February 12, 2016

Chinthakaya Pachadi / Thokku (Raw Tamarind Pickle)

Have you ever experienced the sour taste of fresh raw tamarind? If you have not yet, then you won't know it's taste unless you actually tasted it yourself. Chinthakaya Pachadi or Thokku is very very famous pickle in teluguvari vantalu (in Telugu cuisine). It's very yummy and tasty because of it's sourness. Out of all Pickles my favourite pickle is Chinthakaya Pachadi. I love it's sour taste much!! Especially when you feel cold this is the best and great accompaniment with hot hot rice and ghee. Today I am posting it's procedure. Have a look.....

Ingredients to make Chinthakaya tokku :
Chintakayalu                        :          1kg
Rock Salt                              :          250gms
Turmeric Powder                  :          2-3 spoons

For Chinthakaya Thokku first you need fresh raw and firm Chinthakayalu for perfect taste. Select firm chinthakayalu and wash thouroughly with water 2 or 3 times till water comes clear. Now spread these cleanly washed Chinthakayalu on dry cloth for 4 to 5 hours in shade only for drying. When fully dried split these Chinthakayalu into small pieces and grind coarsely either in mixie or food processor or Stone Mortar and Pestle. I used Stone mortar and Pestle in traditional way.While grinding add raw crystal salt and turmeric powder. Transfer this mixer into a glass jar or ceramic container and store it for 3days. After 3 days tamarind becomes soft and remove the seeds in Chinthakayalu carefully. Again grind this paste to make Chinthakaya Thokku. Now Chinthakaya thokku is ready to make Pachadi. Let us see the procedure to make Chinthakaya Pachadi too...

Ingredients for Chinthakaya Pachadi :

Chinthakaya tokku                                :     1 cup
Red chillies (yendu mirapakayalu)     :        11 
Green chillies (pachimirapakayalu)    :        4
Chana dal (sanagapappu)                    :       1spoon
Urad dal (minapa pappu)                    :       1spoon
Fengugreek seeds (menthulu)             :       1spoon
Mustard seeds (aavalu)                       :       1spoon
Oil                                                       :      10 spoons
Asafoetida (Inguva)                            :       1 spoon
Curry leaves                                        :       few
salt                                                       :       to taste

Method :

1. Take a pan, put oil and add chana dal, urad dal, fenugreek seeds,mustard seeds.
2.  Fry till the seeds splutter and fry well.
3. When seeds are done with frying , now add red chillies,curry leaves and asafoetida.
4. Switch of the flame and allow the ingredients to cool.
5. Now grind these ingredients along with green chillies and Chinthakaya tokku.Garnish with
    slightly fried curry leaves.
6. Yummy,tasty and spicy Chinthakaya Pachadi is ready , serve with hot hot rice and ghee.

1 comment:

  1. Wow, I love raw tamarind.
    This pickle look super delicious and lip smacking… loved it totally dear.


Follow hotellkalmar.net
Food & Drink Top Blogs
Submit your website to 20 Search Engines - FREE with ineedhits!
Sonic Run: Internet Search Engine Submit Your Site To The Web's Top 50 Search Engines for Free! Submit Your Website to Scrub The Web hotellkalmar.net
Food & Drink