I went to the farmerâ€™s market (rythu bazaar) this morning and was delighted to find tender tamarind leaves, as these leaves are mostly available during early spring. Since I hadnâ€™t blogged about these beautiful, delicate, light green and magenta colored tender leaves yet, thought I should blog about them before the season is over.
The young tender tamarind leaves have a subtle tart flavor without being overly bitter or sour. You can add quite a lot of these exotic tender greens to the recipe your cooking without turning whatever you are cooking to an inedibly sour or bitter taste, also increasing your nutrient intake and give your taste buds a real treat.â€œChinta chiguruâ€ is a highly recommended green to all the nutrition-conscious.
Quite a few delicacies are prepared with these sour greens in Andhra cuisine like Chintachiguru pachadi, Chintachiguru pappu and Chintachiguru Mamsam (meat). As itâ€™s the dal month here, I decided to prepare a dal dish using these greens, an Andhra delicacy, Chintachiguru pappu. These sour greens when combined with the dal lend the dish a pleasingly wonderful flavor with a delicate undertone of sourness without overpowering the earthy comforting flavor of the dal.