Chintakaya roti pachadi
Season for tender chintakaya / raw tamarind started in my place.
We make chutney, pappu(dal) with them.
Chintakaya pachadi with green chillies is spicy and tasty. It is a good accompaniment with hot piping rice and ghee.
In my early childhood days people make used it in traditional stone mortar and pestle.
Now a days with the mixer grinders around no one prefer to use mortar and pestle, but for a change this time AMMA made chutney in mortar.
Green chillis 2
Chanadal 2 tbs
Cumin seeds/Jeera 1 tbs
Mustard seeds/Avalu 1 tbs
Asofedita/Inguva 1 tbs
Red chillis 4nos
Preparation Method :
Grind chintakayalu and greenchillis coarsely adding salt and keep aside.
Take a bowl with oil, when heated fry seasoning ingrediants till brownish.
Grind fried seasoning ingrediants well and mix chintakayalu and green chillis paste and again grind together.
Last for more taste fry mustard seeds, hing and curry leaves in a oil and add this to pachadi.
Now tasty chintakaya pachadi is ready.
Best served as: lunch
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Quantity: serves 6
- Ingredient 1
- Ingredient 2
- Step 1
- Step 2