Chintachiguru Kobbari Pachadi Recipe

Ingredients:
2 cups tender tamarind leaves
1 cup grated coconut
1-2 green chillis
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil

Method:
Grind green chillis, tender tamarind leaves, grated coconut and salt.
Sprinkle a tbsp of water only.
Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red.
Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Pour this seasoning over the pachadi and combine. Serve with hot steamed rice and ghee.