chintakaya pachadi

Winter is about to come and it is the season for pickles like tamarind, lemon and tomato. Pickling and keeping them will take a lot of time and also needs some experience. Doctors advising not to take pickles as they may intensify blood pressure. But we need not stop eating them. So, to eat them we can make chutneys with fresh ones as they really tastes good and good for health also.
Chintakaya pachadi is one among them. This is the actual season for chintakayalu. Normally tender tamarind do not have seeds in them. We can make pieces of them easily with our hands also. We can prepare a fresh chutney with them. We can also make soup and dal with them. All the recipes with tender tamarinds tastes a little sour, so they take more salt and chillies.
So now let us see how to make fresh chutney with tamarind. 

Ingredients:
Tender Tamarind-150grms
Salt-to taste (minimum 1tbsp)
Red and green chillies-150 grms(both together)
Oil-5tbsp
Mustard seeds-1tsp
Black gram-1tsp
Asafoetida-1tsp
Turmeric Powder-1tsp

Procedure:

Wash tamarind thoroughly. 

Heat 1tbsp of oil in a kadai and add washed tamarind and fry them till they become soft. Once they become soft, if we press them with a spoon they will split. 

Keep them in a plate and allow them to cool. 

Heat 2tbsp of  oil in the same kadai and fry red and green chillies. Keep them aside.

Again heat 2tbsp of oil and fry mustard seeds and black gram. Once they started splutter add asafoetida and turmeric powder.

In a mixer grinder jar add soften tamarind, red and green chillies and some portion of tadka(mustard seeds, black gram), salt. Grind them to make chutney. If required add little water.  Enjoy this chutney with hot steamed rice. 

Note:If we combine kandi podi with this chutney its really mouthwatering.