Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, dondakaya pachadi (ivy gourd/tindora chutney). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Dondakaya Pachadi is a classic Andhra style chutney that is popular and simple to make. Ivy gourd (tindora/tendli/gherkins) is abundantly available throughout the year in our part of the world and finds it way to our kitchen almost every week. You will find numerous Andhra veg recipes using dondakaya on the blog since I love this vegetable. Dondakaya pachadi recipe - andhra style tindora chutney to pair with rice or chapathi.
Dondakaya Pachadi (Ivy gourd/Tindora Chutney) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Dondakaya Pachadi (Ivy gourd/Tindora Chutney) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook dondakaya pachadi (ivy gourd/tindora chutney) using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Dondakaya Pachadi (Ivy gourd/Tindora Chutney):
- Prepare 250 gms ivy gourd Dondakaya/
- Make ready 6 - 8 nos green chillies
- Prepare 3 nos garlic pods
- Prepare 1 tsp cumin seeds
- Make ready 1 handfull coriander leaves
- Prepare 1 no tamarind piece
- Get 2 tsps oil
- Make ready to taste tamarindo
- Take 1 tsp oil
- Prepare 1 pinch hing
- Make ready 1 tsp mustard seeds
- Get 1 tsp cumin seeds
- Prepare 1 - 2 nos red chilli
- Make ready 1 handfull curry leaves
A simple roasted chutney that tastes delicious with steamed rice. The botanical name is Coccinia Grandis, Ivy Gourd in English. Tindora grows in tropical regions and used as a vegetable. Tindora Chutney is a classic Andhra style chutney made with Ivy Gourd.
Steps to make Dondakaya Pachadi (Ivy gourd/Tindora Chutney):
- Heat a pan, add oil and sliced ivy gourd pieces.
- Add green chillies and saute it.
- Saute it in a medium flame till the colour is changed and cooked well.
- Remove from heat and let it cool.
- In a mixie jar add cooked ivy gourd-green chillies, garlic pods, tamarind, cumin, salt and coriander leaves. Grind it into a paste.
- Next, do the tempering(tadka). Heat a pan add oil, mustard and cumin seeds. When they start to splutter add hing, curry leaves and redchillies.
- Add the ground paste to the tadka pan and mix well.
- Take it into a bowl.
- Serve it with hot steaming rice with a dallop of ghee.
Tindora grows in tropical regions and used as a vegetable. 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.
So that’s going to wrap it up for this special food dondakaya pachadi (ivy gourd/tindora chutney) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
