Udupi cuisine is a renowned cuisine of South India and it forms an important part of the cuisine of Karnataka. Udupi cuisine takes its name from Udupi, a city on the southwest coast of India in Karnataka. This cuisine has its origin in the Ashta mathas of Udupi which was discovered by Shri Madhvacharya. Udupi cuisine consists of dishes that are made of grains, beans, vegetables and fruits. Some of the typical Udupi dishes are rasam, sambar, spiced rice, ale bajji, kosambari, paramanna, paayasa, rasayana, adde and ajethna to name a few.

Main Ingredients of Udupi Cuisine
Udupi cuisine is very famous among the entire southern part of India. Udupi cuisine is confined to the Vedic tradition of Indian vegetarian cuisine. It adheres to the Satvik tradition of Indian cooking, which means using no onion, garlic, meat, fish or poultry.

Pumpkins and gourds are the main ingredients in sambar. Masala dosa has its origins in Udupi. Saaru is spicy pepper water which is an essential part of the menu. Dumplings, dry curries and chutneys are major specialties. Fruits are also an essential part of Udupi cuisine. One can try out dishes made of raw banana, jackfruit, pumpkin, breadfruit, etc. Pelakai halwa of jackfruits and Kashi halva of pumpkins are two very popular Udupi dishes.

Full Course Udupi Meal
A full course Udupi meal is served on a plantain leaf, which is kept on the ground. The dishes are served in a sequence. One should start the meal by saying "Govinda," the name of Lord Vishnu and end also in the same manner. The meal comprises of Ghee, Salt, Pickle, Kosambari, Bajji or chutney, Ajethna, Spiced rice, Appalla, Steamed rice, Saaru and Rasam, Menaskai, and Koddelu. The meal also includes sweets like laddu, holige; fried items like bonda, chakkuli, vada and desserts like paramanna or kheer or payasa, buttermilk/ curd.

Popular Dishes of Udupi Cuisine
There are myriad recipes that are popular in the region like sajjige and bajil, uddinahittu, kosambari, chitranna or bisi bele bath, dosa, masala dosa, neer dose, payasa or kheer, mangalore bajji or golibaje, pelakai gatti/gidde, gashi or patrode, menaskai, putnis, kadubu etc.