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 

Chintakayalu                        :          1kg

Rock Salt                              :          250gms

Turmeric Powder                  :          2-3 spoons

Method :

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 the 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.