BOMBAY CHUTNEY(KADALA MAAVU CHUTNEY)

Gluten-free Bombay Chutney is a Indian side dish which pairs good with Idly, crispy Dosa, Chapati and Poori. The scrumptious and spicy Bombay Chutney is simple and easy to make in few minutes. This flavourful chutney is highly popular in Mumbai Maharashtra and in down South especially in Andhra Pradesh and Tamil Nadu in road side tiffin centers. There are many variations of this chutney and each home makes it differently.

PREPARATION TIME : 5 minutes

COOKING TIME         : 15 minutes

INGREDIENTS: (serves 4 persons)

• Gram flour/besan/kadala maavu   - 4 spoons
• Onion medium size                          - 2 
• Tomato medium size                        - 1
• Green chillies                                     - 4
• Red chilli powder                              - 1 spoon
• Turmeric powder                              - 1/2 spoon
• Garam masala                                   - 1/4 spoon
• Mustard seeds                                - 1/2 spoon
• Urad dal                                              - 1 spoon
• Jeera/cumin seeds                            - 1/2 spoon
• Curry leaves                                       - 6-8
• Asafoetida/Hing powder                 - 1 pinch
• Oil                                                        - 2 spoons
• Water                                                  - 700 ml

 DIRECTIONS: 

1. Get ready with all the ingredients.

2. Add 150 ml water to besan/gram flour and mix well. Make sure there are no lumps. Keep aside.

3. Heat oil in a kadai. Add mustard seeds, jeera, urad dal, pinch of hing powder, and curry leaves. Let them crackle.

4. Add chopped onions and green chillies and saute well.

5. Once the onions turns translucent add chopped tomatoes. Saute until the tomatoes turns soft and mushy.

6. Add turmeric powder, red chilli powder and garam masala and mix well, until the raw aroma disappears.

7. Add 550 ml water and sim the flame. Add the prepared gram flour/besan mixture. Stir continuously. The mixture slightly thickens. (Tip: Stir well the gram flour/besan mixture before adding.)

8. Cover and cook for 10-12 minutes in low flame. (Tip: Adjust the required consistency with more water if needed.)

9. Switch off the flame and Garnish with coriander leaves.

ADDITIONAL TIPS:

=> You can add 1 spoon lemon juice finally while switching off the flame.

=> You make it fresh and serve. If you store it, it will become too thick and lumpy due to the use of besan or gram flour.

=> If you store and use, add some water before heating it as it thicken once cooled.

=> You can also add veggies like carrot, potato, beans and capsicum to this chutney.

=> You can also add 1 inch chopped ginger and 2 chopped garlic cloves while sauteing onions.

=> You can just skip onions too, this Bombay Chutney tastes great without onions too.