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.
Add in the chopped tomatoes and saute till the tomatoes are fully cooked and juiced down.
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.
Now add the besan slurry to the pan. Let it simmer for 5-7 minutes.
- 2 teaspoon peanut oil
- ¼ teaspoon mustard seeds
- 2 dried red chillies
- 2 sprigs curry leaves
- ¼ teaspoon asafoetida (hing)
- 1 onion, sliced
- 1 inch piece ginger, finely minced
- 4 green chillies, slit
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1 tomato, chopped
- 2 tablespoon besan flour (kadalai maavu)
- 2 cups water
- 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.
- Add in the chopped tomatoes and saute till the tomatoes are fully cooked and juiced down.
- Mix in the besan with two cups of water.
- Add the besan slurry to the pan. Let it simmer for 5-7 minutes.
- Serve hot with idli or dosa.
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