Kadalai Mavu Chutney is also called as Bombay Chutney. It is one of the various chutneys served with Dosa, Uthappa, Idli etc. This is one of the favorite chutneys in our home. 🙂
Besan (Bengal Gram /Chickpea Flour/ Kadalai Mavu) – 2 tbsp
Tomato Medium Sized – 2 (finely Chopped)
Onion – 1 finely chopped
Green Chilli – 2 (finely chopped)
Ginger grated – 1 tsp
Turmeric (Haldi) Powder – ¼ tsp
Water – 2 cup
Cilantro (Dhania) Leaves – 1 tbsp (chopped)
Oil – 1 tbsp
Mustard – ¾ tsp
Urad Dal – 1 tsp
Curry Leaves – 1 strand
Take Besan in a mixing bowl and make a paste by adding water little by little. Add the remaining water now, mix well and keep aside. Heat oil in a pan. Add Mustard. When it crackles, add Urad Dal and stir for 30 secs.
Add Grated Ginger, stir for 30 secs. Add Onion and Curry leaves. Continue cooking till the Onion becomes translucent.
Add Tomatoes, salt and Turmeric Powder.
Cook till the Tomatoes become soft. Add the diluted Besan little by little. Keep stirring while adding the Besan to avoid Besan becoming lumps. Bring to boil.
Add water to adjust the consistency as required. Simmer for five minutes till the raw smell goes away. Transfer to a serving bowl and garnish with Cilantro Leaves.
Consistency like the Poori Masala goes well with Dosas, Idli etc.
If consistency is required diluted, add extra Green Chilli and one more spoon of Besan.