Description
Traditionally known as chinthakaya pachadi (Green raw tamarind pickle) is an age old delicacy. Exclusive to few parts of Andhra Pradesh and Telangana, Chinthakaya pachadi is made from raw tamarind procured from the trees during the season. Selection of the right tamarind is essential in the making of this pickle as it shouldn’t be too tender or way too mature. After removing the ends the tamarind is ground into a paste along with salt and turmeric. This paste is left in a dark room for three days in a porcelain jars to set in. Then it is taken out to be made into pickle. Making of Chinthakaya pachadi is a very interesting process, delightful for the five senses as its aroma can be so tempting for the taste buds. Oil, mustard seeds, fenugreek seeds, asafoetida, red chilies, curry leaves and few other ingredients are used to make green raw tamarind pickle. Each ingredient and spices are carefully selected to get the desired taste. The ingredients are roasted on an optimum temperature and cooled before mixing with chinthakaya thokhu. Pickles are a necessity as well as convenience as they help to preserved fruits, vegetables which are seasonal for a longer duration with added taste. Tamarind is a seasonal fruit; it is a nostalgia for many who can remember their grandmothers sorting out tamarinds and carefully choosing them to go under the stone grinder. They would be then ground into paste stored in jars whose mouth tied up with cotton clothes. As these jars basked in the sun, the contents inside would absorb the mild heat of sun releasing juices and absorbing all the spices. Then these pickles are added with spices and finally stored in glass or porcelain jars. Those who can recollect these procedures of traditional homes and grandmas would definitely agree how eagerly one waited for the pickle to reach the plate and mesmerize the palate. When traveling abroad, staying in a hostel or away from home we just cannot deny that how big saviour pickles are. They make meals so welcoming, one bottle/jar of pickle, and you can definitely deal with those bad meals and cooks of hostel/pg etc. Though it was almost like a tradition and ritual for grandmothers and mothers to make pickles and send for children, grandchildren and family members who stayed away from home. But now you can buy chinthakaya pickle online at your own convenience. Tangy green freshly and carefully picked not too tender or too mature tamarind or chinthakaya is used for this Green Tamarind pachi chinthakaya pickle or pachadi. It’s also called as pachi chinthakaya thokku pickle.
Ingredients
Pachi chintakayalu, green chilies, turmeric powder, red chilies, rai, jeera, urad dal, chana dal, methi, hing, refined sunflower oil, curry leaves
