Tamarind/Chinthakaya Gujju

Tamarind/chinthakaya gujju is a versatile recipe. This recipe uses fresh tamarind right from the tree. This is a great combination with rice, upma, rice rava upma, rail phalaharam.

How to make Tamarind/Chinthakaya Gujju

PREP TIME: 15 MINS  COOK TIME: 5 MINS  TOTAL TIME: 20 MINS  COURSE: SIDES/ACCOMPANIMENTS CUISINE:INDIAN

Ingredients

  • Fresh tamarind – around 20
  • To grind: green chillies – 10
  • garlic – 2 pods
  • turmeric – 1/2 tsp
  • salt

Instructions

  1. Wash fresh tamarind and remove if it has any branches/stems.
  2. Take them in a bowl with water and boil for 5 mins or until tamarind becomes soft(it should be soft to the touch).
  3. Cool them down. Then mash/crush the tamarind with your hand.
  4. Use a sieve to strain tamarind solids from liquid. Collect the gujju/juice in another bowl.
  5. Again add little water to solids, squeeze out the juice again and strain. Repeat this process by adding little by little water until we get clear liquid from the tamarind. Take out the seeds and remove skin. Add them to gujju.
  6. Now take green chillies, garlic, and salt in a mixie jar to grind or use mortar and pestle to make paste.
  7. Add this green chilli, garlic paste to the tamarind gujju/liquid. Check the taste for salt. Gujju should be sour and spicy in taste.
  8. Make tempering with hing and turmeric. Add tempering to gujju and mix.

step by step photo instructions

  1. Wash fresh tamarind and remove if it has any branches.Take them in a bowl with water and boil for 5 mins or until tamarind becomes soft(it should be soft to the touch).

2. Cool them down. picture below shows the tamarind is shelled. you don’t have to do that. Then mash/crush the tamarind with your fingers in the same bowl with water.

3. Use a sieve to strain tamarind solids from liquid. Collect the gujju/liquid in another bowl.

4. Again add little water to solids, squeeze out the liquid again and strain. Repeat this process by adding water little by little until you get clear liquid from the tamarind.

5. Take out the seeds and remove their skin. Add them to gujju.

6. Now take green chillies, garlic, and salt in a mixie jar to grind or use mortar and pestle to make paste. Add this green chilli, garlic paste to the tamarind gujju/liquid. Check the taste for salt. Gujju should be sour and spicy in taste.

7. Make tempering with mustard seeds, cumin seeds, curry leaves, hing and turmeric. Add tempering to gujju and mix.

8. Serve with rice, upma, rice rava upma, rail phalaharam and many more.

Tips

  1. While crushing the boiled tamarind, do not have to remove skin/shell.
  2. If the tamarind is very fresh you get the juice/liquid light green in color.
  3. It tastes great with rice and dal+gujju.
  4. You may adjust the chillies as per your spice level.

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