Tender tamarind leaf chutney recipe | Puzhiya illai thuvaiyal

Tender tamarind leaf chutney recipe | Puzhiya illai thuvaiyal is one of the tastiest South Indian recipe which will be liked by every one. The minus point in this recipe is, tamarind leaves are not available in markets. When you have a tamarind tree nearby or if you were able to get tender tamarind leaves from some one you can try this recipe. We usually prepare this recipe when we go to our village. This thuvaiyal will have a wonderful taste with the combination of sour taste in tamarind leaves and sweetness of jaggery. To know about the health benefits of tamarind leaves click on the link – Tamarind and its health benefits Now let us see the preparation of this tastiest recipe.

Tender tamarind leaf chutney – Ingredients:-
  • tamarind leaves (tender) / puzhiya illai – 1 cup
Tender tamarind leaves
Tender tamarind leaves
  • red chillies – 3 number
  • channa dal – 1/2 tsp
  • urad dal – 1/2 tsp
  • sesame seeds – 1/2 tsp
  • ginger – 1 tsp (1 inch)
  • garlic – few
  • curry leaves – few
  • jaggery / vellam – 1 tsp
  • salt – 1/2 tsp
Tender tamarind leaf chutney – Ingredients for tempering:-
  • veg oil – 1 tsp
  • mustard seeds / kadugu – 1 tsp
  • asafoetida / perungayam – 1/4 tsp
  • curry leaves – few
Tender tamarind leaf chutney – Method of preparation:-

1. If leaves are very tender as in the photo below, you can use as it is.

Tender tamarind leaves
Tender tamarind leaves

2. If they are little bigger, Remove the leaves individually from the stems as shown in the photo below.

1. Stalks after removing the leaves 2. Tamarind leaves after removing the stalks
1. Stalks after removing the leaves 2. Tamarind leaves after removing the stalks

3. Firstly heat 1 tea spoon of oil in a fry pan and add red chillies, Chanda dal, urad dal, sesame seeds, ginger, garlic and curry leaves.

Seasoning in pan
Seasoning in pan

4. Switch off the stove and put tamarind leaves in that hot pan and sauté.

Tamarind leaves added after switching off the stove
Tamarind leaves added after switching off the stove

5. Secondly cool down to room temperature, add jaggery and salt and grind it into a smooth paste.

6. Finally heat one tea spoon of oil in a fry pan and add mustard seeds and when it splutters, add asafoetida and curry leaves. Pour it over the thuvaiyal and serve as side dish for idli, dosa, chapathi or rice.

Tender tamarind leaf chutney recipe | Puzhiya illai thuvaiyal
Tender tamarind leaf chutney recipe | Puzhiya illai thuvaiyal
Tender tamarind leaf chutney recipe | Puzhiya illai thuvaiyal

For other chutney recipes in my website click on the links below

1. Herbal green thuvaiyal recipe | Chutney

2. Fennel leaves chutney recipe | sombu chedi thuvaiyal

3. Pudina Thuvayal

4. Vendhaya Keerai | Methi Chutney

5. Coriander chutney | kothamalli thuvaiyal

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