Super quick, easy no-coconut Andhra Senaga Pindi Chutney recipe with detailed step-wise pictures. Senagapindi Chutney is made with Besan/Gram Flour, best side dish for idli & poori!
To a bowl containing gram flour/besan, slowly pour warm (to hot) water and mix it quickly using a spoon.
If there are lumps, break them quickly and make sure the mixture is smooth & runny.
Now mix it in the tamarind paste. And add salt as needed, mix well. Taste the mixture, it should be tasting tangy. Adjust by adding more tamarind paste as needed.
In a pan heat oil for tempering. Add mustard seeds, cumin seeds and urad dal. As they splutter and urad dal turns golden, add dried red chillies.
As the dried red chillies are roasted, add asafoetida and fresh curry leaves. Fry for a few seconds.
Pour off the tempering on the chutney.
Break off the red chillies into halves and mix the tempering.