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.
This Kadalai Maavu / besan chutney is locally called in Tamilnadu as Bombay Chutney. I think it would have got the tag “Bombay” because of its similarities to the Maharashtrian dish Pitla. This is usually served with idli and dosai. A slightly thicker version is served as a side dish with poori. In some places, boiled potatoes are mashed and added at the end to get a creamy texture.
This is a very popular street side dish as it’s very economical to make. Simple ingredients used in fewer quantity results in relatively huge portion sizes which in turn helps with the margins of the vendors. The dish can be put together in 15-20 minutes. Also, no grinding is involved which is another plus.
The whole dish comes together in 15-20 minutes. 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. (Jacques Pepin taught this tip in his KQED show years back. Thank you @jacquespepinfoundation)
I have already shared a similar recipe here . This rottu kadai chutney recipe is slightly spicier and packs a punch.
Here are the things you can buy online for making Rottu Kadai Bombay Chutney BIG Tri Ply Deep Fry Stainless Steel Saute pan https://amzn.to/347Rqdx Teak-wood Chopping Board https://amzn.to/3hZa4qm Stainless Steel Double Handle Potato Masher https://amzn.to/338He4e Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Rottu Kadai Bombay Chutney
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.
Notes
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
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.
Notes
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
Find it online : https://www.kannammacooks.com/rottu-kadai-bombay-chutney/
Easy home-style mutton kuzhambu made in a pressure cooker. Mutton Kuzhambu is made with homemade masala from scratch. Spicy Tamil Style Mutton Kuzhambu recipe.
This recipe for spicy mutton kuzhambu made with homemade masala is easy to put together in under an hour. This recipe goes well with hot white rice. Bone-in mutton is used for making this recipe. Cooking the mutton along with the masala makes it very flavourful and delicious.
I have used country garlic for making this recipe. Country garlic works well for meat dishes. If you cannot source Indian country garlic whose cloves are small and pungent, regular garlic can be substituted. Here are the things you can buy online for making this recipe
I have used ready-made meat masala for flavor. The easily available south Indian-style chicken masala or mutton masala will work for this recipe. Readymade Chicken Masala https://amzn.to/3XyGoVU Readymade Mutton Masala https://amzn.to/3kLWoVo
BIG Tri Ply Deep Fry Stainless Steel Saute pan https://amzn.to/347Rqdx Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn Heavy Duty Indian Mixie https://amzn.to/3GptNKD Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Mutton Kuzhambu | Easy Pressure Cooker Mutton Kuzhambu
Mutton Kuzhambu Masala Paste
2 teaspoon Indian sesame oil 2-inch cinnamon (cassia) 6 cloves 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 sprig of curry leaves 2 pods garlic 2-inch ginger, chopped 1/4 cup Indian Shallots 1/3 cup fresh shredded coconut 1/2 cup water
Other Ingredients
2 tablespoons Indian sesame oil 1 cup onions, chopped 3 sprigs curry leaves (divided) 2 tomatoes, chopped 1 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon black pepper powder 2 teaspoon coriander powder 1 teaspoon meat masala powder 1.5 cups water 500 grams of mutton bone-in 2 tablespoons coriander leaves, chopped 1/4 teaspoon black pepper powder
Mutton Kuzhambu Masala Paste
Heat oil in a pan till hot. Add the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, garlic, chopped ginger, and shallots. Saute everything for three to four minutes till the shallots are soft. Add the fresh shredded coconut and saute for a minute. Remove from heat and allow the mixture to cool a bit. Transfer the cooked mixture to a mixie. Add half a cup of water to the mixie and grind everything to a smooth paste. Set aside.
Making The Mutton Kuzhambu
Take a pressure cooker (preferably 5-6 liters). Add oil to the cooker. Add the chopped onions and curry leaves. Saute for 5-6 minutes till the onions are light brown. Adding lots of onions will give body and thickness to the kuzhambu. Add the tomatoes and the salt. Cook for a minute. Add the red chilli powder, turmeric powder, black pepper powder, coriander powder, and meat masala powder. Saute everything for a minute. Add the ground masala paste. Wash the mixie with water and add to the cooker. Add about 1.5 cups of water. Mix well. Add the mutton. Bone-in mutton is preferred while making kuzhambu as the bones will make the curry very flavourful. Cover the pan and cook for 20 minutes on a low flame. Do not worry about the number of whistles. Cooking on a low flame is key so the ingredients do not scorch at the bottom. After 20 minutes, remove the cooker from the heat and wait for the pressure to settle. Open the cooker and check if the meat is cooked and tender. If the meat is still hard, cook for a few minutes more. Finally add a few sprigs of curry leaves, coriander leaves, and black pepper powder. Simmer for a minute. Mutton kuzhambu is ready. This kuzhambu is best served with idli or rice. This tastes good with rice-based dishes. Enjoy!
Notes
I have used ready-made meat masala for flavor. The easily available south Indian-style chicken masala or mutton masala will work for this recipe. Readymade Chicken Masala https://amzn.to/3XyGoVU Readymade Mutton Masala https://amzn.to/3kLWoVo
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
