Chintakaya Pickle

 Ingredients for Tamarind / Chintakaya pickle:

  1. 500 gms raw Green tamarind (Wash them thoroughly with water and dry them on a towel for 4 to 5 hours until they are completely dried.)
  2. 100 gms salt
  3. 1 tea spoon hald

Method for Paste:  

  1. Cut the dried tamarind to small pieces and grind softly in a Stone grinder (rubbu rolu)  While grinding add salt and haldi to it. 
  2. Take paste into a container and store it. 
  3.  After 3 days the pickle/thokku becomes a little soft. 
  4.  Now grind it once again  to fine paste.  
  5. Taste and see that the salt is sufficient if not add salt and store it in a air tight container. 
Note:  This pickle can preserved for an year.

Ingredients for preparing Pachadi 

  1. 1 cup chintakaya thokku
  2. 4 green chillies
  3. 3 red chillies
  4. 1 tea spoon rai
  5. 1 tea spoon urad dal
  6. 1 table spoon chanadal
  7. 1/2 tea spoon methi
  8. 1/4 tea spoon hing
  9. 1 table spoon oil
  10. few curry leaves
As the pickle already contains salt add only if you need

  1. Heat half table spoon of oil in a pan.  Add rai to it.  
  2. add the chanadal and urad dal.  
  3. Fry until they turn to golden brown and add green and red chillies. 
  4.  Switch off the flame and allow the ingredients to cool.  
  5. Take above paste and then add the chintakaya thokku to it and grind to smooth paste.  
  6. Heat half table spoon of oil in a pan and add mustard, curry leaves and a red chilli.  
  7. When the mustard seed/rai starts to  crackle add hing and switch off the flame.  
  8. Add the thadka to the pachadi/chutney.  
yummy Chitakaya thokku pachadi is ready..........

Tastes really yummy when served with rice with ghee and raw onion

Please comment for you have liked this recipeee

1 comment:

Ramesh Mandal said...

thank you to give a nice tamarind pickle recipe. we are very confused to make the pickle but now we were very happy i got an clear idea to make pickle.
ramesh mandal.