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Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli
Aruna
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
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Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course
Accompaniments
Cuisine
Andhra, Indian, Vegan, Vegetarian
Servings
4
People
Calories
359
kcal
Ingredients
1x
2x
3x
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
kcal
Carbohydrates:
47
g
Protein:
15
g
Fat:
13
g
Saturated Fat:
1
g
Trans Fat:
1
g
Sodium:
645
mg
Potassium:
662
mg
Fiber:
8
g
Sugar:
16
g
Vitamin A:
459
IU
Vitamin C:
81
mg
Calcium:
81
mg
Iron:
4
mg
Keyword
Andhra Senaga Pindi Pachadi, Besan ki Chutney, Bombay Chutney
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@aahaaram
or tag
#aahaaram
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