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.

Gongura pulihora (Gongura rice)

 

 

Gongura, which is a green vegetable, is very popular in Andhra Pradesh. The leaves are very sour. The most common and popular dish is a pickle version known as gongura pacchadi. Gongura can be used to flavor rice and the tanginess enhances the taste!

 

Gongura is available in many parts of India. Most of the Indian stores in USA sell bunches of fresh gongura.

 

The other dishes you can make with gongura are dal and pulusu.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

 

•      1 to 2 cups gongura leaves
•      1 cup rice
•      1 Tsp. turmeric powder
•      Salt to taste
•      3 Tbsp. oil
•      3 or 4 red chiles
•      1 Tbsp. chana dal
•      1 Tbsp. urad dal
•      1 Tsp. mustard seeds
•      2 or 3 green chiles
•      1 inch ginger (finely chopped)
•      A pinch hing (Asafetida)
•      3 Tbsp. peanuts
•      A few curry leaves
•      3 Tbsp. sesame seeds

 

Directions:

 

1.      Cook rice and see that the grains separate.
2.      Set aside.
3.      Remove gongura leaves from stems, wash and dry in a towel.
4.     Chop the leaves.
5.     Heat oil in a thick deep pan. Add red chiles, chana dal, urad dal and mustard seeds.
6.     Add peanuts and cook till peanuts are nicely fried.
7.     When mustard seeds splutter, add hing and curry leaves.
8.     Add gongura leaves and keep stirring till the leaves completely wilt.
9.     When the leaves are cooked, add cooked rice, turmeric powder and salt.
10.     Remove from stove and mix thoroughly.
11.     Roast sesame seeds without oil.
12.     Add a pinch of red chile powder and grind.
13.     Add sesame powder to the mixed rice and mix well.
14.     Let the rice rest for about an hour and serve along with kheera raita or carrot raita.