How do you prepare 'chinta chiguru' (tender tamarind leaves) for use in dals and mutton curries?

Question

How do you prepare 'chinta chiguru' (tender tamarind leaves)? Learn the method for using this seasonal ingredient in dals and mutton curries.

Answer 1

To prepare chinta chiguru, gently wash the tender tamarind leaves, remove any tough stems, and then lightly crush or chop them before adding them to your dals or mutton curries. This releases their tangy flavor.

Detailed Explanation:

Chinta chiguru, or tender tamarind leaves, are a prized ingredient in South Indian cuisine, adding a unique sourness to dishes. Here's how to prepare them for use:

1. Selection: Choose fresh, young, and tender tamarind leaves. Avoid older, tougher leaves as they can be too fibrous and bitter.

2. Washing: Gently wash the leaves under cool running water to remove any dirt, dust, or insects. Be careful not to bruise them.

3. Stem Removal: Remove any thick or tough stems from the leaves. Only the tender leaves should be used.

4. Chopping/Crushing: Lightly chop or crush the leaves. This helps to release their flavor and allows them to blend better into the dish. You can use a knife or simply crush them with your hands.

5. Adding to the Dish: Add the prepared chinta chiguru towards the end of the cooking process, usually about 10-15 minutes before the dish is finished. This prevents the sourness from becoming too overpowering.

Pro Tip:

If you find the chinta chiguru too sour, you can balance the flavor by adding a touch of jaggery or sugar to your dish. Start with a small amount and adjust to taste.