Chinta Chiguru Podi | Spice powder made with Dried Tender Tamarind Leaves

Fresh tender Tamarind leaves are very famous for its tangy yet delightful taste it renders to anything that you make with it. These leaves finds itself placed in an important place in Andhra cuisine, with the leaves being used in varied forms as a dal with toor dal, Chutneys, Pulihora and finally a podi.

This condiment that's made with red chilies and kopra is the best you can assemble quickly to experience the leaves and also happens to be very simple to make.
Athamma who is known for her podis and chutneys, never miss a chance to store these leaves in it's different forms. She makes a variety of podis and chutneys with these tender leaves.

In this recipe, she has made use of the dried leaves that were shade dried and stored. She got these leaves last summer, washed and shade dried. The leaves were preserved in an air tight container to be used in different ways.

Recently she made this simple podi that makes a great combo with Dosas or Rice. When I took this for lunch along with pappu, none could identify that it was made with greens.

Ingredients

1 cup Chintathaku / Tender Tamarind Leaves
7 - 8 nos Red Chillies
1/2 cup Dry Coconut / Kopra
Salt to taste
3 - 4 Garlic Cloves

Instructions

Wash and shade dry the leaves.
Heat a pan, dry roast the leaves, Keep it aside. Then dry roast the kopra, finally red chilies.
Grind once it's all cooled along with salt.
Finally, add garlic cloves and pulse it couple of times.
Spread it on a plate so that it gets to room temperature and also as we added garlic the condiment should be dry when we store it.

Notes

This spice powder stays good when stored well for over 10 days or more. If you refrigerate it can stay even longer. But frankly I have experimented for that long.

Other Spice Powders on Spice your Life! 

Recipe

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Chinta Chiguru Podi | Spice powder made with Dried Tender Tamarind Leaves

Cuisine Andhra Pradesh

Author Srivalli

Ingredients

• 1 cup Chintathaku / Tender Tamarind Leaves
• 7 - 8 nos Red Chillies
• 1/2 cup Dry Coconut / Kopra
• Salt to taste
• 3 - 4 cloves Garlic

Instructions

• Wash and shade dry the leaves.
• Heat a pan, dry roast the leaves, Keep it aside. Then dry roast the kopra, finally red chilies.
• Grind once it's all cooled along with salt.
• Finally, add garlic cloves and pulse it couple of times.
• Spread it on a plate so that it gets to room temperature and also as we added garlic the condiment should be dry when we store it.

Notes

This spice powder stays good when stored well for over 10 days or more. If you refrigerate it can stay even longer. But frankly I have experimented for that long.

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