Andhra Dondakaya Pachadi | Ivy Gourd Chutney

Andhra Dondakaya Pachadi | Ivy Gourd Chutney

Andhra is famous for its pickles and instant chutneys, known as pachadi. These pachadis are made with diverse vegetables and pulses. Actually, they can be stored in the fridge and last for a week. The recipe I am sharing today is the Andhra Dondakaya Pachadi. Andhra Dondakaya Pachadi | Ivy Gourd Chutney tastes great with hot steamed rice topped with ghee. Ivy gourd is cooked with green chilli, cumin and garlic. Subsequently, it is then ground to a coarse paste with coconut, tamarind and coriander leaves. A tempering of mustard and curry leaves adds zing to this pachadi.

Ivy gourd commonly known as tendli,tondli or kundru in the north is a vegetable most ignore. In the south, it is known as Kovai in Tamil, Kova in Malayalam, Tondekayi in Kannada. But, you should try new a new vegetable. What’s the worst that can happen? You don’t like the taste of ivy gourd, right? If you don’t like it just share it with a neighbour!

Andhra Dondakaya Pachadi | Ivy Gourd Chutney

Dondakaya is available throughout the year, in my world. Compared to coconut chutney, this has half the calories and barely any fat.

It has loads of nutritional benefits and medicinal properties.

Ivy gourd is rich in beta-carotene that ensures the best functioning of the heart and prevents heart ailments.

It is by far a very tasty accompaniment and is spicy and hot.

Andhra is famous for its chutneys and pickles and this dondakaya pachadi is spicy, tanginess and flavorful.

If you are looking for more chutney recipes here are some  Do check out Beerakaya Thokku Pachadi, Nalleru Pachadi, Mamidi Allam pachadi, Gongura Pachadi, Dosakaya Pachadi and Mullakada Pickle

Andhra Dondakaya Pachadi | Ivy Gourd Chutney

INGREDIENTS

250 gms Dondakaya sliced into rounds

1 marble sized ball of Tamarind

4-5 Green Chillies

1 tsp Cumin seeds

3 tbsp chopped coriander

1 small cup fresh grated coconut

4 cloves Garlic

2 tbsp Oil

1 tsp grated jaggery or brown sugar

Salt to taste

For The Tempering

1 tsp Oil

3 Dry Red Chillies

1 sprig Curry leaves

1/2 tsp Mustard seeds

1 tsp chana dal

METHOD

First of all, heat oil in a pan or kadai. once the oil has preheated add cumin seeds, green chillies and sauté. Add garlic and saute just for a minute.

Now transfer this into a bowl.

Consequently, in the same pan add oil and the chopped Dondakaya pieces. Next, Sauté till they are soft and slightly browned at the edges.

Subsequently, turn off the gas and add the fried green chillies, cumin, and garlic.

Additionally , add the grated coconut, soaked tamarind and some rock salt to it.

Transfer to a blender and grind to a coarse paste.

Transfer the ground Dondakaya Chutney to a serving bowl.

For the tempering

Heat oil in a small pan; add chana dal, dry red chillies, mustard seeds, curry leaves and sauté until the mustard seeds crackle.

Turn off the heat and drizzle over the Dondakaya chutney.

Serve this Andhra Dondakaya Pachadi as an accompaniment to other dishes in an Andhra thali meal. Tastes best with rice and a dollop of ghee.