Chinta chiguru podi (Tender tamarind leaves powder)

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 dal and pulao etc.

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

I found some bottled leaves in the Indian stores in USA. If you look around, you may find the leaves in some Asian stores.

In this recipe I am drying the leaves and making the powder. So the powder may be stored for longer periods. In some areas, this powder is called chintaku podi. For this recipe, you do not need very tender leaves. As the leaves are being dried and roasted, even older and slightly tough leaves can be used.

                                                                                                                                                                                                                                                                                                                

Ingredients:

•      2 cups chinta chiguru (Tamarind leaves)
•      2 Tbsp. chana dal
•      2 Tbsp. urad dal
•      3 Tbsp. til seeds (Sesame seeds)
•      3 or 4 red chiles
•      1/2 Tsp. hing (Asafetida)
•      1 Tsp. or less oil
•      Salt to taste

Directions:

1.      Wash and remove any hard stems.
2.      Spread the leaves on a dry cloth and dry in shade.
3.      Leave them to dry completely.
4.      Heat a thick pan and add oil.
5.      Add red chiles and let them fry for a minute.
6.      Add chana dal and keep stirring.
7.      Add urad dal.
8.      When the dals are turning light brown, add til seeds.
9.      Keep stirring.
10.      Remove from heat.
11.      Transfer the mixture to a bowl.
12.      Let cool.
13.      Heat the pan again and add dried chinta chiguru.
14.      Keep stirring for a minute or two.
15.      Remove from heat.
16.      Transfer to another bowl.
17.      In a grinder, process the dal mixture.
18.      Add the roasted leaves and salt.
19.      Grind to a coarse mixture.
20.      Store in a dry jar.
21.      Tastes very nice.
22.      Can be eaten with rice, idli or dosa etc.

Vankaya chintachiguru kura (Eggplant with tender tamarind leaves)

Chintachiguru, 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 flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it.

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!

Quite a few dishes are made with the leaves like chintachiguru chutney, chintachiguru pulao etc. Here is a recipe to make vankaya subzi.

Ingredients:

•      5 or 6 medium size vankaya (eggplant)
•      1 cup chintachiguru
•      2 Tsp. dry coconut powder
•      2 Tsp. white til (sesame seeds)
•      1 or 2 onions
•      2 green chiles
•      1 Tsp. grated ginger
•      1 Tsp. turmeric powder
•      Salt to taste
•      2 Tsp. oil
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds

Directions:

1.      Clean chintachiguru by rubbing the stems between the palms.
2.      Remove all stems etc.
3.      Wash and drain the leaves.
4.      Wash and cut vankaya, each one in to about eight pieces.
5.      Soak the pieces in water.
6.      Peel and cut the onion in to small pieces.
7.      Dry roast the til seeds.
8.      Place the chintachiguru, green chile, ginger, dry coconut, roasted til and half the onion pieces.
9.      Grind to make a paste.
10.      Heat a pan and add oil.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add onion pieces.
13.      Mix well and cook till onion turns translucent.
14.      Add vankaya pieces.
15.      Cook for about 5 minutes.
16.      Keep stirring.
17.      Add the ground chintachiguru paste and stir well.
18.      Sprinkle a little water and let cook.
19.      Cover and cook on medium heat till vankaya pieces are well cooked.
20.      When all the fluid has evaporated, remove from heat.
21.      Transfer to a dish and serve.
22.      Can be eaten with rice or roti.

Vankaya kura with cashew (Eggplant subzi with cashew)

Cashews are grown widely in coastal areas of India. Before the cashew nuts are fully ready, the nuts are harvested in their tender form, when the shell is not hardened. At that stage, the shell is easily cut open and the kernel is removed. But the kernel is corrosive and is harmful and so gloves should be used. Even the cashew has to be soaked in hot water and the outer skin has to be removed. The tender cashew is very tasty and gives an exotic taste to the dish! These tender cashews have a very short season and are not available in stores throughout the year.

At times when the tender cashew is not available, if you want to make the subzi, you can soak regular cashew nuts in boiling water for 2 to 4 hours and use them.

In coastal districts of Andhra Pradesh, Goa, Kerala etc. tender cashew is available around March/April time.

Any vankayalu (eggplant), long or small round variety can be used for this subzi. Make sure that eggplant is tender and no seeds are there. You may use any amount of eggplant and cashew of your choice or availability. There is no particular proportion.

 

   Ripe cashew-apple                                                                         Green cashew just starting

Ingredients:

•      8 or 10 vankayalu (small eggplant)
•      1/4th cup cashew nuts
•      1/2 Tsp. turmeric powder
•      3 or 4 green chilis
•      2 Tsp.adrak (ginger grated)
•      2 Tbsp. oil
•      Salt to taste
•      Some cilantro (optional)

Directions:

 

1.      Boil a cup of water.
2.      Soak cashews in hot water for about 3 hours.
3.      Grind green chilis and ginger and cilantro.
4.      Cut eggplant into thin long pieces.
5.      Heat oil in a deep and thick pan.
6.      Add eggplant and turmeric powder. Keep stirring.
7.      After 5 minutes, drain cashew nuts and add them to eggplant.
8.      Add ginger chili paste and salt.
9.      Cover and cook on low heat.
10.      Keep stirring.
11.      Cook till eggplant and cashew are soft.
12.      Cashew adds an exotic look and taste to the subzi.

Caution:  In case, you have a chance to use tender cashew and have to cut and clean the kernel, you must use gloves and protect your hands and face etc, as the oil which comes out of the kernel is corrosive!

 

 

Chinta chiguru pappu (Tender tamarind leaves in dal)

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.

I found some bottled leaves in the Indian stores in USA. If you look around, you may be able to find the leaves in some Asian stores.

Part of a tamarind tree:

Tender leaves with stems:                                                         Stems removed from leaves:

 

Cooked dal:

Leaves being cooked along with seasoning:

Ingredients:s

•      1 cup chinta chiguru (Tamarind leaves)
•      1 cup cooked moong dal
•      Salt to  taste
•      1/4 Tsp. turmeric powder
•      2 or 3 green chiles
•      A few curry leaves

Seasoning:

•      2 Tbsp. oil
•      2 Red chiles
•      1/2 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      A pinch hing (Asafetida)
•      A few garlic pods

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.      Peel garlic pods.
6.      Cook moong dal (either with skin or without) in a pressure cooker.
7.      In a deep thick pot, heat oil.
8.      Add red chile and urad dal.
9.      After a minute, add mustard seeds and jeera seeds.
10.      When mustard seeds splutter, add hing.
11.      Add half cup of water.
12.      Add chinta chiguru and green chile.
13.      Cook for 3 to 4 minutes.
14.      Add cooked dal.
15.      Add salt, turmeric powder and cook for about 10 minutes.
16.      Keep stirring.
17.      Add curry leaves and remove from heat.
18.      Heat oil in a small pan, add garlic pods and fry.
19.      When garlic pods are golden in color, add to the cooked dal.
20.      Transfer to a serving bowl and serve.

Any other dal like toor dal or masoor dal also can be used.
Chinta chiguru dal can be served along with rice or roti.


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Bellam avakaya (sweet and sour thoorpu avakaya)

This sweet and sour mango pickle with yellow chili powder is very popular in the coastal areas. It is more laborious to prepare, but, it tastes very good.

My mother and grandmother's generations, they used to cut the mangoes, so that they are not fully cut, but are joined at one end. The soft portion of the seed is fully scooped out and the chili mixture is stuffed inside the kernel. Then the whole procedure of soaking, drying etc is followed. The pieces are separated whenever they are served. All the children are given the job of cleaning, scooping out the seed portion etc. So, the pickle making used to involve everybody in the family. No wonder, pickle making is a ritual!!

Bellam avakaya freshly made:

Bellam avakaya about a month after it was made:

Mixture of chili powder, mustard powder and salt before jaggery is added:

Mango pieces mixed with chili mixture:

Mango pieces ready to be set aside:

Mango pieces in chili mixture with lot of juice:

Mango pieces dried in hot sun:

Ingredients:

 

•      1 cup chili powder
•      1 and 1/2 cups salt
•      2 and 1/2 cups mustard powder
•      5 cups powdered jaggery 
•      2 to 3 cups oil
•      3 to 4 tbsp. methi (fenugreek) seeds
•      3 tsp turmeric powder

Directions:

1.      Wash and dry the mangoes.
2.      Cut them into 1 and 1/2 inch large pieces.
3.      Remove the seed portion and remove the thin film sticking to the kernel.
4.      Mix all the powders together.
5.      Add some oil and mix the powder well.
7.      Unlike for red avakaya, 2 and 1/2 containers of mango pieces are added to one container full of chili mixture.
8.      Add the mango pieces to the chili mixture and place the mixture in a jar.
9.      Cover and keep it in a cool dry place for 2 days.
10.      Next day, there will be plenty of juice. As mango pieces mixed with salt and jaggery produce a lot of juice. Mix it from the bottom using a dry long spoon or using your hand.
11.     On the third day, mix it well.
12.     Squeeze the pieces to remove as much of the juice as possible.
13.     Place all the pieces on a plastic sheet or steel plate and dry it directly in the sun.
14.     Dry the juice also in the sun.
15.     If the pickle is made in India, 2 or 3 days of sun drying is enough.
16.     After the pieces are dried enough, they have to be placed back in the juice.
17.     Mix it thoroughly and top it with some more oil.

Initially the pickle will have a lot of liquid, but, in course of time, the juice thickens.
When this pickle is eaten with hot rice and ghee, it tastes yummy!

Variation:

Those who like the taste and texture of bellam avakaya, but cannot get the yellow chili powder etc. make the variety using red chili powder.
Proportions for the avakaya are as follows:

•      1 cup red chili powder
•      1 cup salt
•      1 cup mustard powder
•      3 cups powdered jaggery
•      2 or 3 tbsp. methi seeds
•      2 tsp turmeric powder
•      2 cups oil

The same procedure as followed for thoorpu avakaya is followed.

Notice the amount of jaggery powder is equal to the total amount of chili powder, mustard powder and salt together in both the recipes!

 

Thoorpu avakaya plain

As mentioned this variety of pickles are very popular in coastal Andhra Pradesh. Proportions of ingredients are different from those of regular avakaya.

My mother and grandmother's generations, they used to cut the mangoes, so that they are not fully cut, but are joined at one end. The soft portion of the seed is fully scooped out and the chili mixture is stuffed in its place. Then the whole procedure of soaking, drying etc is followed. The pieces are separated whenever they are served. All the children are given the job of cleaning, scooping out the seed portion etc. So, the pickle making used to involve everybody in the family. No wonder, pickle making is a ritual!!

 

 

All the precautions mentioned in pickle making - introduction apply for these pickles also.

Thoorpu avakaya about one month after it was made:

Mixture of yellow chili powder, fine mustard powder and salt:

Mango pieces mixed with chili mixture:

Ingredients:

•      10 medium sized mangoes or 4  to 5 cups mango pieces
•      1 cup chili powder
•      1 and 1/2 cups salt
•      2 and 1/2 cups mustard powder
•      2 to 3 cups oil
•      2 tbsp. turmeric powder
•      1/4 cup methi seeds (fenugreek)

 
Directions:

1.      Wash and dry the mangoes.
2.      Cut them into 1 and 1/2 inch large pieces.
3.      Remove the seed portion and remove the thin film sticking to the kernel.
4.      Mix all the powders together.
5.      Add some oil and mix the powder well.

      Unlike for red avakaya, 2 and 1/2 containers of mango pieces are added to one container full of chili mixture.

1.      Add the mango pieces to the chili mixture and place the mixture in a jar.
2.      Cover and keep it in a cool dry place for 2 days.
3.      Next day, there will be a lot of juice. Mix it from the bottom using a dry long spoon or using your hand.
4.      On the third day, mix it well.
5.      Squeeze the pieces to remove as much of the juice as possible.
6.      Place all the pieces on a plastic sheet or steel plate and dry it directly in the sun.
7.      Dry the juice also in the sun.
8.      If the pickle is made in India, 2 or 3 days of sun drying is enough.
9.      After the pieces are dried enough, they have to be placed back in the juice.
10.      Mix it thoroughly and top it with some more oil.

Sometimes the juice is not enough after drying and the pickle tends to be dry and salty over time.
To overcome this, additional juice is added. Often, if magaya has more juice, some juice from magaya is added to this pickle. Otherwise, some mango pieces or grated mango is soaked in salt for 2 days and the juice from that is dried and added to this pickle. I added extra juice to the pickle I made (photo displayed).

Variation:

Thoorpu vulli avakaya -- Thoorpu avakaya with garlic

2 cups peeled garlic
Add the garlic to the chili mixture and follow the directions to make plain pickle.
Otherwise, add the peeled garlic to the pickle made and let it keep for about 10 days.

Garlic tastes very nice after it is soaked.

Shelf life for these pickles is for more than one year.


 

Thokkudu pacchadi with garlic

Thokkudu pacchadi is almost like magaya, as the same ingredients and procedure are used. Only difference is magaya has finger long mango pieces. For thokkudu pacchadi mango is peeled and cut into small cubes. After drying, the pieces are pounded along with chili powder and methi mustard powder. In Telugu, pounding with wooden pestle is called Thokkudu. This pickle gets its name  thokkudu from this. Now, instead of grinding stone and pestle, we use processors! Still the name stays on.
You can garnish with fried garlic or add jaggery and make sweet and sour thokkudu pacchadi.
I am giving the garlic version.
Thokkudu pacchadi stays for more than a year if precautions mentioned in Pickle making -- Introduction are taken.

Mango pieces after adding salt and turmeric powder:

Mango pieces after drying :

Juice after drying:

Mango pieces, chili powder and methi mustard being processed in a chopper:

Ingredients:

•      About 10 medium sized mangoes
•      2 to 3 cups chili powder
•      2 cups salt
•      2 tbsp. methi (fenugreek) seeds
•      3 tbsp. mustard seeds
•      2 tsp turmeric powder
•      2 cups oil
•     1 tsp hing (asafetida)
•     1 to 2 cups garlic peeled.

Directions:

1.      Wash mangoes after soaking in water.
2.      Dry the mangoes with dry cloth.
3.      Peel the skin off using a peeler or scraper.
4.      Cut peeled mango into 1 cm cube pieces.
5.      Discard the seeds.
6.      Add salt and turmeric powder, mix well and set aside in a cool dry place.

Preparing methi mustard powder:

1.      Roast mustard seeds till they splutter.
2.      Roast methi (fenugreek) seeds till they turn dark brown. Take a few seeds and try to break and see if it is brown inside also. If so, it is done!
3.     Grind roasted methi and mustard into coarse powder.
4.     Set aside.

Drying the mango pieces:

1.      After 2 days, there will be a lot of juice oozed out of the mango pieces.
2.      Mix well, squeeze the juice out and spread the pieces on a plastic cloth.
3.      Save the fluid in the container.
4.      Dry the pieces on a terrace or a balcony directly under direct sunlight.
5.      Dry the juice also in the sunlight.
6.      If you are making the pickle in India, a day's sunlight (April/May) is enough to dry the pieces.
7.      Keep the pieces in a container for the night.

Final mixing:

1.      Add chili powder, methi mustard powder to the dried mango pieces.
2.      Process the pieces in a vegetable chopper or processor. The mixture is not to be made into a paste.
3.      It has to be coarse with small mango pieces.
4.      Heat some oil in a pan and add hing (asafetida) and add it to the mango mixture.
5.      Keep it partially covered.
6.      Add garlic to enough hot oil in a pan. Let it fry till garlic has a nice aroma and the pods turn brown.
7.      Add the garlic to the pickle.
8.      Mix it thoroughly.

 

 

 

 

 

Panasa pottu kura (Jackfruit dry subzi)

The Jackfruit is native to parts of South and Southeast Asia, and is believed to have originated in the Southwestern rain forests of India, in present-day Kerala and coastal Karnataka and Maharashtra. Its fruit is the largest tree-borne fruit reaching as much as 80 pounds (36kgs) in weight, 36 inches in length and 20 inches in diameter.
The Jackfruit tree is widely cultivated in tropical regions. Jackfruit is national fruit of Bangladesh.
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango and banana.
This is a famous Coastal Andhra dish and mostly a must on the menu during auspicious occasions. The jackfruit is cut or processed in such a way, you cannot identify the vegetable. The jackfruit used is young and unripe and special knives are available to cut it fine like shreds or saw dust which is called "pottu".

Caution:
Before touching the raw jackfruit for cutting,  spread 2 or 3 newspapers, grease both hands generously with sesame (til) oil or use gloves. When we cut jackfruit, it leaves a milk like latex which is very sticky. It leaves stains as well. It is important to prevent spoiling the floor, your hands and your dress!!
Cut the jackfruit into two pieces. Then remove the thorny green skin part and the hard
core (center part) and chop into small cubes. Grease your hands frequently while you are cutting the vegetable.

In Andhra Pradesh fresh panasa pottu is available in market.
In USA, jackfruit pieces are available in cans in Indian stores and Asian markets.
If using pieces, place the pieces in a food chopper or processor, add a pinch of turmeric and a spoon of oil and process it.

Ingredients:

2 cups of processed jackfruit
1 tsp turmeric powder
Salt to taste
Small ball of tamarind (optional)

For seasoning:

2 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
2 or 3 green chilis finely cut
1 inch ginger finely cut
A few curry leaves
A pinch  hing
2 tsp lemon juice
3 tsp mustard powder  (or mustard paste)
3 tbsp. kura vadiyalu (dehydrated urad vadiyams)
Oil for seasoning

Directions:

Place jackfruit in a microwave safe bowl, add turmeric powder and put the tamarind ball inside the jackfruit and add a few spoons of water.
Cook partially covered for 4 minutes.
Stir and cook again for 3 to 4 minutes.
Deep fry vadiyams and set them aside
In the same oil, fry dals and mustard seeds.
When mustard splutters, add chili and ginger pieces.
Add hing and curry leaves.
Add the cooked jackfruit and salt.
Keep stirring for a few minutes.
Turn the heat off. Add mustard powder or paste and lemon juice.
Mix thoroughly. Garnish with vadiyams and serve.

Note:

If using mustard paste, grind mustard seeds with a few spoons of water and a pinch of turmeric. Add the paste to the subzi. Otherwise,, mustard powder can be used.