An Andhra dish from my MIL's kitchen, this chutney is made from tamarind leaves (soft ones) and eaten with rice. We recently found some frozen tamarind leaves and made this for fun and get a break from usual dishes!
Vegetarian | Vegan | GF
Serving Size : 3/4 cup
Prep ⏰: 3 mins | Cook ⏰ : 5 mins
Ingredients
1 cup tamarind leaves
2 tsp urid dal
3 dry red chillies
3-4 dry red chillies
1/2 tsp turmeric
1/2 tsp salt
For Tempering
1 tsp broken urid dal
1 tsp curry leaves
1/2 tsp mustard seeds
1/4 tsp cumin seeds / jeera
1/4 tsp asafoetida
1 red chilli (optional)
1/2 tsp oil (sesame if possible)
Instructions
While using frozen tamarind leaves, make sure to thaw them and remove all moisture out with paper towel.
In a pan, dry roast the urid dal and red chillies, until urid dal turn golden brown and aromatic.
Allow the ingredients to cool down completely.
In a mixer grinder, add the mixture, about 1/2 tsp of salt, turmeric, green chillies and tamarind leaves.
Add 1-2 tsp of water, if needed and pulse grind the mixture. Add 1 tsp of water at a time while pulse grinding so that the chutney remains thick and doesn’t turn watery. Set it aside.
In a same pan, heat oil and add broken urid dal. Once the dal turns golden brown, add mustard seeds, cumin seeds, curry leaves , red chilli, asafoetida. Once the mustard seeds crackle, remove from heat and add it to the chutney. Mix well and serve with some ghee and hot rice and enjoy !
Note : If you find the tamarind is not too sour, add some lemon juice or tamarind piece while grinding the mixture!
So tasty 😋