Special Cuisine of Shimoga

Shimoga is very much rich in terms of culture and tradition and it can be seen even in the food that is served here. Shimoga being a culturally rich city has the best cuisines that are made by following the traditional ways and it does taste great. You can find these special cuisines in different tourist places of Shimoga. These special cuisines are highly rich in terms of ingredients and it is very much good for the health as well. Some of the special food of Shimoga are as follows.

Patrode (A dumpling of colocasia leaves)

Patrode is a famous recipe in Shimoga. The ingredients used to make Patrode are simple and it can be easily bought from any store in Shimoga. Rice, Colocasia leaves, red chillies, coriander seeds, cumin seeds, turmeric powder, coconut, tamarind and salt are used to make this special cuisine.

How to make Patrode?

The rice must be soaked in two cups of pure water for more than two hours. After that, all the ingredients must be added to a bowl and then grinded together to make a thick batter. Clean the leaves, remove the veins, and place it in a flat platform. Spread some of the batter on the leaf and then place another leaf on it. Again, spread some batter to it. Repeat this for two times. Fold the leaves and roll it together so that the side of it is closed. The leaves must be steamed for half an hour. After steaming, add the grated coconut on top of it and it i.s ready to be served.

Jack Fruit Kadubu

The Jack Fruit Kadubu is a famous dish in Shimoga. It looks soft, flavorful and it is great treat for the human senses. Jack fruits, crème of rice, jaggery, coconut, cardamom powder and salt are used to make these tasteful special cuisines, which is presented wrapped in Banana leaves.

Learn how to make Jack Fruit Kadubu

The banana leaf must be put on the gas flame for about two seconds. Fold it in a cylinder shape and open one side of the leaf so that the mixture can be kept inside. Fill it with the mixture and seal it together. Take the pan and then fry the rice on it. Grind the jack fruits and jaggery together and make it a paste. Heat the pan and pour the mixture and add crème of rice on it. Boil it for ten minutes and then add salt, coconut and cardamom powder to it. Add this mixture inside the cylinder shaped leaf and tie it up. Bake it in the cooker or steamer for about forty minutes. Discard the leaves and pour some hot ghee on top of it.