imageChintha chiguru pappu

Chintha chiguru/Tender tamarind leaves are abundant in this season(Mid March to June). Chintha chiguru has an unique taste(Tartness) and distinct flavour. They have many health benefits. There is a saying in Telugu” Chintha chiguru sakala roganivarani ” which means tender tamarind leaves heal all health ailments. Tender tamarind leaves are used for digestion, heat stroke, sore throat and many more. We can prepare chinta chiguru pappu, chinta chiguru pachadi, chintha chiguru rice with tender tamarind leaves. Today’s recipe  Chintha chiguru pappu is a wonderful side dish  which goes well with hot steamed rice and a dollop of ghee. Here I present chintha chiguru pappu which can be served as an accompaniment to steamed rice along with any stir fry. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Accompaniment
Cuisine: Andhra, India
Servings: 4-6


Chintha chiguru/tender tamarind leaves: 1 cup(Heaped) or 100 gms.

Toor dal: 1 1/2 cup

Onion: 1 no. Big

Tomatoes: 2 nos. small

Turmeric: Generous pinch

Red chilli powder: 2 tsp(I used three mango chilli powder. If using Other chilli powders one tsp is enough)


Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take hundred grams of chintha chiguru.


2. Separate the leaves from the stems.


3. Rinse well with water twice and keep in a colander to drain excess water.


4. Now take toor dal and rinse well once with water. Add three cups of water into the toor dal and keep aside.


5. Rinse well onion and tomatoes. Chop them into big pieces. Transfer the tender tamarind leaves and chopped onion, tomato pieces onto a plate.


6. Now steam the toor dal and tender tamarind leaves in a pressure cooker keeping separately for five whistles on high flame.

7. Allow the pressure to settle down on its own.

8. Open the lid of the pressure cooker and take the cooked toor dal, chintha chiguru out.



9. Mix toor dal and tamarind leaves mixture. Add red chilli powder and generous pinch of turmeric into it. Mix well and boil for five minutes.


10. Heat kadai and pour oil for tempering. Put mustard and cumin seeds. When mustard splutter add a pinch of asafoetida and switch off the flame.


11. Pour this tempering onto the chintha chiguru pappu and mix thoroughly.


12. Now the tasty chintha chiguru pappu is ready to serve as an accompaniment to steamed rice along with any poriyal/stir fry.



I’ve steamed chopped onion along with Chintha chiguru, instead you can sauté the onion pieces along with tempering and can be added later.

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