Chinta Chiguru Kobbari Pachadi / Tender Tamarind Leaves Coconut Chutney – Chutney Recipes
Ingredients
- 1 small cup Chinta Chiguru/Tamarind Leaves
- 1 small cup Fresh Grated Coconut
- 1 pinch Turmeric Powder
- Salt to taste
- 1/2 sp Mustard Seeds
- 1 pinch Fenugreek Seeds
- 1/2 sp Urad Dal
- 7-8 Dry Red Chillies
- 1 pinch Hing
- 3 sp Oil
For Chutney Popu :
Instructions
- Rinse well the chinta chiguru/tender tamarind leaves and set aside to drain in a colander. Heat oil in a pan add popu ingredients and fry, once done remove from the pan to a plate, add tamarind leaves to the pan and fry for a while, then turn off the heat and allow it to cool.
- Take a mixie jar and add all the fried ingredients, salt, turmeric powder and blend into a coarse paste. Then add grated coconut and blend it again. To this add a little water and blend into a thick and coarse paste. Now spicy and tasty chinta chiguru kobbari pachadi is ready. Transfer into a serving bowl and serve with steamed white rice.
SivanisKitchen