CHINTHA CIGURU MIRAPPODI {FOR RICE}

hi,friends this is one more recipe with chintha chiguru with onions  very very tasty and yummy.Which I learnt in my inlaw's house as this is very very old recipe which my mom in law learnt with her mom.So I want to share this very old recipe with you and I promise you all that you will enjoy while eating this.

INGREDIENTS  –

Chintha chiguru {tamarind leaves} – 1 cup

oinion – 3 

{for this much of chintha chigiru we use these many onions}

Dry coconut – 2 tsp

Salt as per

Red chilli powder – 2 1/2 tsp

Oil – 5 tsp {in non stick pan}

PREPARATION  -

First remove the hard / thick stems and dry stems and dirt from the leaves and clean the tamarind leaves in water.

Take of the leaves from the water and keep it aside.

Take a blender jar / mortar and add the dry coconut ,  chilli powder, salt and blend/into a powder,

 and  finally  add tamarind leaves  and blend / beat to a paste  

and  finally add chopped  onions blend coresly{kachha pachha} .

Keep the paste aside.{which looks like this}

Place a kadai and keep it on flame

When it gets heat add the required amount of oil, add

Grounded onions and tamarind leaves paste and add turmeric powder – ¼ tsp and fry them on medium and low  flame.

Fry this on low flame by continuously stirring for 10 mint’s.

Saute’ well so that the tamarind paste changes it’s color in golden brown, and finally add butter milk 1 cup small to the curry which is on low flame and stir well  until it leaves oil .

Serve them hot by changing to serving bowl.

This can be served with hot rice and drop of ghee.