One of my favourite breakfast items is soft, fluffy Idli, What can elevate this simple dumpling to a gastronomic delight is Senaga Pindi Pachadi (Besan ki Chutney or Gram Flour Chutney). You will find it served often in many Andhra homes, but I have not seen it elsewhere.
This particular version of the senaga pindi pachadi is my father’s speciality. For as long as I can remember, Daddy has been the only one in our home to make this pachadi. He would not even allow my mother to make it. Daddy would get up early in the day to patiently roast the senaga pindi (besan or gram flour) till it was just turning brown and then letting it cool before he sieved it. He would then rope in my brother or me to spoon the sieved besan into water while he mixed it in to ensure there are no lumps. Then we were banished from the kitchen till he completed making it.
Daddy is very, very particular about how he makes it and the quality of help we render. 🙂 Believe you me, the first time I made this under his supervision, I was sweating bullets!
Do try this pachadi as it is so simple to make and tastes great along with hot idlis and chutney powder. As a bonus, it is also an healthy alternative to coconut chutney!
- Senaga Pindi or Besan – 1/2 Cup
- Thick Tamarind Pulp – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Red Chillies – 3-4
- Curry Leaves – 4 or 5
- Turmeric – 1/8 tsp
- Oil – 1 tsp
- Water – 1.5 Cups
- Salt to Taste
- In a kadai, over medium heat, dry roast the senaga pindi till it starts changing colour.
- Stir continuously as your roast the senaga pindi.
- Sieve the roasted senaga pindi.
- To a heavy bottomed wok or kadhai, add 1.5 cups water, tamarind pulp, salt, and turmeric.
- Mix well to form a smooth liquid.
- Add the sieved senaga pindi to the liquid on spoon at a time.
- Make a smooth batter with no lumps.
- Over a low to medium heat, cook the senaga pindi pachadi while stirring continuously.
- Cook till the batter thickens to a thick pouring consistency and takes on a slightly translucent look.
- Turn the heat to low and let the senaga pindi pachadi cook.
- In a heavy ladle, heat oil.
- Add mustard seeds.
- When the mustard seeds splutter, add split red chillies and curry leaves.
- Fry for about 10 seconds.
- Add the senaga pindi pachadi.
- Mix well.
- Serve hot with idlis.
Do ensure that:
- the senaga pindi is sieved well.
- the senaga pindi pachadi has no lumps.
- you stir the senaga pindi pachadi constantly when cooking. Otherwise, it will become a lumpy mess. 🙁
- you eat the senaga pindi pachadi hot because when it cools, it tends to congeal. 🙁
- Senaga Pindi Pachadi (Besan Chutney) – 1 (aahaaramonline.com)
- Senga Pappu Kobbari Koora (Bengal Gram and Coconut Curry) (aahaaramonline.com)
- Horse Gram Chutney (Kollu Chutney) (yuvarathika.wordpress.com)
- Super Soft, White Idlis (Steamed Rice and Black Gram Dumplings) (aahaaramonline.com)