JHUNKA or HITTINA PALYA

Ingredients:
Paste Mix:
Besan - 1/4 Cup
Water - 1 1/2 Cups
Salt - 1 tsp
Chilli powder - 1/2 tsp
Cumin Coriander powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Temper:
Oil - 1 Tbsp
Mustard seeds - 1/4 tsp
Chopped Onions - 1/2 Cup
Chopped Green Chillies - 1 Tbsp
Chopped Coriander Leaves - 1 Tbsp
Chopped Garlic cloves - 1 tsp [Optional]

Method Of Preparation:
Mix Besan and rest of the powders. Make a fine paste making sure there are no lumps. Add rest of the water and keep aside.

Heat oil in a vessel. When its hot, add mustard seeds. When they splutter add onions and green chillies. Saute well.
Add besan mix and let it cook on medium heat for 30 minutes. Keep stirring in between. It will start to thicken.
Note:
If you feel its still thick you can add more water. The curry will thicken once it has cooled down.

Once, for team lunch we went to have north karnataka meal and they had served us Jhunka. It looked like mysore pak and we all thought it was some kind of a sweet and didn't eat it till the meal was over. We realized later that it was a spicy dish :)
So decide on the thickness of the curry. Also, I noticed they had dry roasted peanuts in it. You can add it too.

Garnish with chopped coriander leaves.
Enjoy along with Jowar/Rice/Ragi rotti/ chapatis/ Rice. :)

ONION CHUTNEY

Ingredients:
Grind:
Onion - 1
Garlic cloves - 3-4
Jeera - 1 tsp
Tamarind pulp - 1 Tbsp or Tamarind concentrate - 1 tsp
Dry Red chillies - 12
Salt - 1 1/2 tsp
Hing - a pinch
Turmeric powder - 1/4 tsp
Temper:
Onion - 1/2
Mustard seeds - 1/2 tsp
Chopped Garlic cloves - 1 Tbsp
Oil - 1 Tbsp

Brown Sugar/Jaggery - 3 Tbsp

Method Of Preparation:
Grind all the items mentioned under Grind using water to a fine paste.

Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add chopped onions and garlic cloves. Saute well. 

Add ground puree and mix. Reduce the heat to medium. Close the lid. Let it cook for 10-15 minutes. 

Add Brown sugar/Jaggery and mix. Close the lid again and cook for 10 more minutes. Chutney will thicken.

Switch of the stove. Let it cool down.

Enjoy Chutney with Dosa, Idli, Upma, Chapati, Rice....list goes on.. :)

Stays good in the refrigerator for 10-12 days.