I have already updated the post for Senaga Pindi Pachadi | Besan Chutney | Bombay Chutney that is a favoured accompaniment for idli in Andhra Pradesh. Today, I present yet another Senaga Pindi Pachadi | Besan Chutney from Andhra Pradesh and this time it is one that we eat with Rava Dosa or Godhuma Dosa | Wheat Flour Dosa.
This Senaga Pindi Pachadi is super easy to make and for me, it is THE accompaniment for Rava Dosa. Believe you me, once you try this pachadi with Rava or Godhuma Dosa, you will fall for it too. 🙂
I had first posted this recipe in April 2012 (gosh! that’s quite a while ago 🙂 ) and am updating it now with new pictures and better instructions.
Recipe for Andhra Senaga Pindi Pachadi for Dosa | Besan Chutney for Dosa
Senaga Pindi Pachadi | Andhra Besan Chutney for Dosa
Andhra Senaga Pindi Pachadi is a simple chutney made with roasted besan and tamarind juice. It is THE accompaniment for crispy Rava Dosa and Godhuma Dosa.
Ingredients
- 1/2 Cup Besan, Senaga Pindi
- 2 tbsp Thick Tamarind Pulp (See instructions)
- 1 Cup Water
- Salt to Taste
For Tempering
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 3-4 Red Chillies
- 6-8 Curry Leaves
- 1/2 tsp Turmeric
Instructions
Extracting the Tamarind Pulp (If you are not using ready-to-use tamarind pulp)
- Soak a 1.5″ ball of tamarind in 1/2 Cup hot water for 5 to 10 minutes.
- Using your fingers mash the tamarind well and squeeze it to extract the pulp.
- Discard the tamarind.
Diluting the Tamarind Pulp (If you are using ready-to-use tamarind pulp)
- Dissolve the tamarind pulp in 1/2 cup water.
Making the Senaga Pindi Pachadi
- Over low to medium heat, dry roast the besan till it becomes aromatic and starts to change colour.
- Transfer the roasted into a small vessel and let it cool for five minutes. If your besan is lumpy, sieve it.
- Add the tamarind juice to the roasted besan and mix well to get a smooth paste.
- Slowly add 1/2 cup water and salt.
- Mix well to get a thick chutney of pouring consistency.
- In a ladle, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add cumin seeds, split red chillies, and curry leaves.
- Mix well.
- Serve Senaga Pindi Pachadi | Andhra Besan Chutney with Rava Dosa, Challa Attu or Godhuma Dosa.
Step-by-Step Instructions to Make Andhra Senaga Pindi Pachadi | Besan Chutney
- Extracting the Tamarind Pulp
- If you are using ready-to-use tamarind pulp:
- Just dilute it in 1/2 cup water.
- If you are using tamarind:
- Soak a 1.5? ball of tamarind in 1/2 Cup hot water for 5 to 10 minutes. Use old tamarind (dark brown in colour) as it is the tangiest. New tamarind tends to have a sweeter taste.
- Using your fingers mash the tamarind well and squeeze it to extract the pulp.
- Discard the tamarind.
- Soak a 1.5? ball of tamarind in 1/2 Cup hot water for 5 to 10 minutes. Use old tamarind (dark brown in colour) as it is the tangiest. New tamarind tends to have a sweeter taste.
- If you are using ready-to-use tamarind pulp:
- In a kadai, over medium heat, dry roast the besan till it starts changing colour. Stir continuously as you roast the besan to ensure it does not stick to the bottom of the kadhai and burn.
- If your besan is lumpy, sieve the roasted besan.
- Transfer the roasted besan to a medium-size vessel.
- Add the tamarind juice.
- Mix well to make a smooth paste with no lumps.
- Add salt and enough water (about 1/2 cup).
- Mix well to make a thick chutney of pouring consistency.
- Temper the Senaga Pindi Pachadi
- In a ladle, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add cumin seeds, split red chillies, and curry leaves.
- Stir-fry for a few seconds.
- Add the pachadi and mix well.
- Serve Senaga Pindi Pachadi | Andhra Besan Chutney with Rava Dosa, Challa Attu or Godhuma Dosa. Always mix the pachadi well before serving.
Hi mam I m following u in insta n came here.. no need to boil tamarind juice..?
Hi Uma,
No. No need to boil the tamarind juice.