Chintakaya Pachadi

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Recipe

Ingredients

250 grams	chintakaya (raw tamarind)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
3 tablespoons	urad dal
3 tablespoons	chana dal
5	dried red chilies
1 pinch	asafoetida (hing)
1 teaspoon	turmeric powder
1	salt to taste
1 tablespoon	jaggery (optional)

Instructions

1. 1 Wash the chintakaya thoroughly and pat dry.
2. 2 Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds.
3. 3 Add urad dal, chana dal, and dried red chilies. Fry until the dals turn golden brown.
4. 4 Add asafoetida and turmeric powder, and stir well.
5. 5 Add the chintakaya pieces to the pan and cook on low flame until they become soft.
6. 6 Add salt and jaggery if using, and mix well.
7. 7 Allow the mixture to cool, then grind it into a coarse paste in a blender.
8. 8 Transfer the pachadi to a bowl and serve with hot rice or roti.