Senaga Pachadi Recipe

Ingredients:
1 1/4 cup besan/senaga pindi/chickpea flour
gooseberry sized tamarind (soak in 2 1/2 -3 cups of water, extract juice and discard pulp)
salt to taste
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1 tsp cumin seeds
5-6 garlic cloves (crushed)
2 dry red chillis (de-seed and tear)
10-12 curry leaves
1/2 tbsp oil

Method:
1 Heat oil in a kadai, add the mustard seeds and as they begin to pop add cumin seeds,
garlic cloves, red chillis and curry leaves and toast them for a half a minute.
(Take care not to burn the tempering).
2 Add chickpea flour and salt and roast along with the tempering base.
On low to medium flame, constantly keep frying the besan till it changes colour
(and lovely aroma emanates and the rawness of chickpea flour disappears). This could take some time,
approx 8-9 mts. Take care not to burn the senaga pindi. Turn off heat. Remove onto a plate and cool.
3 Once cool, add the tamarind extract along with water and combine well.
It should be of a slightly runny consistency. Add more water if required. For a more tangy flavor,
add more tamarind extract.
4 Use your hand to bring them all together and also crush the tempering base as you combine.
The flavors of spices come out well as you crush them. Adjust salt.
5 Serve with hot idlis or dosas for a complete vegan diet that is also glut