Chintakaya Pachadi is a tangy chutney prepared using raw tender Tamarind / fresh Tamarind, which is very famous in Andhra and Telangana state. During Ganesh Chathurthy, these Raw Tamarinds are available in most of the vegetable shops. Recently, I saw this in our regular vegetable Bandi and felt so curious to know the dish made out of this veggie. The bandi fellow, just told me that, this is used to make pachadi and with the help of my neighbour, got the actual recipe and tried it out. It had a tangy taste and the addition of garlic and chillies, balanced the sourness of tamarind and gave a delicious taste. Served this with hot rice and dosa.
1 Cup Raw Tamarind ( Tender ), chopped
3 Big green chillies
10 Garlic pods
1 Tsp Jeera
Handful of Coriander leaves
Salt to taste
For Thalimpu / Seasoning :
2 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
2 Red chillies
A pinch of Hing
Wash the Raw tamarind nicely and boil it in a bowl of water for 5 minutes in a medium flame.
Remove from the flame and keep aside.
Heat oil in a pan and add the garlic pods, saute it for 2 minutes.
Add the green chillies followed by Jeera, coriander leaves and boiled raw tamarind pieces.
Saute it for 5 minutes and remove from the flame.
Cool and grind into fine paste by adding required amount of salt and water.
Meanwhile, heat oil in a small pan and add mustard seeds.
Once it starts spluttering, add urad dal followed by red chillies and hing.
Fry and add it to the ground Chutney / Pachadi.
Serving Options :
Serve with hot rice or Curd rice.