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

CHINCHECHI KADHI

Active ingredients

1 cup tamarind (chincha), taken in 3 cups water
Salt to taste
1/2 tsp turmeric powder
2 tablespoons gram flour( besan).
2 tbsps oil.
1 tsp mustard seeds.
1/4 tsp asafoetida (hing).
8-10 curry leaves.
1 tablespoon crushed ginger-garlic-green chillies.
1 tablespoon chopped jaggery.
2 tbsps chopped fresh coriander leaves + to spray.
Steamed rice for serving.

Method.

1. Squeeze the drenched tamarind and extract the pulp. Strain through a fine sieve.
2. Include salt, turmeric powder, gram flour and blend well.
3. For the tempering, heat oil in a pan. Include mustard seeds and once they begin to splutter, include asafoetida, curry leaves, crushed ginger-garlic– green chillies and sauté for 30 seconds.
4. Include the tamarind mix and cook on medium heat for 10-12 minutes.
5. Add jaggery and cook till it dissolves. Include coriander and blend well.
6. Transfer in a serving bowl, sprinkle coriander and serve hot with steamed rice.

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