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.