Kottige is usually made by Tuluvas on festive occasions as offerings to the Lord, but is prepared all year round in Mangalore. ‘Kottige’ is also known as ‘Khotto’ and it is called ‘Gunda’ in Konkani. It is a favorite for breakfast and goes well with Coconut Chutney...
Fish Tawa (Pan) fry is the most delicious part of a meal in Tulunadu region. This Mangalorean style dish is made by shallow frying the fish in Tawa masala. The fish tawa fry is a heavenly mingling of flavorful spicy paste along with soft fish which makes it a special...
Raw Mango pickle or Midi Kukkuda uppad (in Tulu) is one of the mandatory pickles found in every Tulunadu home. It is common to see raw mangoes piled up in the markets during its season in summer. They are purchased mainly for preparing pickles either in whole form or...
Koral Parba or “Thene Habba” is an important celebration in Tulunadu region. This festival is celebrated in different ways by the people across the region but the fundamental reason for the celebrations are the same. There may be differences in the timing of the...
Chauthi or Ganesh Chathurthi is a grandly celebrated occasion in Tulunadu region because of the fond connection to Lord Ganapathy. One of the special temples dedicated to Lord Ganesha in Tulunadu region is Sowthadka Mahaganapathi temple. A tradition unique to this...
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