Chintha Chiguru Pappu is a traditional Andhra-style dal made with tender tamarind leaves, toor dal (pigeon peas), and simple tempering. This dish has a delightful tangy flavor combined with the earthy taste of dal, making it a perfect match for hot steamed rice and ghee. Tamarind leaves are seasonal and packed with vitamin C, making this a healthy and tasty option.
Indians are well versed with the using Tamarind in various ways. Tender Tamarind leaves however are popularly used in regional Andhra cuisine in a variety of dishes. I am so happy that you chose to explore cooking them today.
About Chintha Chiguru Pappu
Chintha Chiguru / Tender Tamarind Leaves are a nature’s treat one must not miss. They are in season for a brief period between mid April to May after ugadi (New Year celebrated in South India). Later around August – September up until December, the tree begins to bear raw tamarind. The tender leaves are a pretty pinkish green in color and can be eaten as is, just like raw mangoes. They taste mildly tart and can be used as a souring agent just like tamarind. The creamish-pink flower buds and blossoms are extremely dainty and beautiful and are edible too.
For this dish, use delicate tamarind leaves. Gently massage a piece of leaf between your palms. The leaves separate from the stalks as they rub. This dal dish does not taste nice with stems. To make this recipe, cut off the stems and use just the leaves. When the leaves are extremely sensitive, it can be difficult to separate the stems. Use a processor to make this procedure easier. Add the soft tamarind leaves to a processor bowl with a flour kneading blade attached. Run the processor for a few seconds, up to a minute at most. Note how the leaves are now detached from the stems. Remove the stems and throw them away. 50g of soft tamarind leaves should be weighed and set aside.
The chintha chiguru Pappu is an ultimate comfort food when served along with a bowl of hot Rice and unapologetic amounts of ghee. Tamarind leaves are rich in vitamin C and add a refreshing sourness that makes this dish unique.
You may also like to try other dal recipes
How To Make Chintha Chiguru pappu (step-by-step)
Ingredients:
For Cooking Dal:
Toor dal (Kandi Pappu) – 1 cup
Onion – 1 medium (finely chopped)
Green chilies – 4 to 5 (slit)
Turmeric powder – ¼ tsp
Salt – to taste
Water – 3 cups
For Tempering:
Oil – 2 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chilies – 2
Garlic cloves – 5 to 6 (lightly crushed)
Curry leaves – 1 spring
Chintha Chiguru (tender tamarind leaves) – 1 cup (loosely packed)
Preparation:
Pressure Cook the Dal:
1. Wash the toor dal thoroughly and add it to a pressure cooker, add chopped onion, green chilies, turmeric powder, salt and add 3 cups of water.
.jpeg)
2. Close the lid and pressure cook for 3–4 whistles on medium flame. Once the pressure releases naturally, open the cooker and gently mash the dal.
3. Heat 1½ to 2 tablespoon ghee or oil in a pan. Add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 broken dried red chilies, and crushed garlic. When the spices splutter, add curry leaves (pat dry first) and Hing.
Now add tender tamarind leaves and saute until they are wilted.
.jpeg)
4. Pour the tempering into the cooked dal mix and stir well.
.jpeg)
Tips & Variations:
1. If the tamarind leaves are very sour, reduce the quantity.
2. Adding tomatoes while cooking enhances the tangy flavor.
3. A spoon of ghee at the end boosts aroma and taste.
Nutrition Information (Approx. per serving)
Calories: 180 kcal
Protein: 8 g
Carbohydrates: 28 g
Fat: 5 g
About Jyorecipes:
I'm Subhashini, the creator of Jyorecipes, food photographer, and food writer. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian cuisine. I developed this blog to help people cook better and more frequently at home after gaining knowledge in practical Indian cooking. I have no doubt that Jyorecipes will help you improve your cooking abilities, regardless of your level of experience.
Comments
Post a Comment