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Chintachiguru kobbari pachadi - Tender tamarind leaves coconut chutney

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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.

Chinta chiguru- Tender tamarind leaves
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.:)

Chintachiguru Kobbari Pachadi Recipe

Preparation: 8-10 mts

Serves 3-4 persons

Cuisine: Andhra

.

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

1 Grind green chillis, tender tamarind leaves, grated coconut and salt. Sprinkle a tbsp of water only.
2 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.
3 Pour this seasoning over the pachadi and combine. Serve with hot steamed rice and ghee.

Chintachiguru kobbari pachadi - Tender tamarind leaves coconut chutney
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By sailu • Sep 28th, 2007 • Category: All Recipes, Andhra Recipes, Chutneys & Pachadis, Vegetarian Recipes

26 Responses »

  1. Asha on September 28th, 2007 at 7:17 am:

    I haven’t seen these leaves since I left India.Looks delicious!:))

  2. Kalyan on September 28th, 2007 at 9:45 am:

    mouth watering as usual :)
    thanks for posting !

    Kalyan

  3. Suganya on September 28th, 2007 at 1:09 pm:

    Yeah, only off city limits. I have seen this in villages. They are mildly tamarind-y. I would munch the tender leaves when I was a kid.

  4. Cynthia on September 28th, 2007 at 3:27 pm:

    Long, long, long ago as a child I had tamarind leaves pounded with chilies and salt. This dish looks like another winner Sailu.

  5. sharmi on September 28th, 2007 at 3:38 pm:

    though was in hybd for long time never got a chance to have chintachiguru. looks fresh from garden!!

  6. Kaykat on September 29th, 2007 at 1:39 am:

    This was a favorite growing up, can’t wait to try it again! Thanks for the recipe.

  7. AJ on September 29th, 2007 at 2:34 am:

    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!

  8. Nabeela on September 29th, 2007 at 5:49 am:

    I LOVE chugar….my mom used to make a delicious salan out of it…it’s been ages since I had it….*sigh*….lucky you!

  9. Jyothsna on October 1st, 2007 at 11:31 am:

    I didn’t know tamarind leaves were consumed…. sounds tangy!!

  10. Zlamushka on October 2nd, 2007 at 7:03 am:

    what a beautiful chutney. Wow, i didnt know tamarind leaves were edible. Are they sour like their fruits ?

  11. Sonal on October 2nd, 2007 at 9:57 am:

    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.:)

  12. krithika on October 2nd, 2007 at 12:31 pm:

    Read ‘India Abroad’ last night and yr blog and recipes are mentioned. Way to go, Sailu!! Congratulations!

    Thank you very much, Krithika.:):)

  13. Puspha on October 3rd, 2007 at 2:51 am:

    Congrats Sailu.

    Thank you, Pushpa.:)

  14. Kumudha on October 3rd, 2007 at 11:10 am:

    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!

  15. Supriya on October 3rd, 2007 at 1:42 pm:

    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…:)

  16. Timepass on October 4th, 2007 at 7:47 am:

    Dear Sailu, I just now read the article in rediff.com featuring your blog. Congrats and best wishes.

    Thank you, Timepass.:)

  17. Chandrika on October 4th, 2007 at 10:23 pm:

    Sailaja,

    I saw one of your photos at http://www.shaaditimes.com/home/food-recipes/shravana-recipes-070821. I thought you would like to know..

    Thanks for informing me, Chandrika.

  18. Linda on October 6th, 2007 at 9:00 am:

    Those baby tamarind leaves look soooo appealing :)

  19. Arul on October 7th, 2007 at 12:43 am:

    Very temptig recipe…can u plz post hyderabadi chiken briyani

  20. Ramya on October 9th, 2007 at 1:47 pm:

    The pictures look lovely. I am sure the dish must taste great too! Will try this out this week. Thanks

    Ramya

  21. anusriram on October 11th, 2007 at 7:26 am:

    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 :( now my taste buds are watering seeing your recipe! Good one… Yummy…

  22. Pritya on November 25th, 2007 at 9:42 pm:

    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.

  23. Supriya on November 29th, 2007 at 10:39 pm:

    Hi,

    I was googling ‘tamatar aloo’ and came across this site which carries ur picture…just thot I’d let u know…
    http://reshmarecipes.blogspot.com/2007/10/aloo-tamatar-sabzi-curried-potatoes-in.html.

  24. meena on December 24th, 2007 at 1:45 pm:

    hi,

    its really good.

  25. Ramki on April 6th, 2008 at 12:59 am:

    Hi Sailu,

    Am blogging your pachadi as a model recipe in the 1001 Coconut Chutney cookbook at http://ramkicooks.blogspot.com/

    Thanks for the recipe.

  26. Lalitha on December 13th, 2009 at 9:10 pm:

    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.

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