Tag Archives: raw tamarind pods

Sorakaya Badithem

Sorakaya Badithem

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Sorakaya Badithem is a dish from our grand parents.  The main ingredients are Bottle Gourd & Raw Tamarind Pods.  For easy understanding, it may be called Sorakaya Chintakaya Pachadi !!

Ingredients:
Bottle Gourd cubes – 2 cube
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste

Sorakaya Badithem Ingredients

Preparation:
Boil raw tamarind with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked bottle gourd & the ground paste together using a mortar & pestle.
Or in a bowl, using a pappu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Yellow Cucumber instead of Bottle Gourd. Rest of the ingredients remain same.  Click here for the recipe.

 

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Dosakaya Badithem

Dosakaya Badithem

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Dosakaya Badithem is a dish from our grand parents.  The main ingredients are yellow cucumber & raw tamarind pods.  For easy understanding, it may be called Dosakaya Chintakaya Pachadi !!

Ingredients:
Yellow Cucumber – 1 medium sized
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste

Dosakaya Badithem

Preparation:
Boil raw tamarind pods with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Chop yellow cucumber into medium sized cubes.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked cucumber & the ground paste together using a mortar & pestle.
Or in a bowl, using a paapu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Bottle Gourd instead of Yellow Cucumber. Rest of the ingredients remain same. Click here for the recipe.

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Chintakaya Menti with Jowar Roti

Chintakaya menti with Jowar roti

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Ingredients:
IngredientsRaw tamarind pods – 150 gm
Bengal gram flour – 1 ½ cups
Rice flour – ½ cup
Cumin & fenugreek seeds powder – ½ tsp each
Green chilies – 8
Curry leaves – 20
Turmeric – a pinch
Oil – 2 tbsp
Salt – to taste

Preparation:
Boil tamarind pods in water and extract thick juice from its pulp.  Pan-fry the cumin & fenugreek seeds without using oil.  Let it cool down & grind into powder.  Also, pan-fry the two flours together without using oil and keep it aside.  Heat oil in a deep vessel like Handi and prepare tadka sautéing cumin, mustard, fenugreek seeds, curry leaves & slit green chilies.  Add the tamarind juice extracted, salt, turmeric and allow it to boil.  Meanwhile, mix the fried flours & the ground powder using water just to make it into a running consistency.  Ensure there are no lumps of flour formed.  Once the juice has boiled, add this batter to it stirring the juice simultaneously.  This is to avoid the formation of lumps.  Allow it to boil for two minutes & turn off the heat.  Serve it with jowar roti or rice.

Menti

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