Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli
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
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
- 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
Calories: 359 kcalCarbohydrates: 47 gProtein: 15 gFat: 13 gSaturated Fat: 1 gTrans Fat: 1 gSodium: 645 mgPotassium: 662 mgFiber: 8 gSugar: 16 gVitamin A: 459 IUVitamin C: 81 mgCalcium: 81 mgIron: 4 mg