Chintakaya Pachadi | Raw Tamarind Pickle2021-02-28
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Ready In: 35m
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This information is per serving.
Serving Size1 Tbsp
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.
- 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
Take the skin out from the tamarind. Crush the tamarind and take it to the bowl.
Add 1 teaspoon salt. 1/4 teaspoon turmeric powder and mix well. Keep it aside for 2 days.
After 2 days, take out the seeds from tamarind and put them in the grinder.
Cut the chilies into pieces and add them to the grinder along with tamarind.
Add 12-15 garlic cloves, 1 teaspoon jeera methi powder, 1 teaspoon salt, and grind it into a smooth paste.
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.
Add the seasoning to the tamarind pickle. Mix well and serve with plain white rice.