Bombay Chutney, also referred to as Besan Chutney, is a rapid and easy accompaniment crafted from Kadalai Mavu (Besan flour). It accompanies Poori/Chapati and complements Idli/Dosa.
This chutney is made by tempering mustard and cumin with urad dal and a pinch of hing, then sautéing onions, green chillies, and curry leaves until soft. Tomatoes are cooked down with chilli powder, turmeric, and salt until pulpy, then besan is briefly roasted in to add body. Water is stirred in and simmered to a lightly thick, pourable consistency, finished off-heat with a splash of lemon juice and topped with fresh coriander—perfect with idli, dosa, or poori.
Bombay Chutney Recipe
Bombay Chutney
Looking for a quick and easy side dish? Try Bombay Chutney, made with Besan flour. Perfect for pairing with Poori/Chapati or Idli/Dosa!
4
servings10
minutes15
minutesIngredients
Besan flour – 2 tablespoons
Big onion – 1 chopped finely
Tomato – 1 chopped finely
Green chillies – 2 chopped finely
Red chilli powder – 2 pinches
Turmeric powder – 2 pinches
Asafoetida powder – 2 pinches
Curry Leaves – Few
Oil – 4 teaspoon
Mustard – ½ Teaspoon
Jeera (Cumin) – 1/2 teaspoon
Urad Dhal – 1 Teaspoon
Lemon Juice- 1/2 teaspoon
Salt – ½ Teaspoon Or As Per Taste
Directions
- In a kadai, heat oil until it reaches the desired temperature. Then, add mustard seeds and allow them to pop. Next, add cumin seeds, urad dal, and a pinch of asafoetida powder. Fry the mixture until it turns a light brown shade.
- Introduce the chopped onion, green chillies, and curry leaves to the kadai. Continue frying until the onion becomes translucent.
- Now, incorporate the chopped tomatoes into the mixture, along with red chilli powder, turmeric, and salt. Fry the ingredients until the tomatoes are thoroughly mashed.
- Add besan flour to the kadai and fry for one to two minutes on a low flame.
- Pour in two cups of water and stir well, ensuring the ingredients are thoroughly combined. Allow the mixture to cook on medium heat until it thickens slightly.
- Once the desired consistency is reached, turn off the flame and add lemon juice, giving it a good stir.
- Transfer the dish to a serving bowl and garnish with fresh coriander leaves.
what is mean by besan powder in tamil
It is “Kadalai Mavu”.
Hai mam, this Bombay chutney comes very well. Many thanks to you for sharing it with us. I really seems a mother’s touch in your recipes and as well as your answers. Could we expect some panner and north Indian dishes from you?
Hai mam, this Bombay chutney comes very well. Many thanks to you for sharing it with us. I really seems a mother’s touch in your recipes and as well as your answers.
Thank you Muthu Lakshmi for your kind words.
Its really very esay
Thankyou mam for this easy recipe.