2 cups tender tamarind leaves
1 cup grated coconut
1-2 green chillis
salt to taste
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil
Chintachiguru Kobbari Pachadi Preparation Method:
Take a bunch of tender leaves of tamarind and wash them and keep them aside to dry. Now take some coconut and wash it and break it. Grind the coconut to make a coarse powder and keep it aside. Now in a jar add these tamarind leaves and grated coconut powder and some green chillies and finally some salt as per your taste and grind them well to make it a paste. Just add few drops of water to thicken the paste.
Take a pan and add some oil to it and add some mustard seeds and fry them. Add some split gram to the pan and fry them till they become red in color. After that add some washed curry leaves to this and fry them too. You need to add some red chillies and asafoetida and mix well.
Once mixed well, add these fried ingredients to the coconut paste and mix thoroughly. You can serve this in idli or dosa or in hot rice. You can add some ghee to it.