Dondakaya Pachadi ~ Ivy Gourd Chutney



Dondakaya Pachadi

dondakaya pachadi

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. And am wondering why it took so long for today’s recipe to make it to the blog. :)

Those of you who have been following my recipes closely will notice that I add jaggery to many chutney and curry recipes. I like to add a hint of sweet which balances out the flavors in many Andhra style dishes. Try this everyday vegetarian chutney that is eaten with warm rice, a dollop of ghee and sliced onion by the side.

dondakaya pachadi ingredients

Dondakaya Pachadi ~ Ivy Gourd Chutney

  • Prep time:
  • Cook time:
  • Serves: 4

Main Ingredients:

  1. dondakaya

Ingredients

  • Dondakaya - 1/4 kg, nip the ends and cut into rounds
  • Red chilies - 2, tear and de-seed
  • Green chilies - 3, slit into two
  • Garlic - 6 cloves, crushed
  • Bengal gram - 1 1/2 tbsps
  • Urad dal - 1 tbsp
  • Cumin seeds - 1 tsp
  • OIl - 1 tbsp
  • Tamarind - 1/2 tbsp
  • Salt to taste
  • Jaggery - 1/2 tsp
  • For poppu/tadka/tempering:
  • Mustard seeds - 1/2 tsp
  • Red chili - 1, tear and de-seed
  • Curry leaves - 1 sprig
  • Asafoetida - pinch
  • OIl - 1 tsp

Method

  1. Heat oil in a vessel, add cumin seeds, urad dal, channa dal, red chiilies and saute for 3 mts. Add green chilies, garlic and dondakaya pieces and saute for 8-10 mts. The dondakaya should be slightly brown as shown in the picture above. Turn off heat and allow to cool.
  2. Grind all the above ingredients to a coarse paste, adding tamarind, salt and jaggery. Add 1 to 2 tbsps of water, if required. Remove to a serving bowl.
  3. In a small pan, add a tsp of oil and once hot, add mustard seeds. Once the seeds jump around, add red chili, curry leaves and saute for few seconds. Pour over the chutney. Serve with hot rice and a dollop of ghee.

Tips

  • Jaggery is optional.
  • Those who do not garlic can avoid it and add a large pinch of hing during tempering/tadka.

By

Published:


Simple chutney like Dondakaya pachadi with warm rice is comfort food for me. Andhra veg recipes boast of numerous chutney recipes that delight our soul.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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10 Responses

  1. Kirti says:

    So yum! M drooling over this..being a gherkins fan tat I am :)

  2. Apeksha Pitale says:

    looks very interesting, will surely try it…

  3. Pavithra R says:

    Lovely Pachadi! Tindora is one my favorites too. I think this pachadi would go very well not just with rice but also with dosa!! I should try.

  4. Dipti Joshi says:

    I too cook Ivy Gourd in our kitchen almost every week. Next week I will try this recipe.

  5. Meena says:

    Hi Sailu, Recipe looks interesting. I am a big fan of the chutneys served in the Andra restaurants. Do you use garlic with the peel while frying ??

  6. Restaurants in Bangalore says:

    those who don’t eat dondakaya like me,this chutney helps alot.Now by seeing this i’m very interested to prepare it of my self

  7. Nithya Naveen says:

    Veryn Interesting Recipe… Will give it a try..
    Regards,
    Nithya

  8. Sarath Babu Kappala says:

    Add roasted tomato’s it will increase the flavor… :)

  9. bhavi k says:

    what can i use to replace tamarind in chutneys?

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