Dondakaya Pachadi or Tindora Chutney

Ivy gourd is called as Dondakaya in telugu and Tindora in hindi. It is widely used in Andhra cuisine.This ivy gourd is good for digestion and keeps stomach gases suppressed.It is used to make curries,stir fry and even chutney.

We at home make this dondakaya chutney to go with our steamed rice and we also use this as a side for our dosa and idli for breakfast. Today we will learn how to make Dondakaya pachadi / Tindora Chutney following this easy recipe.

Dondakaya Pachadi / Tindora Chutney

How to prepare Dondakaya Pachadi / Tindora Chutney :

Prep Time : 10 minutes

Cook Time : 10 minutes

Yield : 4

Main Ingredients : dondakaya

Ingredients :

• Dondakaya - 1/2 kg 
• Red chilies - 2
• Green chilies - 3
• Garlic - 5 cloves,crushed
• Chana dal - 1 1/2 tbsps
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tsp
• Tamarind - 1/2 tsp
• Salt as needed

For poppu / tempering :

• Mustard seeds - 1/2 tsp
• Red chili - 1
• Curry leaves - few
• Asafoetida / Hing - pinch
• Oil - 1 tsp 

Preparation :

• Wash and cut dondakaya/tindora into thin strips or rounds.

Method :

1. Heat oil in a pan or vessel and then add cumin seeds,urad dal,chana dal and red chilies and saute for 3 min.
2. Add green chilies,garlic and dondakaya pieces and saute for 10 minutes. The dondakaya should be slightly brown as shown in the picture . Turn off heat and allow to cool .
3. Grind all the above ingredients to a coarse paste,adding tamarind and salt . Add 1 to 2 tsps of water if required, then transfer it to a serving bowl .
4. In a small pan add a tsp of oil and then add mustard seeds. Once the seeds jump around, add red chili,curry leaves and saute for few seconds.
5. Finally pour over the chutney. 
6. Serve spicy and tasty chutney with hot rice and ghee. It can also be had as a side dish for idli and dosa .

Dondakaya Pachadi / Tindora Chutnry