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Kadalai mavu chutney | besan chutney

Kadalai mavu chutney or besan chutney is a good combination for dosa and poori. Side dish with step by step pictures and full video.
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 3 tbsp Kadalai maavu Besan
  • 2 Onion
  • 1 Tomato
  • 4 Green chilli
  • 1 tbsp Ginger very finely chopped
  • 2 & ¼ cup Water
  • Salt - As needed
  • 1 tsp Ghee or coconut oil
  • 2 tbsp Coriander leaves chopped

To temper (See notes)

  • 1 tbsp Oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 2 tsp Chana dal
  • 1 Curry leaves sprig


  • Slice onion, chop tomato, slit green chilli.
  • In a mixing bowl, dissolve kadalai maavu / besan by adding little water first to make a paste, then add the remaining water and keep aside.
  • Heat a pan with oil/ ghee, temper with the items given under to temper table.
  • Add onion, ginger and fry till transparent. Add the chopped tomatoes, required salt.
  • Fry until tomatoes turn soft. Add the dissolved besan slowly as you keep stirring. Bring to boil. If besan chutney gets too thick, add little more water.
  • Simmer for 4-5 minutes or until the raw smell goes away and the consistency is thick like poori masala.
  • Garnish with chopped coriander leaves, ghee/ coconut oil



  • You can also temper a small piece of cinnamon and clove.
  • Also, you can temper with fennel seeds.
  • I updated the recipe with the tempering items as I found that more tastier than fennel. So it's your choice purely.
  • Adjust water consistency as needed. 2 & ¼ cup was perfect for me.
  • Don’t skip ghee or coconut oil just 1 tsp at the end also enough.