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It is a spicy, rice-based dish with origins in the state of Karnataka, India. It is said to have originated in the Mysore Palace and it took 100 years for the dish to come out from the place and another 200 years to spread across the state of Karnataka.
The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil), rice, ghee, and vegetables. Spices like nutmeg, asafoetida, curry leaves, and tamarind pulp contribute to its unique flavor and taste. Some versions of the dish are prepared with up to thirty ingredients.
It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips.
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