Besan
Chutney or Kadalai Maavu Chutney, otherwise called as Bombay Chutney is a very
easy and quick dish that can be made with very little ingredients and is
perfect side dish for Idlis, Dosas, Pooris, Chapathis etc. Bombay Chutney is the
South Indian version of Pitla - a traditional Maharashtrian curry made with
Besan Flour, onions and green chillies, it is also famous in the regions of Karnataka.
This chutney can be prepared without any vegetables, without coconut and the
best part is no grinding is involved. But you can add boiled potatoes when
making this besan chutney which will taste amazing. Do try out this easy and
quick Bombay Chutney and post your comments here. Meanwhile do check out other
interesting and super delicious Chutneys/Thogaiyal varieties here.
Ingredients
Here’s
how to make Bombay Chutney with step by step photos…
Besan Flour/Kadalai Maavu
|
2 tbsp
|
Big onion
|
2 finely chopped
|
Tomato
|
1 big finely chopped
|
Green Chillies
|
2 finely chopped
|
Ginger
|
1 inch piece finely chopped
|
Turmeric Powder
|
¼ tsp
|
Asafoetida/Perungayam
|
¼ tsp
|
Salt
|
As needed
|
Water
|
2 cups
|
Coriander Leaves/Cilantro
|
2 tbsp finely chopped
|
For
Tempering
Oil/Ground nut oil
|
1 tbsp.
|
Mustard Seeds/Kadugu
|
½ tsp
|
Cumin Seeds/Jeeragam
|
½ tsp
|
Chana Dal/Bengal Gram dal/Kadalai Paruppu
|
1 tsp
|
Urad Dal/Ullutham Paruppu
|
1 tsp
|
Curry Leaves/Karuvepilai
|
10-12
|
Preparation
Time: 10 minutes Recipe Category: Side dish for rotis, idlis etc
Cooking
Time: 15 minutes Recipe Cuisine: North Indian
Serves:
4-5
Author:
Priya Anandakumar
Other Chutney & Thogaiyal varieties that might be of your interest...
Method
Add the
besan flour/kadalai maavu to a wide bowl, add 2 cups of water slowly and mix really
well without any lumps and keep it aside.
Chop
the onions, tomato, green chillies, ginger, and cilantro and keep it ready.
Heat 1
tbsp of oil in a kadai/pan, splutter mustard seeds, add cumin seeds, Bengal gram
dal, urad dal and fry until it turns to light golden brown color. Add curry
leaves and fry until it turns crispy.
Add
chopped onions, green chillies, ginger, little salt and saute well until the
onions turn translucent.
Now add
the chopped tomatoes and saute well until they turn mushy for about 2-3
minutes.
Add
asafoetida/perungayam, turmeric powder and stir really well.
Add the
diluted besan flour mixture and mix really well.
Add the
required salt and mix really well. The besan flour mixture will start becoming
thick. Let it boil for another 5-7
minutes or until the raw smell of the kadalai maavu/besan flour vanishes.
By this
time chutney will thicken as it boils. You can adjust the consistency at this
stage. Keep stirring to avoid forming any lumps.
Finally
add chopped coriander leaves/cilantro leaves, mix well and switch off the
stove.
Yes,
delicious and tasty Besan Flour Chutney/Kadalai Maavu Chutney is ready to be
enjoyed. Serve it hot with idlis, dosas or pooris.
Suggestions
The Besan
Chutney/Bombay Chutney usually becomes thick after cooking, you can adjust the consistency
accordingly.
Addition
of tomatoes is optional; the original Pitla recipe is made without tomatoes.
You can
add boiled potatoes when making the Besan Chutney for added taste.
Thank
you all for visiting my space, please come back again for more delightful and
tasty Chutney/Thogaiyal varieties from my kitchen.
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Priya Anandakumar