Chintakaya thokku pachadi
Chintakaya thokku pachadi is a grandma’s recipe. This is amazing pickle especially when you’re bored with regular curries, dal recipes. Be it a sunny day or Rainy day just chintakaya pachadi, rasam and hot steamed rice topped with melted ghee/sesame oil is good enough to pamper our taste buds. If chintakaya thokku/tamarind pickle is readily available, within 15 minutes of time we can prepare this pickle/pachadi. Usually my mum prepares chintakaya thokku and distributes to us. But I’ll give brief description about the preparation of chintakaya thokku at the end of the recipe. Here I present spicy, tangy chintakaya thokku pachadi to please our senses. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: pickles
Cuisine: Andhra
Servings: 10
Ingredients:
Chintakaya thokku: 2 tbsp
Red chillies: 10-15 nos.
Coriander seeds: 2 tsp
Urad dal: 1 tsp
Fenugreek seeds: Few(Optional)
Jaggery powder: 1 tsp
Oil: 1 tbsp.
Tempering:
Oil: 1 1/2 tbsp
Urad dal: 1 tsp
Mustard seeds: 1 tsp
Hing: A pinch
Method of preparation:
1. Take 2 tbsp of chintakaya thokku from the stored pickle and keep aside.
2. Heat kadai and pour oil. Put Urad dal, coriander seeds and fenugreek seeds. Fry them till they change into light brown colour.
3. Now add red chillies and fry them for a minute and switch off the stove. Allow them to cool down.
4. Take a mixer grinder, put the roasted ingredients and grind them to a powder. I’ve not added any salt because already chintakaya thokku has good amount of salt.
5. Now add chintakaya thokku and grind them together into fine paste.
6. Now add Jaggery powder and grind them once again. Add 2 tbsp of water if required.
7. Heat kadai and pour oil for tempering. Put Urad dal and mustard seeds.
8. When mustard splutter add a pinch of hing into it.
9. Now add ground chintakaya thokku paste with spices into the tempering.
10. Sauté the mixture for a minute and switch off the stove.
11. Now the chintakaya thokku pachadi is ready to serve. Transfer the chintakaya thokku pachadi onto a serving bowl and serve with hot steamed rice. The shelf life of the pachadi is one week.
Preparation of chintakaya thokku
The shelf life of chintakaya thokku is one year. Thokku is prepared with chintakayalu(Raw tamarind), salt and turmeric. Chintakayalu are crushed in a stone mortar pestle along with salt and turmeric. The prepared thokku is stored and whenever required tempering is done along with spices. Here I give brief explanation of preparing chintakaya thokku.
Ingredients:
Chintakayalu/raw tamarind: 2 kgs
Turmeric: 4 tsp
Salt: Half kg(Approximately)
Method of preparation:
1. Take two kilos of chintakayalu, rinse well with water and air dry them completely.
2. Clean stone mortar pestle with dry cloth.
3. Now roughly crush the tamarind with salt and turmeric in batches.
4. Store them in an airtight container and leave for 3 days.
5. On third day again crush them to get smooth texture and remove the seeds of chintakayalu/raw tamarind. Mix thoroughly and store in a ceramic pickle jar. Now the chintakaya thokku is ready.
6. Whenever required take few tbsp of chintakaya thokku and prepare the chintakaya thokku pachadi freshly as explained above.
7. This chintakaya thokku can be used to make other pachadis like dosakaya chintakaya pachadi. Instead of chinta pandu we can use chintakaya thokku.
Would you like to share your thoughts?
Your email address will not be published. Required fields are marked *