Senaga pindi [besan] – 4 tbsp

Butter milk – 2 cups

Lemon juice – 1/2 tsp

Finely chopped coriander leaves – 1 tbsp

Salt to taste

Turmeric powder – a pinch


Oil – 2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Broken red chillies- 4 pieces

Curry leaves – few


  1. Heat oil in a kadai. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for a minute. Add senaga pindi.
  2. Mix well. Fry on low flame till the raw smell fades. Add turmeric powder and red chilli powder.
  3. Mix well. Add butter milk and keep strring continuously, until the mixture combines well and thickens slightly.
  4. Add salt, lemon juice and finely chopped coriander leaves.
  5. Goes well with idli.


Instead of senaga pindi you can use kandi podi.