A chutney made with Tender Tamarind Leaves Pachadi Recipe is simply delicious. Also called Chintha Chiguru Tokkuthis spicy and sour chutney tastes great with just about anything. Try it with not just idli, dosa but with bhakri and chapati even steamed rice. Try it!
And I panicked and made an SOS visit to Sheetal!
- ½ kg alsande soaked overnight
- 1 onion chopped fine
- 1 tomato chopped fine
- 1 coconut, freshly grated
- 1 onion, sliced
- 3-4 garlic cloves
- 10 laung/cloves
- 1-inch dalchini/cinnamon ( adjust)
- 3 tblspn dhania/ coriander seeds
- 4-6 kali Mirch/ peppercorns
- 12-13 dry chillies
- ½ tsp saunf/fennel seeds
- 1 pinch nutmeg
- 2 dagad phool/star anise petals
- In the alsande add the onion and tomato and salt you can either pressure cook for 2-3 whistles or cook outside in an open pot till the alsande are cooked.
- Meanwhile in a kadhai/wok add a little oil and fry the cloves, cinnamon, coriander seeds, pepper, dry chillies, fennel seeds, nutmeg and the star anise and set aside.
- In the same kadhai/wok roast the coconut with the onions and garlic.
- Grind the coconut with turmeric to a fine paste.
- Add to the alsande and bring to a boil. Add salt to taste.
- Serve with pav garnished with dhania/ coriander.
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