Karnataka is land of chutneys/ pudis just the way gujarat relishes on athani/ pickles. The variety of chutneys is simply amazing. Especially the dry versions of the chutneys. One such thing, which is common between maharashtra and karnataka is the curry leaves chatni/chutney. In maharashtra ,peanut powder is added. So this is optional
2 cups curry leaves
1 tbsp peanut powder (optional, but gives nice consistency)
1 tbsp jaggery
1 tbsp tamarind pulp
1 tspn red chilli powder
1 tspn coriander cumin seeds powder
salt to taste
1) Dry roast the curry leaves or let them dry completely in sun or microwave in small spurts until the leaves are dry enough to be crushed into a powder form
2) Add all the other ingredients and mix well until you get a crumbly mixture consistency.
3) Store in air tight container. Try avoiding moisture as much as possible while making it.
4) This stays well for months.
Serve it on rice , roti or use it as a topping on any savoury food