Kadalai maavu chutney recipe
Easy to make Instant Bombay chutney a perfect side dish for idli dosa
Servings: 4
Ingredients
- 3 tbsp Besan | kadalai maavu
- 3 cups Water
- 10 Shallots
- 1 Tomato
- 1-2 Green chili
- 1 tsp Red chili powder
- 3 tsp Oil
- ½ tsp Mustard seeds
- ¼ tsp Turmeric powder
- Salt as needed
- Curry leaves few
Instructions
- Chop the onions into rounds and the tomatoes finely.
- o In a bowl, add the besan, turmeric powder,salt, and red chili powder.
- Add water and mix it nicely without any lumps.
- Using a hand whisk will give better results.
- Heat a pan and pour oil into it.
- Add mustard seeds, and when they splutter, add the green chili and onions.
- Sauté till it turns pink.
- Add the tomatoes and saute well till the tomatoes become mushy.
- Now add the besan mixture to it.
- Keep the flame very low, it will form lumps.
- Stir it nicely until it gets cooked.
- The besan will get cooked in 3-5 mins.
- Add curry leaves and serve hot with idlis/dosas.
Notes
- The chutney should always be served hot; it will become thick and lose its original taste.
- You can add sliced big onions instead of small onions.
- Kadala maavu chutney | Bombay chutney pairs well with idli, dosa.