Andhra Chintakaya Pachadi
A tangy, fiery raw tamarind chutney ground coarse and finished with a crackling mustard-curry leaf tempering, a grandmother-style staple of Andhra kitchens.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Stone mortar and pestle
- •Small tempering pan
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 4 g
- carbs
- 14 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 90 kcal
Instructions
- 1
Heat a teaspoon of oil in a pan. Lightly roast the dry red chillies and fenugreek seeds until fragrant.
- 2
Add the chopped raw tamarind pieces to the same pan. Fry for 4-5 minutes until slightly softened.
- 3
Let the roasted mixture cool. Transfer it into a stone mortar or blender.
- 4
Add salt, jaggery and turmeric powder. Grind coarsely without adding any water.
- 5
Check and adjust the seasoning. Keep the texture chunky rather than smooth.
- 6
Heat the remaining oil in a small pan. Add mustard seeds until they pop.
- 7
Add curry leaves and crushed garlic if using. Let them sizzle for a few seconds.
- 8
Pour this hot tadka (seasoned oil) over the ground chutney and mix well.
- 9
Let the pachadi (chutney) rest for at least 30 minutes before serving so flavours blend.
Chef's tips
Choose young, tender tamarind pods with soft seeds for the best texture, as older tamarind becomes fibrous. Adjust jaggery according to how sour the tamarind is.
Ingredient substitutions
- jaggery → brown sugar
Storage
Refrigerate in a clean glass jar for up to 10 days.
Reheating
Served cold or at room temperature; no reheating required.
Common mistakes to avoid
- •Grinding into a completely smooth paste instead of keeping the traditional coarse bite
- •Skipping the pan-roasting step, leaving behind an unpleasant raw tamarind taste
Serving suggestions
Cooked Andhra Chintakaya Pachadi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Andhra Pradesh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
