chinta chiguru pachadi

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Chinta chiguru pachadi


Chintha chiguru means tender tamarind leaves. These leaves usually come at the end of summer. These leaves taste a bit sour. There are many varieties with these tender tamarind leaves like chinta chuguru pappu, chinta chiguru kaaram etc. this recipe is usually prepared in all southern parts of India. The recipe differs from one place to another. Chinta chiguru pachadi tastes a bit sour and spicy.


While cleaning these leaves you should carefully separate leaves from the stems, as all the ingredients will be blended in the last you can leave the tender stems. In the whole process of making this recipe, cleaning is the only thing that will take a lot of time.


Chinta chiguru pachadi goes well with boiled rice and ghee. You can mix 2-3 tbsp of curd in this chutney and it can be served with rotis, dosa, idly etc. instead of curd you can mix a little bit of water, tamper it with phope and can be served with any tiffins.    



PREP TIME: 15 min    COOKING TIME: 5 min    TOTAL TIME : 20 min



INGREDIENTS:

  • 100 g chinta chiguru (tender tamarind leaves)

  • 10 dried red chillies

  • 2 tbsp peanuts

  • 2 tbsp chana dal

  • 2 tbsp urad dal

  • 1 tbsp mustard seeds

  • 1 tbsp cumin seeds

  • 3-4 garlic cloves

  • 10- 12 curry leaves

  • 3 tbsp oil

  • 2 tsp salt

  • 3 tbsp of water


INSTRUCTIONS:

  1. Place a kadhai on the stove and add 2 tbsp of oil to it.

  2. Once the oil is hot enough add 10 dried chillies(break the roughly and add), 2 tbsp peanuts, 2 tbsp chana dal, 2 tbsp urad dal, 1 tsp mustard seeds,1 tsp cumin seeds,10-12 curry leaves and 3-4 garlic cloves( chope them roughly).

  3. Fry all the ingredients on medium flame, transfer them into a mixer jar and let them cool down.

  4. Now to the same kadai add 1 tbsp oil, 100g chinta chiguru and 3 tbsp water.

  5. Let the chinta chiguru cook with the lid on for up to 3-4 mins and then with the lid off till the water evaporates.

  6. When water has totally evaporated, switch off the stove and add the chinta chiguru to the mixer jar and keep it aside.

  7. Once all the ingredients are cooled down, blend them into a paste and transfer it into a bowl.

  8. Chinta chiguru pachadi is ready to be served.


Before you serve, just have a taste, adjust the salt and spice according to your tastes and preferences. 


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