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.
- 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.