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.

Ingredients:

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

Tadka:

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

Method:

• 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.