Bombay chutney / Besan chutney / Kadalai maavu chutney

 

Though the chutney has "Bombay" in the title, I would say this is a fusion of Andra & Tamilnadu. :) :) Saw the recipes at 2 blogs, kindaa liked both of them, so mixed it up n got the tangy & delicious  outcome. 

Ingredients

Besan / Kadalai maavu -1/4cup

Tamarind juice-1/4cup

Onion -1

Tomato-1

Mustard seeds-1/4teaspoon
Oil

Green chilly-2

Turmeric powder-1/4teaspoon

Sugar-1/4teaspoon 

Salt

To temper at the end 

Mustard seeds-1/4teaspoon 

Red chilly-3

Chopped ginger-1/4teaspoon

Few curry leaves 

Hing/asafoetida - a pinch 

Oil

Chilli powder-1/4teaspoon

Method

Dry roast the besan/kadalai maavu on low heat till the nice aroma comes, and it turns slight brown in colour.

Let it cool, and sieve it once to avoid lumps.

Mix the tamarind juice and besan, then add about a cup of water to it and keep it aside.
Chop the onions, green chilly and to tomato into fine pieces. 

Heat some oil in a pan and add mustard seeds. Let them splutter, then add in the onion-green chilly. Fry for couple of minutes, and add the tomatoes.

Add turmeric powder, salt, Cook till the tomatoes become mushy.

Now add in the besan mixture, add half cup of water and let it boil nicely.

 

In a small tempering pan, heat some oil, add the mustard seeds, allow them to pop. Then add in the hing/asafoetida, curry leaves and red chillies. Fry for 30 seconds and pour it over the chutney. 

Again heat some oil the same pan. Meanwhile, take the chilli powder in an ever silver ladle, pour the hot oil over the chilli powder and then pour it over the chutney. 

Bombay chutney is ready to serve. It goes well with idli/ Dosai.

Thanks to Saranya of Sara's Tasty Buds & Divya of Divya's Recipes! My recipe is a mix of these two recipes. Its the first time I am trying something with flour as a side dish for idli/dosa. I am s...o satisfied with the outcome!