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
Servings: 4
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.