September 25, 2016

Bombay Chutney

One of the simplest, easiest and tasty side dish for idli, dosa, pongal and chapathi. This chutney has been made in Tamilnadu since a very long time , though its name is Bombay Chutney. In some parts its also called as Besan flour chutney or Kadalamavu chutney. No coconut, No grinding and a very quick side dish..

Pre time: 03 minutes
Cooking time: 5 minutes

Ingredients for making Bombay Chutney:

Besan flour / Kadalai Maavu 3 table spoons
Green chillies slitted to two 4
Red chilli powder 1/4 tea spoon
Chopped tomatoes 3
Turmeric powder 1/4 teaspoon
Asafoetida powder / hing powder 1/4 tea spoon
For tempering:
Oil 3 tea spoons
Mustard seeds and Chana dal
Curry leaves

How to make Bombay Chutney?

Add 4 cups of water to the flour mix well without lumps and keep aside.
Heat a pan with oil and do the seasoning with mustard seeds, chana dal and curry leaves.
Once they splutter and the dal becomes brown add the green chillies and tomatoes.

Let them get fried and cooked till the tomatoes become mushy.
Add red chilli powder, turmeric powder, asafoetida, and required salt. Mix well.
Pour the besan flour mixture and mix well. If it is too thick pour one more cup  of water. 

When it becomes to a gravy consistency switch off the stove.
Garnish with coriander leaves.