Chintachiguru paneer rice (Rice and paneer flavored with chintachiguru)

Chinta chiguru, tender tamarind leaves,is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle tart flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it. Quite a few dishes are made with the leaves like chinta chiguru chutney, chinta chiguru pulao etc.

 

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

When the leaves are fully grown, they are not easily chewable and are not tasty!

 

 

 

 

 

 

 

 

Ingredients:

•      2 cups chinta chiguru
•      1 cup paneer cubes
•      1 cup onion chopped
•      2 cups rice cooked
•      3 to 4 green chiles
•      1/2 inch ginger chopped
•      2 to 3 red chiles
•      2 tsp. chana dal
•      1 tsp. urad dal
•      1 tsp. mustard seeds
•      Pinch of hing (Asafetida)
•      Few curry leaves
•      5 Tbsp. oil
•      Salt to taste

Directions:

1.      Place chinta chiguru in a large plate and take the leaves along with stems between the palms and rub well.
2.      Leaves are thus separated from the stems. Stems do not taste good and also are troublesome while eating!! 
3.      Remove the stems and collect the tender leaves.
4.      Wash the leaves and set them aside.
5.      Cut paneer into cubes and set aside.
6.      Cook rice and see that the grains separate when cooked.
7.      In a deep pan, heat oil.
8.      Add red chile and after a few minutes, add chana dal and urad dal.
9.      When dal becomes golden in color, add mustard seeds.
10.      Add green chiles and ginger when mustard seeds splutter.
11.      Add hing and curry leaves.
12.      Add chopped onion and stir well.
13.      When onion pieces are translucent, add chinta chiguru and stir well
14.      After a few minutes of cooking, add paneer pieces.
15.      Keep stirring, so that paneer pieces get a good coating of chinta chiguru.
16.      Add a little salt.
17.      Set aside the mixture for an hour or so, so that paneer pieces are marinated well. 
18.      Heat the mixture again and add cooked rice.
19.      Add salt and mix well.
20.      Cook for 10 to 15 minutes.
21.      Serve after a little while.
22.      Tastes nice with raita.

Avial (Stewed vegetables in yogurt and coconut gravy)

Avial is a very popular preparation from South Indian state Kerala. Almost all vegetables available are used in this dish. The gravy is prepared using fresh curd (yogurt) and fresh coconut. Those who have access to and like coconut oil, garnish avial with coconut oil.

Many recipes of avail are posted from time to time. Everyone has one's own recipe for making avial! I like to use more curd and coconut as the gravy makes it tastier.

Some vegetables like, ash gourd, yam, green banana and drumstick are definitely used. Other vegetables like potato, carrot, beans and cauliflower etc are optional. Whatever vegetables are available can be used. Use of carrots, yam and sweet potato adds color to the dish. Peeling, cutting all the vegetables according to the preferred size is time consuming, but the final product is worth the trouble taken.

As lot of vegetables are used and no deep frying or pan frying is done, it is a very healthy dish. Curd and coconut are also very nutritious.



                                        


Vegetables used:                                                             Drumsticks before cutting:

                                   
               
                                    










Vegetables cut into equal size pieces:              

                                                                               Fresh grated coconut:















Ingredients:

•      Small piece ash gourd (peeled)
•      Green banana (peeled)
•      Drumstick pieces (5 or 6)
•      Small piece of suran/yam
•      Carrot
•      Potato
•      Beans
•      Zucchini
•      Dondakaya/kundru/gherkin

For gravy:

•      1 cup grated coconut (fresh or frozen)
•      1 cup curd/yogurt
•      2 tsp. jeera seeds
•      2 tbsp. rice flour
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1/2 tsp. jeera seeds
•      1/2 tsp. mustard seeds
•      Pinch of hing (Asafetida)
•      A few curry leaves
•      3 tbsp. coconut oil (optional)

Directions:

1.      Wash and cut all vegetables to about the same size, -- thin long strips (about 2 inches by 1/4th inch)
2.      Boil vegetables in minimal water until cooked.
3.      Grind coconut, jeera and rice flour along with yogurt.
4.      Pour coconut mixture over cooking vegetables and continue to stir.
5.      Add water, if necessary.
6.      Cook for 10 minutes, stirring occasionally.
7.      Heat oil in a small pan, add jeera and mustard seeds and hing.
8.      Add the seasoning to avial and remove from heat.
9.      Add salt after turning off heat. Add curry leaves.
10.      Add coconut oil and mix well (optional).
11.      Mix well and serve hot.
12.      Good side dish for rice.