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.

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.

Serve hot with idli or dosa .

• 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

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

• 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

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

Find it online : https://www.kannammacooks.com/bombay-chutney-kadala-maavu-chutney-recipe/

Methi Dal recipe made with fresh methi – fenugreek leaves and moong dal. Methi dal recipe. Serve with rice or roti / chapati. with step by step pictures and video.

Here is the video of Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal

Here is how to make Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.

Add in the tomatoes and the salt. Cook for a few minutes. Add in the methi. Saute till the methi is wilted and there is very little moisture left.

Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in 1/4 cup of water to adjust the consistency of the dal. Note: Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.

Add in a teaspoon of ghee and remove from heat. Serve hot.

• 1/2 cup yellow moong dal
• 2 cups water
• 2 teaspoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 1/2 cup onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon salt
• 2 cups fresh methi leaves
• 1 teaspoon ghee

1. Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.
2. Add in the tomatoes and the salt. Saute for a few minutes. Add in the methi leaves. Saute till the methi is wilted and there is very little moisture left.
3. Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in 1/4 cup of water to adjust the consistency of the dal.
4. Add in the ghee and remove from heat. Serve hot!

Notes

For Cooking Dal Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu