Chinta Chiguru Pachadi/Tamarind Leaves Chutney
Chinta Chiguru Pachadi: Sour chutney made with tender tamarind leaves which are seasonal. A perfect delight in summer
Summer is the most welcoming season for all the food lovers in Andhra. The reasons being pickles, vathals, and tender tamarind leaves dearly called as chinta chiguru in Telugu. It is very sour in taste and is delicious when used in making dals, powder and chutney.
In towns and villages they are abundantly available on roadsides. When I was in Guntakal (Anantapur Dist. AP), I saw vendors selling these leaves on random measurement. They used to charge on handful quantity which was costing around 1 to 2 Rupees. In Hyderabad they used to sell on weight basis. Well then I thought that it is as valuable as gold during summers. LOL J
To prepare these leaves for cooking is bit tedious. However the end result is worth so much of effort. While dal requires absolutely tender leaves, It’s Ok for chutney to have some big ones. They taste sour too.
I have given the preparation of leaves procedure and variations in the recipe section.
Let us see how to make this Chinta Chiguru Pachadi/Tamarind Leaves Chutney
- Tender Tamarind Leaves: 3 Cups Approx.
- Dhania/Coriander Seeds: 1 Spoon
- Methi/Fenugreek Seeds: 1 Spoon
- Green Chillies: 4 to 5
- Turmeric and Asafoetida: A pinch each
- Oil: 2 tbsp
- Mustard and Cumin seeds: 1 spoon each
- Curry Leaves: Few
- Broken Red Chillies: 1
- Salt: To taste
- Take few leaves at a time and rub t in circular motion in between your palms. You will see that leaves fall off becoming like coarse moistened powder. Repeat this until you are done with the entire lot.
- Now from this processed mix remove the small twigs and flowers if any and see to it that only coarsely crushed leaves remain.
- Wash it well and keep it aside.
- Heat 1 spoon oil in a pan and lightly fry dhania and methi seeds one after the other followed by green chillies.
- In the same pan add the tamarind leaves and sauté until the colour is changed. Add few drops of oil if required.
- Transfer all the fried ingredients into the mixer jar and grind them adding turmeric, asafoetida and salt with very little water.
- Prepare the tempering and pour it onto the chutney.
- You can also add slightly fried garlic while grinding or in the tempering.
- Add some roasted sesame seeds while grind if you want to reduce the sourness of the chutney
- Replace green chillies with red chillies
- You can also add little bit of jiggery for slight sweet taste.