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Bisi Bele Spaghetti with Coconut Chutney

Bisi Bele Spaghetti with Coconut Chutney

Main CourseIndianVegetarianSpicyEasy15 min work · 40 min total4

Submitted by Sanjay Patel

Ingredients

4 servings
  • 12-16 oz (340-450g) dried spaghetti
  • 3-4 tablespoons vegetable oil or ghee
  • 1 teaspoon black mustard seeds
  • 2 stems curry leaves
  • 1-2 Serrano peppers
  • 1 tablespoon urad dal
  • 1 red onion
  • 1/4 to 1/2 cup cashew halves
  • 1 cup corn
  • 2 tablespoons bisi bele masala
  • 1 lemon
  • Salt
  • 1 fresh coconut
  • 2-3 cups fresh cilantro
  • 1 to 1.5 Serrano peppers
  • 1/4 to 1/2 teaspoon roasted cumin powder
  • 1/4 teaspoon salt
  • Coconut water
  • 2-3 cups plain yogurt

Instructions

  1. 1.
    Cook the spaghetti: Bring a large pot of water to boil. Follow package directions to cook spaghetti until al dente. Drain and set aside.
  2. 2.
    Prepare the tempering: In a large pan heat 3-4 tablespoons of oil over medium heat. Add the mustard seeds and wait until they begin to pop and crackle.
  3. 3.
    Add aromatics: Add the curry leaves and sliced Serrano rounds. Stir for a few seconds, then add the urad dal. Sauté for about 1 minute until the dal turns golden.
  4. 4.
    Cook the onions: Add the sliced red onions and cook, stirring occasionally, until they become translucent (about 3-4 minutes).
  5. 5.
    Add cashews and corn: Stir in the cashew halves and corn. Cook for 1-2 minutes until cashews are lightly toasted.
  6. 6.
    Bloom the masala: Reduce heat to low-medium. Add the bisi bele masala and stir constantly for 15-20 seconds to bloom the spices and release their aroma. Be careful not to burn.
  7. 7.
    Combine with pasta: Add the drained spaghetti to the pan. Toss everything together until the pasta is well coated with the spiced mixture.
  8. 8.
    Season and finish: Taste and adjust salt and spice levels. Add the lemon zest and squeeze in the lemon juice. Toss one final time.
  9. 9.
    Serve: Plate the spaghetti hot, served alongside coconut chutney.
  10. 10.
    Prepare coconut: If using fresh coconut, crack it open and reserve the coconut water. Extract the white flesh. If using dried coconut, rehydrate 1 cup of shredded coconut with 1 cup of hot water for 10 minutes.
  11. 11.
    Roast cumin: If not already done, dry roast cumin seeds in a small pan until fragrant, then grind to a powder.
  12. 12.
    Blend ingredients: In a blender, combine the coconut, cilantro, Serrano peppers, roasted cumin powder, and salt. Add coconut water (or plain water) as needed to achieve a smooth, blended consistency.
  13. 13.
    Fold in yogurt: Transfer the blended chutney to a bowl. Gently fold in 2-3 cups of yogurt until well combined and creamy.
  14. 14.
    Chill and serve: Refrigerate until ready to serve. The chutney tastes best when chilled.