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Chintachiguru Pachadi

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Chintachiguru Pachadi Recipe, Imli patta Achar, How To Make Chintachiguru Pachadi Recipe

Chinta chiguru pachadi is a fantastic tangy-spicy pachadi made with the tender tamarind leaves commonly known as chinta chiguru, imli ke patte.

Kothimeera Pachadi, this chutney is local dish of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. Though it may be offered like a side in meals, it improves the food in which it's offered.  Because it is made of fresh, green cilantro leaves, the fragrance is luring that is loaded of minerals.

 

Kothimeera Pachadi / Coriander Chutney all type of Andhra style pachadis, that is great combo with hot rice and put little... Read More..

About Recipe

Chinta chiguru oragaya, Tamarind leaves , Tamarind leaves

How to make CHINTACHIGURU PACHADI

(2 ratings)
7 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
CHINTACHIGURU PACHADI
Author : Vahchef
Main Ingredient : Other
Servings : 4 persons
Published date : July 28, 2018


Ingredients used in CHINTACHIGURU PACHADI
• Chintachiguru (tender tamarind leaves) - 250 grams.
• Garlic - 7 cloves.
• Green chilly - 6 numbers.
• Tamarind (optional) - 5 pieces.
• Fenugreek seeds - 1/4 tea spoon.
• Red chilly - 4 numbers.
• Mustard seeds - 1 tea spoon.
• Oil - 3 tablespoons.
• Hing - 1/4 tea spoon.
• Urad daal - 1 tea spoon.
• Curry leaves - 1 spring.
Method:
  • Heat oil in a pan add mustard seeds, red chilly, fenugreek seeds, tamarind (is optional as the leaves give enough sourness required for the chutney) green chilly, garlic and saute them.
  • Add chinta chiguru, salt, mix it well and put the lid on cook it for 10 minutes after 10 minutes switch off the flame.
  • Put it in the blender and make a nice paste.
  • For tempering heat oil in a pan add red chilly, mustard seeds, Hing, urad daal, curry leaves.
  • This tempering pours on the top of the made paste.

Serve this with rice, butter toast.






Cooking with images Chinche cha pala lonache, Tamarind leaves , Hunise chiguru Uppinakayi





Articles


Kothimeera Pachadi, this chutney is local dish of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. Though it may be offered like a side in meals, it improves the food in which it's offered.  Because it is made of fresh, green cilantro leaves, the fragrance is luring that is loaded of minerals.

 

Kothimeera Pachadi / Coriander Chutney all type of Andhra style pachadis, that is great combo with hot rice and put little ghee over it. We can easily make these chutneys in the home, with coriander leaves which is fantastic combination with rice or dosa or idly.

 

This traditional Indian chutney is very adaptable and accompanies most meals and tastes wonderful on cookies, snacks, barbequed chicken, fish, chips. No Indian food is finished without having freshly prepared chutney. Customarily offered with curry along with other side dishes in the traditional Indian meal/thali to distinction the tastes.

 

Coriander/ Korhimeera pachadi is an extremely easy recipe made from fresh cilantro leaves, green chillies, garlic, tamarind, channa dal and sesame seeds. Coriander pachadi is a superb and extremely versatile recipe which can be combined with any vegan snacks or meat preparations. There are various variations of making the cilantro pachadi. In south India they prefer fresh coconut to the chutney and roast all of the spices gently in order that it provides a delicious fragrance and can make it much more strong and welcoming.

 

Coriander or Cilantro or Kotmira or Kothamalli not just has these popular names but are also referred to as by many other names by their location in India. Cilantro, explains the very first or vegetative phase of the plant's lifetime. As soon as the plant blossoms and grows seeds, it is known as coriander. Fresh Coriander leaves are substantially utilized in numerous recipes around the world. It's an incredible flavored herb with vast sensitive lacy green leaves along with a strong aroma. Even though cilantro and coriander seeds range from same plant, their tastes are not the same and can't be substituted with one another. They have their very own exclusive flavor. Coriander is generally used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian delicacies. Coriander is accessible all year around and therefore the coriander pachadi can be produced at any time as well as any season.

 

 Usually it is prepared fresh and customarily offered with curry along with other side dishes in a conventional Indian meal to distinction the tastes. It may be prepared in a number of ways. You can modify the tangy and spicy taste according to your option.



 

Comments & Reviews

 

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Recent comments

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Nagarjuna P Posted on Wed May 08 2013

I dont think we get chinta chiguru in USA. I love your channel and thanks for posting this. I ate this when I was a child. Good old days thanks for bringing the memories back.

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aryaksh0406 Posted on Wed May 08 2013

Nice recipe Chef!!! Only way to get these leaves if you really really love them is in dried form...my mum always dries it and I get it to US whenever I visit India!!!! My family just loves it so this dried tamarind leaves and also dried curry leaves

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Neththra'sVision Posted on Wed May 08 2013

We planted some seeds for agriculture lessons our school at 6th grade. Tamarind seeds were one of them, and when the plant grow a little we used to eat the leaves while we go home. We really like that sour taste. Now I think I would make this dish ag

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Captain Winky Posted on Wed May 08 2013

Hey Sanjay I'm a big fan of your videos. I often order curry leaves online from Indianblend or Ishopindian. Unfortunately, they don't carry some things I want to cook with. I'm talking about fresh fenugreek leaves, gongura leaves, and

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calristein Posted on Wed May 08 2013

I wonder if young tamarind leaves can be found frozen?

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curious.soul Posted on Wed May 08 2013

Wow! This is new! N i bet it would be awsm;) but i dont know if iI find it ! From where u get it Sanjay? Any idea from where can we have it in US?

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MSE. Dzirasa Posted on Thu May 09 2013

I live in Maryland and I got them dried at my local Indian Grocery store ...They seem to be adding on new ingredients lately...

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