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Rottu Kadai Bombay Chutney

Recipe for easy and quick chutney made with besan / kadalai maavu, onions, tomatoes and spices. Perfect side dish for idli and dosai. Recipe with video.

  • Total Time: 20m
  • Yield: 5 servings 1x



2 tablespoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 dried red chilli, broken
1 sprig curry leaves
1 teaspoon minced ginger
2 green chillies, chopped
1/2 cup onion, finely chopped
1/2 cup tomatoes, chopped
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon asafoetida
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 cup water (divided)
2 tablespoon besan flour
2 tablespoon coriander leaves
1/2 of a lime, juiced


Heat vegetable oil in a pan and add the mustard seeds, cumin seeds, fennel seeds, red chillies, curry leaves, minced ginger and green chillies. Let the mustard seeds crackle. Saute for a few seconds.
Add the finely chopped onions and saute for a few minutes till the onions are soft. Add in the chopped tomatoes, salt, and a little sugar to balance the sourness of the tomatoes, asafoetida, red chilli powder and turmeric powder. Mix everything well to combine.
Cover the pan with a lid and cook till the tomatoes are mushy. Mash everything with a potato masher. The tomatoes should be completely mashed.
Add a cup of water and let it come to a boil.
In the meantime, make a slurry with besan flour and a cup of water. Once the water comes to a boil in the pan, add the slurry. Cover the pan with a lid. Simmer for 3-4 minutes.
Finally, finish with a generous sprinkling of coriander leaves and lime/lemon juice.
Serve with idli and dosai.


Here is a tip for making a lump-free besan slurry. While mixing besan flour with water, do not add all the water at once. Add little water to the besan flour and make a thick paste. Then, dilute the paste with more water. This way, the flour does not lump up. This works for most kinds of flour.

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 15m

Keywords: bombay chutney

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