Sunday, 11 November 2012

Bombay chutney (Besan chutney)

This chutney goes good for dosa and chapathi



Ingredients required

To temper
  • 3 tsp oil
  • 1/2 tsp rai or mustard seeds
  • few curry leaves
  • 3-4 slit green chillies
Other ingredients
  • 1/2 cup of finely chopped onions
  • 1/2 cup of finely chopped tomatos
  • 1 tsp  ginger-garlic paste
  • 1/2 tsp haldi
  • 1/4 cup besan/kadalai maavu
  • One cup water
  • Salt, to taste

Method

In a kadaai, add ingredients for temper one by one.  Add onions and slit green chillies.
Cook till onions turn soft or transculent, add ginger-garlic paste.  This is followed by adding tomatos


Add haldi/turmeric.  Add besan and quickly add one cup water and stirr in to dissolve besan without forming any lumps

Stir in and cook in simmer flame for 5-10 minutes.  Add salt to taste.  Serve garnished with coriander leaves

This goes great with dosa.  You can also powder putane ki dal (pottukadalai) instead for using besan.

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