Chintakaya Pachadi Recipe | how to make chintakaya pachadi | (Green Tamarind Chutney)

Hi friends, Thank you friends for visiting my website. Today's recipe is chaintakaya pachadi with green chillies. This is the season for green tamarinds or tender tamarind fruits. We make chutney, dal, and Chintakaya Pesarapappu Pulusu, chintakaya pulusu. We can pickle chintakaya also with which we can make different pachadis. In the near future I will be posting them too. We can make chintakaya pachadi with red chillies or with green chillies. Here I sharing the recipe of pachadi with green chillies. My mother and all other aunts used to make chintakaya roti pachadi using mortar and pestle. This time even I too tried to make chintakayala pachadi in moratar and pestle only. The taste of Andhra chintakaya pachadi is heavenly when made using mortar and pestle. Telugu people are fond of pachadi recipes. in particular roti pachadis which can be consumed within one or two days. Andhar Chintakaya pachadi is tasty and spicy. You can check out some more Andhra pachadi recipes here.

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Chintakaya Pachadi Recipe | how to make chintakaya pachadi | (Green Tamarind Chutney)
Author: Sailaja Angara
Preparation Time: 5 M
Cooking time: 10 M
Servings: 6 People

Chintakaya pachadi with green chillies - A deadly combination for hot piping rice.

Ingredients:

• 100 Grms Chintakayalu/Green Tamarind
• 12 to 14 Green Chillies
• Salt to Taste
• 1 Tsp Turmeric Powder
• 3 Tbsp Oil
• 1 Tbsp and 1 Tsp Black Gram Seeds
• 1 Tbsp and 1 Tsp Mustard Seeds
• 1/4 Tsp Fenugreek Seeds
• 1 Tsp Asafoetida/Hing
• 4 to 6 Garlic(optional)
• 4 to 6 Curry Leaves

Procedure:

1. Wash chintakayalu and green chillies thoroughly.
2. Heat oil in a kadai, add 1 tbsp black gram and mustard seeds.
3. Let them pop up, add fenugreek seeds and hing.
4. Allow them to fry for a minute and keep aside.
5. Again heat oil in the same kadai, add green chillies and chintakayalu/green tamarind.
6. Cook till the chintakayalu/green tamarind become soft and mushy.
7. Allow them to cool completely, if making pachadi in the mixer grinder.
8. If making the chutney using mortar and pestle cooling is not required.
9. Add the tadka, mustard seeds and black gram into the mixer grinder.
10. Add salt and green chillies also to the jar.
11. Grind them to make paste.
12. Add green tamarind and again press the pulse/whip button in the mixer grinder.
13. If making pachadi using mortar pestle, do the same way.
14. First mash tadka, salt and green chillies.
15. Once they are done eighty percent, add green tamarind/chintakayalu and mash it again.
16. Again heat 1 tbsp oil in a kadai, add mustard seeds, black gram and fenugreek seeds.
17. Once they start splutter, add garlic and curry leaves.
18. Adding garlic is purely optional, those who don't like the flavour of garlic can avoid it.
19. Serve chintakaya pachadi recipe with hot piping rice.