32 (CHINTHA CHIGURU) TENDER TAMARIND LEAVES RICE

Chintha Chiguru(aaku) or Tender Tamarind leaves Rice(Pulao/Palav)


Have already posted Pulihora with chintha chiguru(Tender Tamarind Leaves) here.

This time I posting an other interesting recipe with tender tamarind leaves. Please note that it is good to use the tender leaves plucked from the trees and also this is the best season to get those from Tamarind trees when new leaves start growing in spring/monsoon season - Just in case if you are going to look out for them. You can also get those leaves, sun dry and powder and use it later in any of your rices to get the tang taste. I tried this rice during my last visit to India and it was really good and very different. But the only part was I used some regular leaves and that was little hard to munch, that is the reason I say to use the tender leaves.

This is the right time to get tender leaves. Use it in your dishes like pappu/dal and or collect them and dry and make use of it later.

Rice - 1 1/2 cups Sonamasoori/Basmati/Jeeraga samba
Tender tamarind leaves - 1/2 cup
Onion - 2 small sliced thin
Green chillies - 5 or 6
Ginger - 1 inch
Garlic - 6 - 8 flakes
Coconut - few pieces
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Salt as needed
Oil - 1 - 2 tbsp
Lime Juice - few drops(optional)

Spices
Cardamom, cinnamon, clove, bay leaf and anyother - very few


Wash and soak rice for 15 - 20 minutes.
Remove the leaves from the stalk and clean and wash them.
Heat 1 or 2 tsp of oil and add the wshed leaves. Fry till they are shrinked and cooked for 5 - 6 minutes or more. Keep aside.

Grind to paste - Few pieces of onion, green chillies, ginger, garlic, coconut, fennel seeds and half of cumin seeds to a soft paste with little water. Keep aside.

Heat oil in a pan and the spices and remaining cumin seeds. Next add sliced onion and fry till golden brown. Then add the ground masala and fry till the raw smell leaves for 4- 5 minutes. Next add the fried and cooked leaves and stir in few times. Finally add the washed rice, salt,lime juice and water. Cook till done in a rice cooker or pressure pan.

Have a look at my Rice Dishes for this Marathon

Day 1 - Corn and Capsicum Palav
Day 2 - Spinach / Palak Rice
Day 3 - Mango Rice
Day 4 - Peas Palav
Day 5 Egg Fried Rice
Day 6 Cumin Rice
Day 7 - Tender Tamarind Leaves Rice -

Sending this to " Only Original Recipes" hosted by Nivedita an event started by Pari.



Now over to my fellow Marathoners

30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya and ME.