### Bombay Chutney for Dosa and Idli: A Quick and Multi-Purpose Side Dish
Bombay chutney is a zesty gravy dish that makes for a superb complement to various South Indian breakfast delicacies such as dosa, idli, puri, chapati, and roti. This dish is especially favored in the southern regions of India, particularly in Andhra Pradesh and Tamil Nadu. Bombay chutney is commonly featured on the menus of roadside tiffin centers throughout numerous towns and cities, establishing it as a staple in many Telugu homes.
#### Historical Background of Bombay Chutney
The origins of Bombay chutney can be linked to a Maharashtrian dish called pitla, which is a dense gravy made from besan (gram flour) and traditionally enjoyed with bhakri roti, a fundamental part of Maharashtrian cuisine. Over the years, this dish has been modified to suit the South Indian taste, resulting in the more liquid consistency of Bombay chutney. Although the precise derivation of the name “Bombay chutney” is not well-documented, it is thought that the dish evolved from the classic pitla to gain popularity as a chutney in South Indian tiffin meals.
#### Variants of Bombay Chutney
One of the enticing features of Bombay chutney is its flexibility. There are numerous variations of the basic recipe, each showcasing its distinct flavor depending on the ingredients utilized. Frequent variations include:
– **Bombay Aloo Chutney**: Prepared with potatoes, this version pairs excellently with puri, chapati, and roti.
– **Onion-Free Version**: Perfect for serving alongside idli.
– **Tomato and Onion Version**: This mix beautifully enhances dosa and puri.
– **Curd-Based Version**: This chutney, including curd, adds a tangy kick that complements puri well.
Each of these variations is simple to make, establishing Bombay chutney as a preferred dish for a variety of occasions.
#### Recipe for Andhra Style Bombay Chutney
Here’s an easy recipe for making Andhra style Bombay chutney utilizing tomato and onion:
**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
– A pinch of turmeric powder
– Salt to taste
– 2 tablespoons oil
– Fresh coriander leaves for garnish
– Water as required
**Instructions:**
1. **Create the Base**: Warm oil in a pan and toss in mustard seeds. Once they pop, add cumin seeds, followed by the onions. Sauté until the onions become translucent.
2. **Incorporate Tomatoes**: Add the diced tomatoes and green chilies. Cook until the tomatoes become tender.
3. **Prepare the Gravy**: In a bowl, combine besan with water to create a smooth batter. Gradually pour this mixture into the pan while stirring continuously to prevent lumps.
4. **Add Seasoning**: Incorporate turmeric powder and salt. Cook on low heat, stirring occasionally, until the chutney reaches your preferred thickness.
5. **Garnish**: Remove from heat and finish with fresh coriander leaves for decoration.
6. **Serve**: Relish your Bombay chutney warm alongside dosa, idli, puri, chapati, or roti.
#### Conclusion
Bombay chutney is not just a swift and straightforward dish to prepare but also a delightful variant compared to the standard sides like coconut chutney and sambar. Whether you’re entertaining guests or in need of a quick meal fix, this adaptable chutney is bound to leave an impression. With its rich flavors and versatility, Bombay chutney is an essential dish for anyone eager to delve into the diverse realm of Indian cuisine.