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, undrallu.
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_153116.jpg?w=840)
Video recipe:
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
- hing – 1/8 tsp
- turmeric – 1/2 tsp
- salt
- oil – 4-5 tsp
- mustard seeds, jeera – 1/2 tsp
- curry leaves – few
- To grind: green chillies – 10
- garlic – 2 pods
Instructions
- Wash fresh tamarind and remove if it has any branches/stems.
- Take them in a bowl with water and boil for 5 mins or until tamarind becomes soft(it should be soft to the touch).
- Cool them down. Then mash/crush the tamarind with your hand.
- Use a sieve to strain tamarind solids from liquid. Collect the gujju/juice in another bowl.
- Again add little water to solids, squeeze out the juice again and strain. Repeat this process 2 times. Take out the seeds and remove skin. Add them to gujju.
- Now take green chillies, garlic in a mixie jar to grind or use mortar and pestle to make paste.
- Tempering: Heat a small pan, add oil, when the oil is hot, add mustard seeds, jeera, curry leaves, hing and turmeric. When the mustard seeds starts crackle, turn off the heat.
- Add this green chilli, garlic paste, salt and tempering to the tamarind gujju/liquid. Check the taste for salt. Gujju should be sour and spicy in taste.
Tips
- While crushing the boiled tamarind, do not have to remove skin/shell.
- It tastes great with rice and dal+gujju.
- You may adjust the chillies as per your spice level.
step by step photo instructions
- Wash 20 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).
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_150953.jpg?w=1024&resize=443%2C443)
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 2 times.
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_152338.jpg?resize=450%2C450)
5. Take out the seeds and remove their skin. Add them to gujju.
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_152449.jpg?w=1024&resize=448%2C448)
6. Now take 10 green chillies, 2 garlic cloves in a mixie jar to grind or use mortar and pestle to make paste.
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_152755.jpg?w=1024&resize=448%2C448)
7. Heat a small pan, add oil, when the oil is hot, add mustard seeds, jeera, curry leaves, hing and turmeric. When the mustard seeds starts crackle, turn off the heat.
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_152824.jpg?w=1024&resize=450%2C337)
8. Add ground green chilly paste, tempering and salt to tamarind gujju. Mix well. Taste and adjust salt. Gujju should be sour and spicy in taste.
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_152929.jpg?resize=453%2C339)
9. Serve with rice, upma, rice rava upma, rail phalaharam, hot steamed rice, dal rice and many more.
![](https://sirisblog198815040.files.wordpress.com/2020/01/20220211_153024.jpg?w=840)