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Bombay Chetney

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Bombay Chetney

	4.0 Stars based on 489 Reviews
Author : twinkle...	Published On : Jul 23, 2008
Preparation Time: 7 min	Recipe Type : Dipping/Pickles
Cooking Time : 20 min	Standing Time : 20
Yield : 4 (4 servings)	Ingredient : Besan Gramflour

Description : This recipe is my fav dish. i like to share with u all. This chetney is famous in Gudivada,Andhra, Wdgt, Tiffin in railway sation, it is searved with idli n medu vada

Recipe of Bombay Chetney
Ingredient Name	Unit	Quantity

Besan Powder	cup	1
curry leaves	leaf	5
Green chili	piece	3 to 4
Jerraa	tbsp	1/2
Mustard seeds	tbsp	1
Oil	tbsp	4
Red chillies(split it into 3 /each)	piece	2
Salt	to taste
Tamarind paste	tbsp	1/2
Turermic powder	tbsp	1/4
Urad dall	tbsp	1
Water	cup	3
Directions \| How to make Bombay Chetney

Heat 1 tsp spoon oil n adds green chili and fries it. Keep aside Add 2 tsp spoon oil n roast the Besan powder in low flame. For 5 min (the raw smell to be gone). Now grind the fried chilis, Besan powder, turmeric powder, tamarind paste and 2 cups of water n grind into smooth Keep oil 1 tsp oil n add the mustard seeds pops add Urad dall add Jeera n red chili n curry leaves n add 1 cup water n low the flame n add the mixer n stir it until it gets thick Make sure not lumps in it Serve with idle and Vada makes a great combination
Recipe Tips	Serving Ideas
make sure the besan pwder not burn n no lupms in chutney	this chutney can be seaved with Idli, Meduvada, Minaparoti(ulldu dall roti)

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Bombay Chetney

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