Chinchechi Kadhi

A Maharashtrian preparation, the Chinchechi Kadhi is an aromatic, sweet and tangy kadhi made with tamarind pulp. Are you already visualising steamed rice with it? You are on the right track.

By Sanjeev Kapoor 28 Nov 2024 in Recipes Dals and Kadhis

New Update

Main ingredients	Tamarind, Turmeric powder, Gram flour, Oil, Mustard seeds, Asfoetida, Curry leaves, Crushed ginger-garlic-green chillies, Jaggery, Fresh coriander leaves
Cuisine	Maharashtrian
Course	Dals and kadhis
Prep time	35-40 minutes
Cook time	10-15 minutes
Serve	4
Taste	Sweet and sour
Level of cooking	Easy
Others	Vegetarian

Ingredients

1 cup tamarind (chinch), soaked in 3 cups water for 30 minutes
Salt to taste
½ teaspoon turmeric powder
2 tablespoons gram flour (besan)
2 tablespoons oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida (hing)
8-10 curry leaves
1 tablespoon crushed ginger-garlic-green chillies
1 tablespoon chopped jaggery
2 tablespoons chopped fresh coriander leaves + to sprinkle
Steamed rice for serving

Method

Squeeze the soaked tamarind and extract the pulp and strain through a fine sieve into a mixing bowl.
Add salt, turmeric powder and gram flour and mix well.
For the tempering, heat oil in a deep pan, add mustard seeds and once they start to splutter, add asafoetida, curry leaves and crushed ginger-garlic-green chillies, mix and sauté for 30 seconds.
Add the tamarind mixture, mix and cook on medium heat for 10-12 minutes, stirring at regular intervals.
Add jaggery and cook till it dissolves. Add coriander leaves and mix well.
Transfer into a serving bowl, sprinkle coriander leaves and serve hot with steamed rice.

#Asafoetida #Curry leaves #Fresh coriander leaves #Mustard seeds #Oil #Tamarind #Turmeric powder #Gram flour #Crushed ginger-garlic-green chillies #Jaggery