Iconic dishes from Karnataka to add to your winter menu this year

New Delhi: A South Indian winter lunch in Karnataka is deeply tied to seasonality, warmth, and produce that appears only for a few months each year. Winter vegetables like avarekalu, nellikai, and heralekai shape everyday meals, bringing balance to the plate with their earthy, tangy, and mildly bitter notes. These ingredients are not dressed up for drama; they are cooked gently, allowing their natural flavours to shine. This kind of lunch is filling without being heavy, comforting without being bland, and rooted in home kitchens rather than restaurant menus.

This Karnataka-style winter lunch brings together three dishes that locals eagerly wait for every year. Avarekalu upma adds warmth and texture, nellikai chitranna brings sharp freshness, and heralekai gojju completes the meal with its sweet-sour depth. Together, they form a simple, nourishing spread that reflects how winter is traditionally eaten in South Indian homes. Read further for the ingredients and recipes.

Three winter lunch menus from Karnataka

1. Avarekalu upma (Hyacinth beans upma)

Avarekalu Upma is a savoury South Indian dish made with roasted semolina and tender hyacinth beans, cooked with onions, green chillies, ginger, and aromatic tempering spices. Popular during the winter months in Karnataka, this upma is wholesome, mildly spiced, and filling. The addition of fresh coconut and coriander enhances its flavour, while avarekalu adds a seasonal sweetness and bite that makes this dish special.

Avarekalu upma ingredients

• Bombay Rava/Semolina (1 cup)
• Tender Avarekalu (1/2 cup, cooked)
• Onion (1, chopped)
• Green Chillies (2-3, chopped)
• Ginger (1 tsp, chopped)
• Oil/Ghee (2 tbsp)
• Mustard Seeds (1/2 tsp)
• Urad Dal (1 tsp)
• Chana Dal (1 tsp)
• Curry Leaves (few)
• Turmeric Powder (1/4 tsp)
• Salt (to taste)
• Coriander Leaves (for garnish)
• Grated Coconut (2 tbsp)
• Lemon Juice (a few drops)
• Tomato (1, chopped)
• Water (around 2.5-3 cups for 1 cup rava

How to prepare avarekalu upma

1. Prep the beans by pressure cooking fresh avarekalu with water and salt until tender.
2. Drain and keep aside.
3. Dry roast the semolina in a wide pan until fragrant and set aside.
4. Heat oil or ghee in the same pan and add mustard seeds.
5. Once they splutter, add urad dal, chana dal, curry leaves, ginger, green chillies, and onions.
6. Sauté until onions turn translucent.
7. Add tomatoes and turmeric, followed by the cooked avarekalu.
8. Pour in hot water and salt, bring to a boil, then slowly add roasted rava while stirring.
9. Cover and cook on low flame until done.
10. Finish with coconut, coriander, and lemon juice.

2. Nellikai chitranna (Gooseberry lemon rice)

Nellikai Chitranna is a tangy and refreshing rice dish made using fresh Indian gooseberries. Widely prepared in Karnataka during winter, it balances sourness with subtle spice and warmth from tempering. This dish is light yet flavourful and pairs well with simple sides like papad or potato fry, making it ideal for a winter lunch.

Nellikai chitranna ingredients

• Cooked rice (cooled)
• Fresh Amla/Nellikai (seeds removed)
• Green Chillies
• Oil
• Mustard Seeds
• Urad Dal (split black gram)
• Chana Dal (split chickpeas)
• Peanuts
• Curry Leaves
• Asafoetida (Hing)
• Dried red chillies
• Turmeric powder
• Salt
• Chopped coriander leaves
• Grated Coconut (optional)
• Jaggery (optional)

How to prepare Nellikai Chitranna

1. Cook rice so the grains remain separate and allow it to cool.
2. Grind chopped amla with green chillies and salt into a coarse paste.
3. Heat oil and prepare the tempering with mustard seeds, dals, peanuts, dried red chillies, curry leaves, and hing.
4. Add the amla paste and sauté until the raw smell disappears.
5. Mix in turmeric and then gently fold in the cooled rice, adjusting salt.
6. Finish with coriander and coconut if using.

3. Heralekai gojju (Lemon gojju)

Heralekai Gojju is a classic Karnataka-style curry made using citron, known for its bold flavour and thick rind. The dish brings together sweet, sour, and spicy elements through jaggery, tamarind, roasted spices, and coconut. Traditionally served with rice or rotti, this gojju is a winter favourite, slow-cooked until rich and deeply aromatic.

Ingredients for heralekai gojju

• 1 medium Citron (Heralekai)
• Lemon-sized Jaggery
• Tamarind (lemon-sized)
• Oil
• Salt
• Turmeric
• 1 tbsp coriander seeds
• 5-6 Red chillies
• 2 tsp urad dal
• 1 tsp chana dal
• 3 tsp sesame seeds
• 1 cup grated coconut
• 1 tsp oil
• 1/4 tsp asafoetida (hing)
• Mustard seeds
• Curry leaves
• Slit Green Chillies
• Hing

How to prepare heralekai gojju

1. Lightly roast all masala ingredients in oil until aromatic and grind with coconut and hing.
2. Chop citron into small pieces and soak tamarind to extract pulp.
3. Heat the oil and prepare the tempering.
4. Add citron pieces and sauté briefly.
5. Add tamarind extract, jaggery, turmeric, salt, and ground masala.
6. Simmer until the citron turns soft, and the gojju thickens, with oil separating on top.
7. Serve hot with rice or rotti.

This winter lunch menu from South India feels warm and complete without being overwhelming. Your guests, as well as family members, will certainly enjoy the platter.