In the 11th century Ramanujacharya fled the religious persecution in the hands of Cholas to Melukote in Karnataka bringing with him his brand of vegetarianism. That is why 'Ranganatha'- temples dedicated to lord Vishnu is so common in the the old-Mysore region!
In the 12th century it was Basavanna. His influence swept through wide swaths of from north to south. He recommended a softer brand of vegetarianism and roots vegetables were very welcome. In later centuries, it was Madhwacharya and Ramanujacharya.
Our erstwhile Maharaja of Mysore were also strict vegetarians and indirectly endorsing Vegetarianism. No wonder 15-20 years ago to restaurants serving non-vegetarian food were very hard to come by.
This does not mean we do not have a talent to cook up great tasting non-vegetarian fare!! People from Coorg, Chikmagalur / Malanadu region are famous for their game-meats dishes. Coastal Kannadigas prepare excellent sea-food.. reserving these schools for later. I have asked my sister to source some Coogi recipes from her MIL for me.. Yes she is married to a wonderful Coorgi..
For now it is Gowda-style recipe series courtesy aunty Susheela, our delightful neighbour.
Rice 2 cups washed and cleaned
Onions 2 medium chopped
Coriander a handful
Red Chilly Powder 2 tsp
Dhania powder 2.5 tsp
Peanut oil 3-4 tbsp
- Wash clean rice in several changes of water and soak it in clean water. set it aside
- Grind together ginger, garlic, cinnamon, cloves, chilly powder and dhania. set it aside.
- Heat oil in a thick bottomed pot. Toss in chopped onion. Saute till onion is golden. Pour the ground masala and cook till the oil floats on the top, about 8- 10 minutes.
- Push the masala to the side and break eggs one after the other into the center of the pot, scrambling the eggs. Once the eggs are set, stir in the masala. Cook the eggs thoroughly.
- Add about 3-4 cups of water. (3 if using Basmati, 4 if using other varieties). Adjust salt.
- Once the water comes up to a boil, add the soaked rice. Cover and cook till rice is done. Throw in the coriander.
- Serve hot with lemon wedges and hard boiled eggs