How to make Besan Vadi in Coconut Curry -
A delicious recipe made with the flavourful coconut
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Fresh coconut (ताज़ा नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Besan Vadi in Coconut Curry checkout Kanda Peet Perun, Besan Ke Nimboo, Zhunka, Besan Kamal Kakdi . You can also find more Main Course Vegetarian recipes like Green Chilli Besan Khumb Hara Dhania Arbi Ke Patton Ki Sabzi Black Pepper Beancurd
Besan Vadi in Coconut Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Besan Vadi in Coconut Curry Recipe
Gram flour (besan) 1 cup
Fresh coconut scraped 1/2 cup
Oil 2 tablespo for greasing
Cumin seeds 1 1/2 teaspoons
Green chillies chopped 2
Asafoetida 1 pinch
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Poppy seeds 2 tablespoons
Sesame seeds 1 tablespoon
Small onion sliced 1
Garlic 4-5 cloves
Red chilli powder 1 teaspoon
Fresh coriander sprig to garnish
Method
Step 1
Heat 1 tbsp oil in a non-stick pan, add 1 tsp cumin seeds and let the seeds change colour. Add green chillies, asafoetida, turmeric powder and gram flour and mix well.
Step 2
Add 1 cup water and keep stirring, on medium heat, so that there are no lumps. Cook till the mixture leaves the sides of the pan. Add salt and coriander leaves and mix well.
Step 3
Grease a small steel thali with oil, add the cooked mixture and spread it evenly.
Step 4
Heat sufficient water in a steamer, keep the thali in it and steam for 10-15 minutes.
Step 5
Meanwhile, heat a non-stick pan, add poppy seeds and sesame seeds and dry roast till golden colour. Transfer onto a plate and let it cool.
Step 6
Add onion and garlic to the same pan and roast for 1-2 minutes. Add coconut, mix well and roast till golden in colour. Set aside to cool.
Step 7
Put the coconut mixture into a blender jar, add poppy seeds-sesame seeds and a little water and blend to a smooth paste.
Step 8
Heat the remaining oil in another non-stick pan, add the remaining cumin seeds and let them change colour. Add the ground paste, mix well and saute till it turns golden in colour.
Step 9
Add red chilli powder, mix well and saute for 1 minute. Add sufficient water, mix well and let it come to a boil. Add salt and mix well. Cook for another 3-4 minutes.
Step 10
Bring the thali out of the steamer, cut into large diamond shaped pieces and de-mould.
Step 11
Ladle out some of the coconut curry into serving bowls, place some of the steamed vadis over it, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
