Friday 25 May 2018

Incredible flavours of 'Tender Tamarind leaves'

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Considering we have tamarind trees growing throughout our state, it makes me wonder why this ingredient isn't used much around here.

The season for these new leaves is obviously quite short. It starts from mid April until early June. Some enterprising cart vendors do carry daily fresh stock of these young leaves but if you can’t find it, just hire someone to strip some tender baby leaves off the tamarind trees.


The tamarind picking season is between mid January and early March. After that the trees look a little dry and wait to shake off the remaining fruit that dry on the branches. A few weeks later the same trees can be seen cloaked in a more vibrant hue.


Tender Tamarind leaves Recipe

A Chinta Chiguru Pachadi is a peanut chutney flavored with young tamarind leaves.

These leaves can be used as a substitute for any sour ingredient like lemon or aged tamarind or even instead of tomato in a rasam. The sour taste is due to the presence of Vitamin C and tartaric acid.



Like any seasonal ingredient, these too contain unique health benefits which aren’t available during the rest of the year. The young green leaves are a rich source of iron, calcium and minerals as well as offering precautionary wellness against a host of ills that plague during the rainy season.

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