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.
Chinta Chiguru Podi
Chintathaku / Tender Tamarind Leaves – 1 cup
Red Chilies – 7-8 nos
Kopra/ Dried Coconut – 1/2 cup
Salt to taste
Garlic cloves – 3 -4
Method to prepare:
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.
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!