Monday, 27 January 2020

Bombay Chutney/Besan Chutney/Kadalai Maavu Chutney

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.

Here’s how to make Bombay Chutney with step by step photos…
Ingredients
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
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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Have a great day and enjoy.

Until then I am signing off…



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Hello everybody,
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Priya Anandakumar