Template:Infobox ethnic group Hoysala Karnataka Brahmins are a community of Smarta Brahmins originating in the Hoysala Empire.[1][2] The empire ruled most of what is now Karnataka between the 10th and the 14th centuries.[2]
Diet
Template:See also The community has traditionally followed a strict vegetarian sattvic diet consisting of seasonal fruits and vegetables (except onions and garlic), whole grains, dairy, nuts, seeds, and oil. A typical breakfast item is uppittu (a thick semolina porridge with seasonings and vegetables). A typical dinner may include saaru (a thin soup made with lentils, tamarind, tomatoes, and spices) with rice, vegetable palya, and curd rice.[3]
Other Hoysala Karnataka dishes include:[4]
- Badanekayi-aloogedde gojju, a curry[5] made with eggplant and potatoes
- Bili holige, similar to the rice flatbread akki rotti but softer and suppler
- Gulpavate, a sweet made with dried fruit, ghee, jaggery, and toasted wheat flour
- Mysuru kootu, a Karnataka-style lentil and vegetable stew
- Nucchina unde, quenelle-shaped lentil dumplings
Titles and surnames
Common titles of community members include Bhat and Jois, which are also used as surnames. Rao is another common surname.[6]
Associations
The Hoysala Karnataka Sangha formed in 1908 but eventually disbanded.[7]
See also
References
- ↑ People of India: (3 pts.). Karnataka{{#if:|, {{{last}}}}
- ↑ 2.0 2.1 Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook]{{#if:|, {{{last}}}}
- ↑ Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook]{{#if:|, {{{last}}}}
- ↑ Cooking Hoysala Karnataka Food with Three Sisters(15 April 2020).
- ↑ The Bloomsbury Handbook of Indian Cuisine{{#if:|, {{{last}}}}
- ↑ Communities, Segments, Synonyms, Surnames and Titles{{#if:|, {{{last}}}}
- ↑ Being Brahmin, Being Modern: Exploring the Lives of Caste Today{{#if:|, {{{last}}}}