Chintachiguru -- young tamarind leaves Ihave to tell a big thanks to my mom for this. she purchased fresh young tamarind leaves and cleaned and washed them and dry them in the shade for some time and packed in small plastic bags and she stored them in the fridge.
in the fridge they become dry and looks like this.you can make a powder with this dry leaves and store in a bottle these leaves will stay for 1 year in the fridge.
and you can use these leaves for kheema curry, fish curry and even for dal(chintachiguru pappu) check my dal recipe here .
And chintachiguru dishes are most favorites in Andhra people. And now it is time for young tamarind leaves I think.
Young tamarind leaves (dry or fresh) ---100
Onion – 1 big chopped
Green chilies --- 3 cut in to small pieces
Ginger garlic paste --- 1 tea sp
Red chili powder --- 1 tea sp
Turmeric powder – 1/2 tea sp
Salt to taste
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Urad dal – 1 tea sp
Cumin seeds – 1 tea sp
Dry red chili – 1 brokenCurry leaves a few
Wash cluster beans well and cut in to small pieces and add 1 cup water and1/4 tea sp salt and cook till beans become soft remove from heat and drain extra water and leave a side.
Take dry young tamarind leaves and grind them in to a powder, or if you are using fresh leaves then clean, wash and just crush with hand.
Now heat oil in a pan add mustard seeds and let them popup then add urad dal, broken dry red chilies, cumin seeds, curry leaves let them fry for a while.
Then add chopped onion and green chilies and fry till onion become soft.
Now add ginger garlic paste, turmeric powder, and stir once and then add tamarind leaves, red chili powder and cooked cluster beans, salt to taste (check the taste and add salt here because we add salt when we are cooking the beans) mix well and add 1/4 cup water, stir in between and cook till water evaporates.
Make sure there is no water left in the curry and then remove from heat and serve hot.
Serve hot with rice or rotis