic term for fish — central to the coastal Karnataka non-vegetarian kitchen. Varieties range from bangude (mackerel) and bootaayi (sardine) to kane (lady fish) and seer fish (neymeen). Each variety has preferred cooking methods and masala pairings in Mangalorean and Udupi coastal cuisine. Always fresh — no frozen fish in traditional coastal Karnataka cooking.

Puffed rice — the base of churumuri (Karnataka's quintessential street-food snack: puffed rice tossed with raw onion, tomato, green chilli, coconut oil, and spices). Also used in festival offerings and some North Karnataka snack preparations. Bengaluru's churumuri vendors are a cultural institution.

Flattened, parboiled rice flakes that rehydrate quickly without cooking. Used in avalakki upkari (Karnataka's version of poha), avalakki payasa (a festival sweet), and as a quick breakfast. The thick variety requires brief soaking; thin variety needs only rinsing. Ugadi and Rama Navami traditionally include avalakki preparations.

Rice or wheat vermicelli used in payasa (a Karnataka festival sweet) and as a breakfast preparation with tempering and coconut. Shaavige payasa — vermicelli cooked in milk with cardamom, saffron, and jaggery — is a standard Karnataka festival sweet served at weddings and temple functions.

Fresh leaf of the turmeric plant — used to wrap and steam patholi, a coastal Karnataka festival preparation of rice flour mixed with coconut and jaggery. The leaf imparts a faint green, slightly medicinal fragrance to the steamed preparation. Rarely used outside its specific festival contexts; available only during the monsoon season in coastal Karnataka.

The sweet lentil-jaggery stuffing inside holige/obbattu — Karnataka's celebratory stuffed flatbread. Made by cooking chana dal until soft, then combining with jaggery and cardamom into a firm, fragrant paste. The ratio of dal to jaggery and the consistency of the filling determines the quality of the final holige. Each family adjusts this ratio by preference.

The generic Karnataka term for pickles — made from raw mango, lemon, amla, mixed vegetables, or tender jackfruit, preserved in oil and salt. Karnataka pickles tend to be oil-heavy (especially North Karnataka sesame oil pickles) with complex spicing. Every Karnataka household has a signature family pickle recipe guarded carefully. Mango uppinakayi is the most common.

Rock salt or sea salt — the fundamental seasoning of all Karnataka cooking and a critical preservative in pickles and fermented preparations. Karnataka cooking adjusts salt at every stage; dishes are tasted multiple times and salt added incrementally. The saying "adi uppu, kadi uppu" (salt at the beginning, salt at the end) reflects this incremental approach.