|Tangy chintakaya pachadi mixed with hot rice and ghee.|
The consumption of tamarind is widespread due to its central role in the cuisines of Indian sub-continent. Apart from the edible fruit pulp the hard green pulp of a young fruit, is often used as a component of savoury dishes, as a pickling agent. The cuisines of Andhra are the spiciest in all of India. Generous use of chilli and tamarind make the dishes tangy and hot. My earlier post had chilli as main ingredient with little raw tamarind as a component. There are multiple use of this raw tamarind when marinated with just salt and turmeric powder. This is taken in small quantities and made into pachadi with roasted ingredients and also with raw ingredients without oil . Thesmall quantity of marinated raw tamarind is used in making dal (pappu) which is very yummy.
I made two dishes with the marinated raw tamarind, to have it as a side dish with cooked rice.
The selection of raw tamarind is important. Neither too tender nor too mature should be selected. The mid range ones would have seeds in formation stage which can be easily chopped and consumed.
|The first step after cleaning the raw tamarind thoroughly and dried in shade. Then they are cut into small pieces and made to a coarse paste adding salt and turmeric powder and kept to rest for three days.|
|The soft ground paste after three days, the chintakaya thokku which can be preserved for many months.|
|A small quantity ready to make pachadi|
|Two tablespoon of roasted thill, Asafoetida pieces(solid), one teaspoon each of fenugreek seeds and mustards seeds and eight red chillies.|
|Roasted in 4 tablespoon of thill oil.|
|Fried ingredients without oil being pound first.|
|Marinated raw tamarind added in batches and ground.|