Chintha Chiguru / Tender Tamarind Leaves Powder/Podi.
Continuing with posting my powders/podi recipes with a very tasty and soury/tangy podi. Goes well with rice and or idli/dosas. Love what my mom makes with these leaves. Have already posted 2 rice dishes with Chintha Chiguru( Tender Tamarind Leaves) Rice Here and Here.
You can collect these tender tamarind leaves during this season or when available and then wash - dry them and use it later to make this podi/powder as well the rice dishes. This is how they make it at my home. You can adjust the addition of leaves according to the tanginess needed that is add more or less as per your requirement or families taste.
Red Chillies - 10(as spice needed)
Curry Leaves - 1 bunch
Asafoetida - 1/4 tsp(powder)
Channa Dhal - 1/4 Cup
Urad Dhal - 1 cup
Garlic - 10 flakes
Tender Tamarind Leaves - 1 cup(Cleaned)
Oil - 1/2 tsp
Salt as needed
Collect the leaves and remove them from the stem. Wash and pat dry.
Dry roast tamarind leaves, channa dhal and Urad dhal seperately till nice brown. Cool completely.
Heat oil in the same spoon and roast red chillies, garlic flakes,curry leaves and asafoetida. Remove and cool.
First remove the fried garlic and keep aside. Next add all the other ingredients and run the mixie/mixer/blender and powder first as fine as possible and once done add garlic and turn on the mixer for few more seconds.