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Chintakaya Pachadi | Raw Tamarind Pickle

2021-02-28
  • Servings: 6
  • Prep Time: 15m
  • Cook Time: 20m
  • Ready In: 35m
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Nutritional Info

This information is per serving.

  • Calories

    35
  • Carbohydrates

    8g
  • Fat

    0g
  • Protein

    0g
  • Serving Size

    1 Tbsp
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Chintakaya/Raw Tamarind has a very important place in the Indian kitchen because of the health benefits and a treasure of anti-oxidants and dietary fibers. The delicious chintakaya pachadi with Rice and Ghee is enjoyed by all age groups, and in fact, the recipe is one of the famous Andhra dishes.

Ingredients

  • 1/4 Kg Chintakaya (Raw Tamarind)
  • 2 Teaspoons Salt
  • 1/4 Teaspoons Turmeric Powder
  • 1/4 Kg Ripe Red Chilies
  • 12-15 Garlic Cloves
  • 1 Teaspoon Jeera Methi Powder
  • 3 Tablespoons oil
  • 1/2 Teaspoon Jeera
  • 1/2 Teaspoon Mustard Seeds
  • Few Red Chilies
  • Few Curry Leaves
  • Few Crushed Garlic

Method

Step 1

Take the skin out from the tamarind. Crush the tamarind and take it to the bowl.

Step 2

Add 1 teaspoon salt. 1/4 teaspoon turmeric powder and mix well. Keep it aside for 2 days.

Step 3

After 2 days, take out the seeds from tamarind and put them in the grinder.

Step 4

Cut the chilies into pieces and add them to the grinder along with tamarind.

Step 5

Add 12-15 garlic cloves, 1 teaspoon jeera methi powder, 1 teaspoon salt, and grind it into a smooth paste.

Step 6

Heat 2 tablespoons oil and add 1/2 teaspoon jeera, 1/2 teaspoon mustard seeds, few red chilies, few curry leaves, few crushed garlic. 1/4 teaspoon turmeric powder.

Step 7

Add the seasoning to the tamarind pickle. Mix well and serve with plain white rice.

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