To ascertain the reasons for poor nodulation of pigeonpea, we studied the effect of high temperature on the production of flavonoids by the pigeonpea host. A high temperature affected flavonoid production by pigeonpea and mungbean. At 37°C pigeonpea root exudates contained four flavonoids and the root extract contained five. The proportion of the second flavonoid in the pigeonpea and the mungbean was higher and the proportion of the third flavonoid was lower at 37°C compared to 30°C. At the higher temperature the flavonoids exuded from pigeonpea roots were same those in the root homogenate.