Chintaku Podi

Today I am coming with our yummy yummy ancient traditional recipe chintaku podi. It is tasty and made easy dish. This is Rayalaseema special. Normally I make podi mixers for the handy purpose. Can use them in emergency also. You can make podis like kothimera podi, pudina podi,Curry leaves podi etc. Most podis are packed with proteins and essential food items.

Generally chintaku is avalable in early spring season. Remove the leaves and clean well. Drain the water and make it dry on the paper. For complete dryness, it will take 3 to 4 days. Store it the air tight tin. Use it whenever you want even during non seasons.

This podi, simple fry and rasam is a very good light dinner for any day. OK let us come to preparation of delicious chinaku podi and learn how to make chintaku podi at home.

Ingredients

• Chintaku                                          3 cups (dry)
• Gound nut seeds(palli)                     1/2 cup
• Sesame                                             1/2 cup
• Dry red chillies                                 8 to 10
• Garlic flakes                                     5
• Salt to taste

How I did it

1. Take pan or wok. Dry roast groundnuts. Once they are cool, remove the skin and keep aside.
2. Roast sesame and dry red chillies and garlic flakes also on low flame.
3. In the same wok add tender tamarind leaves which are dried and fry them til turns crispy.
4. Let them come to room temperature.
5. First grind ground nuts, sesame, dry red chiilies and required salt and make into  fine powder.
6. Next add chintaku podi and garlic and again blind  together to form nice and yummy  powder. 
7. Transfer into a bowl and mix well.
8. See the yummy taste.
9. Store it into a air tight bottle.

Serve this chintaku podi with hot rice with dollop of gingerly oil with a bite of raw onion.

Note: Quantity of chintaku depends upon the tanginess and taste.

Look at the taste and get back with your valuable suggestions and thoughts. Your comments and suggestions add spice to my blog.