Tomato Onion Besan Gravy Recipe – Authentic South Indian Curry

Last Updated on 2 months by Neha Deshmukh

Tomato Onion Besan Gravy Recipe – Authentic South Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a good, versatile curry that can brighten up any meal. This Tomato Onion Besan Gravy is exactly that. It’s a South Indian staple in my family, and honestly, it’s one of the first things I learned to make when I moved into my own kitchen. It’s comforting, flavorful, and goes with just about everything. Let’s get cooking!

Why You’ll Love This Recipe

This gravy is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and uses ingredients you probably already have in your pantry. But most importantly, it’s bursting with flavour. The combination of tangy tomatoes, sweet onions, and aromatic spices, all brought together by the nutty goodness of besan (gram flour), is just… chef’s kiss. Plus, it’s incredibly versatile.

Ingredients

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

• 2 ripe tomatoes, chopped (about 300g)
• 1 big onion, chopped (about 200g)
• 3 garlic cloves, chopped
• Few curry leaves (about 1 sprig)
• ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to taste!)
• ½ tsp coriander seeds powder
• ½ tsp garam masala powder
• 2 tsp besan flour (gram flour)
• ¼ cup water (for besan slurry – about 60ml)
• 1 cup water (for the gravy – about 240ml)
• 2 tbsp cooking oil
• 1 inch cinnamon stick
• 2 cloves
• ½ tsp fennel seeds

Ingredient Notes

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

• Besan Flour: This is the star! Besan flour (also known as gram flour or chickpea flour) is a key ingredient in South Indian cooking. It adds a lovely nutty flavour and helps thicken the gravy beautifully. You can find it in most Indian grocery stores, or even online.
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian aroma. If you can grow your own, even better! Different regions in South India use slightly different varieties of curry leaves – experiment and see what you prefer.
• Spice Powders: Quality matters here. Try to source your spice powders from a reputable supplier. Freshly ground spices will always give you the best flavour.
• Oil: Traditionally, this gravy is made with groundnut oil or sunflower oil. They have a neutral flavour that lets the spices shine. But you can use any cooking oil you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop your tomatoes, onions, and garlic. Don’t worry about being too precise – rustic is good!
2. Heat the oil in a kadai (a deep, round-bottomed wok) or a heavy-bottomed pan over medium heat. Add the cinnamon stick, cloves, and fennel seeds. Let them sizzle for a few seconds until fragrant. This is where the magic begins!
3. Add the chopped onions, garlic, and curry leaves. Sauté until the onions turn translucent and start to soften – about 5-7 minutes.
4. Now, add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and break down into a mushy consistency. This usually takes about 8-10 minutes.
5. Time for the spices! Add the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Sauté for another 2-3 minutes, stirring constantly, until the raw aroma of the spices disappears.
6. Pour in 1 cup of water and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavours to meld together.
7. In a small bowl, dilute the besan flour in ¼ cup of water, making sure there are no lumps. Slowly pour this slurry into the gravy, stirring continuously.
8. Bring the gravy back to a boil and cook for another 5 minutes, or until it thickens to your desired consistency. Keep stirring to prevent it from sticking to the bottom.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking. If you prefer a milder gravy, reduce the amount of red chilli powder.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) at the end.
• If the gravy is too thick, add a little more water. If it’s too thin, cook it for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Adaptation: Besan flour is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the heat. For mild, use ¼ tsp red chilli powder. For medium, stick with ½ tsp. And for hot? Go wild!
• Festival Adaptations: This gravy is often served during South Indian festivals like Ganesh Chaturthi and Navaratri, alongside a variety of rice dishes and snacks.

Serving Suggestions

This gravy is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• Idli & Dosa: A classic pairing! This gravy is the perfect accompaniment to soft idlis and crispy dosas.
• Chapati: Serve it with warm, fluffy chapati for a comforting meal.
• Rice: A simple bowl of steamed rice with this gravy is pure bliss. In Tamil Nadu, it’s often served with Sambar and Rice.
• Uthappam: Another South Indian favourite!

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

1. What type of tomatoes are best for this gravy?

Ripe, juicy tomatoes are best! Roma tomatoes or vine-ripened tomatoes work really well.

2. Can I use tomato puree instead of fresh tomatoes?

Yes, you can! Use about 400g of tomato puree. You might need to adjust the cooking time slightly.

3. How can I adjust the thickness of the gravy?

Add more besan slurry for a thicker gravy, or more water for a thinner gravy.

4. What is the best way to store leftover gravy?

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

5. Can I make this gravy ahead of time?

Absolutely! It actually tastes even better the next day as the flavours have time to develop.

6. What is Besan flour and where can I find it?

Besan flour is a chickpea flour widely used in Indian cooking. You can find it in Indian grocery stores or online retailers.