This particular recipie came about, thanks to my father-in-law. Chintachiguru (tender tamarind leaves) are available in markets in AP, but not in Bangalore. So when my father-in-law came visiting last week, he brought the leaves with him.These leaves are available only in the summer season. This is a speciality that is prepared only in AP, and by few familes only. My family happens to be one of them, so I’ve had the opportunity to learn and make it.
Even in Hyderabad, this has become a very expensive prospect, and it is also not very easily available in markets. Very few raithu bazaars have them, and is mostly found in Secunderabad Monda Market.
One can make pappu (dal) with the leaves and also chintachiguru podi. I have attempted only the pappu, and have described it below.
Even in Hyderabad, this has become a very expensive prospect, and it is also not very easily available in markets. Very few raithu bazaars have them, and is mostly found in Secunderabad Monda Market.
One can make pappu (dal) with the leaves and also chintachiguru podi. I have attempted only the pappu, and have described it below.
Ingredients:
1 cup chintachiguru (cleaned of twigs, but not washed)
1/2 cup toor dal
1 large onion, chopped into quarters
3 green chillies
1 tsp chilli powder
pinch of turmeric
1 tsp salt
For the tadka:
1tsp mustard seeds
a few fenugreek seeds (menthulu)
1 tsp urad dal (mina pappu)
Method:
- Boil the toor dal and set aside.
- Boil the chintachiguru , onions and chillis seperately
- Once done, mix with the dal and blend well, taking care not to crush the onion pieces.
- Add salt, chilli powder, and turmeric and set to cook
- In a small wok, heat oil and add the tadka.
- Once the mustard starts popping, and the fenugreek seeds give out aroma, add the tadka to the pappu.
- Cook for 10 mins and then serve.
Serve hot with rice.
Vegetarian Cuisine from South India 