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Home » Pickle & Chutney & Dips » Tindora Chutney |Dondakaya pachadi

Tindora Chutney |Dondakaya pachadi

Published: Feb 22, 2013 · Modified: Dec 17, 2019

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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.

tindora chutney with a tempering of mustard seeds and garlic

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.

Serve this dondakya pachadi with white rice, dal or tomato rasam. In addition to serve this pachadi with rice, you can enjoy it with chapathi, ragi roti, akki rotti and jowar rotti.

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.

dondakaya pachadi making

5- Add ¼ 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.

tindora chutney process
tindora pachadi

More Chutney or Pachadi recipes from the blog –

Gongura Pachadi

Brinjal Chutney

Doodhi Chutney

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

tindora chutney with a tempering of mustard seeds and garlic

Tindora Chutney | Dondakaya Pachadi

Tindora Chutney is a classic Andhra style chutney made with Ivy Gourd. In Andhra we call this chutney as Dondakaya Pachadi
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Author: Madhavi

Ingredients

  • ¼ kg Tindora ( Ivy Gourd, Dondakaya)
  • 3 green chilies, slit or to taste
  • 2 garlic cloves, peeled and sliced
  • 1 teaspoon cumin seeds
  • ¼ cup fresh grated coconut
  • few coriander leaves
  • a tiny piece of tamarind or 2 to 3 teaspoon tamarind pulp
  • ¼ teaspoon sugar
  • salt to taste
  • 2 teaspoon oil

Tempering Ingredients-

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 sprig curry leaves
  • 1 garlic clove, thinly sliced
  • a pinch of asfoetida

Instructions

  • 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.

Notes

If you are short of time, you can cook the tindora in microwave and add it to the green chili and cumin. Just coat the tindora in oil and cook for two minutes. 
Coriander can be skipped, but gives a bright green color to the pachadi. 
Sugar is completely optional, but I add it just a bit to balance out all the flavors. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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Reader Interactions

Comments

  1. Subbarao. Y

    December 18, 2019 at 9:15 pm

    Pachadi superb.

    Reply
    • Madhavi

      December 18, 2019 at 11:00 pm

      Thank You!

      Reply
  2. Manjula Bharath

    February 22, 2013 at 6:00 am

    yummy chutney ..

    Reply

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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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