Tag Archives: Tamarind

Lady’s Finger with Tamarind Leaves

30 Jul

bhindi_tamarind_leaves
Bendakaaya Chinta Chiguru Vepudu.

Lady’s finger is sliced into somewhat thin strips. They are then fried in oil and whole spices are added later along with powdered spices and tamarind leaves. Fresh or dried tamarind leaves give tartness to the fry. Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Makes: around 4 Servings of Lady’s Finger with Tamarind Leaves.

Ingredients:

Lady’s Finger / Bhindi 30 app.
Dried Tamarind Leaves 6 Tbsps
Green Chiles 1 – 2
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to Taste
Oil 2 tsps

Talimpu:

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

Method of preparation:

Wash and pat dry lady’s finger.
Remove ends and vertically slice the lady’s finger twice and then cut them in half if they are long enough.
Remove stems, wash and slice the green chiles.
Rub dried tamarind leaves between palms to powder them a bit.

Heat oil in a pan, add sliced lady’s finger.
Fry on medium low flame till lady’s finger turns light golden around the edges.
Stir in sliced green chiles and fry for a minute.
Make space in middle of the pan, add all talimpu ingredients in order.
Fry till urad dal changes color and stir everything well.
Stir in turmeric powder, tamarind leaves and salt.
Fry for another minute, stir in red chili powder and remove from heat.
Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Notes: Make sure lady’s finger is fried well before adding the tamarind leaves.

Suggestions: If using fresh tamarind leaves, add twice the amount of dried tamarind leaves.
Variations: Check other lady’s finger / bhindi varieties here.
Other Names: Lady’s Finger with Tamarind Leaves, Bendakaaya Chinta Chiguru Vepudu.

Tamarind Leaves Masoor Dal

18 Jul

tamarind_leaves_masoor_dal
Chinta Chiguru Erra Kandi Pappu.

Masoor dal / red lentils are cooked in water till soft but not mushy along with dried tamarind leaves. Dal is finished with freshly fried whole spices. Serve tamarind leaves masoor dal with steamed rice or with roti.
Makes: around 3 Servings of Tamarind Leaves Masoor Dal.

Ingredients:

Red Lentils / Masoor Dal 1 Cup
Dried Tamarind Leaves 1/4 Cup
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

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

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and roughly mash the garlic cloves.
Wash and keep aside dried tamarind leaves.

Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for around 8 minutes, add the sliced green chiles.
Cook for few more minutes, add tamarind leaves and half a cup of water if required.
Cook for couple more minutes or until dal is translucent and leaves are cooked.

Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above tamarind leaves dal.
Add turmeric powder and salt and boil the tamarind leaves dal for a minute and remove from heat.
Serve tamarind leaves masoor dal with steamed rice or with roti.
Notes: Make sure not to overcook the masoor dal.

Suggestions: If tamarind leaves are not cooked well, put it back on heat, add water if required and cook till done.
Variations: You can also use fresh tamarind leaves in a similar way.
Other Names: Tamarind Leaves Masoor Dal, Chinta Chiguru Erra Kandi Pappu.

Dried Tamarind Leaves

16 Jul

dried_tamarind_leaves
Endapettina Chinta Chiguru.

Fresh tamarind leaves are thoroughly washed to remove any dirt particles and either dry them under direct sunlight for couple of days or place them in oven and dry them till crisp. The leaves can be used to make dal or rasam etc…
Makes: around a Cup of Dried Tamarind Leaves.

Ingredients:

Fresh Tamarind Leaves around 2 Cups

Method of preparation:

Wash tamarind leaves thoroughly and pat them dry.
Spread the cleaned tamarind leaves on baking tray.
Preheat the oven to 180 F – 200 F.
Place the tamarind leaves tray for 1 hr 20 min to 2 hr.
Check in the last 15 – 30 min to make sure all the leaves are dry and crisp.
Alternatively, leave the tamarind leaves in direct sun light until dry and crisp.
Rub the crisp tamarind leaves between the palms to powder them if necessary.
Tightly store the dried tamarind leaves in clean dry jar.
Notes: Make sure to discard any big or fat stems before storing the tamarind leaves.

Suggestions: Make sure tamarind leaves are thoroughly dry before placing in the oven.
Variations: Check other dried Stuff here.
Other Names: Endapettina Chinta Chiguru, Dried Tamarind Leaves.

Vermicelli Tamarind Pulihora

17 May

vermicelli_tamarind
Semya Chintapandu Pulihora.

Vermicelli is boiled in water till just soft and fluffy. Tamarind is soaked in water and the pulp is extracted. The prepared pulp is briefly cooked in oil along with spices and mixed with the vermicelli. Serve vermicelli tamarind pulihora with a glass of buttermilk.
Makes: 1 – 2 Servings of Vermicelli Tamarind Pulihora.

Ingredients:

Vermicelli 1 Cup
Tamarind 2 inch Size Piece
Jaggery 2 Tbsps (Grated)
Green Chiles 1 – 2
Roasted Peanuts 2 Tbsps
Turmeric Powder a Small Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add green chillies.
Fry for few seconds, add tamarind pulp and jaggery.
Let the mixture come together a bit (less than a minute) and remove from heat.

In a mixing bowl, add the vermicelli, above tamarind mixture, turmeric powder and salt (if necessary).
Mix thoroughly and carefully and garnish with roasted peanuts.
Serve vermicelli tamarind pulihora.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan.
Variations: You can also add chana dal to the talimpu ingredients if desired.
Other Names: Vermicelli Tamarind Pulihora, Semya Chintapandu Pulihora.

Lemon Cucumber Tamarind Chutney

16 Sep

dosakaya_tamarind_chutney
Dosakaya Chintapandu Pachadi.

For lemon cucumber chutney, red chiles and urad are fried till golden brown in color. They are then ground into powder. Lemon cucumber / dosakaya is chopped up and pulsed with the ground spice mixture. Serve lemon cucumber tamarind chutney with steamed rice or with dal rice.
Makes: around 4 Servings of Lemon Cucumber Tamarind Chutney.

Ingredients:

Lemon Cucumber 1
Urad Dal 2 Tbsps
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Salt to Taste

Talimpu:

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

Method of preparation:

Soak tamarind in a tbsp or two of hot water.
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into small pieces.

Heat a pan on low heat, add urad dal and fry till urad dal is light golden brown in color.
Remove the urad dal from heat and cool to room temperature.
Heat oil in the same pan, add broken red chiles.
Fry till red chiles are brown or until aromatic and remove from heat.
Grind urad dal and red chiles are into fine powder along with salt.
Stir in cucumber pieces and tamarind to the ground powder.
Pulse a couple of times and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the pan from heat and it to the above cucumber chutney.
Serve lemon cucumber tamarind chutney with steamed rice or with dal rice.
Notes: Make sure not to burn the spices.

Suggestions: Adjust the red chiles according to preference. Make sure not to over crush the lemon cucumber pieces.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Tamarind Chutney, Dosakaya Chintapandu Pachadi.