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Chinta Chiguru & Kobbari

Chinta Chiguru & kobbari
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Chinta Chiguru & Kobbari Recipe, How To Make Chinta Chiguru & Kobbari Recipe

Chinta Chiguru I chanced on some fresh soft tamarind leaves during a trip off the city boundaries. So with home-grown fresh grated coconut, gentle organic soft leaves along with a flavoring you cannot fail with, I produced an easy pachadi to match white rice. soft tamarind leaves, chinta chiguru, imli ke patte A pachadi having an attractive sweet-tart taste, a kind of powerful flavor which makes one salivate and request much more. Probably the most nutritious, soothing and fabulous tastes are introduced forth via natural food and also the easiest of materials and ideal for that diet conscious, suggesting that they're eating correctly and lightweight. :) Whenever we had excess of the Tender Tamarind leaves and noticed that they can might get rotten, we considered we ought to have the pachadi by using it. What we found themselves making, tasted a lot more like a pickle than the usual pachadi. Obviously there's a quite little difference that divides both of these and you may make use of the title really interchangeably. This really is once again among those chutneys which will keep for very long. And That I tasted it with Dosa and Idli, it tastes fantastic. We produced a huge batch and put in fridge, we simply took just how much actually we wanted and sauteed in oil prior to utilized. It will make an excellent side dish when you facilitate out of suggestions for chutneys. Chinta Chiguru is most searched for in Andhra, I have not observed these leaves prepared much in Tamil Nadu and my buddies are invariably amazed once I make Pappu using these leaves. It is a skill to handle the sourness when creating the pappu. Though Pachadis, you needn't be worried about. How to makeChinta Chiguru & kobbari?How to cookChinta Chiguru & kobbari?Learn the recipeChinta Chiguru & kobbariby vahchef.For all recipes visit vahrehvah.com

I chanced on some fresh soft tamarind leaves during a trip off the city boundaries. So with home-grown fresh grated coconut, gentle organic soft leaves along with a flavoring you cannot fail with, I produced an easy pachadi to match white rice. soft tamarind leaves, chinta chiguru, imli ke patte

 

A pachadi having an attractive sweet-tart taste, a kind of powerful flavor which makes one salivate and request much more. Prob... Read More..

About Recipe

How to make Chinta Chiguru & kobbari

(42 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Chinta Chiguru & kobbari
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 06, 2016


Ingredients used in Chinta Chiguru & kobbari
• Tender tamarind leaves - 2 0.
• Green chillies - 1-2 0.
• Grated coconut - 1 cup 0.
• Salt - 0.
Method:
  1. Grind green chillis, grated coconut, tender tamarind leaves and salt. Sprinkle a tablespoon of water only.
  2. Heat pan and add oil in to it. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the red chillis, curry leaves &asafoetida and toss for a few seconds.
  3. Pour this seasoning over the pickleand combine. Serve with hot rice.





Cooking with images





Articles


I chanced on some fresh soft tamarind leaves during a trip off the city boundaries. So with home-grown fresh grated coconut, gentle organic soft leaves along with a flavoring you cannot fail with, I produced an easy pachadi to match white rice. soft tamarind leaves, chinta chiguru, imli ke patte

 

A pachadi having an attractive sweet-tart taste, a kind of powerful flavor which makes one salivate and request much more. Probably the most nutritious, soothing and fabulous tastes are introduced forth via natural food and also the easiest of materials and ideal for that diet conscious, suggesting that they're eating correctly and lightweight. :)

 

Whenever we had excess of the Tender Tamarind leaves and noticed that they can might get rotten, we considered we ought to have the pachadi by using it. What we found themselves making, tasted a lot more like a pickle than the usual pachadi. Obviously there's a quite little difference that divides both of these and you may make use of the title really interchangeably.

 

This really is once again among those chutneys which will keep for very long. And That I tasted it with Dosa and Idli, it tastes fantastic. We produced a huge batch and put in fridge, we simply took just how much actually we wanted and sauteed in oil prior to utilized. It will make an excellent side dish when you facilitate out of suggestions for chutneys. Chinta Chiguru is most searched for in Andhra, I have not observed these leaves prepared much in Tamil Nadu and my buddies are invariably amazed once I make Pappu using these leaves. It is a skill to handle the sourness when creating the pappu. Though Pachadis, you needn't be worried about.



 

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