Friday, November 30, 2012

Chinta Chiguru(Chintaku) Podi | Tamarind Leaves Powder

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My pantry is always loaded with various podi mixes and pickles which comes very handy on those days when I am very lazy to cook anything.All I need to do is to prepare some plain rice and can eat these powders and pickles mixed with hot rice and ghee which is actually a delicious meal which I crave at times.

I get most of my podi(powders) supply from my mom and pickles from my MIL on my every visit.The varieties of podis(powders) which can be eaten with rice are really vast and my mom makes very nice podis.She makes lot of other varieties of podis like Kothimir Podi(coriander leaves podi), Pudina Podi, Curry leaves Podi, Bitter gourd podi, Garlic podi, Kandi podi, Munagaaku Podi(Drumstick leaves powder) to name a few.Her Bitter gourd podi is a big hit among all those who have tasted it and have made them to change their opinion about biter gourds after they tasted her's.
Chintaku(Tamarind leaves) podi is really tasty with the natural hint of tangyness it gets from tamarind leaves.We usually store a pack of dried tamarind leaves all through the year and make this podi when ever we want.We even use dried tamarind leaves in this Onion-Chintaku palya which is a nice combo with Rice flour poori(Vadappa).
Chintaku Podi | Tamarind Leaves Podi Recipe:
shelf life: up to a month

1 heaped cup dried tender Tamarind leaves
6-8 Red chillies
1/3 cup Groundnuts
1 tbsp grated dry Coconut
1 tbsp white Sesame seeds
3-4 Garlic pods with skin(optional)
1 tsp Oil
Salt to taste
  • Use the tender tamarind leaves which are dried in sun until completely dry,might be for 2-3 days consecutively.
  • Dry roast groundnuts until the skin turns brown and once they are cool,remove the skin and keep them aside.
  • Dry roast sesame seeds and keep them aside.
  • Keep the dry coconut in sun for some time or you can even dry roast the grated dry coconut for a minute.
  • Heat oil in a kadai/pan and add red chillies and remove them and keep aside.
  • In the same kadai add tamarind leaves and fry for 3-4 mins on low flame until they are slightly crisp and keep them aside.Let all these fried ingredients come to room temperature.
  • Grind groudnuts,sesame seeds,dry coconut,red chillies and salt to a fine powder.
  • Add fried tamarind leaves and grind again to a fine powder.Check the taste and add more salt if required.
  • Add garlic pods and run in whipper mode to crush the garlic pods little bit.
  • Cool the powder and store it in air tight clean container.
Serve it with hot rice and ghee.
  1. Adjust red chillies according to your spice level.
  2. You can increase the quantity of ground nuts a bit more if you like the taste.
  3. It can be stored for up to a month under normal conditions and 2-3 months when refrigerated.


Swathi said...

Tamarind leaves podi is new to me. Looks wonderful.

Indian Khana said...

Wow...very nice recipe....great with rice

Unknown said...

wow what a coincidence dear... jus now had chintaak podi with rice n onion.... i always lov this podi alot.... especially mom's recipe ... your version is more similar like mine....nice traditional recipe .....

great-secret-of-life said...

so yummy... and it is new

Unknown said...

Tamarind leaves podi is very new to me. It looks very flavorful and useful also..

Jeyashris Kitchen said...

This is very new to me. Love to try it out. Nice clicks

Unknown said...

Never heard of this but looks so good, reminds me of tamarind rice

Unknown said...

I have tasted tender tamarind leaves but never tried podi using fry one.Bookmarking.My bookmarking recipes from your site is keep on increasing. :-)

Aruna Manikandan said...

sounds new to me...
nice clicks dear :)
bookmarked it

Hema Krishnamohan said...

Nice podi. Tender leaves (chintha chiguru, which looks red) alone should be used? I use the tender leaves in other podis instead of tamarind. I must try this.

Priya Suresh said...

Have to pack some during my next trip to India, we dont get this tender tamarind leaves here, fabulous podi.

chef and her kitchen said...

@Hema The tamarind leaves should be green and tender(not very aged leaves) but not the very tender ones which are red in color(which are used in preparing dal).

Hema Krishnamohan said...

Thanks for clarifying Prathiba.

Unknown said...

I would love to have that bowl of rice mixed with the podi. Sounds delicious Prathibha.

Westinghouse India said...

Great and looking Yummy ...
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Unknown said...

Tamarind leaves podi is looks good and wonderful.Do you have any idea where can i find Chintaku(Tamarind leaves).I searched in all websites.but it is not available in USA..

Deepthi Samanthapudi said...

where to get tender tamarind leaves in USA?

Unknown said...

Wow so many new podis on the list for me. Drumstick leaves podi is something that caught my attention. Is it the same proportions as kothimeera podi or any different?

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