Chintakaaya Pachadi / Raw Tamarind Pickle

 

Indian weather is conducive for gardening through out the year and hence the word "summer bounty" can be hardly used to refer to the backyard produce like we do here in US. In India, the summer season is almost synonymous to pickle / papad preparations. Despite the busy schedules and modern approach of healthy lifestyles, one doesn't shy away from the high oil, salt laden pickles since they can perk up even boring meals. Every household has their own ritual of pickle / papad preparations during summer so that they can enjoy the hard work later on, through out the year. And the preparation process of these spicy pickles vary from region to region and the best thing is they need no refrigeration. They stay fresh for a year or two, given that they are stored in a ceramic or glass jar and dry spoons / ladles are used while handling the pickles.
We come from Andhra, where pickles are a must for every meal and so, I couldn't let go the "seasonal recipes" theme without posting a pickle recipe. And so here is one of the important pickles from the region, chintakaya pachadi. It is prepared using chintakaya, the raw tamarind and hence the name. I usually get my stock from my mother and and the preparation pictures taken during one of my India trip were on my old hard disk and I could not locate them now. And so, there is going to be no pictorial presentation. 

Preparing the base:
* Usually raw tamarind is bought in kilograms. It should be absolutely raw and taste sour. Wash the tamarind to get rid of any dust and other stuff sticking to the husks. Spread them on a cotton cloth and allow them to sundry until no trace of water is left. 
* Grind finely the raw tamarind without bothering about the husk, seeds and all, adding salt and turmeric. (For about 4 - 5 kgs of tamarind, about 2 Tbsp of turmeric powder is needed.) Traditionally a stone mortar was used for this but now you can use blender / mixer. Just remember that the mortar / grinder should be dry. No water anywhere near the pickle preparation. Store it covered in a ceramic jar for a couple of days.
My mother depends on her eyes / palate while preparing any dish and so it was hard to get any measurements from her for this recipe. She had promised me that she will remember to measure the ingredients next time she prepares and so I will update the salt quantity later. However she mentioned that when we taste the ground tamarind, we will know whether the salt is enough or not. 
* After 2 days, remove the strings, pieces of husks and seeds present, as much as possible. You don't have to go crazy over this. There will be always some stuff left even thorough cleaning. At this point, you can taste, add salt if needed and grind once again. Store in a ceramic jar. This forms the base and can be stored at least for a couple of years. I have five years old stuff which is neatly sealed and still looks like fresh one.

You use a small quantity of the above base to prepare the pickle whenever you need it. The below method is how my mother prepares it. Some use sesame seeds and peanuts as well.

Ingredients:
1/2 cup prepared tamarind base (above recipe)
1/2 tsp salt (or as needed)
20 - 22 red chillies (The quantity is not a typo. However it depends upon the spiciness of the red chillies used and so adjust accordingly.)
To toast:
1 tbsp oil, 3 - 4 tsp urad dal / skinned blackgram, 1 tsp mustard seeds, 1 tsp coriander seeds, asafoetida

Method:
* Heat oil and add mustard seeds and urad dal. When the dal starts turning reddish, add coriander seeds, asafoetida and red chillies. When the coriander changes a shade darker, turn off the stove. Let it cool.

* Add the toasted ingredients, prepared tamarind and salt if needed, and grind it coarsely. Don't be tempted to add water to grind but if you are preparing this in smaller quantity, you can but remember to refrigerate it. Serve it with hot steamed rice and ghee.

Chintakaya Pachadi, Cabbage Curry and Bittergourd Gojju served with Rice.

Check what other marathoners are cooking during this month long marathon.

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Idli Milagai Podi

Idli milagai podi is a delicious lentil powder that is a staple in Tamil nadu homes. It is served with idlis / dosas, generously doused with melted ghee. This is my Day 4 post of BM#15 under "accompaniment" theme.

Ingredients:
1/2 cup urad dal / skinned black gram
1/4 cup chana dal
2 tsp sesame seeds
12 red dried chillies
Salt to taste
1 Tbsp oil
A generous pinch of asafoetida
Method:
Dry roast dals individually until they start to change color.
Toast sesame seeds until they start to pop.
Toast chillies for a few seconds and turn off the stove.
Heat oil and add asafoetida. Turn off the stove. Let cool all the ingredients.
Grind them all together finely and store it in an airtight container.

Check what other marathoners are cooking during BM#15.

Rava idlis served with idli milagai podi and ghee.

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Annamlo Podi

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(Annam - cooked rice and podi - powder in Telugu.)
The name says it all. Literally, annam lo podi means the powder that goes with rice.

Powders made of legumes and/or spices have their own, unique place in Indian cuisine. Cooks in every region of this vast land use  these powders in one form or another to compliment and accentuate their local cuisine / dishes. Some powders spice up everyday humdrum meals, some go into making elaborate dishes, some lend flavor and texture while some others used as condiments.
For this month's MLLA , I thought of sending an entry where only and only the legumes take the center stage (or should I say the entire stage?). When I was thinking of such entries, this  unpretentious legume powder from Andhra popped up. I have heard from my mother that this humble podi is used to be one of the menu items at a traditional, Andhra Brahmin wedding. (I am talking about those days when pickles and powders were made at home to serve at a wedding and not the modern day menus where there are food stalls in a wedding. :)) BTW, this one is a 'must have' powder in my kitchen.
This can be served just with some hot, steamed rice and a tsp of ghee. Or try adding Andhra style pickles like gongura to this podi annam to experience a simple pleasure.

Ingredients needed for 2 cups of podi:
1/2 cup each - moongdal, urad dal, chanadal and toordal
15 red chillies
1 tsp salt

On low flame, dry roast each dal individually in a skillet / kadai till it turns slightly brown. Also dry roast the red chillies till they turn a few shades darker. Cool them.
Grind the dals, chillies along with salt into a coarse powder. Remember not to grind into a fine powder.Check the salt level and add more if needed.



This is going to Susan's MLLA, where Srivalli is guest hosting the eighteenth helping.

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Eggplant - Onion Chutney / Vankaya - Ullipaya Pachchadi

When preparing Andhra style Pachchallu (Chutneys), I find eggplants more versatile. They can be prepared alone or with other vegetables to bring on different, new flavors to the table each time.
In today's recipe eggplants are paired with onions and this is a mouth watering fusion of all flavors. Serve this with some hot rice and a tsp of ghee or as a relish along with Indian breakfasts, it tastes fabulous. This recipe is my SIL's and it turned out an excellent accompaniment to Tomato pooris.


You need:
6 purple, round brinjals/eggplants chopped into medium sized pieces or two cups of chopped eggplant.
One onion, finely chopped
Red chillies - 12
Coriander seeds - 1 Tbsp
Urad dal - 1 Tbsp
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1/4 tsp
A little asafoetida powder
Jaggery powdered - 1 tsp
Tamarind extract - 4 tbsp - 1/4 cup (depending upon the sourness you prefer)
SaltOil
Preparation:

• Wash the eggplants and wipe them dry. Chop them into medium sized pieces.
• Heat 2 Tbsp oil in a saute pan and add the chopped eggplants to it. Fry them on low to medium heat till they are done.
• Heat two tsp of oil in a small pan and add urad dal and mustard seeds. When urad dal start to turn slightly red, add coriander seeds, red chillies and asafoetida. When coriander seeds start to turn brown and urad dal, fenugreek seeds have turned red, turn off the stove and transfer them to a plate.
• Heat another Tbsp of oil in the same pan and add finely chopped onions and fry them till they turn translucent.
• Now add the fried eggplant, spices, jaggery and required amount of salt to a blender and blend to a coarser consistency with out adding water. Then add onions and whizz/run the blender so that the onions are just blended with the eggplant mixture. You don't want the onions to get pureed.
• Remove and serve with hot rice and tsp of ghee or as a relish.

Note: If you need to add water to blend the chutney, transfer the contents to a pan and fry it on low heat for five to ten minutes.
For a tangy, spicy variation, see Eggplant - Green mango chutney.

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