Chintha chiguru ( Telugu )/ tender tamarind leaves are available mainly during summer months. In Andhra region it is a most sought after greens as the recipes prepared with are loved by all.It is used in dals, chutneys,Currys as an important ingredient in vegetarian and also non vegetarian recipes.The tangy and piquant taste is loved by all. Unfortunately we can not get it throughout the year.But there are ways to preserve it to be used whenever we desire. Further these leaves are enriched with health benefits also.
Method A:
1).Take the leaves in a big plate. Remove small hard pieces of stalks and any blackened or damaged leaves.Wash it thoroughly in a collander with small holes preferably under tap. This removes sand particles and other dust.
2).Boil water ( just enough to immerse the leaves ) add the leaves and allow to boil for 2 to 3 minutes.Remove from flame and drain the leaves in a collader with small holes.Cool.
3).Grind the blanched leaves to a slightly course paste.Preserve it in an air tight container and keep it in freezer.This paste can be used thorough out a year. Alternately you can freeze the paste in icecube trays and collect them in ziplock bags for convenience sake. In this way you need not thaw the whole paste whenever it is required.
Method B:
1).Pick, clean, wash as in the first method. Spread the leaves on a clean cloth under fan / preferably in shade out side for a day. Stir the leaves with fingers now and then so that all the leaves are dried well. Keep them under semi sun shade till leaves are completely dried well.I prefer the first method.In this method almost all nutrients will be there but not in dried method.
Further my recipes using these tender tamarind leaves in dal, subjis and chutneys ,are in my recipe list.You can go through them if you desire.
Still there are some other methods are followed in villages.But my preferance is first method.
Tip:
a).In dal and subjis, I add the required quantity of paste to prepared tadka ,allow it to cook for 2 minutes and then add the prepared dal or subji to tadka. Stir well and allow to cook for 2 minutes again and remove.
b).Do not try to cook dal with these leaves as it hampers cooking process because of its natural sourness.
c).I always cook the leaves microhigh for 3 minutes in microwave oven, allow them to cool and blend them.