- Take 1/4 cup tamarind and mash it. Remove and discard any seeds the tamarind. Soak the tamarind in 1/4 cup warm water for 10 minutes. Getting the Spice Mix Ready: In a pan, over low heat, heat 1 tbsp oil. Add 1 tsp cumin seeds, 3 tsp coriander seeds and 2 tsp sesame seeds. Stir-fry till the seeds start to change colour. Now, add 10 to 15 spicy red chillies and stir-fry for a few seconds. Turn off the heat. To the hot spices mix, add 1/2 tsp turmeric and 3/4 tsp salt, and mix well. Making the Chintapandu Pachadi: Transfer the cooled spice mix to a chutney grinder and grind to a coarse powder. Mash the soaked tamarind. Now add the soaked tamarind with the water, and grind to a thick, smooth paste. Add a little water, 1 tsp at a time. In a pan, heat 3 tbsp oil. Add 1 tsp cumin seeds and 1 tsp udad dal. Stir-fry till the urad dal is golden brown. Add 8-10 curry leaves and stir-fry for a few seconds. Add the ground tamarind paste and stir-fry for 5 to 7 minutes till all the oil is absorbed. Let the Chintapandu Pachadi cool completely. Transfer to a air-tight container.
Chintapandu pachadi
#myrecipe
By Sai Charan
Feb, 17th
727
Servings
10 persons
Cook Time
10 minutes
Ingredients
10
- 12
Ingredients
- Tamarind
- Water
- Cumin
- Corinader seeds
- Sesame seeds
- Dried red chillies
- Turmeric powder
- Salt
- Oil
- Mustard
- Urad dal
- Curry leaves
