This one is a peppery soup from South India...

Ingredients:

• Coconut milk - 0.5 cup
• Lemon juice - 2 tsp
• Curry leaves - 6~8 nos
• Ginger paste - 1 tsp
• Garlic cloves - 3~4 nos
• Cinnamon - small piece
• Coriander seeds - 1 tsp
• Cumin seeds - 1 tsp
• Fennel seeds - 0.5 tsp
• Fenugreek seeds - 0.5 tsp
• Black pepper - 1 tsp
• Gram flour - 1 table spoon
• Oil - 1 table spoon
• Salt - as per taste

Method:

• Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and peppercorns into fine paste
• Heat oil, add gram flour, cook for some time and then add ground masala. Cook for few more minutes
• Add 850ml water (3.5 cups) and curry leaves. Cook till you get thick consistency
• Add coconut milk, lime juice and salt
• Strain through muslin cloth and serve hot
  

Ingredients:

• Onion and potato stock - 4 cups
• Spinach (palak) - 2 bunches
• Onion, chopped - 1 medium size
  
• Fresh cream - 100 gms
• Corn flour - 1.5 table spoons
• Milk - 1.5 cups
• Butter - 1 table spoon
• Salt and Pepper for taste

Method:

• For making the stock, cut 2 onions and 2 potatoes into large cubes
• Then pressure cook in four cups of water and once done, strain the water and reserve as stock
• Wash and grind the spinach to a fine paste and keep aside
• In a pan heat butter, add the chopped onion and saute till they turn soft
• Now add the spinach paste, saute till it turns soft, then add the salt, pepper, stock and boil for a while
• Take off the soup from the heat, strain it and keep on the stove again
• Mix the cornflour with the milk and add to the soup
• Simmer for a few minutes then serve hot decorated with swirls of fresh cream

Here is another great Pundu Soppu chatni, quite popular among North-East Karanataka folks. I believe this due to strong Andhra influence on their diet.

Ingredients:

• Gongora leaves (Pundi Soppu) - 1 bunch
• Hand full of channa dal
• Hand full of urad dal
• Musturd seeds - 2 tsp
• Menthe - few seeds
• Jeera - 2 tsp
• Red chillies - 2~3 based on how spicy you want

Method:
First take red chillies and Gongora leaves (Pundi Soppu) and fry till it gets smooth in about 5 tsp of oil and keep it aside. In another frying pan, put 2 tsp oil and add channa dal, urad dal, musturd seeds, menthe, zeera and fry till it is golden brown. Then keep it aside to cool. Then grind all this together into paste to make Gongora chutney.