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