There’s something about a bowl of sambar that we keep going back to it time and again. It is warm, light and provides a burst of flavours to our palate. Moreover, this South Indian staple is super healthy and makes a wholesome meal when paired with rice, idli, vada or dosa. Sambar is basically a kind of lentil soup, made with arhar dal, local spices and vegetables. Food historian KT Achaya, in his book ‘The Historical Dictionary of Indian Food’ described sambar as a “fairly thick spicy extract of thuvar dhal soured with tamarind, frequently containing soft vegetables like brinjal, drumstick, gourd and lady’s finger.”
However, if you explore, you will find various recipes and techniques for preparing sambar, all across the five regions of South India. While some recipes are unique to the region, others are an adaptation of different dishes, tweaked as per their palate. One such instance is Bombay Chutney (or Bombay Sambar). It is basically a besan-based curry that includes mashed potatoes, curry leaves, chana dal, urad dal and a pool of spices.
A popular dish among the people of Tamil Nadu and Andhra Pradesh, you may find it in multiple eateries in the state, served along with dosas and idlis. In several local households, it is also called kadalai maavu chutney or senaga pindi pachadi. In Mumbai, this chutney makes a popular breakfast dish, when paired with masala poori or roti.
Keeping this in mind, we bring you the recipe of Bombay Chutney that can help you put together a healthy, protein-rich meal in less than half-an-hour. This recipe is shared by vlogger Parul on her YouTube channel ‘Cook With Parul’. Take a look!
Watch: Here’s The Recipe Video For Bombay Chutney:
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.