Chintachiguru kobbari pachadi – Tender tamarind leaves coconut chutney


I chanced upon some fresh tender tamarind leaves while on a visit off the city limits. Its no longer available in the local subzi mandis/rythu bazaar and when I saw some fresh leaves, I just couldn’t resist the temptation. So with home grown freshly grated coconut, delicate raw tender leaves and a seasoning you can’t go wrong with, I made a simple pachadi to go with white rice.

tender tamarind leaves, chinta chiguru, imli ke patte

A pachadi with a pleasing sweet-tart flavor, a sort of compelling taste that makes one salivate and ask for more. The most nourishing, comforting and tantalizing tastes are brought forth through raw food and the simplest of ingredients and perfect for the nutrition conscious, reminding that they are eating right and light.:)

Chinthachiguru kobbari pachadi

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  tender tamarind leaves

 Ingredients

  •   2 cups tender tamarind leaves
  •   1 cup grated coconut
  •   1-2 green chillis
  •   salt to taste
  • For seasoning/poppu/tadka:

  •   1/2 tsp mustard seeds
  •   pinch of hing/asafoetida (optional)
  •   8-10 fresh curry leaves
  •   1/2 tsp split black gram (minappa pappu)
  •   1-2 dry red chillis, de-seed and tear (optional)
  •   1/2 tsp oil

Method for making Chinthachiguru kobbari pachadi

Grind green chillis, tender tamarind leaves, grated coconut and salt. Sprinkle a tbsp of water only.
Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Pour this seasoning over the pachadi and combine. Serve with hot steamed rice and ghee.

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27 thoughts on “Chintachiguru kobbari pachadi – Tender tamarind leaves coconut chutney

  1. Hello there!

    I have been meaning to tell you for a while. Your recipies are so amazing and so beautifully presented.Your site is a treat for sore eyes!

  2. Hi Sailu,

    I was reading India Abroad this morning and I saw an article by Jasmine on food blog world. I was enthralled to see you chiefly mentioned there. Your blog was the center of the articles and few others were mentioned in it. There was also a talk about cook book from you. I have always loved your blog. I am not from Andhra but the food, the calmness and authenticity is great! Also your unassuming details make it all the more likeable. Congratulations and you deserve it!!
    I will surely buy a book coming from you!

    Sonal

    Thank you very much, Sonal for taking time to leave your comment. Really appreciate your encouraging and kind words.:)

  3. I never knew we could cook with these leaves.
    Looks so delicious!

    I just adore your blog. I have a long list of recipes to try from this blog. I like the delicious recipes and lovely pictures inthis blog!

    Thanks for sharing wonderful traditional and innovative recipes!

  4. Hi Sailaja…wonderful mouthwatering chutney…wish i could get hold of these leaves here….

    I have added you in my Favourite blogs list. Thank you…:)

  5. My friend makes a spiceeey chutney out of these tender tamarind leaves. I love it. But its long time since i tasted this and v dont get these leaves in US ๐Ÿ™ now my taste buds are watering seeing your recipe! Good one… Yummy…

  6. Oh wow! What a nice variation to the kobbarikaaya pachchadi. Will try this the minute I can find the tender tamarind leaves. Thats a bit of a proposition. I use these leaves in making a dal. That tastes yumm too. Your dish sure looks good.

  7. He Sailu,

    You can even make chintha chiguru pappu. The only thing is you need to add wee bit of roasted jilukara menthula podi before seasoning. Tastes very good.

    lalitha.

  8. Wow, simple one. I bought these from Raithu bazaar (near JNTU)yesterday hoping I will find something or the other recipe for this. Will try this for sure.

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