• 2 cups sour Mango peeled and grated
• 8~10 dry Red chillies (Byadagi chillies prefered)
  
• 1/2 tsp. Turmeric powder
• 1/4 tsp. Asafoetida (Hing)
  
• 1/2 tsp. Fenugreek seeds
• 1 tsp. Mustard seeds
• 2 tbsp. cooking oil
• Salt to taste

• 2 cups thick Tamarind juice
• 3/4 cup Jaggery, grated and mashed
• 2 tbsp. Rasam Powder
• 1 tsp. Turmeric powder
• 1 tsp. asafoetida
• 10~12 curry leaves
• Salt to taste

In recent times this has become popular dish in South India. I think this came from North India. Many people in the South have started liking this and we now-a-days see this commonly in most lunch or dinner functions, when guests are invited. This means this dish has qualified to Guest treatment special dish. It is not very difficult to make this at home.

Ingredients:

• 2-3 cups curd (plain yoghurt or curds)
• 1 tsp. chopped, coriander (Cilantro) leaves
• 1/2 tsp cumin powder
• 1/2 cup besan (bengal gram flour)
• 2 tsp red chilli powder
• Salt to taste
• Oil for deep frying to make boondi

• 1 tsp. oil
• 1/2 tsp mustard seeds
• 1 curry leaves

1. Mix yogurt, salt, cumin powder and coriander in a bowl and keep aside.
2. Mix the red chilli powder, salt and besan in a separate bowl. Add water to make it thinner or little watery.
3. With a slotted spoon, pour drops of this into the hot oil and deep fry till golden brown.
4. Drain these boondi and add to the Yoghurt and mix.
5. Heat oil in a separate pan, add seasonings. When mustard seeds splutter pour it over the prepared raita and mix well.
6. Serve with Special Rice items like Palav, Biryani. Some people also like this with Chapaties.
   

• 2 cups sprouted moong
• 1 medium cucumber, peeled and finely chopped
• 1 tbsp. gated, coconut
• 1 tbsp. chopped, coriander
• 1 tsp. lemon juice
• Salt to taste

• 1 medium cucumber, peeled and finely chopped
• 1 small tomato, finely chopped
• 1 small onion, finely chopped
• 1 tbsp. chopped coriander or Cilantro (Kotambari soppu)
  
• 1 tsp. ground pepper or you may also use chopped green chillies
  
• Salt to taste
• Some people add a pinch of Sugar also (typical North Karnataka style)
  

For the Coconut lovers, here is a simple dry chatni. It is very easy to make and goes well with most types of Rotis.

Ingredients

• 1 cup dry Coconut powder or grated
• 1 tsp Jeera
• 4~5 cloves of Garlic (add one or two cloves more, if you love Garlic)
• 2~3 tsp of Red chilli powder (little more if you like it spicy)
• Salt to taste

Method

1. Put all the above ingredients in an Electric Blender and blend to get a coarse mix/chatni
2. Serve with Ghee or curd (Yogurt) and Chapaties, Joladarotti, Paratha, etc

• 1/4 cup Green gram (hesara bele) - soaked in water for 3 hrs and then drained
• 1 tea spoon oil
• 1/2 tea sp mustard seeds
• 1 tsp chopped Onion
• 2 chopped, green chillies
• Pinch of Hing
• 1 cup grated Cucumbar
• 2 table spoon grated Coconut
• 1 table spoon chopped Cilantro (Kotambari)
• 1 tea spoon lemon juice
• 1/2 tea spoon grated ginger
• Salt to taste

1. Place the drained Hesara bele/Green gram, grated Carrot, grated Coconut, Onion, Cilantro, Ginger, lemon juice and salt, in a bowl. Mix well and set aside.
2. Heat oil in a pan, add the mustard seeds and allow the seeds to pop.
3. Add green chillies and fry a few seconds. Add Hing and remove from the heat.
4. Add this seasoning to the carrot mixture and mix well.
5. Sautekai (Cucumbar) kosumbari is ready to server.

• 1/4 cup Bengal gram (Kadale bele or chana dal) - soaked in water for 3 hrs and then drained
• 1 tea spoon oil
• 1/2 tea sp mustard seeds
• 2 chopped, green chillies
• Pinch of Hing
• 1 cup grated carrot
  
• 2 table spoon grated Coconut
• 1 table spoon chopped Cilantro (Kotambari)
• 1 tea spoon lemon juice
• 1/2 tea spoon grated ginger
• Salt to taste

1. Place the drained Kadale bele/Bengal gram, grated Carrot, grated Coconut, Cilantro, Ginger, lemon juice and salt, in a bowl. Mix well and set aside.
   
2. Heat oil in a pan, add the mustard seeds and allow the seeds to pop.
3. Add green chillies and fry a few seconds. Add Hing and remove from the heat.
   
4. Add this seasoning to the carrot mixture and mix well.
   
5. Carrot kosumbari is ready to server.
   

• 3~4 Carrots - washed, peeled and grated
• 1~2 chopped green chillies
• 1/2 tsp Jeera
• Salt to taste
• 1~2 Garlic cloves
• Small piece of Ginger
• Small lemon or 2~3 tsp lemon juice
• 1 tsp Oil
• Pinch of Hing
• 4~5 Curry leaves
• 1 tsp chopped Cilantro (Kotambari)
• 1/2 tsp sugar (for taste - optional)
  

1. Add Carrot, Ginger, Garlic, Chillies, Jeera, and Salt into Electric Blender and make a coarse paste. Add little water, if too thick. Keep this aside in a bowl.
   
2. Heat oil in a frying pan, add Hing and Curry leaves and fry till light brown.
3. Add this oil to the Carrot Bowl and mix. Then add Cilantro, Lemon juice and sugar and mix again.
4. Serve with Dosa, Chapaties, Jolada Rotti, Idlies, etc
   

• 1 Large EggPlant (Badanekai)
• 1 Medium Onion chopped
  
• 1 Small Tomato chopped
  
• 2 Cloves Garlic chopped
  
• 1/2 tsp Jeera
  
• 1/2 tsp Mustard
• 1/2 tsp Garam Masala
• 1~2 tsp Red chili powder or finely chopped 1~2 green chillies
• 2~3 tsp Oil
• A pinch of Hing
• 1 tsp chopped Cilantro (Kotambri)
  
• Salt to taste
• 1/2 tsp sugar (for taste)

1. Remove the stem of the Eggplant and wrap in a Aluminum foil and burn on the Electric Coil or Gas stove. Keep it turning frequently, to burn evenly, till it becomes soft. Make sure Aluminium foil completely wraps the Eggplant. Once done, remove the foil and peel the Eggplant skin. Use only the inner part. Mash this into fine paste and keep aside.
   
2. Heat Oil in a frying pan. Add Mustard, Jeera, and Hing and allow to pop.
3. Add 3/4 portion of chopped Onions, Chopped Garlic and stir till golden brown.
4. Add chopped Tomatoes to this and fry till they are soft
5. Add Chilli powder or chopped green chillies, salt, sugar, Garam Masala and stir well.
6. Add the mashed Eggplant paste and mix. Take off from the stove/fire.
   
7. Once cooled a bit, add Cilantro (Kotambri) and the 1/4 portion of chopped Onion left earlier, to this and mix well.
8. Baingan Bartha is ready to serve with Jolada rotti, Chapaties, Naans or Parathas.

Menthe Hittu is a very common chatni pudi found in most North Karnataka kitchens. This can be stored for 3~4 weeks and hence, almost every kitchen has this available to serve with Rice and Ghee. It is very simple to prepare and quick as well.

Ingredients

• 1/2 cup bengal gram
• 1/2 cup black gram
• 1/2 cup split pigeon peas (toor dal)
• 2 tsp. Fenugreek seeds
• 8 dried Red chillies (Byadagi Menasinakai prefered)
• 1/2 tsp. Asafoetida
• 1/2 cup mung beans (yellow moong dal)
• 1 tsp. Coriander (Dhaniya or Cilantro seeds) seeds
• 1/2 tsp. Turmeric powder
• Salt to taste

1. Roast all the above (except salt and turmeric) is a large open pan, till they get light golden color or become crisp. Take care not to burn at the bottom, keep stiring.
2. Put all into an Electric Mixer/Grinder and grind into a fine powder.
3. Serve with Rice and Ghee.
4. Store in Air tight Jar/Bottle.
   

This is a gravy version of Menthe seeds chatni. It is very commonly prepared in North Karnataka, and tastes very good with Joladarotti, Chapati, etc. You may also use it with Idli or Dosa. Add Ghee to it, for better taste.

Ingredients

• Half cup Menthe seeds (Feenugreek seeds)
• 3~4 long dry Red chillies (Byadagi Mensinkai prefered)
• 2~3 cloves of Garlic
• Half tsp Jeera
• 1 tsp chopped Cilantro (Kotambri)
• Salt to taste

1. Soak Menthe seeds 3~4 hours in water. Drain out the water after this
   
2. In a frying pan, fry Red chillies lightly - to make them crisp
   
3. Put all these contents in a electric blender, and blend it. If too dry, add some water to make a thin paste.
4. Serve with Ghee, Jolada rotti, Chapati, Idli or Dosa

• 1 Cup Agashi seeds
  
• 3~4 long dry Red Chillies (Bydagi Mensinkai prefered)
• 4~5 small beads of Garlic or 1 tsp Garlic paste
• 2 tsp cooking oil
• Salt to taste

1. Fry the Red chillies in cooking oil
2. In a separate pan heat the Agashi seeds till they just start popping. (Don't let them pop)
3. Put all these ingredients in a Electric Mixed/Grinder and grind into fine powder
4. Serve with Joladarotti and Yogurt. Can be used with Chapaties too.
   
5. Store in Air tight bottle, for later use. This can be stored for 3~4 weeks.

Hucchellu, as called in South Karnataka (typically called as Khariyal in Dharwad area), are small long seeds, black in color. They are available in US as Bird feed seeds, either called Thistle or Niger Seeds (I am not sure, if these are suitable for Human consumption, though). This Chatni is very popular in North Karnataka. It is commonly served with Jolada rotti and also with Chapaties. It tastes great and some times used even in Badanekai (Brinjal) or DonnaMenasinakai (Capsicum) subjies (curries), as one of the ingredients. Here below is the method to prepare this delicacy.

Ingredients

• 1 Cup Hucchelu (Khariyal)
• 3~4 long dry Red Chillies (Bydagi Mensinkai prefered)
• 4~5 small beads of Garlic or 1 tsp Garlic paste
• 2 tsp cooking oil
• Salt to taste

1. Fry the Red chillies in cooking oil
2. In a separate pan heat the Hucchelu till they just start popping. (Don't let them pop)
3. Put all these ingredients in a Electric Mixed/Grinder and grind into fine powder
4. Serve with Joladarotti and Yogurt. Can be used with Chapaties too.
   
5. Store in Air tight bottle, for later use. This can be stored for 3~4 weeks.

Tomatoes are most popular items in most chatnies. Red Tomatoes, Green ones, Ripe ones or even the very young green ones are used to make a variety of chatnies. They are sometimes used all by themselves or mixed with other vegetables too. Here is one such example of Tomato with Onion. This version is mostly used with Smaosas or Bajis (Pakodas). You can also use this with Curd Rice or Chapatis.

Ingredients

• 1~2 large size Tomatoes
• 1 medium sized Onion
• 1 tsp chopped Green chillies or paste
  
• 1 tsp Mint sauce
• Hand full of fresh Kotambari soppu (coriander or Cilantro)
  
• 1tsp Cumin seeds
• Salt to taste
• 1 tsp red chilli powder or paste
  
• 1 cup tomato sauce
• 2~3 tsp lemon juice

1. Cut Tomatoes into small pieces
2. Peel and Chop the Onion into small pieces
3. Add Tomatoes, Onions, Green Chillies, Cumin Seeds, Salt, Red Chilli powder into an Electric Blender, and blend into fine paste.
4. Add the Tomato and Mint sauces now. Mix for couple of rounds and add Kotambari soppu and blend again for few rounds only.
5. Take out all in a chatni bowl. Add lemon juice and mix well.
6. Tomato Onion Chatni is ready for serving with Samosas or Bajis (pakodas).

Moolangi Soppu or Radish leaves are also very tasty with Jolada rotti. People use these with Sambar in the south karnataka but folks at the north love it raw. Pachadi made from is very polpular and raw Radish is also served along with Jolada Rotti in North Karanataka. Below is the recipe for Moolangi Soppu Pachadi.

Ingredients

• Moolangi Soppu - from 2~3 Moolangies/Radishes depending on the size (tender the better)
• One medium size onion
  
• Red Chillie powder - 2~3 tsp - based on how spicy you like
• Salt to taste
• One lemon or 2~3 tsp Lemon juice
• 2 tsp cooking oil

1. Wash and clean the Moolangi Soppu and take out only the leaves.Chop these leaves into smaller pieces.
2. Cut the Onion into small pieces, chop in chat style.
   
3. Mix the Moolangi leaves, Chilli powder, Onion, Salt and Oil in a mixing bowl.
4. Add Lemon juice on top and mix again.
5. Serve as a side dish with Jolada Rotti, or chapaties.

Menthi Soppu is very popular Soppu in Karnataka (shown in the pic here). The more tender it is, the more tasty. Several delicacies are made with Menthi Soppu, for serving with Jolada Rotti, Chapati, etc. Many times, is also served raw, along with raw sliced onions and raw green chillies.Here below is a simple Methi Soppu Pachadi, quick and easy to make and very tasty. No cooking or fire needed!

Ingredients

• Menthi Soppu - 2 bunches (tender the better)
• Two long carrots
• One medium size onion
  
• Red Chillie powder - 2~3 tsp - based on how spicy you like
• Salt to taste
• One lemon or 2~3 tsp Lemon juice
• 2 tsp cooking oil

1. Wash and clean the Menthi Soppu and take out only the leaves.Chop these leaves into smaller pieces.
2. Wash the carrots and grate them. Cut the Onion into small pieces, chop in chat style.
   
3. Mix the Menthi leaves, grated Carrots, Chilli powder, Onion, Salt and Oil in a mixing bowl.
4. Add Lemon juice on top and mix again.
5. Serve as a side dish with Jolada Rotti, or chapaties.

Ingredients

• 2~3 medium size Onion
• 1 medium size tomato
• 1 tsp Jeera
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 1/2 tsp mustard
• 1 pinch Hing (asafoetida)
  
• Cooking oil
• 1 pinch turmeric for color and flavor
  
• 4~5 Red chillies - less if less spicy needed
  
• Salt to taste
• Sugar or Jaggery for taste (small quantity)
• 1/2 tsp Dhaniya (Coriander seeds)

1. Cut Onions to small pieces
2. Fry Chana Dal and Udad Dal till golden brown (without oil - dry fry)
3. Add oil to this and heat for some time
4. Add Red chillied and Dhaniya and fry till golden brown - then keep in separate place
   
5. Fry Onion in a separate fry pan till golden brown and then add cut tomato to fry
   
6. Put all in a electric blender and blend into fine paste
7. Now in a separate fry pan, heat 2 tsp cooking oil, add mustard and Hing. Wait till it pops, them take off the fire.
8. Put this oil over the blended paste.
   
9. Serve with Chapaties, Dosas, Joladarotti, Idlies, bread. You may add Ghee while serving.

Ingredients

• 2~3 Red Capsicum
• 1 medium size chopped onion
• 1 tsp Jeera
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 1/2 tsp mustard
• 1 pinch Hing (asafoetida)
  
• 2 tsp cooking oil
• 4~5 Red chillies - less if less spicy needed
  
• 1 tsp Tamarind paste
• Salt to taste
• Sugar or Jaggery for taste (small quantity)
• 1/2 tsp Dhaniya (Coriander seeds)

1. Cut Capsicum into small pieces
2. Cut Onion to small pieces
3. Fry Chana Dal and Udad Dal till golden brown (without oil - dry fry)
4. Add oil to this and heat for some time
5. Add Red chillied and Dhaniya and fry till golden brown - then keep in separate place
   
6. Fry Onion and Capsicum in a separate fry pan till golden brown
7. Put all in a electric blender and blend into fine paste
8. Add very small quantity of water, if it is too thick.
9. Now in a separate fry pan, heat 2 tsp cooking oil, add mustard and Hing. Wait till it pops, them take off the fire.
10. Put this oil over the blended paste.
    
11. Serve with Chapaties, Dosas, Joladarotti, Idlies, bread. You may add Ghee while serving.
    

• 100 grams pitted dates
• 1 tea spoon chilli powder - little more if more spicy needed
  
• 1 tea spoon tamarind paste
• About 30 grams seedless raisins
• 1 tea spoon Jeera (cumin) seeds or powder
• Salt to taste
  

Ingredients

• 1 green Mango (not totapuri)
  
• 1/2 cup chana dal
• 1/2 tea spoon Jeera
• 3~4 Green chillies
• 5~6 small sticks of Cilantro (Kotumbari)
• 1/2 tea spoon Mustard
• oil
• Jaggery or Sugar for taste (small quantity)
• pinch of Hing
• 6~7 Curry leaves
• Salt to taste

1. Soak Chana dal in water for 2~3 hours
2. Peel the green Mango and grate it. Keep aside.
3. Blend Mango, Chopped Chillies, Cilantro, Jeera, Salt, (surag and Jaggery if used), in a electric blender. Make coarse blending only, NOT fine paste.
4. In a fry pan, heat oil and put mustard and Jeera and wait for popping. Add Curry leaves, Hing, and fry till golden brown.
5. Take the fry pan off the fire, and mix with the blended Mango in a separate vessel.
6. Your favorite Mango Chatni is ready. Serve with Chapaties or Joladarotti.
   

Ingredients

• 1/4 Cup Fresh Mint Leaves
• 8 Medium Green Onion -- finely chopped
• 1 Medium Green Chile -- finely chopped
• 3/4 Cup Cilantro Leaves
• 1 Tablespoon Fresh Ginger Root -- finely chopped
• 1 Tablespoon Lemon Juice

Ingredients

• Mint leaves- 2 cups
• Coriander leaves (cilantro)- 1 cup
• Green chilies- 5
• Tamarind- little
• Grated coconut- 1 tablespoon
• Bengal gram- 1 tablespoon
• Salt

Method

Heat little oil and add bengal gram, then add green chilies (cut to small pieces), mint & coriander leaves and fry for few minutes till it smells good. Add grated coconut at last and remove from fire. Add tamarind & salt and grind this to a smooth paste. Enjoy with Samosas, Chapathi or even Idlies.

Ingredients

• Fresh grated coconut- 1/2 cup
• Red chilies- 7
• Ginger- 1 inch piece
• Tamarind- little
• Salt
• Mustard seeds- 1/4 tsp
• Bengal gram- 1/4 tsp
• Channa dhal- 1/4 tsp
• Oil

Methods

Grind the 1st five ingredients into a coarse paste by adding little water. Heat 1 tsp of oil in a pan and put mustard seeds. When it starts to pop add bengal gram and channa dhal, when it becomes brown remove from fire. Pour this on top of the ground paste and mix well. If you want to make it little more spicy, add couple more Red Chillies. Some people also add couple of Garlic to make it more spicy. Enjoy this with Dosa or Idli. Goes well with Chapathi too.

This one is my favorite. I love this chatni with my Dosa or even sometimes with plain Bread.

Ingredients

• Garlic- 25 flakes
• Tomato- 1 medium sized
• Red chilies- 5
• Salt
• Oil

Method

Fry the 1st 3 ingredients in little oil. Add salt and grind into a smooth paste. Heat little oil in a pan and add this ground paste and fry until it becomes thick. Some people add a small pience of Jaggery also to this to make it little more tasty.

Ingredients:
Tomato - 500 gm (chopped)
Oil - 3 tbsp
Methi (Fenugreek) seeds - 1/2 tsp.
Tejpatta - 2
Dried Red Chilly - 2 (each broken into half)
Saunf (Aniseed) - 1/2 tsp.
Jaggery - 400 gm.(broken down to small stones)

Method:
Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf.
When saunf begins to splutter, add tomato to it.
Saute for 2 minutes.
Add jaggery and let the tomato cook in it on slow flame for 15 minutes.
Serve with chapaatis or use as an accompaniment to snacks.

Source: Thanks to www.bawarchi.com

Preparation Time : 5min

Cooking Time : 10min

Serves / Makes : 4 persons

Ingredients
1 cup chopped cabbage

5-6 red chillies

2 tbsp urud dhal

2 tbsp onion

3 tbsp of tamarind juice

2 tbsp of oilasafoetida

- a pinchsalt

Method
Heat oil in a pan. Saute urud dhal until it changes its color.Add red chillies and asafodita and cook for few minutes. Then saute chopped onions for 2min till translusent,and then add cabbage. cook it until the raw smell goes.Remove above mixture from heat and allow it to cool.Put it in the mixer along with tamarind juice, salt. grind to a fine paste.

User Comments & Tips
serve with chapatis, dosa

Source: http://www.tarladalal.com/

Peanut Chutney Recipe (another version - thanks to bellaonline.com)

Ingredients:

• 1 cup unsalted roasted peanuts
• 1 onion, chopped
• 1 tbsp tamarind concentrate or powder
• 1 tbsp yogurt
• 1 tsp ground cumin
• ½ tsp red chili powder, to taste
• 1 tbsp oil, vegetable or canola
• salt to taste

This is one of my favourite...love this Chutni with Dosa, Idli, Jolada Rotti, Rice, ..in fact with any dish. I have to with oil, or Curd (Yogurt) or just plain dry powder....

Shenga Chutni (Pea nut) chutni - dry version is easy to make. Here is the fast and simple process to make this at home:

Ingredients:

• Two cups Peanuts
• One cup fried gram
• Salt to taste
• Red chillies - 3-4 (depends on how spicy you like it)
• Garlic - 3-4 cloves
• Jeera - 1 spoon

Method:

Fry the Peanuts till golden brown color. Rub them to remove the skin and blow and remove all skin. Warm the fried grams a little. Fry the red chillies, Garlic and Jeera in a separate pan. Put all these in the Mixer/Grinder, add Salt to taste. Grind all together, till you get a fine powder. Enjoy it with Dosa, Idli, Chapathi, or anything....

I love this vegetarian dish a lot, espcially with Jowar Bread (called Jolada Rotti in North Karnataka). Pundi Pallya - is simply awesome - has lot of green content, Iron, and energy from Rava or Broken Jower cooked. I also love the Garlic taste in it and boiled Peanuts. I have asked several North Kannadigas on the preparation method for this and found the most simplest, fastest way to prepare it, especially, ifyou like in the Bay Area in US.

You can buy Pundi Pallya soppu in many of the Indian Groceries around Bay area. You need to take the leaves out one by one, wash them clean. Take a cup of Rava and mix them in a vessel, which can be put into a Pressure Cooker. Add two cups of water (basically double the size of Rava), cook this along with some Chana Daal, Peanuts, few pieces of Garlic, 2-3 green chillies chopped. Add a pinch of turmeric, Salt for taste, Oil - 2 tea spoons, Hing for smell. After cooking, mix the whole thing to make a uniform paste. If too, think add little water and mix again.

Enjoy this with Chapaties, or Jowar Roties. This can be stored for 2-3 days also and eaten. It tastes great either cold or hot, so doesn't really matter......enjoy!!

More stuff to come later......