### Bombay Chutney for Dosa and Idli: A Quick and Adaptable Accompaniment
Bombay chutney is a favored gravy dish that acts as a perfect side for numerous South Indian breakfast delicacies like dosa, idli, puri, chapati, and roti. This dish is particularly cherished in the southern regions of India, especially Andhra Pradesh and Tamil Nadu. It often appears on the menus of roadside tiffin stalls in various towns and cities, and has been a cherished item in Telugu homes for many years.
#### Origin and Background
The origins of Bombay chutney can be linked to a Maharashtrian dish called pitla, which is a thick gravy made from besan (gram flour) and generally served with bhakri roti. While pitla remains a cornerstone of Maharashtrian cuisine, Bombay chutney has evolved to cater to the South Indian taste, yielding a thinner texture that aligns with the classic chutneys or pachadis served alongside South Indian tiffins. The precise origin of the term “Bombay chutney” is still open to exploration, but it likely indicates the dish’s regional adaptation and growing popularity.
#### Variations of Bombay Chutney
One of the most attractive features of Bombay chutney is its adaptability. There are numerous variations of the basic recipe, each presenting a distinct flavor based on the ingredients included. Common adaptations are:
– **Bombay Aloo Chutney**: This variant incorporates potatoes and pairs nicely with puri, chapati, and roti.
– **Onion-Free Variation**: A lighter choice that complements idli exceptionally well.
– **Tomato and Onion Variant**: This version is perfect for accompanying dosa and puri.
– **Curd-Based Variation**: Featuring yogurt, this chutney delivers a tangy taste that goes well with puri.
Today, we will concentrate on the Andhra-style Bombay chutney made with tomatoes and onions.
#### Recipe for Andhra-Style Bombay Chutney
**Ingredients:**
– 1 cup besan (gram flour)
– 1 medium onion, finely chopped
– 1 medium tomato, finely chopped
– 2-3 green chilies, slit
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1/4 teaspoon turmeric powder
– Salt to taste
– 2 tablespoons oil
– Water as needed
– Fresh coriander leaves for garnishing
**Instructions:**
1. **Preparation**: In a mixing bowl, mix besan with sufficient water to form a smooth batter, ensuring no lumps remain. Set aside.
2. **Tempering**: Heat oil in a pan over medium flame. Add mustard seeds and cumin seeds. Once they begin to splutter, incorporate the chopped onions and green chilies. Sauté until the onions become translucent.
3. **Adding Tomatoes**: Incorporate the chopped tomatoes and turmeric powder. Cook until the tomatoes soften.
4. **Combine**: Gradually pour the besan batter while continuously stirring to prevent lumps. Add salt to taste and modify the consistency by adding additional water if needed.
5. **Cooking**: Simmer the mixture on low heat for around 5-7 minutes, stirring occasionally, until it thickens to your preferred consistency.
6. **Garnish**: Remove from heat and top with fresh coriander leaves.
#### Serving Suggestions
Bombay chutney is ideally served hot alongside dosa, idli, puri, chapati, or roti. Its rich taste and smooth consistency create a delightful pairing with these items, offering a refreshing alternative to more commonly enjoyed sides like coconut chutney or sambar.
Whether you’re entertaining guests or simply seeking a quick and fulfilling dish, Bombay chutney is a superb option that is both gluten-free and vegan. Savor the delectable flavors and the simplicity of preparation that this versatile chutney provides!