Fine, When I came across this powder from Prathibha's place, immediately bookmarked it. We get plenty of tamarind leaves at our native and during my mom's last visit here, I asked her to bring fresh, tender tamarind leaves and dried them here to prepare this powder. I prepared it in the night time and I served it for lunch on the following day. You don't believe it, the husband who is not fond of any spice powder also liked it and took some extra spoons while eating lunch. Also, I told the recipe to my mom and asked her to prepare it as she gets tamarind leaves in large quantities there.
Preparation Time: 15 minutes
Makes: 1 cup
Tamarind leaves - 1 and 1/2 cups
Ground nuts / Peanuts - 1/3 cup
White sesame seeds - 1 tablespoon
Grated coconut - 1 tablespoon, fresh/dry
Dry red chillies - 6-8 nos
Oil - 1 teaspoon
Garlic cloves - 3-4 nos
Salt - to taste
1) Wash the tamarind leaves well and dry it in sun or under sunshade till it became crispy and dry.
2) Take a pan, dry roast the peanuts till the skin of it turns brown. Transfer to a plate.
4) Dry roast the dry red chillies and then the grated coconut till it turns dry and slightly brown. Transfer to the plate.
6) When it is cooling, peel the skin of the garlic and remove the skin of peanuts by rubbing it in between your hands.
8) Towards the end of grinding, add salt and garlic. Grind for a minute or till the garlic cloves crushes well.
9) Taste the salt and add more if required.
10) Cool the powder to room temperature. Store it in a dry, air tight container. Store it in refrigerator for longer shelf life.
1) Use only tender, fresh tamarind leaves. The dark green leaves and very tender leaves are not suitable for this powder. Dry them well before use.
2) Make sure the grated fresh coconut is moisture free after roasting, otherwise, simply go for dry coconut for long shelf life of the powder.