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.
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!
- You can find two recipes for making super soft idlis on my blog: Super Soft White Idlis with Rice and Super Soft White Idlis with Idli Rava (Cream of Rice).
- Do also try recipes from my collection of chutneys for idli and dosa.
- There is another version of Senaga Pindi Pachadi that we make to enjoy with Rava Dosa.
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
Ingredients
- 1/2 Cup Senaga Pindi, Besan
- 1 tbsp Thick Tamarind Extract
- 1/8 tsp Turmeric
- 1.5 Cups Water
- Salt to Taste
- 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
- Dissolve the tamarind pulp in /2 cup water. Set aside.
- Over low heat, dry roast the besan till aromatic and till it just starts to change colour.
- Take off the heat and let it cool a bit.
- Add the turmeric and 1/2 the tamarind water.
- Mix quickly to form a smooth paste.
- Gradually add the rest of the tamarind water and 1 cup water.
- Mix well to form a thick liquid.
- Add salt.
- Now place the kadhai back on low heat and cook the Senaga Pindi Pachadi till it is thick and translucent.
- Take off the heat.
- In a ladle heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds, curry leaves, and split red chillies.
- Stir-fry for a few seconds.
- Add to the Senaga Pindi Pachadi and mix well.
- Serve the Senaga Pindi Pachadi | Bombay Chutney | Besan ki Chatni hot with idlis.
Nutrition
Recipe for Andhra Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli
- Getting the Tamarind Water Ready
- Dissolve the tamarind pulp in 1/2 cup water.
- Set aside.
- Getting the Besan Ready
- 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.
- Turn off the heat and let the besan cool a bit.
- Making the Senaga Pindi Pachadi | Bombay Chutney | Besan ki Chatni
- After the besan has cooled, add the turmeric and 1/2 the tamarind water to it.
- Mix well to form a smooth paste.
- Now, while stirring continuously, add the remaining tamarind water and an additional 3/4 cup of water.
- Whisk well to form a thick liquid.
- Now over medium flame, while stirring continuously, cook the besan mix till it becomes thick (like custard) and glossy.
- Take off the heat.
- In a heavy ladle, heat the oil.
- Add mustard seeds and when they splutter, add the cumin seeds.
- Now add split red chillies and curry leaves.
- Stir-fry for about 10 seconds.
- Add the tempering to the Senaga Pindi Pachadi.
- After the besan has cooled, add the turmeric and 1/2 the tamarind water to it.
- Mix well.
- 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
Love this beautiful yellow chutney !
Thank you!
Aruna this Pachadi has me drooling!…
Thank you!
Oh Wow! I never knew about this chutney! Looks like a very good condiment for Idli!
It is. Pair it up with some Kharam Podi (as Chutney Podi is called in Telugu) and you are set.
I have tasted pithla aka Bombay chutney but never knew it had tamarind in it, lovely flavourful recipe.
Pithla is different from Bombay Chutney, Soma. 🙂 The recipe is on my blog if you want to try!
Aruna, The color of this pachadi tells me how ‘khamang’ and yummy this is. I am going to roast besan for pithaley now too 🙂
🙂 I don’t roast the besan for Pithla but I am sure it will enhance the taste.
I don’t either but your pachadi gave me the idea 🙂
Simply love this chutney with some crispy dosas or else puffy pooris, havent prepared since a while, tempting to the core.
It is the best, na?
Wow Aruna I didn’t know about this Bombay chutney or besan chutney. Thanks dear for the recipe. I will try it soon. Chutney looks tounge tickling. Lovely share.
I hope you like it as much as I do. 🙂
Chutney Love at first sight! I will be scooping the chutney more than the idli or dosai for sure, especially with this one. Just few ingredients and your valuable tips at the end, I am making this soon along with the other chutney recipe that I bookmarked the other day.
We could start a swap; my chutneys for your breads. 🙂
This sounds like an amazing swap!
Simply loved this Pachadi. Bookmarked it and this is a must try for me. Looks and sounds so yummy.
I hope you try it soon!
I love this chutney with bhakri. It tastes so yummy.
This is a bit different from Zunka as it is cooked in tamarind water.
Aruna, to dunk that supersoft idly into the gooey chutney must be the most cherished feeling.
Absolutely!
Never knew that Idli can be eaten with besan chutney, we Gujju make very similar chutney to go with fafda. This one is so tempting.
It is. There is another version for dosa as well that I will post soon. 🙂
Love how this chutney looks! I need to try this soon!
Please do. 🙂
Wow…Besan chutney with idli..interesting combination 🙂 Looks tempting
A common one in the South. Contrary to what people think, we thing beyond Coconut Chutney. 😀 😀
Lovely memories behind this delicious chutney! I’ve never heard of besan chutney before but your mouth watering pictures and description has me totally convinced!
Thank you. This is very common in South India. 🙂
Besan chutney sounds delicious. I will try this soon with idli:)
I have seen another version of Bombay chutney with potatoes and besam..but this one is new…looks perfect combination with idli or dosa
Most of the times what is made in the kitchen by a loved one is most valued. This chutney looks so creamy and tempting. A nice change from the usual coconut chutney to enjoy idlis with.
Very interesting recipe!! Must try this soon 🙂
Thank you!
Really a tongue tickling chutney aruna, yes totally new for me. Awesome share !!
Thank you!
Hearing first time about this chutney. Will definitely try this. Thanks for sharing ?
I am sure you will like it. 🙂
Never heard about this chutney, but I’m sure this must be as delicious as are the efforts put up by your father. Must try this 🙂
I have never heard or tasted besan chutney ever before. Reading your post now I should try this chutney as it does sounds and looks interesting.