Spicy and Pungent South Indian Cuisine: Tamarind Leaves Chutney
The fruit and leaves of tamarind have amazing anti-flatulent, digestive, and mild laxative properties. The main bio-active ingredients are citric, tartaric and malic acids. The tartaric and malic acids are known for its natural skin caring properties and these acids make tamarind sour in taste.
Tamarind Leaves Image via Wikipedia
Raw Tamarind – Image via Wikipedia
The tamarind (Tamarindus indica, Botanical name) or imli (Hindi) has excellent medical properties. The fruit and leaves have amazing anti-flatulent, digestive, and mild laxative properties. You will get the cooling effect due to the acidic nature of the fruit and leaves. The leaves have proved its antiseptic (healing) power and this herb are being used to treat burns in folk medicine. Its leaves too has high amount of fiber and nutritional value. It is the good source for vitamin B and C and calcium. The main bio-active ingredients are citric, tartaric and malic acids. The alpha hydroxy acids – tartaric and malic acids – are known for its natural skin caring properties and these acids make tamarind sour in taste.
Tamarind leaves chutney is one of the nutritive side-dish often served in the households of Andhra Pradesh along with the regular meals. The steps in this recipe are simple, but awesome in taste and rich in nutritive value. The sour and tart taste of the tamarind will be lingering around your tongue for a longer time. Why don’t you prepare this recipe at your kitchen?
Ingredients
- Red chili – ten-fifteen
- Jaggery (powdered) – Half teaspoon
- Salt to taste
- Tamarind tender leaves two cups
- Seasoning
- Asafotida one pinch
- Black gram dal split One teaspoon
- Curry leaves one sprig
- Fenugreek seeds – One teaspoon
- Mustard seeds half teaspoon
- Oil one teaspoon
- Red chili one – two numbers
- Turmeric Powder – ¼ teaspoon
Method
- Collect only the tender tamarind (imli) leaves
- Wash the tamarind leaves and remove dirt. Allow it to dry.
- Place a skillet on the stove. Add a tablespoon of oil and heat.
- Now add the tender tamarind leaves and saute till the color of the herb changes. Allow to and keep it aside to cool.
- Dry roast black gram dal, fenugreek seeds, and red chili and keep it aside.
- Wet grind dry roasted ingredients along with fried tamarind leaves in to a coarse paste to a thick consistency. If required sprinkle / add less amount of water.
- Now add the jiggery and grind further. Keep it aside.
- Place the skillet on the stove. Heat oil and add the mustard seeds. Allow it to splutter. Add asafetida and curry leaves and stir well.
- Just pour the seasoned ingredients to the paste and mix well
- Now your Tamarind Leaves Chutney is ready. It has a shelf life for a month.
- You may serve this as a side dish. If desired just mix the chutney with steaming white rice and a dollop of melted ghee.
Sources
- AHA Information The “Other” AHA’s: Tartaric and Malic Acid http://www.skincareresourcecenter.com/aha-information.html
- Tamarind http://www.answers.com/topic/tamarind
- Tamarind http://en.wikipedia.org/wiki/Tamarind
