Andhra Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli

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 | Gram Flour Chutney).  You will find this pachadi served often in many Andhra homes, but I have not seen it elsewhere.

Senaga Pindi Pachadi for Idlis
Senaga Pindi Pachadi for Idlis

This chutney is also popularly called Bombay Chutney in South India. I guess that’s because someone change the recipe for the Maharashtrian Pithla to arrive at this recipe. A rose by any name….

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!

Bombay Chutney is made with Besan or Gram Flour. It is usually served with Idlis
Bombay Chutney | Besan Chutney for Idlis

How to Make Andhra Senaga Pindi Pachadi | Bombay Chutney | Besan Chutney for Idli

Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is a super easy chutney made with gram flour (besan) and is eaten with Idlis in Andhra Pradesh. It is also popular in Tamil Nadu and is often called Bombay Chutney

Course: Accompaniments
Cuisine: Andhra Recipes, Indian Food, Vegan, Vegetarian
Author: Aruna
Ingredients
For the Chutney
  • 1/2 Cup Senaga Pindi, Besan
  • 1 tbsp Thick Tamarind Extract
  • 1/8 tsp Turmeric
  • 1.5 Cups Water
  • Salt to Taste
For Tadka/Popu
  • 2 tsp Oil
  • 1/2 tsp Mustard Seeds, Rai, Avalu
  • 1/2 tsp Cumin Seeds, Jeera, Jeelakarra
  • 2-3 Dried Red Chillies
  • 4-6 Curry Leaves
Instructions
  1. Dissolve the tamarind pulp in /2 cup water. Set aside.

  2. Over low heat, dry roast the besan till aromatic and till it just starts to change colour.

  3. Take off the heat and let it cool a bit.

  4. Add the turmeric and 1/2 the tamarind water.

  5. Mix quickly to form a smooth paste.

  6. Gradually add the rest of the tamarind water and 1 cup water. 

  7. Mix well to form a thick liquid.

  8. Add salt.

  9. Now place the kadhai back on low heat and cook the Senaga Pindi Pachadi till it is thick and translucent.

  10. Take off the heat.

  11. In a ladle heat the oil.

  12. Add the mustard seeds and wait till they splutter.

  13. Add the cumin seeds, curry leaves, and split red chillies.

  14. Stir-fry for a few seconds.

  15. Add to the Senaga Pindi Pachadi and mix well.

  16. Serve the Senaga Pindi Pachadi | Bombay Chutney | Besan ki Chatni hot with idlis.

 

Recipe with Step-by-Step Instructions to Make Andhra Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli

  1. Getting the Tamarind Water Ready
    1. Dissolve the tamarind pulp in 1/2 cup water.
    2. Set aside.
  2. Getting the Besan Ready
    1. In a heavy-bottomed kadai, over medium heat, dry roast the besan till it starts changing colour and becomes aromatic. Stir continuously as your roast the besan else it tends to burn.
    2. Turn off the heat and let the besan cool a bit.
  3. Making the Senaga Pindi Pachadi | Bombay Chutney | Besan ki Chatni
    1. After the besan has cooled, add the turmeric and 1/2 the tamarind water to it.
    2. Mix well to form a smooth paste.
    3. Now, while stirring continuously, add the remaining tamarind water and an additional 3/4 cup of water.
    4. Whisk well to form a thick liquid.
    5. Now over medium flame, while stirring continuously, cook the besan mix till it becomes thick (like custard) and glossy.
    6. Take off the heat.
    7. In a heavy ladle, heat the oil.
    8. Add mustard seeds and when they splutter, add the cumin seeds.
    9. Now add split red chillies and curry leaves.
    10. Stir-fry for about 10 seconds.
    11. Add the tempering to the Senaga Pindi Pachadi.
  4. Mix well.
  5. Serve Senaga Pindi Pachadi | Bombay Chutney hot with idlis.

Tips

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. 🙁
Andhra Senaga Pindi Pachadi for Idlis
Andhra Senaga Pindi Pachadi for Idlis

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