Authentic Besan Recipe – Tamarind & Mustard Seed South Indian Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Recipe – Tamarind & Mustard Seed South Indian Dip

Introduction

Oh, this besan dip! It’s one of those recipes that instantly transports me back to my childhood summers spent with my paati (grandmother). She always had a batch simmering, ready to be served with hot idlis and crispy dosas. It’s a simple dish, but the explosion of flavors – tangy tamarind, earthy besan, and the delightful pop of mustard seeds – is just incredible. I’m so excited to share this authentic South Indian recipe with you!

Why You’ll Love This Recipe

This besan dip isn’t just delicious; it’s incredibly versatile. It’s perfect as a dip for idli and dosa, but also amazing with pakoras, vada, or even as a spread on sandwiches. Plus, it comes together in under an hour, and requires minimal ingredients. It’s a fantastic way to experience the vibrant flavors of South Indian cuisine without spending all day in the kitchen.

Ingredients

Here’s what you’ll need to make this flavorful besan dip:

• 1 ¼ cup besan (chickpea flour) – about 150g
• 1 gooseberry-sized piece of tamarind – roughly 20g
• Salt to taste
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 5-6 garlic cloves
• 2 dry red chilies
• 10-12 curry leaves
• ½ tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Besan (Chickpea Flour) – Types & Quality

There are different types of besan available. I prefer using a light-colored besan for this recipe, as it has a milder flavor. Darker besan can sometimes have a slightly bitter taste. Look for a finely milled besan for the smoothest texture.

Tamarind – Regional Variations & Uses

Tamarind is the star of the show when it comes to that signature tangy flavor. You can find it in block form, paste, or concentrate. I always prefer using a block as you can control the tanginess better. Different regions in India use different varieties of tamarind, so feel free to experiment!

Mustard Seeds – Black vs. Yellow, Flavor Profiles

You’ll typically find black or yellow mustard seeds. Black mustard seeds have a more pungent, sharper flavor, while yellow mustard seeds are milder. I use black mustard seeds for this recipe, as they give a lovely, robust flavor.

Curry Leaves – Fresh vs. Dried, Aromatic Benefits

Fresh curry leaves are always best! They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount as the flavor isn’t as potent.

Oil – Traditional South Indian Cooking Oils

Traditionally, South Indian cooking uses groundnut oil or sesame oil. These oils have a lovely nutty flavor that complements the spices beautifully. You can also use vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (a deep, round-bottomed wok) over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
2. Add the cumin seeds, crushed garlic cloves, torn dry red chilies, and curry leaves. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
3. Now, add the besan and salt. Roast on low-medium heat for 8-9 minutes, stirring constantly. This is a crucial step – you want the besan to turn golden brown and fragrant, but not burnt.
4. Remove the kadai from the heat and let the besan mixture cool completely.
5. While the besan is cooling, soak the tamarind in 2.5 cups of warm water. Once softened, extract the juice, discarding the pulp.
6. Combine the roasted besan mixture with the tamarind extract. Add water gradually, mixing well, until you achieve a slightly runny consistency.
7. Use your hands to really mix everything together, crushing the tempering spices as you go. This helps release even more flavor! Taste and adjust the salt and tanginess as needed.

Expert Tips

A few little secrets to make this dip perfect:

Roasting the Besan – Avoiding Bitterness

Low and slow is the key! Keep the heat on the lower side and stir constantly to prevent the besan from burning. Burnt besan will make the dip bitter.

Tempering – Achieving the Perfect Splutter

The spluttering of the mustard seeds is essential. It releases their flavor and aroma. Make sure the oil is hot enough before adding the seeds.

Tamarind Extraction – Tips for Smooth Pulp-Free Juice

Soaking the tamarind in warm water helps to soften it and makes it easier to extract the juice. Squeeze the tamarind pulp well to get all the juice out. Strain the juice through a fine-mesh sieve to remove any remaining pulp.

Mixing Technique – For a Smooth, Flavorful Dip

Using your hands is the best way to ensure everything is well combined and the spices are evenly distributed.

Variations

Want to switch things up? Here are a few ideas:

• Spicy Kick: Add an extra chili or a pinch of red chili powder for a spicier dip. My friend, Priya, loves to add a tiny bit of cayenne pepper!
• Sweet & Tangy: Add a teaspoon of jaggery (gur) for a touch of sweetness.
• Herby Freshness: Stir in a tablespoon of chopped coriander leaves for a fresh, vibrant flavor.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

This recipe is also naturally gluten-free, as besan is a gluten-free flour.

Spice Level – Adjusting Chili Quantity

Feel free to adjust the number of red chilies to suit your spice preference. Start with two and add more if you like it hot!

Festival Adaptations – Special Occasion Serving Suggestions

During festivals like Pongal or Onam, this dip is often served with a wider variety of snacks and dishes. It’s a great addition to any festive spread!

Serving Suggestions

Serve immediately with hot idlis, dosas, vada, or pakoras. It’s also delicious as a dip for vegetable sticks or as a spread on sandwiches.

Storage Instructions

Leftover besan dip can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon refrigeration, so you may need to add a little water to thin it out before serving.

FAQs

Got questions? I’ve got answers!

What is Besan and where does it come from?

Besan is a flour made from ground chickpeas. It’s a staple ingredient in Indian cuisine and is used in a wide variety of dishes, from pakoras to sweets.

Can I use tamarind paste instead of a tamarind block?

Yes, you can! Use about 2-3 tablespoons of tamarind paste for every gooseberry-sized piece of tamarind block. Adjust to taste.

How can I adjust the consistency of the dip?

If the dip is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, roast a tablespoon of besan and add it to the dip.

What is the best way to store leftover Besan dip?

Store in an airtight container in the refrigerator for up to 3 days.

Can this dip be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just store it properly in the refrigerator.