Every thing about CHINTA CHIGURU MAMSAM | Vahrehvah :
Chinta chiguru mamsam means meat cooked with tender tamarind leaves. The tender tamarindleaves are mostly available during the early spring season in the months of April – May. The young tender tamarindleaves have a subtle tart flavor without being overly bitter or sour. You can add quite a lot of these exotic tender tamarind leaves to your dish which would give a nice tangy and sour taste to the dish.
Chinta chiguru is a highly recommended green to all the nutrition conscious as it has lot of nutrient and gives your taste buds a real treat. There are quite a few delicacies that are prepared with Chinta chiguru in Andhra cuisine like the Chinta chiguru pachadi, Chinta chiguru pappu ( the sour greens when combined with dal lend the dish a pleasing wonderful flavor with a delicate undertone of sourness without overpowering the earthy comforting flavor of the dal) and many more.
As these greens are available only during the April – May months, most of the people buy them in large and sun dry them and store them for later use. But nothing like eating the fresh chinta chiguru. You can prepare the Chinta chiguru mamsam with fresh or dry leaves, but fresh leaves is the best option.
For preparing this dish, firstly take a pan add oil, murstard seeds, cumin seeds, whole garam masala and then add chopped onion mix well, then add turmeric, ginger garlice paste mix well and cook for few min then add lamb mix well add little water and salt, coriander powder, chilli powder mix well and cover with the lid and cook till the lamb is tender. You can also use cooker to cook lamb.
Once the lambsis cooked then add the tender tamarindleaves mix well and cook for 5 minutes till the lamb is dry. Once it is dry switch off the flame. From a long time ago, tamarindis a very well known herb and plant used by the Indians. The leaves are green in colour and thin longitudinal in shape. The tamarind leaf is the leaf of a tall shade tree native to Asia and northern Africa and widely grown in India.
The large pods of the fruit contain small seeds and a sour-pulp that, when dried, becomes extremely sour. Tamarind leaves are used for herbal medicine as well as for spicing up soups like the fish soups and other soups. Folk medicine uses Tamarind leaves for sprains and swelling.
Tamarind leaves are available in both fresh and dried form. The fresh ones should have light green colour and the leaves should not be wilted. Tamarindleaves are removed from the stalk and soaked in water to extract the sourness. The leaves are discarded and the sour water is used for culinary uses. Alternatively, the green leaves may be ground in to a paste and added to any preparation while cooking.
Pickled tamarindleaves are common in India and used as flavoring in East Indian and Middle Eastern cuisine. It's used to season full flavored foods such as chutney, currydishes and pickled fish. Fresh leaves should be refrigerated and consumed within a week. While the dried ones can be stored in an air tight container and used for months. Tamarindleaves are beneficial to health and are an astringent and antiseptic.
Tamarindis popular as a gentle laxative, acidic and excites the bile and other juices in the body. Tamarindis also a blood purifier. The leaves are sometimes used in sub acid infusions, and a decoction is said to destroy worms in children, and is also useful for jaundice, and externally as a wash for sore eyes and ulcers. In the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever.
Take pan add oil, murstard seeds, cumin seeds, whole garam masala and then add chopped onion mix well,then add turmuric, ginger garlice paste mix well and cook for few min then add coconut powder,then add lamb mix well add little water and salt, coriander powder, chilli powder mix well and cover with the lid and cook till the lamb is tender. you can also use cooker to cook lamb.once the lamb is cooked then add the tender tamarind leaves mix well and cook for 5min till the lamb is dry. once it is dry switch off the flame.