Add the clove and chilli powder, pounded chilly, salt and garlic paste. Remove it from the flame, and add salt, Byadgi chilli powder and cloves of garlic. Continue to pound and twist the pestle. BATTI CHUTNEY (GOAT SPLEEN CHUTNEY)The spleen chutney, mashed in a stone grinder with spices, and made into balls was mostly served as a chakna in local bars. Remove all stringy membranes and tough skin as it does not grind well. Roll it into small balls. Put all this in a blender and grind to a granular powder. Many boil the two mutton items earlier, but the spleen is blackened on a charcoal grill.— The writer is a consultant chef and founder of a traditional food restaurant Oota in Benglauru. UCHCHELPUDI/niger seeds powderIt is a very versatile item that is used liberally as an accompaniment in mealsIngredients75 gm Uchhel¼ tsp salt ½ tsp Byadgi chilli powder10 cloves of  garlic MethodAdd the uchhel to a hot pan and dry roast it till its aroma begins to emerge with a slight crackling sound. Powder 20 red chillies and 10 cloves, separately. The Sauvji community is also native to the North of Karnataka, and is famous for its spicy non-vegetarian fare — be it mutton chops, and mutton kheema balls, which are a regular feature in this community’s home-style restaurants, where cooking is mainly done by the women at home, and the service, is by the menfolk. 

Cook in a pressure cooker for four whistles with just salt. Add a pinch of fresh coriander leaves, byadgi red chilli powder, salt, garlic cloves and a small piece of jaggery. It is tough as the mix is very gummy. IngredientsSpleen, liver and two pieces of mutton 20 Byadgi chillies20 red chillies20 cloves garlic10 cloves1 bunch corianderSalt to tasteMethodWash the spleen, liver and two pieces of mutton. Add the three pounded masala powders, and garlic. Goes best with: Drinks, or can be eaten with rice, joladrotti and dalcha (a Hyderabadi stew made from mutton, chana dal and tamarind). Add a little of the drippings of liver to moisten the mix if it gets too dry and gummy. Put all the ingredients in a blender/mortar and pestle and make a granular powder. So it has to be pounded and the wooden pestle should be rolled and twisted a little. Peel off outer skin of the spleen and pluck off the small bits of the inside to pound it in a grindstone. Add a handful of freshly chopped coriander.  A vegetable that is native to North Karnataka is the Karchikayi (it’s a relative of the bitter melon plant), which is a small bud, that’s similar in taste to the bitter gourd. Once ready, add other ingredients. Ingredients100 gm groundnutsA pinch of coriander leaves1 tbs byadgi red chilli powder1 tsp salt10 garlic cloves 1 small piece jaggery MethodRoast the groundnuts and peel off the skin. SHENGAPUDI or DRY GROUNDNUT POWDERThis is a very simple and easy to prepare chutney powder that is used widely in North Karnataka.com/chefmanjit. Most communities prefer to eat this pudi with jowhar (sorghum) roti. Don’t add any water as it will harden the mixture. Take 20 cloves of garlic or one whole bulb and pound separately. All eaten with roti or rice and ghee. The spleen is then pounded on a juicer Suppliers stone grinder.. Add spleen and liver into a grindstone. It has a great taste, gummy consistency and is spicy.The North Karnataka region is famous for its aromatic and delicious dry chutney powders; The most common of them is the popular shenga pudi which is made of ground peanuts, dry red chilli, garlic, salt, a small bit of jaggery and coriander. Take 20 Byadgi chillies and rock salt to taste, and make a fine powder.  His insta handle is www. Given its rich and fertile soil, this region is also famous for its vegetable-based chutneys, like lady finger, brinjal and green tomato, among others. Check for taste before adding everything together. While rolling the chutney into balls, ensure that the palm is dampened to avoid stickiness. 

The non-vegetarian cuisine in this region is heavily dependent on mutton or goat meat. Equivalent to an Indian mutton liver paté, and similar to the French chicken liver pate, it’s taste is meaty and goes well with local tipple. The key is not to allow it to splatter all over. It is cooked with onions, spices and pan fried.  The other common pudi in this area is the Uchhel Pudi which is also another dry chutney which uses an unusual condiment called Niger seeds. The food from this region is like its terrain — minimalistic, flavourful and healthy. A few unusual recipes from the Iduga community come to mind; goat offal (spleen/liver) makes a very bold flavoured chutney called Batti chutney, and it is the preferred accompaniment to alcohol.instagram. Goes best with: Chapati, roti, paratha or rice. It can also be eaten with jowhar roti. The advantage of this dish is that it can be left unrefrigerated for three days.