>> Thursday, May 3, 2012 – besan curry, besan subzi, bombay chutney, chickpea flour, curry using chickpea flour, easy sambar, instant sambar, kadalamavvu masal, maharastrian pitla, pitla, sambar in jiffy, sidedish for poori
My last post was Poori - Fried Indian bread, you can click here and see those golden beauties. There are few accompaniments that go with poori and this "BOMBAY CHUTNEY" is one among them. I have no clue why it is called as BOMBAY CHUTNEY :) even some people call it as instant sambar. It is also called as Pitla by Maharashtrian people which varies slightly in seasoning part. Whatever is the name this is perfect combination with South Indian delicacies like Roti, Poori, Idli, Dosa, Rava Dosa even with steamed Basmati rice. This can be prepared in no time with very basic ingredients. We all love this a lot and hope you will enjoy this accompaniment too :)
Chick pea flour (Besan) - 1/3 cup
Water - 2 cups
Ginger paste - 1 tsp
Green chilli paste - 1 tsp
Onion -1 big (sliced)
Tomato - 1 chopped
Curry leaves - few
Coriander - few chopped finely
Turmeric - 1/4 tsp
Oil - 1tbsp
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
1. Heat oil in the pan; add mustard seeds, Urad dhal and Channa dhal. Once the mustard stop spluttering and dhal changes to golden brown color add onion and curry leaves.
2. When onion turns transparent add ginger and green chilli paste.
3. Now add tomato, turmeric and little salt.
4. Sauté till the tomato is mushy.
5. Now dilute the Besan with 2 cups of water using a whisk without any lumps.
6. Add the diluted Besan to the tomato mixture and stir occasionally.
7. After few minutes the Besan mixtures comes to rolling boil, and it starts to thicken. You should not find any trace of raw smell from the Besan at this time. When the desired consistency is reached (when it cools it thickens so it should not be too thick when it is hot) switch of the flame.
8. Garnish with the chopped coriander leaves.
9. Enjoy with your favorite South Indian Delicacies :)