Bombay Chutney, Kadalai Maavu Chutney Recipe

bombay-chutney-kadalai-maavu-chutney-recipe

I am always looking for quick and easy dishes to prep up during weekdays where mornings are precious. I am not a morning person at all. Added to that, the cold winter is making the “waking up early in the morning” part even more difficult. There are days where I snooze for an extra 10 minutes and I see myself running in a fast forward mode in the kitchen. I know I am not alone in this. I so look forward to weekends as there is no alarm to be set. Coming back to the recipe, besan chutney (kadalai maavu chutney) is a perfect – easy side dish to make for idli or dosa. It goes well with pooris too. Here is how to make besan chutney – kadalai maavu chutney.

Heat a pan with oil until hot. Add in the mustard seeds, dried red chillies and curry leaves. Let the mustard seeds splutter. Add in the asafoetida (hing) and wait for it to bubble up. Add in the sliced onions, finely chopped ginger and green chillies. If you want a spicy chutney, add in more green chillies. Saute the onions for 3-4 minutes until the onions are soft and starting to brown. Add in the turmeric powder and the salt. Saute for 10 seconds.

bombay-chutney-kadalai-maavu-chutney-tempering

Add in the chopped tomatoes and saute till the tomatoes are fully cooked and juiced down.

bombay-chutney-kadalai-maavu-chutney-tomatoes

Now we will make a besan slurry.
Mix in the besan with two cups of water. I like to add little water at first, make a paste and then add the remaining water. Adding all of the water at once makes it difficult for the besan to mix and lumps will form.

bombay-chutney-kadalai-maavu-chutney-besan
bombay-chutney-kadalai-maavu-chutney-slurry

Now add the besan slurry to the pan. Let it simmer for 5-7 minutes.

bombay-chutney-kadalai-maavu-chutney-simmer

Serve hot with idli or dosa.

bombay-chutney-kadalai-maavu-chutney

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bombay-chutney-kadalai-maavu-chutney-recipe

Bombay Chutney, Kadala Maavu Chutney Recipe

Bombay Chutney, Kadala Maavu (Besan) Chutney Recipe. Easy side dish for Idli, Dosa and Pooris.

  • Total Time: 20 mins
  • Yield: 2 cups 1x

Ingredients

Scale
  • 2 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 2 dried red chillies
  • 2 sprigs curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • 1 onion, sliced
  • 1 inch piece ginger, finely minced
  • 4 green chillies, slit
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 tomato, chopped
  • 2 tablespoon besan flour (kadalai maavu)
  • 2 cups water

Instructions

  1. Heat a pan with oil until hot. Add in the mustard seeds, dried red chillies and curry leaves. Let the mustard seeds splutter. Add in the asafoetida (hing) and wait for it to bubble up. Add in the sliced onions, finely chopped ginger and green chillies. Saute the onions for 3-4 minutes until the onions are soft and starting to brown. Add in the turmeric powder and the salt. Saute for 10 seconds.
  2. Add in the chopped tomatoes and saute till the tomatoes are fully cooked and juiced down.
  3. Mix in the besan with two cups of water.
  4. Add the besan slurry to the pan. Let it simmer for 5-7 minutes.
  5. Serve hot with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu

17 thoughts on “Bombay Chutney, Kadalai Maavu Chutney Recipe”

  1. My aachi used to make this regularly for pooris my aachi’s version had potatoes in it which made it all the more delicious. I was never able to get a hold of the recipe before she passed away. Years later I am now married to a Marwari from Bombay whose family had never heard of anything called ‘Bombay Chutney’ when I asked them. However, I have realized that it is made/called ‘Pithla’ and is a staple of Maharashtrian cuisine. I just stumbled upon this recipe today through Google and it brought back so many memories of my aachi and eating this with her over summer holidays. Thank you so much, Suguna!

  2. Hi suguna, instead of besan flour with water, we can add it with curd…it tastes good

  3. My husband has been telling of this wonderful chutney for years. My MIL would make it. She passed away much before we got married. so glad to have found the recipe. Sounds delicious. Going to try this as soon as I finish typing this! πŸ™‚






      1. My husband has been telling of this wonderful chutney for years. My MIL would make it. She passed away much before we got married. so glad to have found the recipe. Sounds delicious. Going to try this as soon as I finish typing this! πŸ™‚

  4. Suguna my 6 yr old is a slave for this chutney. Thank you so much it’s such a keeper.

  5. This post made me smile πŸ™‚ My Bangalore friends laugh at me when I say Bombay chutney, and i love this simple recipe. In Madurai, Bombay Chutney is usually served as a dip for Vaazhaikai Bajji in all the road side tea shops.. the combo may sound weird but they are best buddies.. πŸ™‚






  6. I have never tried any chutney with besan flour and I have come across it for the first time… Your recipe looks delicious and something new for me to try and make it for my family…Hope my family loves it…

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