Monday, March 11, 2013


Bombay Chutney is very handy when you have sudden guests or shortage of fresh vegetables. It can be prepared with very few ingredients and a good combination for poori, chappathi, idly, dosa or adai.


Besan or Gram Flour - 1/4 cup(75 gms approx)

Green chillies cut - 2

Urad dal,channa dal - 1 tbsp

Mustard seeds - 1 tbsp

Curry Leaves - 1 spring

buttermilk or water- 1 cup

Turmeric and onion slices – optional

Salt to taste

Oil - 1 tbsp


  • Mix flour, a pinch of salt in buttermilk and stir well so that it should form any lumps.
  • Heat oil in a kadai and splutter mustard seeds and curry leaves.
  • Add urad dal and channa dal and fry for few seconds. Add green chillies.
  • Saute for few secs and add onion slices if being used. Adjust turmeric and salt and fry till soft.
  • Now add the besan mixture and stir well without forming lumps. Cook it on low flame for 5 mins.
  • Stir it occasionally so that it does not thicken much. Adjust salt if required and serve hot by garnishing with coriander leaves.


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