Andhra Chintakaya Pachidi

Ingredients For Making Crushed Raw Tamarind

• • Tamarind (raw) - 3 kgs
• • Rock salt - ¾ kg
• • Turmeric powder - 1 teaspoon
• • Fenugreek - 1 ½ teaspoons

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Method To Prepare Crushed Raw Tamarind

• 1. Select well grown firm raw tamarind. Discard ripe and very tender ones.
• 2. Wash well, remove side fibre and ends. Cut into 2 or 3 pieces and spread over a cloth in shade to dry up excess moisture.
• 3. Allow to dry completely. Add salt, turmeric powder and fenugreek. Pound coarsely in a grinding stone. Store in a dry jar or bottle.
• 4. Take little quantity when ever required and prepare the pachidi as mentioned below.

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Ingredients For Making Chintakaya Pachidi

• • Crushed raw tamarinds - 2 tablespoons
• • Onions (peeled, small) - 20
• • Onion (big, cut into squares) - 1

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Ingredients For Making Pachidi Powder Fry With Little Oil And Powder

• • Red chillies - 25
• • Coriander seeds - 2 teaspoons
• • Urad dal - ½ teaspoon
• • Sesame seeds - ½ teaspoon

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Ingredients For Seasoning

• • Oil - 2 tablespoons
• • Mustard seeds - ¼ teaspoon
• • Asafoetida powder - 2 pinches
• • Curry leaves - 2 sprigs

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Method To Prepare Chintakaya Pachidi

• 1. Pound powdered ingredients together with raw tamarind paste.
• 2. Finally add big onion and pound coarsely.
• 3. Mix peeled small onions with that and take the pickle in a bow1.
• 4. Wash the grinding stone with little water and add to pachidi.
• 5. Heat oil in a pan, season with mustard seeds.
• 6. Add asafoetida powder, curry leaves on top of the paste.
• 7. Pour seasoned hot oil on top of that and mix well. This can be used within 10 to 15 days.
• 8. This pickle is best when mixed with cooked white rice and little melted ghee.
• 9. This can be used as an accompaniment with curd rice.

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Variation

• • Omit red chilly and other spices.
• • Crush the tamarind paste with green chilly, big onion and then season it.