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Besan chutney is a flavorful accompaniment that pairs beautifully with dosa, idli, poori, chapati, or upma. The process begins by mixing besan with water until smooth, ensuring a lump-free consistency. As the oil heats up, cumin seeds crackle, releasing their earthy aroma. Curry leaves, green chilies, onions, and grated carrot are sautéed until the carrot softens, adding a vibrant color and texture. The besan mixture is then incorporated, thickening the chutney as it cooks, with...
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Mix besan with 0.5 cup water until smooth and lump-free.
Heat oil in a pan and add cumin seeds.
Add curry leaves, green chilies, onions, and grated carrot. Sauté for 3–4 minutes until the carrot softens.
Pour in the remaining 1 cup water and bring it to a boil.
Slowly pour in the besan mixture while stirring continuously.
Add salt and cook on low-medium heat for 5–7 minutes, stirring often, until the chutney thickens and the raw besan smell disappears.
Stir in the chopped coriander leaves and switch off the heat.
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Ensure the besan is mixed well with water to avoid lumps in the chutney.
Adjust the number of green chilies according to your spice preference.
Can I use any other flour instead of besan?
Besan is recommended for its unique flavor, but you can experiment with other flours if needed.
How can I make the chutney spicier?
Increase the number of green chilies or add a pinch of red chili powder.
Can I store the chutney?
Yes, store it in an airtight container in the refrigerator for up to 2 days.
What can I serve with besan chutney?
It pairs well with dosa, idli, poori, chapati, or upma.
Is there a substitute for curry leaves?
There is no direct substitute, but you can omit them if unavailable.
