Bombay chutney

 Hi friends,

Hope you all had a good Pongal weekend. Back with a recipe that can be made in 10 minutes as well as can be used as a side dish for poori, chapati, idli or dosa.

Bombay chutney 

Let's see how to make it.

In a kadai, add oil. Once oil is hot, add 1tsp mustard seeds, 1 tsp urad dal and 1 tsp channa dal. Once mustard crackles and dals change colour, add 1 sliced onion and 2 broken green chillies. Also add 1 inch grated ginger.

Once onion turns translucent, add 1 chopped tomato.

Saute the mixture till it cooks a little.

In the meantime, take 2 tbsp gram flour/ kadala mavu and mix it with water without lumps. It should imitate a very thin sauce. 

Once the onions and tomatoes cook , add the gram flour mixture into the kadai.

Add turmeric powder and a litre of water and let the mixture cook in a medium flame for 10 minutes till gram flour loses its raw flavour.

After 10 minutes, you can see that the gravy would have thickened.Now switch off and serve it hot garnished with coriander leaves.

Some pointers 

I use this Bombay chutney mostly for dosas . So I make it thin. To make it suitable for poori and chapati , we can make it thick. For that to happen you need to boil the gravy a little more. It is a very simple recipe that can be altered to suit your taste buds.

Please try and let me know.