This is my submission to Moonspice's Regional Cuisines of India, started by Lakshmi. This cookbook lists 10 Udupi curries, greatly simplified so that a first time cook can easily cook them. For more detailed recipes, check out Rajalakshmi’s ‘Udupi Cuisine’, published by Prism books. The following curries are listed in this cookbook :1. Kosambari (Soaked lentil salad) The use of soaked mung dal in salad is an Udupi innovation
2.: Mosaru bajji (Cucumber Yogurt curry) is a raita flavoured by South Indian spices.
3.: Shunti Tambli: (Ginger yogurt curry) is a blended mixture of ginger and coconut mixed in with yogurt.
4.: Shunti Gojju (Ginger Chutney) is ginger blended with coconut, pepper and mango powder into a chutney.
5.: Bele Gojju (Chana dal Tamarind chutney)is roasted chana dal blended with coconut and tamarind into a thick chutney.
6.: Yellu Chutney (Sesame Chutney) is toasted sesame seeds blended with pepper, coconut and mango powder.
7.: Maavu Amtekai Hasi Chutney (Mango chutney) is roasted urad dal blended with raw mango, red chili and coconut.
8.: Majjige huli (Yogurt curry) is local vegetables simmered in coconut paste, which is then mixed with yogurt.
9.: Hurida Udnittu (Roasted gram in yogurt) is roasted and powdered urad dal mixed in with yogurt, chilies and ginger
10.: Tovve (Spiced lentil curry) is boiled tuvar dal flavoured by asafetida and lemon juice.
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