Bombay Chutney Recipe – Kadalai Maavu Chutney – Besan Chutney For Idli, Dosa, Poori

I have heard about Bombay chutney from my friend Shalini but never tried it on my own.She makes it for idli, dosa and poori.I heard this chutney is very popular in North India and Andhra. Its a very quick and easy side dish recipe which needs no dal, no coconut and absolutely no grinding job. Many of you would have tasted this kind of side dish for poori in small road side hotels. Usually I make my MIL’s besan sambar ( Kadalai maavu sambar) for idli, dosa which is slightly different in ingredients and consistency than this Bombay chutney. Last weekend I made this chutney for the first time as a side dish for tomato poori. This is sure a good replacement for our usual potato masala. I am not sure about its combination for idli, dosa but it was really great with poori. I think this chutney should be made thinner and more spicy for accompanying with idli, dosa.For variations and if you are making for your kids, do add some pieces of boiled potato. They will love it. Friends, do try this easy Bombay chutney for poori or idli, dosa. You will like it a lot. Lets see how to make Bombay Chutney aka Besan chutney with step by step pictures !
Check out my 50 chutney varieties for idli and dosa in THIS LINK !

Bombay chutney recipe

How to make Bombay chutney recipe / Besan chutney for poori, idli and dosa

Cuisine: North Indian

Category: Side dish for poori,idli,dosa

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Besan flour – 2.5 tbsp Ripe tomato - 1 no ( Big) Big onion - 2 nos Green chilli - 3 nos ( slit or finely chopped) Ginger - 1/2 inch piece Curry leaves - few Turmeric powder - 1/4 tsp Asafetida / hing - a pinch Salt - as needed Water - 2 to 3 cups To temper Cooking oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Coriander leaves - to garnish Lemon juice - few drops ( only if needed, optional)

METHOD

In a wide bowl, take the besan and dilute it adding 2 cups of water. Mix it without lumps and keep aside. Chop the onion, ginger, tomato finely. Slit the green chillies and set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and chana dal. Roast till dals turn golden. Now add the chopped onion,ginger, green chillies and curry leaves. Saute till onion turns transparent. Then add the tomato pieces, saute till mushy. Lastly add the diluted besan flour and mix well.As soon you add it, besan will turn thick. So add 1/2 cup more water if needed. Add the required salt and turmeric powder. Mix well and boil for 5-7 minutes till the raw smell of besan leaves off.   This chutney becomes thick as it boils.So adjust the consistency by adding water in the middle and add more salt if needed. Switch off the stove and garnish with a fistful of coriander leaves. Serve hot with idli, dosa or poori. NOTE : This chutney thickens when it cools down.So you may have to add more water to adjust the consistency while serving. In that case, add hot water, more salt and add little red chilli powder ( if needed), boil for a minute and serve ! Enjoy !

Note

Add more green chillies if you want more spicy chutney. I made it for poori .So I made it mildly spiced and added 2 green chillies. Do not add more besan flour. Chutney will taste and smell raw.If you want to make more quantity, add more besan flour and increase the quantity of onion, tomato and green chilli proportionately. Adding coriander leaves at the end improves the flavor a lot.So do not skip it.

Make this yummy, easy Bombay chutney for idli, dosa and Poori. Enjoy !!

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Kadamba Chutney Recipe – Chutney Varieties

I came to know about this Kadamba chutney recipe from a reader’s request. I thought kadamba chutney and mixed vegetable chutney are one and the same. But then I realized Kadamba chutney is made with the combination of onion, tomato, coconut, ginger, garlic, chilli, urad dal, chana dal, mint+coriander+curry leaves. Its made without carrot, chow chow or any other vegetable.This morning, I prepared this chutney for our breakfast as a side dish for idli. I followed the recipe from Sangeetha’s blog. It was very nice and tasty. We all loved it very much. I felt this chutney recipe goes well with dosa, rava idli and even for mixed lentil dosa/ Adai. Do try this easy and yummy side dish recipe for your breakfast/dinner and let me know your views . Now lets see how to prepare this yummy South Indian style Kadamba chutney recipe for idli,dosa with step by step photo.
Check out my collection of 48 Chutney Recipes !

Kadamba Chutney Recipe

Kadamba chutney - Side dish for idli, dosa and adai !

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil – 1.5 tbsp Ripe tomato - 1 no Big onion - 1 no Grated coconut - 2 tbsp Red chilli - 2 nos Green chilli - 1-2 no Ginger – 1/2 inch piece Garlic cloves – 3 nos Tamarind - Very small piece Urad dal - 1 tbsp Chana dal - 1 tbsp Mint leaves - 1 sprig Coriander leaves - 1 sprig Curry leaves - 5 nos Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

METHOD

Wash and chop tomato, onion, green chilli.Peel ginger and garlic. Grate or finely chop the coconut. Set aside. In a kadai, heat oil and saute the urad dal + chana dal. When the dals start to turn golden, add the pinched red chilli and chopped green chilli. Saute for few seconds. Then add the chopped ginger, garlic, onion and saute for a minute. Lastly add the tomato and grated coconut along with the required salt and a small piece of tamarind. Saute until tomato turns mushy. Switch off the flame and add the mint+coriander+curry leaves. Saute quickly. They shrink and mixes well with the mixture. Let everything cool down completely. First grind them to a coarse paste without adding water. Then add water and grind to a thick paste. Remove the chutney to a serving bowl. Temper mustard seeds and curry leaves. Add to the chutney bowl and mix well. Serve with hot idli , dosa or adai ! Enjoy !

Note

Adjust the quantity of chilli as per your taste buds. Adding tamarind is optional but it gives a mild tangy taste to the chutney. Do not add more ginger. It will dominate the chutney flavor. No need to use more coconut. Its just for binding. You can skip it if you don’t want to use it.

Yummy Kadamba chutney is ready to serve with Idli, dosa !!

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Kara Chutney Recipe – Spicy Onion Tomato Chutney

Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.

Kara chutney recipe

Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai

Cuisine: South Indian

Category: Chutney recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 2 no Big onion - 1 no Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies) Dhania/Coriander seeds - 1 tsp Small Garlic cloves - 4 nos Ginger - 1/2 inch piece Cooking oil – 2 tbsp Tamarind – a very small piece Salt & water - as needed To temper Cooking oil or gingely oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely. Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces.  Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down. Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil. Enjoy ! NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle. For variations, you can skip dhania seeds or ginger and make this chutney. I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.

Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))

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Radish Chutney – Mullangi Chutney Recipe

 

A reader requested me to post Radish chutney recipe for Idli dosa. Until then I have never thought of making a chutney with Radish ( Mullangi in Tamil, Mooli in Hindi). I have tried Mullangi thogayal for rice but this is the first time I made a chutney for idli using radish. Actually I was worried whether the smell of Radish may spoil the chutney. But to my surprise, chutney came out truly flavorful. Even Sendhil couldn’t make out its a chutney made with Radish.Its a chutney without coconut and tomato too. I have used white radish, dal and onion. I must thank my reader for making me try this chutney. For this recipe, I adapted Andhra style mullangi pachadi and made slight changes as per my family’s taste buds.I guess it works well for red radish too. I am happy to include this chutney in my radish recipes and chutney collection list. Lets see how to do this easy mullangi chutney for idli dosa.

Check out my Chutney Recipes Collection, Mullangi sambar recipe, Mullangi thogayal.

Radish chutney / Mullangi Chutney recipe

White Radish Chutney for idli dosa

Cuisine: Indian

Category: Side dish for idli

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

White Radish - 1 no ( Medium sized) Big onion - 1 no Chana dal - 1 tbsp Urad dal - 1 tbsp Red chillies - 3 nos Ginger - 1/2 inch piece Tamarind - a small piece Salt & water - as needed Cooking oil - 1.5 tbsp

METHOD

Wash and peel the skin of radish.Grate it and set aside.No need to squeeze the water. Chop the big onion into chunks.Heat oil in a kadai. Saute Urad dal, chana dal, red chillies till dal turns light golden color. Next add the big onion and saute until onion turns transparent.Make sure you don’t burn the dals. Do in medium flame. Add the grated radish, ginger and  saute till it gets cooked and reduces in volume. It takes 3-4 minutes in medium flame. If needed you can cover and cook it. Radish should be well cooked and soft. Let it cool. Grind it to a smooth paste adding little water. Temper with mustard seeds and curry leaves.Add to the chutney. Mix well and serve with hot idli adding a tsp of gingely oil. Enjoy !

Note

Adjust the quantity of chillies as per your taste buds. If you want bright red colored chutney, use byadgi chilli. You can add few tbsp of grated coconut if you wish.

Try this easy,healthy mullangi chutney for idli,dosa. You will like it !

 

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Garlic Chutney / Poondu Chutney - Red Chutney Recipe

As i promised in my yesterday’s post here is the spicy,tangy,garlicky red chutney recipe that i had served with Puffed rice dosa.This recipe was shared by my reader Suchi vasan :)This tomato garlic ( Poondu in Tamil,Lahsun in Hindi) chutney is one of the best side dish for this puffed rice dosa.As the dosa has mild sourness this spicy,tangy chutney pairs with it very well. Its also a simple and easy to make chutney recipe with just 3 major ingredients.Not just for puffed rice dosa,you can make this chutney as a side dish for our regular idli dosa and it tastes good with curd rice too.Try it and enjoy.Lets see how to make this yummy tomato garlic chutney for puffed rice dosa !
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Spicy Momos chutney
 42 Chutney recipes collection

Garlic chutney recipe / Poondu chutney

Easy,spicy garlic chutney recipe - Side dish for idli dosa

Cuisine: Indian

Category: Side dish for idli dosa

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Ripe tomato - 2 nos (medium sized) Small Garlic cloves - 15 nos  Red chilli - 4- 5 nos ( I used 2 spicy chillies & 2 byadgi chillies for nice color) Salt & water - as needed Cooking oil - 2 tsp To temper Gingely oil/Sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Curry leaves - few

METHOD

Wash and chop the tomatoes.Peel the garlic cloves and keep it ready.In a pan heat cooking oil and saute the red chillies,garlic.Saute for a minute and then add tomatoes. Saute until tomato turns mushy.Add the required salt and let the mixture cool down.Grind the mixture to a smooth paste adding enough water. In a pan,heat gingely oil and temper with mustard seeds,urad dal and curry leaves.Add this chutney to the oil and let it boil for few minutes till it thickens.Serve it with idli,dosa / puffed rice dosa.Enjoy !

Note

Adjust the number of chillies as per your taste buds.Here i used 2 spicy chillies and 2 byadgi chillies to get a nice color. This chutney tastes good even without tempering.If you are in a hurry,you can skip the tempering part . Use 10 cloves of garlic if its very big.

Enjoy this yummy garlic chutney with idli,dosa !!

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Momos Chutney Recipe–Spicy Chilli Garlic Sauce

This recipe was requested by a reader.She had specifically told me to post street shop style momos chutney.Recently I ate Veg momos in a famous momos shop near Banashankari BDA complex to know the actual taste of this chutney/Dipping sauce.Long back,i had posted Momos recipe with a spicy tomato chutney HERE.But this time i prepared momo chutney by asking my friend Megha who is a big fan of Chicken momos with dip/chutney.So she knows the recipe very well.She told me a spicy red chilli garlic chutney recipe without tomato.Yesterday i made this chutney for wheat flour momos.It tasted very close to the ones i had in momos shop.I was completely happy with the outcome.Thanks a lot Megha .I couldn’t click a picture with momo as everything vanished before i click .I will try to update this picture with momos soon.Now lets see how to make spicy dipping sauce/chutney for momos.

Momos chutney recipe

How to make spicy chilli garlic chutney for momos

Cuisine: Indian

Category: Side dish

Serves: -

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Garlic cloves - 12 nos ( small) Red chilli - 4-6 nos(use 6 for spicy chutney) Vinegar – 1-2 tbsp ( adjust) Salt - as needed Sugar - 1/2 tsp

METHOD

Soak the red chillies in warm water for 20 minutes.You can soak them overnight too.Peel garlic cloves. Grind the red chillies,garlic cloves,sugar,salt and vinegar to a smooth paste.Adjust the salt.If its too spicy,add more vinegar.Mix well and serve with hot momos. Enjoy !

Note

Some people grind one tomato instead of vinegar.But i don’t think Nepali versions use tomatoes in the recipe.So its your choice. Please adjust the quantity of red chillies as per your tastebuds. Here i have used spicy red chillies.You can use byadge chillies/kashmiri chillies for bright red color with less spicy taste.

Enjoy this hot n spicy chilli garlic dip with momos !!

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Garlic Chutney Recipe - Poondu Chutney - Side Dish For Idli Dosa

This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicy.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for rice & easy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosa

Poondu chutney/Garlic chutney recipe

Poondu chutney for idli,dosa - How to prepare garlic chutney

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Small Garlic cloves - 15 nos ( peeled) Big onion - 1 no **Red chilli - 3 nos ( Use 4-5 for more spicy chutney) Tamarind - 3 pinches Salt & water - as needed To temper Cooking oil OR Gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Peel garlic cloves and set aside.Peel onion and chop it.( **I used 2 spicy chillies & 1 byadgi chilli/Kashmiri chilli to get a nice color.You can skip byadge chilli and use normal chillies.But color of the chutney may vary slightly) Take the chopped onion,peeled garlic cloves,pinched tamarind,pinched red chillies and salt. Grind it to a coarse paste without adding water.Then add little water and grind it to make a smooth paste. Heat oil in a kadai and temper mustard seeds,urad dal and curry leaves.Now add the ground chutney and boil for sometime till it becomes thick.Remove and serve hot with idli & dosa drizzling few tsp of gingely oil. This chutney stays good for a day or two without refrigeration if you make the chutney really thick without any moisture.So you can pack this for travel and njoy !I hope it tastes good with roti too !

Note

For variations,u can use 2 big onions & 7-8 garlic cloves and make this chutney You can saute the ingredients in oil before grinding and temper at the end. You can make the same chutney without using onions.In that case,u must add more garlic cloves & tamarind to get more quantity. Instead of tamarind u can use one ripe tomato while grinding.

Enjoy this hot n spicy onion garlic chutney with idli & dosa drizzled with few tsp of gingely oil.Tastes GR8!!

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