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.