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.