Kadalamaavu koozhu (besan sabji)
What do you when you run out of veggies at home or you are simply bored to cut veggies and you want to have rotis because let’s be honest. We have awesome brands like ID which has started making some really good packaged (half-cooked) rotis/ parathas which we need to put on a tawa/ pan only for it to be ready in like a minute or so!! Worry not, you can make this kadalamaavu koozhu (besan sabji) in no time. All you need is very basic pantry ingredients and even if you don’t have those, it still comes out amazingly well :). Do try this and let me know how you like it. This is a recipe of my MILs that I got to document (yayyy!). When I document someone else’s recipe (whether it’s moms or mils), I realise I learn something new that day. For this koozh, I learnt that once you are done with the cooking process, turn off the heat and close with a lid for a few minutes. This way, if there is any cooked besan/ chickpea flour sticking to the kadai, you will be able to scrap that off without having to struggle with it :). These oldies are really goldies :).
- 1.5 cups besan/ chickpea flour
- 2 medium onion
- 1 medium potato optional
- 1 tbsp grated/ finely chopped ginger
- 2-3 nos green chillies
- 1 tsp mustard seeds
- 0.5 tsp turmeric powder
- 7-8 nos curry leaves
- 3 tbsp refined oil
-
Finely chop onions, green chillies; peel & grate potato & ginger. Wash the curry leaves. Set all this aside.
-
In a pan/ kadai, heat 2 tbsp oil (1 tbsp oil reserved for later). Throw in the mustard seeds and wait for it to start spluttering.
-
Once the mustard seeds start to splutter, add the green chillies, ginger, curry leaves & turmeric powder. Saute for a few seconds.
-
Once the chillies start to release their flavour/ aroma, add the onions & saute.
-
When the onions start to brown, throw in the potatoes & add a bit of salt and water. Cover with a lid and let the potatoes cook (for about 5 minutes).
-
Meanwhile, take the besan/ chickpea flour in a wide bowl. Add 3 cups of water & some salt to it and whisk well to ensure there are no lumps.
-
Once the potatoes are cooked to about 70-80%, add this besan/ chickpea flour mixture. Whisk continously for 1 minute on high heat.
-
Let the mixture cook for 10 minutes. From time to time, whisk to ensure the sabji doesn't get burnt.
-
After 10 minutes, the mixture will have a gummy consistency. At this stage, turn off the heat and close with a lid.
-
Serve hot alongside some hot phulkas/ rotis. Such a perfect lunch or dinner especially when you don't have any veggies on hand.
- you can totally skip the potatoes if you don't have. I just love the addition of potatoes in this dish.
- you can swap ginger with asafodita.
Stepwise pictures
Finely chop onions, green chillies; peel & grate potato & ginger. Wash the curry leaves. Set all this aside.
In a pan/ kadai, heat 2 tbsp oil (1 tbsp oil reserved for later). Throw in the mustard seeds and once it starts to splutter, throw in the green chillies, curry leaves, ginger & turmeric powder. saute for a few seconds.
Once the chillies start to release their flavour/ aroma, add the onions & saute.
When the onions start to brown, throw in the potatoes & add a bit of salt and water.
Cover with a lid and let the potatoes cook (for about 5 minutes).
Meanwhile, take the besan/ chickpea flour in a wide bowl. Add 3 cups of water & some salt to it and whisk well to ensure there are no lumps.
Once the potatoes are cooked to about 70-80%, add this besan/ chickpea flour mixture. Whisk continously for 1 minute on high heat.
Let the mixture cook for 10 minutes. From time to time, whisk to ensure the sabji doesn’t get burnt.
After 10 minutes, the mixture will have a gummy consistency. At this stage, turn off the heat and close with a lid.
Serve hot alongside some hot phulkas/ rotis. Such a perfect lunch or dinner especially when you don’t have any veggies on hand.
