Senaga guggillu recipe

By swasthi , on January 22, 2021, 4 Comments, Jump to Recipe

Senaga guggillu is a traditional dish from Andhra cuisine made by tempering chickpeas with curry leaves and basic spices. This is similar to the Tamilnadu style Chana sundal. Senaga guggillu are often prepared in South Indian homes & temples to offer Gods during pooja and festivals. It is later shared with friends. Chana or chickpeas are called as senagalu in telugu. Hence the name.

Senaga guggilu or sundal are a part of the prasadams during varalakshmi puja, ganesh chaturthi and navratri. I prepared these during varalaksmhi puja , thought of sharing this since it is very easy to make and helpful for beginners.

You can use white/ kabuli chana or the black ones to prepare this guggillu. These can also be served as a evening snack or breakfast to kids since it is healthy and protein rich.

We generally do not add green chilies to the tempering. If you prefer you can use it.

If you intend to make this, plan ahead and soak the sengalu very well. I usually do it over night. You can also soak it longer but change the water after overnight soaking.

In some regions, they also sprout these and make. It does take a day or even longer to sprout them. So plan ahead and prepare.

For more easy andhra festival recipes check out
semiya payasam
senaga pappu payasam
pesara pappu payasam
banana sheera
kudumulu
chalimidi undrallu
pineapple kesari

You can also check out vinayaka chavithi naivedhyam recipes