Senagapindi Pacchadi


This chutney is made almost in every part of the country, although it may be known by other names. “Senagapindi” means gram flour or besan. This is a simple chutney that can be had with almost anything.. idlis, dosas, vadas, and even chapatis.


1 cup gram flour
4-5 green chillies
a portion of ginger, chopped finely
a few curry leaves
1 tsp salt
1 tsp chilly powder
a pinch of turmeric
a bit of tamarind, soaked


1tsp each of Mustard seeds & urad dal, 1 red chilly


  • Add the gram flour to the tamarind juice and blend thoroughly to avoid clumps
  • Add salt, chilly powder, turmeric. Add water to ensure it forms a thin, consistent mixture.
  • Heat oil in a small wok and add the tadka.
  • When the mustard seeds pop, and the urad dal turns brown, add it to the chutney.
  • Add curry leaves to the chutney, and set to cook on a small flame.
  • Keep stirring in short intervals to prevent the chutney from becoming clumpy.
  • Keep cooking till the chutney loses the faint smell of raw flour, and thickens.

Serve hot with any tiffin.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s