Tender Tamarind Leaves Chutney

9 Jul

Chinta Chiguru Kobbari Pachadi


Tender Tamarind Leaves 1 cup packed
Freshly Grated Coconut 1 cup
Green Chiles 2 – 4
Salt to taste


Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Clean, remove hard stems and wash tender tamarind leaves.

Using a pestle, first mash green chiles and salt finely.
Then add tamarind leaves and coconut to the mortar and mash briefly without adding any water.
You might have to add little water to grind everything at once in a blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, add this to above ground tamarind leaves chutney.
Serve with steamed rice.

Notes: Make sure not to grind the tamarind leaves chutney into a paste.


One Response to “Tender Tamarind Leaves Chutney”

  1. Asha July 9, 2008 at 10:08 am #

    Tamarind leaves! Where do you get all these there? Lucky girl! Looks fab, I haven’t eaten those in many years!
    I am on blog break until Sept, my last post is up! See you in Fall, enjoy the Summer! Hugs to you!:))

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