Authentic Besan Gravy Recipe – South Indian Style Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Gravy Recipe – South Indian Style Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a wonderfully flavorful Besan Gravy, made the South Indian way. It’s that perfect accompaniment to so many dishes, and honestly, once you make it, you’ll find yourself reaching for it again and again. I first learned this from my amma (mom), and it’s become a comfort food classic.

Why You’ll Love This Recipe

This Besan Gravy is more than just a sauce; it’s a burst of South Indian flavors! It’s incredibly versatile, coming together quickly, and is surprisingly easy to make. The nutty flavor of the besan, combined with the aromatic spices, creates a gravy that’s both comforting and exciting. Plus, it’s a fantastic way to add a protein boost to your meals.

Ingredients

Here’s what you’ll need to create this delicious gravy:

• 2 heaped tbsps Besan (chickpea flour) – about 60g
• 3 cups Water – 720ml
• 1 large Onion, sliced
• 1 large Tomato, chopped
• 3 Green chilies, slit
• 1 inch Ginger, finely chopped
• 1/2 tsp Turmeric powder
• to taste Salt
• for garnish Coriander leaves
• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Split gram dal (urad dal)
• 1 tsp Chana dal (optional)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Besan (Chickpea Flour): Using a good quality, fresh besan is key. It should smell nutty and not at all bitter. If you can, source it from an Indian grocery store for the best flavor.
• Dal Variations: Traditionally, urad dal is essential for that authentic South Indian flavor. Chana dal is optional, but it adds a lovely texture. My paati (grandmother) always used a tiny pinch of toor dal too, for extra depth!
• Curry Leaves: Fresh curry leaves are everything in this recipe. Seriously, don’t even think about using dried ones if you can help it. They have such a vibrant aroma and flavor. If you grow your own, even better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the besan and 1 cup (240ml) of water until it’s completely smooth. No lumps allowed! Set this aside – we’ll need it later.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Sauté until the dals turn a lovely golden brown.
3. Add the curry leaves, green chilies, and ginger to the pan. Sauté for about 30 seconds, until fragrant. This is where your kitchen will start to smell amazing!
4. Next, add the sliced onions and cook until they become translucent. Stir in the turmeric powder and salt.
5. Add the chopped tomatoes, cover the pan, and cook for about 6-7 minutes, or until the tomatoes have softened and broken down.
6. Pour in the remaining 3 cups (720ml) of water and bring the mixture to a boil.
7. Now for the magic! Gradually pour in the besan mixture while stirring constantly. This is super important to prevent lumps from forming. Keep stirring!
8. Reduce the heat to low and simmer for 7-8 minutes, or until the gravy has thickened to your liking. If it gets too thick, just add a little more water to adjust the consistency.
9. Finally, garnish with fresh coriander leaves and serve warm.

Expert Tips

• Lump-Free Gravy: The key to a smooth gravy is constant stirring when adding the besan mixture. Don’t walk away!
• Spice it Up: Feel free to adjust the number of green chilies to suit your spice preference.
• Taste as You Go: Always taste and adjust the salt as needed.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder gravy, remove the seeds from the green chilies. For extra heat, add a pinch of red chili powder.
• Maharashtra Style: My friend, Priya, from Maharashtra, adds a pinch of goda masala for a richer, more complex flavor. It’s delicious!
• Festival Adaptations: During Ugadi or Onam, my family loves to add a touch of jaggery to the gravy for a slightly sweet and savory flavor.

Serving Suggestions

This Besan Gravy is incredibly versatile. Here are a few of my favorite ways to serve it:

• With crispy dosas or soft idlis.
• As a side with chapati or roti.
• Dipped with vegetable pakoras.
• Even over rice for a simple and satisfying meal!

Storage Instructions

Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is the best type of besan to use for this gravy? A good quality, fresh besan is best. Look for a pale yellow color and a nutty aroma.
• Can I make this gravy ahead of time? Yes, you can! It actually tastes even better the next day.
• What can I substitute for chana dal? If you don’t have chana dal, you can leave it out altogether. It won’t drastically change the flavor.
• How do I adjust the thickness of the gravy? Add more water for a thinner gravy, or simmer for a longer time for a thicker gravy.
• Is this gravy suitable for freezing? While it can be frozen, the texture might change slightly upon thawing. It’s best enjoyed fresh!

Enjoy making this Besan Gravy! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!