Chintakaaya Pachadi

Tangy and spicy chutney made from raw tamarind


  • 1/2 cup raw tamarind pulp
  • 20 red chillies
  • 1 tablespoon oil
  • 3 teaspoons urad dal / skinned blackgram
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • Asafoetida
  • 1/2 teaspoon salt


  1. Remove husk, wash and sun dry raw tamarind. Grind with salt and turmeric without water. Store in airtight container for 2 days. Separate any visible husk or seeds. Grind again to smooth tamarind base.
  2. Heat oil. Crackle mustard seeds and urad dal till dal is light brown.
  3. Add coriander seeds, asafoetida and red chillies and heat till coriander seeds browns.
  4. Grind all toasted ingredients along with tamarind base and salt.
  5. Serve Chintakaaya Pachadi with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *