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Saturday, September 19, 2015

Kadalai mavu (besan) chutney is a good combination for dosa and poori. This gives a lot of volume and can be made easily in a jiffy. I have heard about this chutney during my childhood through my mom and paati. They add little kadalai mavu in poori masala all the time and they discuss one can make with kadalai maavu alone too. But we have never tried making this. This is the first time I have made this and tasted this. I had it with dosa and liked it tooLove Struck. Thanks to my friend Roopa for sharing the recipe. She is living in a joint family, so they make this very often as this is easy and can give you enough side dish for all.

Check out the full video recipe for kadalai mavu chutney

Kadalai mavu chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast side
Prep Time10 mins    |  Cook time: 15 mins     serves: 3


Kadalamavu (Besan) - 3 tbsp

Onion – 2

Tomato – 1

Green chilli – 4

Ginger, very finely chopped - 1 tsp

Water - 2 & 1/4 cups

Salt - As needed

Ghee - 1 tsp

Coriander leaves, chopped - 2 tbsp

To temper (See notes for more options)

Oil - 1 tbsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Chana dal- 1 tbsp

Curry leaves - 1 sprig


  1. Slice onion, chop tomato, slit green chilli. In a mixing bowl, dissolve besan by adding little water first to make a paste, then add the remaining water and keep aside. Heat a pan with oil/ ghee, temper with the items given under to temper table. (Shown below is with fennel seeds) 
  2. 1-chutney
  3. Add onion, ginger and fry till transparent. Add the chopped tomatoes, required salt.
  4. 2-onion
  5. Fry until tomatoes turn soft. Add the dissolved besan slowly as you keep stirring. Bring to boil. If gets too thick, add little more water.
  6. 3-tomato
  7. Simmer for 4-5 minutes or until the raw smell goes away and the consistency is thick like poori masala. Garnish with chopped coriander leaves, ghee.
  8. 4-ready


    • You can also temper a small piece of cinnamon and clove.
    • Also you can temper with fennel seeds. I updated the recipe with the tempering items as I found that more tastier than fennel. So it's your choice purely.
    • Adjust water consistency as needed. 2 & 1/4 cup was perfect for me.
    • Don’t skip ghee, just 1 tsp at the end also enough.

Serve with dosa or poori, it was yummy with dosa.

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  1. Yummy, looking like thick kadhi

  2. This is also called as bombay chutney. Addition of few garlic flakes ( not paste) and tiny pieces of ginger would make it more tastier. Sometimes we used to add curd to it as well.

  3. It is also called as bombay chutney .. I love it with chapathi

  4. This is a very famoua dish in North Karnataka known as jhunka had with Bhakri(Jowar Roti). Its preapred in different consistencies also !!

  5. Looks simple n yummy.....gonna do this tonyt.....

  6. Bombay chutney is such a great fix for busy days..looks yum

  7. Wow...would love to try this out..thanks for sharing!

  8. I tried it yesterday. My husband liked very much. Thanks for your receipe.

  9. Hi rak,

    Today I tries this easy and quick recipe. . It was good. Thank you so much. U r an inspiration.

    Best regards

  10. We too make this for roti in a Lil thick consistency.

  11. I tried it, somehow it didn't impress me. May be I would have missed something.

  12. Hi Raji, My mother used to make this Chutney... This is Called Bombay Chutney. But We don't add Tomatoes.We add some ginger.

  13. Hi raji... is this the same chutney which u showed in your video of making kadapa karam dosa ?

  14. If you add mashed potatoes too ,it will be more tastier......


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