Chintakaya pachadi or Green tamarind chutney, Chintakaya or tender tamarind fruit is mostly available during September and November months in Telugu states.
We get green and tender tamarind fruits, in Telugu states during September to November. We can make chutney, dal, and Chintakaya Pesarapappu Pulusu, chintakaya pulusu. We also pickle them through which we can make different pachadis.
We can make chintakaya pachadi with red chillies or with green chillies. Here I am sharing the recipe of pachadi with green chillies. My mother and all other my aunts used to make chintakaya roti pachadi using mortar and pestle. This time even I too tried to make chintakayala pachadi in moratar and pestle only.
The taste of Andhra chintakaya pachadi is heavenly when made using mortar and pestle. Telugu people are fond of pachadi recipes, in particular roti pachadis which can be consumed within one or two days. Andhra Chintakaya pachadi is tasty and spicy.
Key ingredients in Chintakaya Pachadi:
Green Tamarind: Green Tamarinds are very tender in nature and sour taste. Before using them wash thoroughly to clean them.
Green Chillis: Green chillis gives nice spice taste to the pachadi.
Garlic: It is purely optional, if you want to skip you skip. But it gives a nice flavor and aroma to the pachadi.
Salt: Add salt to your taste. Normally tender tamarind are very sour in taste so it takes more salt. To avoid spoiling of the pachadi, add enough salt.
Tadka: The most important part of the pachadi is tadka. Do not skip it.
Hing: Hing or asafoetida is also very important for right flavours.
Chintakaya Pachadi | Chintakaya Pachadi with green chillis
Ingredients
- 100 grms Chintakayalu/Green Tamarind
- 12 to 14 Green Chillies
- Salt to Taste
- 1 Tsp Turmeric Powder
- 3 Tbsp Oil
- 1 Tbsp Black Gram Seeds
- 1 Tbsp Mustard Seeds
- 1/4 Tsp Fenugreek Seeds
- 1 Tsp Asafoetida/Hing
- 4 to 6 Garlic optional
- 4 to 6 Curry Leaves
Instructions
- Wash chintakayalu and green chillies thoroughly.
- Heat oil in a kadai, add 1 tbsp black gram and mustard seeds.
- Let them pop up, add fenugreek seeds and hing.
- Allow them to fry for a minute and keep aside.
- Again heat oil in the same kadai, add green chillies and chintakayalu/green tamarind.
- Cook till the chintakayalu/green tamarind become soft and mushy.
- Allow them to cool completely, if making pachadi in the mixer grinder.
- If making the chutney using mortar and pestle cooling is not required.
- Add the tadka, mustard seeds and black gram into the mixer grinder.
- Add salt and green chillies also to the jar.
- Grind them to make paste.
- Add green tamarind and again press the pulse/whip button in the mixer grinder.
- If making pachadi using mortar pestle, do the same way.
- First mash tadka, salt and green chillies.
- Once they are done eighty percent, add green tamarind/chintakayalu and mash it again.
- Again heat 1 tbsp oil in a kadai, add mustard seeds, black gram and fenugreek seeds.
- Once they start splutter, add garlic and curry leaves.
- Adding garlic is purely optional, those who don’t like the flavour of garlic can avoid it.
- Serve chintakaya pachadi recipe with hot piping rice.