Tamarind trees are very popular and widely grown in India and are used for herbal medicine (Ayurveda) as well as for Indian recipes , these large pods of the fruit contain small seeds and sour pulp which , when dried, becomes very sour.
Tamarind fruits ( Imli called in hindi ) and leaves are very popular in South India and are used maximum number of recipes. Fresh Tamarind leaves are available only during the spring season and also have a sour and tart flavor containing fiber,potassium,Iron,Calcium and Vitamin C.
In Andhra Pradesh Chintachiguru pachadi is popular and special chutney is made with Tamarind leaves .
CHINTA CHIGURU PACHADI/TAMARIND LEAVES CHUTNEY
- 500 GRAMS CHINTA CHIGURU (TAMARIND LEAVES)
- 6 GREEN CHILIES
- 10 RED CHILIES
- 1 tbsp CORIANDER SEEDS
- 1 PINCH TAMARIND (OPTIONAL)
- SALT (PER TASTE)
- 1 tbsp CHOPPED ONION (OPTIONAL)
- 3 RED CHILIES
- 6 GARLIC CLOVES (SMASHED)
- 1/2 Tea Spoon FENUGREEK/MENTHI SEEDS
- 1 Tea Spoon Mustard Seeds
- 1 Tea Spoon URAD DAL
- 6 CURRY LEAVES
Take a bowl of water and clean the chintachiguru (Tamarind leaves) and keep it aside and dry for a while.
Now take the pan and add 2 tablespoon of oil and heat for a while and add the red chilies and coriander seeds and tamarind(optional) and roast it for a few seconds and remove thoasted stuf with no oil and keep it aside.
Now take the dry chintachiguru(Tamarind Leaves),green chilies ,salt and add in the same pan and fry it for awhile and cover with the low flame for few minutes.
Now take the blender and add the grinded red chili powder and roasted chintachiguru (Tamarind Leaves) and grind it as a paste and transfer to a bowl.
For tampering , take a small pan and add two spoons of oil and heat it on low flame for a while and add the red chili , the garlic cloves, the mustard seeds,the urad dal, the fenugreek seeds and the curry leaves and stir it for a while and add it to the paste gently.
Optional – If you want to add the chopped onions as well