Andhra Special Chintakaya Pappu

Chintakaya pappu or raw tamarind dal is a popular Andhra delicacy made during the season of fresh tamarind. Raw tamarind is a very  important ingredient in Indian Kitchen specially in southern part of India because of the health benefits as well as it is a treasure of anti - oxidants and dietary fibers. The sour and lightly sweet taste of tamarind gives a unique taste and flavor to any dish it is added.

Today for day 3 I will posting a dish from Andhra Pradesh, another South state. Here goes the recipe....


Chintakayalu ( Fresh / Raw Tamarind ) 15

Toor dal 1 cup
Green chili 4
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste

For tempering

Udad dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Red chili 2
Curry leaves 4


Wash fresh tamarind thoroughly and presser cook them with 1 cup water for 3 whistles. 
Once the presser is release completely open the lid and mash the tamarind with potato masher or for better results use your hands. 
Separately in presser cooker wash dal and add 2 cups water to cook for 3-4 whistles.
Once done mash it thoroughly.
Now removing the hard pulp out from the mashed tamarind, add the liquid to cooked dal.
Switch the stove on and cook the mixture for 5-8 minutes.
Now add salt to taste, turmeric powder and chili powder. 
Continue to cook for another 5 minutes and switch off flame.

Heat a small pan to prepare tempering.
Add oil, mustard seeds, cumin seeds, red chili, curry leaves and chopped or slit green chilies.
Saute for a minute and switch off flame. 
Add the tempering to  dal and mix well.
Serve hot with steamed rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 107.


vaishali sabnani said...

All dals need some kind of tartiness , i am sure tamarind must be making it super delicious . Interesting recipe .

Chef Mireille said...

Never before tried dal with this much tamarind. Would love to taste it - must be so delicious!

Narmadha said...

So simple but very comfort food and looks so delicious