Instant tamarind pickle chintapandu pachadi

Name: Instant tamarind pickle chintapandu pachadi
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 60 gm Tamarind; 1 tsp coriander seeds; 1/4 tsp Methi Dana (fenugreek seeds); 1/2 tsp Jeera/cumin seeds; 2 tsp sesame seeds; 50 ml water; to taste Salt; 1/4 tsp turmeric powder; 100 ml oil; 1 tsp chana dal; 1 tsp urad dal; 1/2 tsp Jeera/Cumin seeds; 1/2 tsp mustard seeds; 5-6 garlic clove (optional; 2 dry red chilli; 2 tsp Curry leaves

Sashi Joshi @cook_24644609

Bangalore

#Flavour 3 Tamarind has a very prominent role in indian kitchen and it z loaded with too many health benefits , indian love tangy flvour .

Sashi Joshi @cook_24644609

Bangalore

#Flavour 3 Tamarind has a very prominent role in indian kitchen and it z loaded with too many health benefits , indian love tangy flvour .

Saved

Ingredients

40 mint

4 servings

60 gmTamarind
1 tspcoriander seeds
1/4 tspMethi Dana (fenugreek seeds)
1/2 tspJeera/cumin seeds
2 tspsesame seeds
50 mlwater
to tasteSalt
1/4 tspturmeric powder
For tadka
100 mloil
1 tspchana dal
1 tspurad dal
1/2 tspJeera/Cumin seeds
1/2 tspmustard seeds
5-6garlic clove (optional
2dry red chilli
2 tspCurry leaves

Saved

Steps

40 mint

1

Take tamarind into a bowl wash twice and now take kadhai add tamarind to it and add water. Make sure you dnt add more water. Just water level shuld be tamarind should get dipthat it
2

Now stir continuously stove should be in medium flame, and cooking time 5-6mint, dont over cook, let water get evaporated and it turn into thick consistency, switch off the flame and let it cool down
3

Take a pan. Add dry ingredients coriander, methi, jeera, sesamee seeds,dry roast. Once roasted take in a plate, now dry roadt dry red chilli and let it cool
4

Take a jar add dry all dry ingredients seeds and dry red chily and grind
5

Now add cool tamarind mix to dry powder and turmeric and salt according to taste and grind 1-2 tym not beyond that
6

For tadka take a kadhai add oil heat now add chana dal, urad dal, jeera, mustard seeds, garlic clove, curry leaves, dry red chil. Fry verywell once they are fried well off the flame., Aftr tadka cool down add pickel and mix