Saturday, April 26, 2014

Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney

Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney is very easy to prepare and comes handy when we don’t have ingredients other than onion & tomato  at home or have very little time to cook. I love to have this chutney with hot, steaming idlies even though  it goes well with dosa, chapathi, roti, poori, etc. My mom is an expert in making this chutney and I remember those days when we sat together and had this chutney with thick pizza-like dosa (but soft!)!

Here is my mom's recipe.

  • Bengal gram flour | Besan flour | Kadalai maavu  - 2 tbsp
  • Onion (finely chopped) – 1 No.
  • Tomato (finely chopped) – 1 No.
  • Red chilli powder – 1 tbsp
  • Cilantro | Coriander leaves – 1 tbsp
  • Salt to taste

For seasoning:
Oil – 1 tbsp
Cinnamon – 1 “ stick
Fennel seeds – 1 tbsp

  1. Heat oil in a kadai and season with cinnamon stick & fennel seeds.
  2. Add finely chopped onion and fry till it becomes translucent.
  3. Add tomato and sauté until it becomes mushy.
  4. Now add besan flour and fry in simmer until the raw smell of besan goes off. Ensure that the flour doesn’t form lumps.
  5. Then add 2 cups of water and salt. Bring it to a boil.
  6. When the besan flour gets cooked, switch off, garnish with coriander leaves and transfer to a serving bowl.

Your tasty Bombay Chutney is ready to serve! As I said, it goes well with soft idlies, spongy dosas, rotis, etc.

  • Care should be taken while frying the flour in oil i.e. the raw smell of the flour should go off, the flour must not form lumps and it must not get burnt.

To view  Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney Recipe in Tamil, click

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