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Besan Vadi in Coconut Curry

A delicious recipe made with the flavourful coconut This is a Sanjeev Kapoor exclusive recipe.

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Besan Vadi in Coconut Curry

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Main Ingredients Gram flour (besan), Fresh coconut
Cuisine Indian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Besan Vadi in Coconut Curry

  • 1 cup Gram flour (besan)
  • 1/2 cup Fresh coconut scraped
  • 2 tablespo for greasing Oil
  • 1 1/2 teaspoons Cumin seeds
  • 2 Green chillies chopped
  • 1 pinch Asafoetida
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped
  • 2 tablespoons Poppy seeds
  • 1 tablespoon Sesame seeds
  • 1 Small onion sliced
  • 4-5 cloves Garlic
  • 1 teaspoon Red chilli powder
  • to garnish Fresh coriander sprig

Method

  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.
  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.
  3. Grease a small steel thali with oil, add the cooked mixture and spread it evenly.
  4. Heat sufficient water in a steamer, keep the thali in it and steam for 10-15 minutes.
  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.
  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.
  7. Put the coconut mixture into a blender jar, add poppy seeds-sesame seeds and a little water and blend to a smooth paste.
  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.
  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.
  10. Bring the thali out of the steamer, cut into large diamond shaped pieces and de-mould.
  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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