Chintakaya Pachhadi - Raw Tamarind Pickle - Andhra Telugu Recipes

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Gayatri Vantillu | గాయత్రి వంటిల్లు

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Recipe Text


    • Chintakayalu (Raw Tamarind) – 600gms
    • Salt – 100gms
    • Turmeric Powder – 1tsp

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Selection of Chitakayalu is the first and an important step. Select the ones which are neither too tender nor too mature. The mature ones would have hard seeds which are difficult to be processed in the home processor. They need to be removed manually, which is a tedious process. The mid-range ones would have seeds in formative  stage which can be easily chopped and consumed.

    Wash Chintakayalu thoroughly 2 to 3 times till water comes clear. Spread the Chintakayalu on a dry cloth for drying. They should be dried in shade only. When fully dried cut the Chintakayalu into small pieces. Arrange a chopping blade in a food processor. Chop the chintakaya pieces in processor to a coarse paste. Take this coarse paste in a bowl and add turmeric powder. Mix well and add salt to it. Mix well till there is some wetness on your palm. Salt when mixed with sour raw tamarind oozes water. Transfer this mixture to a ceramic bowl or a glass jar and press it down neatly. Keep this jar aside for 3 days. After 3 days the tamarind becomes soft. Arrange the chopping blade to the processor bowl and make a paste of this Chintakaya Tokku. Now this Tokku is ready to make Pachhadi. Keep this tokku in a glass jar or any ceramic jars (with a tight lid) and preserve. This will last for more than a year if salt is sufficiently mixed in the tokku.


    • Chintakaya Tokku – 1 Cup
    • Mustard Seeds – 1tsp
    • Fenugreek Seeds – 1tsp
    • Asafoetida – 1/4tsp
    • Oil – 12tsps
    • Red Chillies – 11

    Break the red chilies into small pieces and keep them aside. Heat a pan and add oil to it. When oil is hot add the fenugreek seeds followed by mustard seeds. Fry till the seeds splutter and fry well. Arrange a wire mesh strainer in a bowl and keep it near the pan. When the seeds are done with frying add red chili pieces and asafoetida. Fry till you get a nice aroma of asafoetida. Now strain this fried seasoning into the wire mesh strainer to collect the oil. Now grind these seasonings in a mixie by adding the Chintakaya Tokku little by little. The paste will be somewhat coarse. Mix the pachhadi well with fingers and add the strained oil to it. Mix the oil well into the Pachhadi and transfer to a glass or ceramic bowl. Now the Pachhadi is ready to serve. Serve this Pachhadi with hot rice and ghee.

    Points to be noted:

    While selecting Chintakayalu, select raw and firm ones to get the right taste and more quantity. Ensure that the hard seed is not yet formed in them. Also ensure that they are not too tender, because the pickle with the tender ones doesn't last long. Add the right amount of salt. Before adding salt, taste the Chintakayalu for their sourness. Depending on the sourness of the raw tamarind add the salt. After mixing salt, taste the tokku—it should taste slightly salty. After mixing and keeping the Tokku aside for 3 days taste again to check salt. It should again taste slightly salty. The tokku then lasts for more than a year.

    Whenever you feel like having the Pachhadi, take some Tokku and follow the method given above to prepare the Pachhadi.

    When one is suffering from cold and fever this Pachhadi provides the required Vitamin C to cure them. We generally feel like eating some such sour things only when we have cold. It can be eaten by mixing in hot rice with ghee, or by spreading on ghee toasted sandwich bread, or by eating as a side dish with curd rice.

    In emergencies we can make new dishes with the readymade tokku. Mix some tokku with cooked dal and season with black gram, fenugreek seeds, mustard seeds, green chilies, curry leaves and asafoetida. This makes Chintakaya Pappu. It tastes good.

    To clean brass and copper vessels take some tokku and rub on the vessels. Then clean it with sand and the vessels sparkle like new ones. Use your imagination to put to use the tokku.

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
    swathi said...

    namaskaram gayatri garu ..
    iam a student andi & surf through net a lot whenever i have spare time, to update myself with my hobbies.. one of them is cooking...
    telugu valu vantala website kotaga chusanu, mee vantala recipies chala simple & easy ga vunai ...
    naku pachadulu cheyatam radu , enoo rojuluga net lo vetukutunanu meru telugu varu kadandi.... please gayatri garu enka pachadla recipies post cheyagalugute chala baguntundi.. thanku


    July 10, 2011 2:39 AM

    Your Earlier comments on the Blog
    Anonymous said...

    dear Gayatri
    I happened to view chintakaya pachadi video.
    it was fantastic.
    I was a cookery consultant with national panasonic.
    I was with AG's office. I took voluntary retirement .
    I really congratulate you.
    I was attracted to u b'cos my husband was in Peoples high school and Melkote college. My mother was also in Peoples high school till 1974.
    I stay in Chikkadpally.
    Best of luck!

    January 24, 2010 6:37 AM

    Anonymous Anonymous said...

    Hi Gayatri garu,

    H r u doing?...This is Prafulla...mee site chaala bagundi andi its a good idea meeru ela cheyali ani anukovadam bcoz that helps many people who r new to cooking like me nenu US lo vuntunna andi naku cooking raadu so its very helpful to me nenu ma friends ki kuda suggest chesaanu me website i appreciate for ur idea keep it up andi

    January 24, 2010 6:43 AM

    Anonymous said...

    Your Chintakaya pachhadi recipe is good and well described.Thanks.

    January 20, 2010 11:04 PM

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