Tamarind Leaves Raita

17 Aug

Chinta Chiguru Perugu Pachadi.

Fresh or dried tender tamarind leaves are mixed with yogurt and seasoned with fried spices. Serve tamarind leaves raita with steamed rice or with roti.
Makes: around 2 Servings of Tamarind Leaves Raita.


Fresh or Dried Tamarind Leaves 1/2 Cup
Plain Yogurt 1 Cup
Onion 1 Small
Green Chile 1
Salt to Taste


Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Pinch
Curry Leaves 5
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Peel and finely chop the onion.
Wash fresh tamarind leaves and roughly chop them.
If using dried tamarind leaves, soak the leaves in enough warm water for around 5 minutes and strain the leaves.

In a mixing bowl, whisk yogurt with few tablespoons of water.
Stir in tamarind leaves, chopped onion and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile and remove from heat.
Once the above spices cool down to room temperature, add it to the above yogurt bowl.
Mix well and serve tamarind leaves raita with steamed rice or with roti.
Notes: Make sure tamarind leaves are soaked well if using dried leaves.

Suggestions: Adjust spice with green chiles. Adjust consistency with water.
Variations: You can also cook the onion with spices before adding to the yogurt. Check other tamarind leaves recipes here.
Other Names: Tamarind Leaves Raita, Chinta Chiguru Perugu Pachadi.

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