South Indian Weddings

South Indian Weddings are never boring. We all know why. Yes, you guessed right! The massive spread of food and the other festivities of course! No wedding is complete without a plethora of good food and satisfied guests. When it comes to Karnataka, the weddings can be said to be a relatively simple affair in comparison with the resplendent weddings conducted in other regions of India. As such there are various communities in South India and the wedding rituals followed by each are typically different.

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Most of us have been to a south Indian wedding where the traditional food is served on a banana leaf, ideally eaten with your fingers and, is a treat to the eye and palate. Most weddings serve a vegetarian menu but the fare is so grand that one does not miss a non-vegetarian meal. The varieties reflect the influences and specialties of different states. The main dishes in Tamil, Telugu, Malayalam, and Kannada weddings are similar in nature, while there are some local specialties that are included. The main dish is usually rice where a generous amount of Ghee is poured over it. Then come hot dhal and sambar along with a big, crispy appalam.

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert –
Paaysa), Thovve, Chitranna, Rice, and Ghee. After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely.

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Some typical dishes in a Kannada wedding include Bisi Bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialties. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti are well known.

What follows next is a series of soup-like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu
which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried
dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice.
From the creamy curries to the rich desserts, the next time you’re in Karnataka ensure to try these
as they ensure to make sure it’s an amazing spread.

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