When my husband visited my daughter's house ,she dont want to use potato for her dad.Then she skipped potato in masal (which we prepare for Poori - masal) and prepared this dish , this is very similar with Bombay chutney only.I added grated ginger, garlic too with this , very very tasty side dish
Ingredients:
Tomatoes - 3 ( grated )
Onion - 3 (thin sliced, cut )
green chillies - 3 (slit)
Ginger - 1/2 inches ( grated )
Besan ( kadalai maavu ) - 5 tsp
Salt - to taste
Turmeric powder - 1 pinch
Fresh coriander leaves, curry leaves - some for garnishing
Oil - 3 tsp
Tadka - kadugu - 1/2 tsp
Urad dal - 1/2 tsp
Method : In a pressure cooker add oil , kadugu, Urad dal , green chillies , ginger , curry leaves , then layer the onion , then grated tomato pieces and add salt, turmeric powder , then above all sprinkle besan ,add 1/2 cup water side ways without disturbing the layers , close the lid and cook for 2 whistles , open the lid after the steam settle down then mix thoroughly , adding boiled water and adjust for the required consistancy , garnish with coriander, curry leaves , Aroma filled Bombay chutney ready .
In the open kadai method,
Take kadai add oil , do tadka kadugu, urad dal , green chillies , ginger , curry leaves , then add onion , roast till transulent , then add grated tomatoes , roast for 2 to 3 mins , add salt to taste then add the besan mixture ( add besan with 11/2 cup of water without lumps ) and turn without brake, other wise it will settle at the bottom and lumps also will form , In 2 to 3 mins will get a required consistancy .Garnish with coriander , curry leaves , Enjoy with dosa/idly/chappathi/ poori.
Ingredients:
Tomatoes - 3 ( grated )
Onion - 3 (thin sliced, cut )
green chillies - 3 (slit)
Ginger - 1/2 inches ( grated )
Besan ( kadalai maavu ) - 5 tsp
Salt - to taste
Turmeric powder - 1 pinch
Fresh coriander leaves, curry leaves - some for garnishing
Oil - 3 tsp
Tadka - kadugu - 1/2 tsp
Urad dal - 1/2 tsp
Method : In a pressure cooker add oil , kadugu, Urad dal , green chillies , ginger , curry leaves , then layer the onion , then grated tomato pieces and add salt, turmeric powder , then above all sprinkle besan ,add 1/2 cup water side ways without disturbing the layers , close the lid and cook for 2 whistles , open the lid after the steam settle down then mix thoroughly , adding boiled water and adjust for the required consistancy , garnish with coriander, curry leaves , Aroma filled Bombay chutney ready .
In the open kadai method,
Take kadai add oil , do tadka kadugu, urad dal , green chillies , ginger , curry leaves , then add onion , roast till transulent , then add grated tomatoes , roast for 2 to 3 mins , add salt to taste then add the besan mixture ( add besan with 11/2 cup of water without lumps ) and turn without brake, other wise it will settle at the bottom and lumps also will form , In 2 to 3 mins will get a required consistancy .Garnish with coriander , curry leaves , Enjoy with dosa/idly/chappathi/ poori.
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