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