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.

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).

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.

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

6. Now take 10 green chillies, 2 garlic cloves in a mixie jar to grind or use mortar and pestle to make paste.

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.