I don’t know why it is called as Bombay Chutney but it is a well known dish. I prepare this little thin to suit Idli, Dosa, Adai and thick to suit Poori/Puri, Paratha and Chappati.
Gram Flour is known as Kadalai Mavu in Tamil and as Besan in Hindi.
- Gram flour or chick pea flour – ½ cup
- Onion chopped – 2 no
- Tomato chopped – 2 no (optional)
- Green chilli chopped – 4 no
- Urad dal – ½ tea spoon
- Cumin seeds – ½ tea spoon
- Mustard – ½ tea spoon
- Turmeric powder –¼ tea spoon
- Curry and coriander leaves – few
- Asafetida – pinch
- Salt – as per taste
- Oil – 1 tablespoon
- Add gram flour in two cups of water; mix and and dissolve well to avoid lumps.
- Heat a pan with oil; add mustard, cumin seeds, urad dal and asafetida; let mustard and cumin seeds splutter well; now add curry leaves, chopped green chilli and fry for few seconds; add chopped onion and fry till transparent.
- Add chopped tomato, salt, turmeric powder and cook till soft.
- Add dissolved gram flour and mix well; add some more water if needed; adjust the consistency as per your need.
- Cook in a low flame for few minutes; stir constantly till the gram flour is cooked well.
- Garnish with coriander leaves and serve. Suits well with Idli, Dosa, Adai, Poori, Chappati etc.,