The fresh tender tamarind leaves are available in every village or town of Andhra Pradesh. We can not resist the temptation on seeing these fresh tamarind leaves. We can make a simple Pachadi with the freshly grated coconut and raw tender tamarind leaves which can be taken with hot steaming rice and a dollop of ghee. Chinta Chiguru kobbari pachadi is a chutney with a pleasing sweet-tart flavour, a sort of compelling taste which makes one salivate and ask for more. Let us now see how to make Chinta Chiguru kobbari pachadi
Ingredients required :
- Tamarind leaves ( Chinta Chiguru ) - 1 small cup
- Fresh grated coconut - 1 small cup
- Turmeric powder - a small pinch
- Salt to taste
For Popu / tempering : - Mustard seeds - 1 / 2 spoon
- 1 pinch of fenugreek seeds
- Urad Dal - 1/2 spoon
- Dry red chillies - 8 nos
- Asafoetida - a small pinch
- Oil - 3 spoons
Method of preparation of Chinta chiguru kobbari pachadi :
- Rinse well the tamarind leaves and keep them aside to drain in a colander.
- Now heat oil in a pan and add popu ingrediets and fry them. Remove them from the pan to a plate once done.
- Add the tamarind leaves to the pan and fry for a while. turn off the heat and allow it to cool
- Now take a mixie jar and add all the fried ingredients, salt, turmeric powder and blend into a coarse paste. Then add grated coconut and blend it once again.
- To this now add a little water and blend into a thick and coarse paste.
Now spicy and tasty chinta chiguru kobbari pachadi is ready. Transfer it into a serving bowl and serve with steaming hot rice along with dollop of ghee
If you found this post helpful, then you can share it with your Facebook friends or Twitter followers today. Also please post your comments after reading this article...
If you want to know about more Indian recipes, you can visit my other blog on Indian Recipes.
No comments:
Post a Comment