Tender Tamarind Leaves Pachadi Recipe
Chintha Chiguru Tokku is a seasonal chutney made when there are tender tamarind leaves. Simple delicious and sour a treat to the tastebuds.
Servings: 4 people
Calories: 400kcal
Equipment
- chutney jar of mixer/blender
Ingredients
For the Chutney:
- ½ cup tender tamarind leaves
- 1 cup coconut grated
- 3-4 Green chillies
- salt to taste
For the Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- Asafoetida Powder A pinch
- curry leaves a spring
- ½ teaspoon urad dal split black gram
Instructions
For the Chutney:
- In a chutney pot of the mixer add coconut, tamarind greens, chillies, salt and grind.
- Add water as needed a little at a time.
- Transfer to a bowl.
For the Tempering:
- In a small bowl heat oil. Lower the flame and add mustard seeds and let them splutter.
- Now add the urid dal and let it turn reddish.
- Add the asafoetida and curry leaves. Take care as the leaves will splutter.
- Pour the seasoning on the chutney mix and serve.
Notes
Tip to make Tempering:
- Remember to make the tempering on low flame.
- Also, a tempering splutters a lot so take care. Oil burns can be bad.
Nutrition
Serving: 100grams | Calories: 400kcal