chinta chiguru/ tender tamarind leaves chutney

Chinta chiguru/ tender tamarind leaves chutney 

With the onset of spring comes the season of tender tamarind. These leaves can be used in various dishes ,chinta chiguru chutney, chiguru badanekayi(brinjal)tavve/ pappu and chiguru chitranna/ rice,to name a few.In these recipes the ingredient used for tartness can be replaced with these leaves. Along with a little bitter and tartness they impart a very good flavour to the dish.
Tamarind trees are usually found in country side and very difficult to find these tender leaves here in Bengaluru.My maid  got it for me from her village.Also my granny and mom send them over to me from my native, and I make sure to prepare all possible delicacies when I have these.
Here goes the recipe.  It serves 2

Ingredients :

Tender tamarind leaves- a fist full
coriander seeds- 1 Tbsp
Sesame seeds- 1 tbsp
Dry red chillies - 3 to 4 ( acc to taste )p
Dry coconut - 1/4 th cup cut into pieces.
Oil- 2 tsp
roasted methi pwd- 1/4 tsp
Turmeric pwd- 1/8 th tsp
Hing- a generous pinch
Jaggery- 1 tsp
Salt- to taste

For tampering
Oil- 1 tsp
Mustard seeds- 1/2 tsp
urad dal-1/2 tsp
Curry leaves- 1 spring


Procedure:
Wash the tamarind leaves once and gently pat them dry on a hand towel. refer foot note.Discard the thick stems and retain the leaves.

Heat a wok and dry roast coriander seeds until they change colour, Set aside,dry roast the sesame seeds until nice aroma and set aside.add a tsp of oil and roast the red chillies  once done add the dry coconut and fry for few seconds and take off the flame.
Grid coriander seeds, sesame seeds, dry red chillies and dry coconut along with salt and jaggery into fine powder.

In the same wok heat a tsp oil add hing roasted methi powder and turmeric.  Add the tamarind leaves and fry . Once the leaves wilt switch off the flame.
Take these leaves along with  ground powder and grind it into smooth paste by adding little water.
Heat a wok, add a tsp oil once hot add mustard seeds once they crackle, add urad dal once it turns golden brown add curry leaves .  Switch off the flame. Add this tampering to the chutney and serve hot with rice or roti.

Note:
Do not wash the tamarind leaves more than once as they lose their tartness.