Senaga Pindi Chutney | Andhra Senaga Chutney | Instant Besan Chutney
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!
Equipment
- Fry Pan
- Bowl
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients -
- ½ cup Gram Flour/Besan
- 1 cup Warm Water adjust as needed
- 1.5 teaspoon Tamarind Paste
- Salt as needed
Tempering Ingredients –
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Urad Dal
- ¼ teaspoon Asafoetida
- 3-4 Dried Red Chillies
- Fresh Curry Leaves
Instructions
- 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.
Nutrition
Nutrition Facts
Senaga Pindi Chutney | Andhra Senaga Chutney | Instant Besan Chutney
Amount per Serving
Calories
110
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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