Tamarind/Emli/Chintapandu as it is popularly known in hindi and telugu is a rich source of Vitamin C, carotenes, flavanoids, Vitamin B and iron. Tamarind is also referred to as “the date of the east”. Tamarind with its pea shaped boby with soft, mushy skin loaded with beautiful slightly black seed tempts with its unique flavour and tangy-sour taste. Tamarind paste is most widely used delicacy in the South Indian recipes. Tamarind is a good source of antioxidants that fight against cancer. Tamarind also helps in digestion, lowers cholesterol, soothes soar throat. When this ‘tempting tamarind’ blends with aromatic spices the result is simply scrummy. Whenever I run out time to prepare a side dish for hot boiled white rice, this chaaru comes as a rescue. With handy and readily available ingredients in the kitchen and with less effort and time an scrummy tasting chaaru is ready. If there is a Potato fry and hot boiled white rice along with this chaaru…….Hmmmmm the magic of simple Indian food begins to gratify your senses………
Chintapandu Chaaru – Tamarind Soup
- 3 tbsp thick Tamarind paste
- 3 cups Water
- 1 Onion, sliced
- 3 cloves Garlic, peeled
- 1 tbsp Coriander powder
- 1/2 tbsp Cumin powder
- 1 tbsp Pepper powder
- 1 tbsp Red chilli powder
- 1/4 tbsp Turmeric powder
- 6-9 fresh Curry leaves
Grind coarsely onions, garlic cloves, red chilli powder, coriander powder, cumin powder, pepper powder, turmeric powder and salt.
Add oil to a heavy bottom cooking vessel and add the above grind paste along with curry leaves.
Fry till light brown on a very low flame. Now add tamarind paste and water. Bring the contents to boil. Turn off the heat and serve hot with white boiled rice and any vegetable fry of your choice.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.