1. Sambar :

Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.

2. Akki rotti :

Akki Rotti is a ricebased breakfast item unique to the state of Karnataka, India but extremely popular. AkkiRotti means ricepancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. Oil is spread over a griddle (tava) or wok and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. Akki Rotti is served hot and is eaten along with chutney. A dash of butter or ghee with Akki Rotti is also preferred. Another way of making Akki Rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

3. Puliyogare :

Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. . Puliyodharai is also known as hu?ianna (sour rice in Modern Kannada) in some parts of Karnataka, and pu?ihora (sour rice in Telugu) in Andhra Pradesh.It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin.

4. Laddu :

Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.

5. Pakora :

Pakora is a fried snack (fritter). With its origins in Uttar Pradesh, it is found across South Asia

6. Yogurt :

Yogurt, yoghurt, or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.Worldwide, cows milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks however, is also used to produce yogurt in various parts of the world.

7. Ragi rotti :

Ragi rotti is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. RagiRotti means ragipancake in the native language, Kannada. It is prepared in the same way as Akki rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough; sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). Small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. Ragi Rotti is served hot and is eaten along with chutney.