Chintachiguru: Seasonal Superfood from the Wild in Telugu Kitchen

Chintachiguru: A Seasonal Superfood from the Wild That Elevates Andhra Cuisine – Recipe by Rajeshwari Puthalapattu

Celebrate the arrival of early summer with tender tamarind leaves, a seasonal superfood packed with nutrition and tangy flavour. Discover traditional recipes and a healthy spice powder that can be stored and relished all month long.

The season’s first chintachiguru—tender tamarind leaves—is eagerly awaited every early summer. After relishing the first batch of mango pulihora on the festival of Ugadi, the taste buds start craving the tangy, refreshing delicacies made with it.

From pulihora, pachadi, instant and stored chutneys, podi, and pappu, to indulgent Sunday specials like chintachiguru mamsam (mutton with tender tamarind leaves), kodikura chintachiguru iguru, royyala chintachiguru iguru (prawns curry), podi kuralu, and baby potatoes stir-fried with chintachiguru and red chillies, the options are endless. These dishes are a celebration of the tangy, earthy flavours unique to this wild, seasonal produce.

Popular Delicacies

Chintachiguru Pulihora
Chintachiguru Pachadi
Royyala Chintachiguru Iguru (Prawns)
Kodikura Chintachiguru Iguru (Chicken)
Chintachiguru Mamsam (Mutton)
Baby Potatoes with Chintachiguru and Red Chilli
Podi Kuralu (Dry Veggies with Tamarind Leaves)
Chintachiguru Podi (Spice Powder)

Rich in fiber, vitamin A, and vitamin C, it helps the body beat the summer heat. Seasonal fruits and vegetables like these are nature’s way of boosting our immunity and preparing us for seasonal changes. Our traditional cooking methods are deeply rooted in health and sustainability—treasures of knowledge passed down through generations.

It is a nutritional goldmine packed with vitamin C, beta-carotene, iron, and calcium. In Rayalaseema, these leaves are often sun-dried and stored for use throughout the year. Crushing fresh tamarind leaves with green chilies and salt on a stone mortar and having it with hot ragi sangati is a nostalgic memory for many from the region.

Health Benefits

Rich in Vitamin C, Vitamin A, and Beta-Carotene
High in iron, calcium, and dietary fiber
Helps in cooling the body and boosting immunity
Supports digestive health during summer months

Traditional eating habits and cooking techniques, like using sun-dried tamarind leaves, are rooted in seasonal wisdom that helps us stay healthy all year long.

Here’s one such recipe that is not only delicious but also healthy and easy to store—a perfect way to preserve the magic of this seasonal produce for longer.

Chintachiguru and Flax Seed Podi (Tender Tamarind Leaves Spice Powder)

Ingredients:

Tender tamarind leaves – 4 cups, cleaned
Flax Seeds – 50g
Chana dal – 1/4 cup
Sesame seeds – 6 tsp
Whole red chillies – 10
Tamarind – marble-sized ball
Coriander seeds – 6 tsp
Garlic flakes – 1/4 cup
Asafoetida – a pinch
Salt – to taste
Oil – 2 tsp

Method:

Fry all the ingredients one after another in a little oil.
Let them cool completely.
Grind into a coarse or fine powder, as per preference.

Storage & Serving Suggestions:

Store in an airtight container. Keeps well for up to 1 month.
Serve with hot white rice and ghee, or as an accompaniment with idli, dosa, roti, phulka, or even biryani.

Why You Should Include Chintachiguru in Your Summer Diet

Chintachiguru is more than just a flavor enhancer—it’s a seasonal superfood with cooling properties and immune-boosting nutrients. Incorporating it into your daily diet in the form of dals, podis, and curries is both a culinary delight and a health investment. Traditional recipes like these deserve to be preserved, shared, and celebrated.