Wednesday, August 02, 2017

Bombai Chutney


Ingredients:

Besan flour/ Senagapindi/ Chana Flour - 1 rice cup

(mix it up in 1 cup water with out lumps)

Tamarind - 1/2 lime size (add kettle boiled water, microwave for 1 min. take juice once it's cools down)

Oil - 3 tbsp

Seasoning Ingredients - Mustard seeds - 1/2 tsp, Channa dal - 3 tsp, Urad dal - 2 tsp, Hing - 2 pinch, Curry leaves - 2 sprigs, Green Chillies - 5 (slit), Ginger - 1- 2 inch (sliced thinly), Turmeric - 1/2 tsp.

Coriander leaves - handful (chopped)

Onion - 1 large (sliced thinly)

Salt to taste

Water - 3 to 4 cups

Proceed:

Heat oil in a flat pan, do seasoning as usual. Add half the coriander leaves n fry, once fried, add onion fry until light golden color. 

Add Tamarind juice n cook until it becomes thick n no raw smell. 

Add salt to taste n water, bring to boil. Reduce the flame n add besan mixture little by little keep stirring while adding. mix well n cover n simm away for 5 mins or until besan flour is no longer raw smell. 

Garnish with rest of coriander leaves.

Serve with Idli, Dosa n Puri. 

Tip:

add 2 boiled n roughly smashed potato once onions r fried. 

Note:

can omit tamarind juice n can add 2 chopped tomato or 1/2 tin chopped tomato tin, if you are using boiled potato.  It goes well with lime rice too.


© 2017 by Rajani Rayudu

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