Besan Chutney for Poori

admin, July 13, 2014

Serving size:2 CUPS

Ingredients:

1. Chick pea flour (Besan) – 1/3 cup
2. Water – 2 cups
3. Ginger paste – 1 tsp
4. Green chilli paste – 1 tsp
5. Onion -1 big (sliced)
6. Tomato – 1 chopped
7. Curry leaves – few
8. Coriander – few chopped finely
9. Turmeric – 1/4 tsp
10. Salt
11. Oil – 1tbsp

Tempering:

1. Mustard – 1/2 tsp
2. Urad dhal – 1 tsp
3. Channa dhal – 1 tsp

Directions:

1. Heat oil in the pan; add mustard seeds, Urad dhal and Channa dhal. Once the mustard stop spluttering and dhal changes to golden brown color add onion and curry leaves.
2. When onion turns transparent add ginger and green chilli paste.
3. Now add tomato, turmeric and little salt.
4. Sauté till the tomato is mushy.
5. Now dilute the Besan with 2 cups of water using a whisk without any lumps.
6. Add the diluted Besan to the tomato mixture and stir occasionally.
7. After few minutes the Besan mixtures comes to rolling boil, and it starts to thicken. You should not find any trace of raw smell from the Besan at this time. When the desired consistency is reached (when it cools it thickens so it should not be too thick when it is hot) switch of the flame.
8. Garnish with the chopped coriander leaves.
9. Enjoy with your favorite South Indian Delicacies

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • kadai paneerKadai Paneer Kadai paneer  is a slightly spicy and tangy gravy mix of cottage cheese which is mostly cooked with  farm fresh tomatoes, freshly ground coriander and dry  ground red chilies in a Pan […]
  • Jack Potato or Cheesy Jacket PotatoesJack Potato or Cheesy Jacket Potatoes A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin
  • Italian SpaghettiItalian Spaghetti Serving Size: 4 Ingredients 1/4 cup extra virgin olive oil, divided 1 1/2 lbs lean ground beef (85% or 90%) 1 medium carrot, finely grated (about 1/2 cup) 1/2 medium yellow […]
  • Fish VindaluFish Vindalu recipe Serving Size Fish Vindalu recipe: 4 Ingredients Fish Vindalu recipe: 1.     800g Firm Fleshed White Fish in bite sized pieces 2.     1 Cup/300ml Water or Fish Stock 3.     2 Small […]
  • Black Chana Usli!Black gram usli Serving Size: 3 Ingredients: Black Bengal gram - 1 1/2 cup (soaked in water for 4 - 5 hours) Sugar / Jaggery - 1 tsp Salt to taste Cooking soda - a pinch Amchur powder - 1/2 […]
  • Ice Cream with Chocolate SauceIce Cream with Chocolate Sauce Serving Size: 4-6 Ingredients 1 1/2 cups fine chocolate wafer crumbs (about 30 wafers) 1/2 stick (1/4 cup) unsalted butter, melted 1 1/2 pints coffee ice cream, softened […]
  • Duck Masala Fry   Serving size: 6   Ingredients:   Slightly roasted duck meat cut into small pieces ( I selected soft fleshy portion) 500 gm ginger paste – 1tsp garlic […]
  • Menthikura Pappu Kura (Fenugreek leaves and Red gram curry)Menthikura Pappu Kura (Fenugreek leaves and Red gram curry) Serving size of Menthikura Pappu Kura   Ingredients for Menthikura Pappu Kura Red gram                                -           ¼ kg Fenugreek leaves                   […]
  • Sandesh – A Bengali sweet for Durga poojaSandesh – A Bengali sweet for Durga pooja   Serving Size: 2-3 Ingredients: 1 litre milk 1 to 1.5 tbsp lemon juice or vinegar 2 tbsp palm jaggery or substitute with just 2 tbsp sugar 3 tbsp sugar or as […]
  • cashew nut chocolate fudge_20Cashew Nut ChocolateFudge Serving size: 50 pieces Ingredients: 350 gms dark chocolate, chopped 1 x 400 gms can condensed milk (In India, one can use 'Nestle' or 'Amul Mithai Mate') 2 tablespoon butter, […]
  • Orange Coconut CakeOrange Coconut Cake Serving size: 6 Ingredients: 50g (½ cup, 2oz) desiccated coconut 250ml (1 cup) milk 250g (1 cup, 9oz) castor sugar 125g butter (½ cup, 4.5oz) 15ml 1 tablespoon grated orange […]
  • black halwaBlack Halwa   Serving Size: 400 gms Ingredients: Roasted rice flour - 2 tables spoons. Coconut Cream - 1 packet/ 200ml Palm Sugar/Molasses/Gula Melaka/ Karipetty - 250 […]