BOMBAY CHUTNEY - DELICIOUS COMBO WITH POORI !!!

My last post was Poori - Fried Indian bread, you can click here and see those golden beauties.  There are few accompaniments that go with poori and this "BOMBAY CHUTNEY" is one among them.  I have no clue why it is called as BOMBAY CHUTNEY :) even some people call it as instant sambar.  It is also called as Pitla by Maharashtrian people which varies slightly in seasoning part.  Whatever is the name this is perfect combination with South Indian delicacies like Roti, Poori, Idli, Dosa, Rava Dosa even with steamed Basmati rice.  This can be prepared in no time with very basic ingredients.   We all love this a lot and hope you will enjoy this accompaniment too :)

CLICK HERE FOR POORI RECIPE !!!

 

 

 

BOMBAY CHUTNEY

Ingredients :

Chick pea flour (Besan) - 1/3 cup

Water - 2 cups

Ginger paste - 1 tsp

Green chilli paste - 1 tsp

Onion -1 big (sliced)

Tomato - 1 chopped

Curry leaves - few

Coriander - few chopped finely

Turmeric - 1/4 tsp

Salt

Oil - 1tbsp

Tempering:

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Channa dhal - 1 tsp

 

Method:

1. Heat oil in the pan; add mustard seeds, Urad dhal and Channa dhal.  Once the mustard stop spluttering and dhal changes to golden brown color add onion and curry leaves.

2. When onion turns transparent add ginger and green chilli paste.

3. Now add tomato, turmeric and little salt.

4. Sauté till the tomato is mushy.

5. Now dilute the Besan with 2 cups of water using a whisk without any lumps.

6. Add the diluted Besan to the tomato mixture and stir occasionally.

7. After few minutes the Besan mixtures comes to rolling boil, and it starts to thicken.  You should not find any trace of raw smell from the Besan at this time.  When the desired consistency is reached (when it cools it thickens so it should not be too thick when it is hot) switch of the flame.

8. Garnish with the chopped coriander leaves.

9. Enjoy with your favorite South Indian Delicacies :)