BOMBAY CHUTNEY/BESAN CHUTNEY/KADALAMAAVU CHUTNEY

  Bombay chutney/ kadalama chutney/ Besan chutney. This dish holds a lot of significance for me. 

Will you believe me if I said I have never cooked this in 22 years? It's TRUE. In my mind I have known how to make it, but had never practically done it. I have had a mental block about this dish/ chutney because I have tasted this always during  family functions when a Samayal Mami (  cook ) is called to help. And they usually make it so unpalatable, watery and tasteless that I never ate it.  And they always make this with Roti or Dosa because it gets done in few minutes. So until a few days back I had this view. Now let me tell you, most South Indians have a dislike for Besan( oh except when they make Mysorepak). Meaning we use it in our sweets and savories and Bajjis but not in regular cooking. If a main course  item like Gatte is Subji is made our folks will say "Kadalamava?"( meaning "oh Besan). But since I was brought up in a Cosmopolitan environment I never had the aversion towards Besan. In fact I know its rich in proteins and fiber. 

Funny fact, inspiration to break the jinx of not making this dish until now is a movie scene that my hubby and I were watching and the hero makes this chutney in such mouthwatering way that I ended up letting go of my mental block.

My daughter, thanks to my mental block, had never tasted this dish ever. She loved it😍, and said it tastes like south Indian potato masala that we make for Puris and rightly so because we do add little diluted Besan flour there. People who make this regular will know I have made it as a thicker version of the chutney with lots of ginger, green chillies, curry leaves, onions, and peas. That's my #breakfree story. 

Coming to why Besan chutney is called Bombay chutney in the south, well I could not find a satisfactory answer to this. But may be because Maharashtra has its own version of this chutney called "Pitla", though the consistency of Pitla is more on the runny side and the spices used a little different, so I think from Maharashtra this dish trickled down south and got a makeover with different spices and Bombay chutney came to being. Gujarat also has its version of this chutney, which is a slightly sweet version called "Kadi Chutney", and so does the Andhra region, cal "Senaga Pindi Pachadi".

Let's make this simple chutney, and while you are here check out other recipes like - Chakki Ki Shak, Vegetable Oats Kichdi, Methi Wale Baingan, Roasted Bell Peppers chutney, Ragi and Besan Chila , and many more...

      

     PREP TIME: 10 Mins                                       COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                      COURSE:  ACCOMPANIMENT

     CUISINE:  INDIAN                                            SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Besan 1 cup

    Water 3 cups approx  added in parts

     Salt as required

    Turmeric powder 1 tsp divided

    Red chilli powder 1 tsp

    Mustard seeds 1 tsp

    Chana dal 1 tsp

     Urad dal 1tsp

    Onion 1 large finely chopped 

    Ginger 1 inch piece finely chopped 

    Green chillies 2 finely chopped 

    Curry leaves a few

     Asafoetida 1/2 tsp

    Green peas ( optional) if using per cook.

    Oil for tempering 

Directions: In a bowl take besan, add 1 cup water to it and form a lump free paste. To this add, salt, red chilli powder, turmeric powder and set aside. Now take oil in a kadai or pan and heat. First add the mustard seeds, Chana dal and urad dal. When the mustard seeds splutter add 1/2 tsp turmeric powder, followed by chopped onions, green chilli, ginger and curry leaves. Fry these nicely until the onions start browning a bit. Add the green peas if using now.  Now give the Besan paste in the bowl a mix and slowly pour it into the kadai with tempering. This should be done while stirring continuously. Pour one more cup water and stir constantly so that no lumps are formed. Stir over low fire, this will ensure the besan cooks well and does not have a raw taste. Now check for salt and spices and adjust if required. If the besan still has a raw taste, pour another half cup water and stir until the raw taste is gone. You can customise the consistency as per your requirement. Squeeze a lemon if you like( this is totally optional). Enjoy the chutney while hot with Idli, Dosa, Rotis, Puri and more.

STEPWISE RECIPE FOLLOWS:

1. In a bowl take besan, add 1 cup water to it and form a lump free paste. To this add, salt, red chilli powder, turmeric powder and set aside.

2. Now take oil in a kadai or pan and heat. First add the mustard seeds, Chana dal and urad dal. When the mustard seeds splutter add 1/2 tsp turmeric powder, followed by chopped onions, green chilli, ginger and curry leaves. Fry these nicely until the onions start browning a bit. Add the green peas if using now.

3. Now give the Besan paste in the bowl a mix and slowly pour it into the kadai with tempering. This should be done while stirring continuously. Pour one more cup water and stir constantly so that no lumps are formed. Stir over low fire, this will ensure the besan cooks well and does not have a raw taste.

4. Now check for salt and spices and adjust if required. If the besan still has a raw taste, pour another half cup water and stir until the raw taste is gone. You can customise the consistency as per your requirement. Squeeze a lemon if you like( this is totally optional). Enjoy the chutney while hot with Idli, Dosa, Rotis, Puri and more.

NOTES:

1. This tastes best when the Besan is fully cooked. When nicely cooked the besan becomes duller in appearance.

2. Veggies like capsicum and carrot can also be added to the recipe along with peas.

3.  I have kept the consistency thick, it was be diluted by adding 1/4 cup warm water if you prefer.

4. Cooking the besan paste on low flame ensures perfection of taste and flavour.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

THAKKALI AATI KACHINA KUZHAMBU

 Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can't cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney's are made at my place to keep consuming them😃.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more...

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

  PREP TIME: 10                                           COOK TIME: 20 MINS

 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE

 CUISINE: SOUTH INDIAN                           SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Tomatoes 4 large ones

    Shallots/Sambar onions 20 nos peeled (10 ahead and 10 later)

    Garlic 4 cloves

    Dry red chillies 4 + 1

    Curry leaves a few

    Coconut 2 tablespoons

    Mustard seeds 1 tsp

    Fenugreek seeds 1/2 tsp

    Asafoetida 1/2 tsp

    Salt as required

    Sambar powder 1 tbsp

    Red chilli powder regular 1 tsp

    Kashmiri red chilli powder 1 tsp

    Pepper powder 1 tsp

    Oil for sauteing till oil/coconut oil/refined oil  

     Directions:

In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar. Enjoy with Rice, Idli Dosa, Puri or Parathas. Bon appetite.

     STEPWISE RECIPE FOLLOWS:

1. In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture.

2. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. 

3. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar.

    NOTES:

1. Country tomatoes are the best variety for this recipe, as they are a little sour.

2. Instead of adding pepper powder later, once can add whole peppercorns while sauteing the onion and tomatoes.

3. This curry can be kept in the refrigerator for 3 days and warmed up as required.

DOSAKAYA CHUTNEY

 Dosakaya is a type of Cucumber that is yellow in colour and round. There are longer versions of the yellow cucumber too, but I have used the round ones. 

There are 3 varieties in cucumbers, one is the slicing one, which is used in salads. Then there is the pickling variety and the other burpless ones which the melons belong to. This vegetable Dosakaya,  is the pickling kind. 

This Cucumber is more popular in South India as compared to other places and especially in Andhra Paradesh they make many dishes of it. This chutney is my favorite of all those recipes and hence I am bring it here to share with all if you. Cucumber have a lot of water, minerals in them and their seeds are edible too. In summers one must include them as much as possible in ones  diet.

For people who are first timers at using this vegetable,  the skin needs to be peeled and seeds discarded and the flesh is used to cook. This chutney is an ideal accompaniment to Dosa, Chapati, Idli, Puri, Parathas and even hot rice.

This is a simple recipe so does not involve any stepwise instructions. I have included a video instead and the directions to the recipe.

While you are here also check out other recipes like  Homemade Schezwan sauce, Thengai Molagapodi (Coconut Gun powder), Roasted red Bell Peppers Chutney, Homemade Pesto, Curry leaves Podi (Karivepilai Podi), and more.

Here is the recipe for Dosakaya Chutney-

PREP TIME: 20 Mins                     COOK TIME: 10 Mins

TOTAL TIME: 30 Mins                  COURSE: ACCOMPANIMENT  

CUISINE: SOUTH INDIAN           QUANTITY: 2 CUP

AUTHOR: Rajni Ram

Ingredients:

Dosakaya/ Yellow Cucumber 1 medium sized, skin peeled, seeds removed and flesh chopped to pieces.

Tomatoes 2 large or 15-15 Cherry Tomatoes ( I used Cherry tomatoes)

Mustarrd seeds 1 tbsp

Methi seeds/Fenugreek seeds 1/2 tbsp

Chana Dal/ Gram dal 1 tbsp

Urad Dal 1/2 tbsp

Dry Red chillies 4

Green chillies 2-3 depending on spice

Asafoetida a pinch

Fresh Coriander leaves a handful

Oil for sauteing

Directions:

In a pan heat oil and add mustard seeds, Methi seeds, Chana dal and Urad dal. Fry for 30 second. Now add the Dry red chillies, green chillies and asafoetida and fry until the dals turn light brown. Remove them onto a plate and cool them. In the same pan, add  ore oil if required and drop in the cut Dosakaya cubes. Saute them until half done. Now add salt followed by the tomatoes and continue to saute until the tomatoes turn tender. Cool the vegetables. Now powder the fried dals to a coarse mixture in a blender. Making a fine powder does not give the right texture to the chutney. Now add the sauteed vegetables and coriander leaves and blend again to a coarse paste. Watch video for the right texture. No tempering is required for this Chutney, and can be served directly with Idli, Dosa, Rice or Parathas.  Enjoy. Bon Appetit !!

Watch Video here 👇

 

THENGAI MOLAGAPODI( COCONUT GUN POWDER)

 Molagapodi or south Indian Gun Powder as it is referred to is an everyday accompaniment in every southindian household. It also goes by the name Idli Podi or Dosai Molagapodi.

In my house we make this powder every other week. In this recipe I am adding coconut to the gun powder/ molagapodi and this gives a very nice flavour and texture to the powder.

Usually making Thengai Molagapodi is a ritual for me after the Navarathri celebrations, as a lot of coconuts get accumulated at home, owing to visits to friends and family for accepting the Vethalai Paaku or Haldi Kumkum. So many coconuts cannot be consumed at a time, but ofcourse grating them and storing in the freezer is an option, but I prefer making the Thengai Molagapodi instead as then I don't have to make a chutney everyday 😃.

The procedure of making it is very simple. Therefore I am giving the stepwise recipe directly.

While you are here please check out my other Podi and sauce  recipes like Rasam Powder, Sambar Powder, Karuvepilai Podi/ Curry leaves powder, Homemade Schezwan Sauce, Homemade Pesto and more...

Here is the recipe  

  PREP TIME: 15 MINS                                COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:ACCOMPANIMENT 

CUISINE:INDIAN                                         QUANTITY: 500 gms Approx

AUTHOR: RAJNI RAM

Ingredients:

Coconut 3 whole grated

Urad dal 2 cups 

Chana dal 1/2 cup

Salt as required

Asafoetida 1 tsp

Dry red chillies whole 150 gm

Oil 1 tbsp for frying the dals

STEPWISE RECIPE FOLLOWS:

1. In a Kadai/ pan heat oil. Put the Urad dal and Chana dal and start roasting on low flame . Add Asafoetida 5 mins into the roasting process.

2. Roast the dals until they turn light brown in colour. Keep the flame low while roasting and keep stirring so that the dals fry evenly. Transfer to a plate and cool.

3. Now put the dry red chillies after removing the stems and roast on low fire for a minute. Put of flame let them stand in the hot kadai for few minutes. Cool completely. 

4. Now put the grated coconut in the kadai and start roasting it. If you prefer do it in batches. The coconut should not burn or else the taste of the  powder will be ruined. Keep roasting until it turns light brown. Transfer to a plate and cool completely. Once cooled pick out any big pieces of coconut gratings you may find.

5. Now in your dry grinding jar put the dals and the chillies and grind to a fine powder. Do it in batches if you prefer. As you keep grinding keep transferring the ground powder to a big bowl. Now add the required salt and the grated coconut and start mixing with a spatula/ spoon. If you find the powder is a little coarse for you preference after mixing in the coconut, then just blitz it once again. The spicy and yummy Thengai Molagapodi is ready. Serve with Idli, Dosa, Kuzhi Paniyaaram, Rava Dosa, Adai and more. 

NOTES:

1. Patience while roasting the dals and the coconut will yield best results.

2. Salt and spice can be adjusted as required. The spice can be a little more as the sweetness of the coconut subdues the spice.

3. Choose coconuts that are mature and will have a thick inside. The tender ones which are light brown will not have the texture required for this recipe and you will also have to roast it for long as the moisture content will be high.

 If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

ROASTED RED BELL PEPPERS CHUTNEY

 I have created this chutney as per my imagination and have not referred to any recipes. I was always intrigued by recipes showing roasting Red Bell Peppers and so I wanted to give it a try.  In the past I have used green Capsicum in chutneys, but this is the first try with the Red ones. 

This is a very simple recipe, gets done in 20 minutes(just because it involves cooling time, otherwise it would take much lesser) and goes very well with Idli, Dosa, Pongal, Upma and Chapati or Puris too. The red bell peppers give the chutney a beautiful texture and body and tomatoes give it the tang. Herbs and spices enhance its flavors and what we get it absolute yumminess.

While you are here do try my other recipes like  Stuffed Kuzhi Paniyarams, Adai, Rava Dosa, MLA Pesarattu, Tomato Coconut Chutney, and more...

The recipe for the Red Bell Peppers Chutney is given below-

PREP TIME: 10Mins                     COOK TIME: 10Mins

TOTAL TIME: 20 Mins                  COURSE: ACCOMPANIMENT  

CUISINE: SOUTH INDIAN           QUANTITY: 1 CUP

AUTHOR: Rajni Ram

   Ingredients:

   Red Bell Peppers 1 big

   Tomatoes 2 medium chopped

   Tamarind paste 1 tsp or less

   Green chillies 2 

   Cumin seeds 1 tsp

   Asafoetida 1/4 tsp

   Dry red chillies 3 ( refer note 1)

   Curry leaves a few

   Mustard seeds 1/2 tsp

   Fresh Coriander leaves a few sprigs

   Jaggery 1/2 tsp

   Directions:  Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. No oil needs to be applied on the pepper before putting it on flame. The bell peppers are very fleshy, so the skin peels away easily. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Set aside and let it cool. Once they cool down, peel the skin off and chop them . Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 

After cooling, put all ingredients into a blender and blend to a fine puree without adding any water. Now in the same kadai heat some oil for tempering. Add the mustard seeds, asafoetida and curry leaves and as they splutter pour the puree into it, and stir nicely. Add the jaggery now, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.

STEPWISE RECIPE FOLLOWS:

  1. Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Once they cool down, peel the skin off and chop them .

  2. Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds.

  3. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 

4. Put all the sauteed ingredients into the blender on cooling and grind to a smooth puree. Now take oil in a Kadai and heat. Add mustard seeds followed by curry leaves and asafoetida.

5. Now Pour the puree into the tempering, add the jaggery and, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.

NOTES:

  1. I have taken 2 dry red chillies regular, and 1 Kashmiri red chilli for colour, you could do this or just use regular dry red chillies.

  2. Spice level can be increased or decreased as per taste.

  3. The bell Peppers will not stand too much sourness, so stick to the tamarind quantity mentioned. Same holds good for Jaggery as well.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.