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Bombay chutney recipe |Kadalai Maavu | Besan Chutney | 5mins recipe | food journey

  • Writer: Jothi Ramachandran
    Jothi Ramachandran
  • May 5, 2020
  • 2 min read

bombay chutney recipe | besan chutney recipe for poori, idli & dosawith detailed photo and video recipe. simple and flavoured condiment recipe made with gram flour or chickpea flour with indian spices. it is a quick and easy chutney recipe typically served as side dish to idli,dosa and particularly for poori’s. this chutney recipe is different and can be ideal if you are bored with traditional ones .thebombay chutney recipeis a simple and easy recipe, yet some variations and tips for it. firstly, ensure the quality of the besan flour is good and not stale. if it is stale, it would end up forming lumps without the smooth consistency. secondly, in this recipe, i have not added sour curd or yoghurt which is added in some variations. you can add it with water which should make it more flavoured and tasty. lastly, the chutney has to be served warm or immediately after it is prepared. once it is cooked, it may turn thicker in consistency and hence add water before preheating it.



INGREDIENTS

  • 1cup besan / gram flour

  • 2 cup water

  • 2 tbsp oil

  • 1 tsp mustard

  • ½ tsp urad dal

  • few curry leaves

  • 4 chilli, slit

  • 1 tomato, finely chopped

  • ¼ tsp turmeric

  • salt

  • 2 tbsp coriander, finely chopped

  • 2onion chopped





INSTRUCTIONS

  • firstly, in a large bowl take  besan turmeric,salt and mix in 1 cup water.

  • whisk well making sure there are no lumps. keep aside.

  • now in a large kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp urad dal,4 chilli, broken, few curry leaves onion and tomatoes. and saute slightly.

  • until tomatoes turn soft and mushy.

  • keeping the flame on low, add  turmeric and tsp salt. saute for a minute until the raw aroma disappears.

  • furthermore, add prepared besan mixture.

  • keep stirring continuously, until the mixture combines well and thickens slightly.

  • now cover and cook for 10 minutes or until the raw aroma disappears.

  • adjust consistency by adding water if required.

  • now add 2 tbsp coriander mix well.

  • finally, enjoy bombay chutney with poori, chapati, dosa or idli.


 
 
 

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