During their recent visit to my SIL place, Athamma got Tender Tamarind leaves, more than what we could use right away. When we had excess of the leaves and saw that they might get spoiled, we thought we should make some pachadi with it. What we ended up making, tasted more like a pickle than a pachadi. Of course there is a very thin line that separates these two and you can use the name very interchangeably.
This is again one of those chutneys that can stay for long. And I tasted it with both Dosa and Idli, it tastes great. We made a huge batch and stocked in fridge, we just took how much ever we wanted and sauteed in oil before we used. It makes a great side dish when you run out of ideas for chutneys.
Chinta Chiguru is most sought out in Andhra, I haven't seen these leaves prepared much in Tamil Nadu and my friends are always taken aback when I make Pappu with these leaves. It's quite an art to manage the sourness when you make the pappu. However with Pachadis, you need not worry about it.
Chinta Chiguru Pappu
Chinta Chiguru Chutney
Dry Red Chili - 10 - 12 nos
Methi Seeds - 1 tsp
Mustard - 1 tsp
Cumin Seeds / Jeera - 3/4 tsp
Dry roast all the ingredients and allow to cool. Then grind the seeds along with red chilies to a fine powder.
Chinta Chiguru - 1 cup
Wash and dry the leaves. Then dry roast till its completely dry.
Garlic - 6 - 7 cloves
Tamarind - lemon size
Salt to taste
Combine everything in mixer and grind to a fine paste.
Mustard Seeds - 1/4 tsp
Dry Red Chilies -2
Garlic - 2 cloves
Curry leaves few
Oil - 1/4 cup
Transfer the ground paste to a bowl. Heat a pan with oil, temper with mustard, red chilies, chopped garlic, curry leaves, Add the ground paste to the hot oil and cook for a while till the raw smell leaves.
This tastes more like a pickle and can be served with Dosa, steaming Rice.
Labels: Andhra Recipes, Chutney Recipes, Side Dishes for Dosa, Tiffin Chutneys