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
Senaga guggillu recipe
Senaga guggillu
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 1 cup chana / senagalu
- 1 sprig curry leaves fresh
- 1 pinch turmeric
- 1/4 tsp mustard
- 1/4 tsp cumin
- 1 tbsp coconut grated (optional)
- 1 red chili broken
- 1 pinch hing
- oil as needed
Instructions
- wash and soak chana for overnight
- Rinse them well and add to a pressure cooker along with little salt, turmeric and ¼ cup water
- Let it whistle 5 to 6 times on a medium flame.
- When the pressure goes off, drain off any left over water or evaporate it by cooking further on a high flame
- heat oil in a pan, add mustard cumin. when they begin to splutter add red chili, curry leaves, hing.
- off the stove add coconut. mix it and pour it over the cooked chana. mix well.
- Cool senaga guggillu completely and offer to god.
NUTRITION INFO (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
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