Bombay Chutney or Besan chutney is a very simple and quick to make chutney for idly and dosa. Did you get bored with usual coconut chutney or tomato chutney ? Try this easy chutney with the basic and available ingredients in your pantry. This is my mom’s signature dish, she used to make this bombay chutney often as a side dish for idly, dosa, chapathi or poori. Bombay chutney is really delicious in taste and smells so good with fennel seed flavoring. Try this bombay chutney recipe at home and enjoy with idly and dosa.

                  How to make bombay chutney at home

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Vallarai Thuvaiyal / Vallarai Keerai Chutney Recipe is very simple to make dish, it goes well with rice or idly or dosa. Vallarai keerai also called Indian pennywort is good for kids to enhance memory power and eye power. This wonderful herb is used to treat skin diseases, high blood pressure and controls blood sugar level. Also it helps in blood circulation and prevents premature ageing. You can make lot of recipes with vallarai (Brahmi) like vallarai sambar or vallarai rasam or kootu.  Try this simple yummy vallarai thuvaiyal for rice.

Try my other thuvaiyal Recipes

1. Pudhina Thuvaiyal
2. Pirandai Thuvaiyal

Ingredients for Vallarai Keerai Chutney Recipe

• 1 Cup of Vallarai keerai
• Handful of Urad Dal
• Few Curry Leaves
• 2 Big Red Chillies
• 6 Pieces of Coconut
• Grape Size of Tamarind
• 1/4 Tsp of Asafoetida
• 4 Garlic Cloves
• Salt to taste

Method  for Vallarai Keerai Chutney Recipe

• Heat oil in a pan, add the vallarai leaves, saute this few mins and transfer this leaves to a plate. Allow it to cool.
• Heat the same pan with oil, add red chillies, garlic cloves, asafoetida, curry leaves, saute this few mins.
• Add urad dal, saute this until it turns light brown colour.
• Add tamarind, coconut, fry this for few mins and transfer it to a plate and allow it to cool.
• Grind all the ingredients along with salt and water.
• Transfer the chutney to the serving bowl.

Tips

• You can add green chilly instead of red chilly for spicy taste.
• If you want, you can temper it with oil and mustard seeds.
• You can use this keerai to make sambar or rasam or kootu.

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Pudhina Thogayal (Mint Chutney Recipe without coconut)  is a tasty and flavourful chutney that goes well with hot idly or dosa or even chapathi. This mint chutney has no coconut, no onion and no tomato in it. This pudhina chutney is without seasoning, so you can spread it in bread to make sandwiches. To make pudhina thogayal recipe, you need mint leaves. Other ingredients are garlic and ginger which adds a different twist, tamarind adds little tangy taste which compliments well with mint chutney. Addition of urad dal and bengal gram gives thickness to this chutney. Serve this easy pudhina thogayal (Mint Chutney) for idly or dosa or pongal or chapathi or in bread sandwiches.

Ingredients for Mint Chutney

• 3 Cups of Mint Leaves
• 3 Tsp of Urad Dal
• 3 Tsp of Chana Dal
• 3 Red Chillies
• Small Tamarind Ball (Grape Size)
• 4 Garlic Cloves
• 1/2 Inch Ginger
• Few Curry Leaves
• Salt to taste
• Oil as needed

Method For Pudhina Thogayal

• Heat a pan with oil, add red chillies, urad dal, channa dal, saute this for few mins, until it changes to light brown color. Transfer this to a plate.
• Heat the same pan with oil, add garlic, ginger, saute this for mins, add tamarind, curry leaves and mint leaves, saute this until it shrinks in size. Transfer this to a same plate. Let it cool down for few mins.
• Grind everything to a little coarse paste along with little salt and water. Transfer it to a serving bowl.
• Serve this chutney for hot idly or dosa or even you use it for sandwiches.

Tips

• You can add coconut while sautéing, but differs in taste.
• For spicy taste, I used red chillies, you can use green chillies instead.
• Adding tamarind adds tangy taste, that compliments well with mint chutney.

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