Dondakaya pachadi recipe – andhra style tindora chutney to pair with rice or chapathi. Dondakaya chutney is a spicy, hot & tangy condiment made of ivy gourd. Dondakaya is the telugu name for the veggie ivy gourd. It is also known as tindora or tendli in other Indian languages.
Ivy gourd is commonly used in Indian cuisine to make various dishes like stir fry, curry or chutney. This veggie is believed to be good for digestion and keeps stomach gases suppressed.
There are not many different ways to make this pachadi. It is almost the same in most households. First ivy gourd are chopped and then sauteed in oil until slightly tender and the raw smell disappears.
Then green chilies are also fried until they blister. Chana dal and urad dal are fried to golden and aromatic. Later all of these ingredients are cooled and crushed with tamarind and garlic.
Traditionally dondakaya pachadi was made in a motar pestle but in the modern days most women just pulse or blend in mixer grinder.
To get the same texture as that of the mortar pestle, I just run the entire mixture in a onion chopper.
I love making variations to our foods. The second picture is with some mint leaves which tasted awesome. If you are trying to include greens in your diet, then just add a few pudina or mint in the chutney.
It not only turns flavorful but is also delicious.
This is an updated recipe, years ago i used to make this dondakaya pachadi using only chana dal and urad dal without peanuts, but my recent addition has been peanuts and it adds a good taste.
Ingredients (US cup = 240ml )
- ¼ kg dondakaya / ivy gourd/ tindora
- 2 tbsp peanuts or 1 tbsp. chana dal and 1 tbsp. urad dal
- 4 to 6 green chilies (adjust)
- 2 garlic cloves or one inch ginger piece
- ½ tsp cumin / Jeera
- ½ tsp tamarind paste or lemon juice as needed
- Oil as needed
- Salt to taste
- 1 tbsp Oil
- 1 sprig curry leaves
- ¼ tsp mustard
- ¼ tsp jeera
- 1 Pinch hing
- 1 red chili broken
- ¼ cup mint leaves / pudina
- Soak dondakaya in lot of water for 10 mins. Rinse them. Dry them on a cloth, trim the edges. Chop to thin strips or circles.
- Heat pan with oil. Fry green chilies and garlic for 1 to 2 mins. Set them aside.
- Fry dals till golden. Set aside.
- Add salt to dondakaya and fry till they wilt off.
- Allow to cool.
- Grind green chilies, and jeera together without water.
- Add dals and powder, then add dondakaya and tamarind paste or lemon juice. Grind to smooth or coarse, do not add water.
- Adjust salt if needed.
- Add little oil to a pan and add mustard, cumin, curry leaves and red chili. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
- Season dondakaya pachadi and serve with dosa / rice/ roti.
- We like to use pudina for dondakaya pachadi, if you like to use it fry ¼ cup of pudina leaves after frying the dals.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes