Chintakaya Ava Pulusu Recipe | How to make Chintakaya Pulusu recipe (Andhra Style)

Hi friends, Today's recipe is Chintakaya Pulusu. Actually it is called Chintakaya Ava Pulusu. We get tender green tamarind fruit during the months of September to November or December in South India. We can make chintakaya ava pulusu recipe delicious with them. It is a no onion gralic recipe which can be served during the festival season. We can pickle them as we get ripen ones after January. The pickle can be stored for more than 2 to 3 years also.
The chintakaya pulusu recipe Andhra style takes a few specific vegetables like Brinjal, Tomato and bottle gourd. I am using only brinjal and tomato. To make Chintakaya ava pulusu recipe Andhra we need to make a paste with soaked rice, mustard seeds and other spices. You can check out other recipes with the tender green tamarind fruit like Chintakaya pachadi and Chintakaya Pesarapappu Pulusu.

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Chintakaya Ava Pulusu Recipe | How to make Chintakaya Pulusu recipe (Andhra Pradesh)
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 6 people

Chintakaya Ava Pulusu -- A stew made with tender green tamaind fruit.

Ingredients:

50 Grms Chintakayalu/Tender Green Tamarind Fruit

5 to 7 Brinjal

1 or 2 Tomato

Salt to Taste

1 Tsp Turmeric Powder

1 Tbsp Rice

1 Tbsp Rice

1 Tsp Chana Dal

1/4 Tsp Fenugreek Seeds

1/2 Tbsp Mustard Seeds

1 Tsp Til

1 Tbsp Red Chilli Powder

6 to 8 Red Chillies

1 Tbsp Oil

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

1 or 2 Red Chillies

5 to 7 Curry Leaves

Fistful of Coriander Leaves

1 Tsp Asafoetida

1 Tsp Chana Dal

1/4 Tsp Fenugreek Seeds

Procedure:

1. Soak rice for half an hour to one hour.
2. Cut brinjal and tomatoes into 4 pieces each.
3. Boil the tender green tamarind in a thick bottomed vessel.
4. Extract the juice out of it and remove the residue. And keep the juice aside.
5. In a wide and thick bottom kadai, add brinjal and tomatoes.
6. Add the above tamarind juice, add salt, and turmeric powder.
7. Add a 1 Tsp chanadal and 1/4 Tsp fenugreek seeds. They give a nice sober taste to the pulusu.
8. Allow this to boil for 5 to 8 minutes.
9. Meanwhile make the spice paste.
10. In a blender jar add Soaked rice, mustard seeds, til and red chillies or chillies powder.
11. Make a smooth paste of it. This is called ava as there is mustard seeds in it.
12. Add this paste to the above boiling pulusu and allow this boil for another 3 to 5 minutes.
13. Stirring ocassionally in a regular intervals.
14. Take care that it should not stick to the bottome of the kadai, and burn.
15. In another kadai, heat oil, add mustard seeds, cumin seeds and red chillies, curry leaves and coriander leaves last but not the least add asafoetida.
16. Fry all of them, once they start spluttering add them to the above boiling pulusu.
17. Serve Chintakaya Ava Pulusu recipe with hot piping rice.