English: Pajemadipule Adye and Nungel Thararayida Paladya (Rice Cake Rolls with Dried Coconut Curry)

A traditional Tulunadu breakfast dish is Pajemadipela Adye, which literally translates to ‘fold-the-mat rice cake roll’ in the Tulu language. It is made by steaming par-boiled red rice batter in plantain leaves. It is usually served with mutton, chicken, fish or vegetable coconut-based preparations. Nungel Thararayida Paladya is one such sour, spicy and soupy dried coconut curry with a spice mix. This spice mix includes dried coconut, Byadgi chillies, Kashmiri chillies, coriander seeds, cumin seeds, mustard seeds, ajwain seeds, garlic, onions, curry leaves, tamarind juice. This dish is from the Tuluva community, hailing from the Karavalli Region of Karnataka State in India. The language does not have a definite script, hence, much of its oral food traditions are left undocumented.

This picture was taken as a flatlay and underwent minimal processing to increase the brightness and remove the background.