Hoysala Karnataka Brahmin Explained
Hoysala Karnataka Brahmins are a community of Smarta Brahmins, native to what is now the state of Karnataka.[1] Their association with the Hoysala Empire, which flourished from the 10th to the 14th centuries,[2] has led them to adopt the prefix 'Hoysala' to their community name.[3]
Diet
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.[4]
Other Hoysala Karnataka dishes include:[5]
- Badanekayi-aloogedde gojju, a curry[6] 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.[7]
Associations
The Hoysala Karnataka Sangha formed in 1908 but eventually disbanded.[8]
See also
Notes and References
- Book: Singh, Kumar Suresh . People of India: Karnataka . 2003 . Anthropological Survey of India . 978-81-85938-98-1 . en.
- Book: Agrawal, Chitra . Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook] ]. 2017-03-21 . Clarkson Potter/Ten Speed . 978-1-60774-734-5 . en.
- Book: Karnatakadalli Smarta Brahmanaru: nele-hinnele . 2022 . Harivu Buks . 978-81-963111-3-1 . Anantarāmu . Ṭi Ār . Bengaluru.
- Book: Chitra Agrawal . [{{Google books|EJ8sDgAAQBAJ|page=PA6|plainurl=yes}} Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook] ]. 6–8.
- Web site: Cooking Hoysala Karnataka Food with Three Sisters. 15 April 2020.
- Book: [{{Google books|3jusEAAAQBAJ|page=PA193|plainurl=yes}} The Bloomsbury Handbook of Indian Cuisine]. 193.
- Book: K. S. Singh. [{{Google books|bfAMAQAAMAAJ|page=PA1784|plainurl=yes}} Communities, Segments, Synonyms, Surnames and Titles]. 1784.
- Book: Ramesh Bairy. [{{Google books|BTXgCgAAQBAJ|page=PA179|plainurl=yes}} Being Brahmin, Being Modern: Exploring the Lives of Caste Today]. 179–180.
