Recipe- Bombay Chutney For Dosa And Idli

Bombay chutney is a gravy dish served as a side with breakfast items like dosa, idli, puri, chapati and roti. It is popular down South especially in Andhra Pradesh and Tamil Nadu. Go to any of the road side tiffin centers in any small town or city, you are sure to find ‘bombay chutney’ on their menu. It is an age old recipe in many telugu households. My grandmother used to serve use this gluten free chutney with poori and dosa.

Ingredients

Onion 1, large, sliced
Tomato 1, large, chopped
Green chilies 3, slit
Ginger 1", finely chopped
Turmeric powder 1/2 tsp
Besan 2 heaped tbsps (chickpea flour)
Water 3 cups
Salt to taste
Coriander leaves for garnish

For Tempering:

Oil 1 tbsp
Mustard seeds 1/2 tsp
Split gram dal 1/2 tsp (urad dal or minappa pappu)
Chana dal 1 tsp (senaga pappu) (optional)
Curry leaves 1 sprig

Method

* In a bowl, mix besan (chickpea flour) in one cup water. Mix till smooth with no lumps. Set aside.

* Heat oil in a heavy bottomed vessel. Once hot, reduce flame, add mustard seeds and allow to splutter. Add urad dal and chana dal and allow the dals to turn red. Add curry leaves, green chilies and ginger and mix for a few secs.

* Add sliced onions and saute for 6 mts on low medium flame. Add turmeric powder and salt and mix well.

* Add chopped tomatoes and cook with lid on low medium flame for 6-7 mts.

* Add 3 cups water and bring to a boil. Reduce flame, slowly add the besan water and keep stirring continuously. You will find that the mixture will thicken. Keep stirring for a few secs till there are no lumps.

* Place lid and cook on low flame for 7-8 mts or till rawness disappears. If you overcook it, the mixture will become too thick.

* Turn off flame and remove to a serving bowl. Garnish with coriander leaves and serve with dosa, idli, puri or chapati.