Tindora Chutney is a classic Andhra style chutney made with Ivy Gourd. In Andhra we call this chutney as Dondakaya Pachadi. Tastes best with rice and a dollop of ghee.
Andhra is very popular for its pickles and instant chutneys called as pachadi. These pachadis are made with different vegetables and pulses. Depending on the method of preparation these stay fresh from 3 days to few months.
The recipe I am sharing today is the Andhra Style Dondakaya Pachadi. This is a fresh chutney which needs to be consumed in 3 days. Ivy gourd is cooked with green chili and garlic, and then ground to a coarse paste with coconut, tamarind and coriander leaves. A tempering of mustard and hing makes this pachadi so tasty.
Andhra Dondakaya Pachadi Method-
1- Wash the tindora and cut them to round circles.
2- Heat two teaspoons of oil in a pam. When the oil gets hot add cumin seeds and saute for 30 seconds. Then add two garlic cloves, green chili and saute for 30 seconds.
3- Now add the tindora and coat them with oil
4- Cook the tindora for 10-12 minutes, till soft. Add splashes of water while cooking to avoid burning. Switch off the flame.
5- Add 1/4 th cup of fresh coconut and a tiny piece of tamarind to the cooked tindora.
6- Once the tindora is cooled transfer the mixture to the mixer. Now add few coriander leaves, a pinch of sugar (optional) and salt to taste.
7- Grind the mixture to slightly coarse paste. Check for seasoning and adjust the salt.
8- Do the tempering by heating a teaspoon of oil in a small pan. Add the mustard seeds and let them pop. Now add the urad dal, curry leaves, asafoetida and sliced garlic. Saute till light brown. Add the tempering to the chutney.
More Chutney or Pachadi recipes from the blog –
Tindora Chutney | Dondakaya Pachadi
- 1/4 kg Tindora ( Ivy Gourd, Dondakaya)
- 3 green chilies, slit or to taste
- 2 garlic cloves, peeled and sliced
- 1 teaspoon cumin seeds
- 1/4 cup fresh grated coconut
- few coriander leaves
- a tiny piece of tamarind or 2 to 3 teaspoon tamarind pulp
- 1/4 teaspoon sugar
- salt to taste
- 2 teaspoon oil
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 sprig curry leaves
- 1 garlic clove, thinly sliced
- a pinch of asfoetida
- Heat oil in a pan and add the cumin seeds. Saute for 30 seconds. Add the green chilies and garlic and cook for 30 seconds.
- Add the tindora pieces and saute for 10-12 minutes. Add splashes of water to avoid sticking to the pan. close the lid and cook till soft.
- Turn off the stove and add the tamarind and coconut. Let the mixture cool completely.
- Now transfer the cooked ivy gourd to a mixer, add coriander leaves (just a little), sugar and salt. Grind to a coarse paste. Taste and adjust the seasoning. Transfer the chutney to a bowl.
- Do the tempering or tadka by heating oil in a small pan.
- Add the mustard seeds and let them pop. Add urad dal, curry leaves and sliced garlic and saute till dal turns light brown. Add the asafoetida, give a mix and turn off the heat.
- Add the tempering to the pachadi and enjoy it with white rice and ghee.