Summary
Hoysala Karnataka Brahmins are a community of Smarta Brahmins originating in the Hoysala Empire.[1][2] The empire ruled most of what is now Karnataka between the 10th and the 14th centuries.[2]
 Hoysala Empire emblem at Chennakeshava Temple, Belur | |
| Regions with significant populations | |
|---|---|
| Karnataka | |
| Languages | |
| Kannada, Sanskrit | |
| Religion | |
| Hinduism |
Diet edit
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.[2]
Other Hoysala Karnataka dishes include:[3]
- Badanekayi-aloogedde gojju, a curry[4] 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 edit
Common titles of community members include Bhat and Jois, which are also used as surnames. Rao is another common surname.[5]
Associations edit
The Hoysala Karnataka Sangha formed in 1908 but eventually disbanded.[6]
See also edit
References edit
- ^ K. S. Singh. People of India: (3 pts.). Karnataka. p. 1334.
- ^ a b c Chitra Agrawal. Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook]. pp. 6–8.
- ^ "Cooking Hoysala Karnataka Food with Three Sisters". 15 April 2020.
- ^ The Bloomsbury Handbook of Indian Cuisine. p. 193.
- ^ K. S. Singh. Communities, Segments, Synonyms, Surnames and Titles. p. 1784.
- ^ Ramesh Bairy. Being Brahmin, Being Modern: Exploring the Lives of Caste Today. pp. 179–180.