Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, dondakaya pachadi (ivy gourd/tindora chutney). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Dondakaya Pachadi (Ivy gourd/Tindora Chutney) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Dondakaya Pachadi (Ivy gourd/Tindora Chutney) is something that I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have dondakaya pachadi (ivy gourd/tindora chutney) using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Dondakaya Pachadi (Ivy gourd/Tindora Chutney):
- Prepare 250 gms ivy gourd Dondakaya/
- Get 6 - 8 nos green chillies
- Make ready 3 nos garlic pods
- Get 1 tsp cumin seeds
- Take 1 handfull coriander leaves
- Take 1 no tamarind piece
- Get 2 tsps oil
- Prepare to taste tamarindo
- Get 1 tsp oil
- Get 1 pinch hing
- Prepare 1 tsp mustard seeds
- Prepare 1 tsp cumin seeds
- Prepare 1 - 2 nos red chilli
- Make ready 1 handfull curry leaves
You will find numerous Andhra veg recipes using dondakaya. Tindora Chutney or Dondakay Pachadi is a classic Andhra style chutney made with tindora (ivy gourd). Serve this chutney with rice & ghee. In Andhra we call this chutney as Dondakaya Pachadi.
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.
Tastes best with rice and a dollop of ghee. Andhra is very popular for its pickles and instant chutneys. Dondakaya or ivy groud in yogurt mustard dessing is a delicious side dish to serve with rice and pulaos. One of the items on the menu was dondakaya perugu pachadi and I liked it a lot. She chopped dondakaya and made raita or perugu pachadi with raw dondakaya.
So that is going to wrap it up for this special food dondakaya pachadi (ivy gourd/tindora chutney) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!
