Bombay Chutney|Besan chutney Recipe for Idli,Dosa,Poori,Chapatti..|By Kala's kitchen|
Channel: Kala's kitchen
Date: 16/07/2019

#kalaskitchen #kala'skitchen Bombay chutney for dosa and idli, a quick side dish that also goes with poori, chapati or roti

Bombay chutney is a gravy dish served as a side with breakfast items like dosa, idli, puri, chapati and roti. It is popular down South especially in Andhra Pradesh and Tamil Nadu. Go to any of the road side tiffin centers in any small town or city, you are sure to find ‘Bombay chutney’ on their menu. It is an age old recipe in many Telugu households.
It is basically a Maharashtrian recipe, pitla (pithle/pithla) adapted to the South Indian palate. Pitla is a besan based, thick gravy served with bhakri roti which is a staple dish of Maharashtrian cuisine. Since chutney or pachadi is part and parcel of South Indian tiffins, pitla might have taken the name ‘Bombay chutney’, a thinner consistency gravy dish.
Quite a few Indian food dishes are versatile and bombay chutney is one of them. There are a few variations to the basic bombay chutney recipe and just a slight change in tempering or addition of either onion, tomato or potato changes the flavor profile.
he version with tomato and onions goes well with dosa and puri while the version with curd makes for a flavorful side with puri. 
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