Andhra Dondakaya Chutney Recipe - Tindora Chutney
Andhra Dondakaya Chutney Recipe is a very popular chutney recipe prepared from roasted tindora. It is also known as Dondakaya Pachadi. It tastes great with plain rice topped with ghee and can be prepared in a jiffy.
Andhra is known for its chutneys and pickles and this tindora chutney recipe has all the flavours of a Andhra Dondakaya Chutney Recipe, spiciness from the chillies, tanginess from the tamarind and great flavour from the tindora and peanuts and spices like red chillies, coriander, fenugreek and cumin.
Did you know :Tindora or Ivy Gourds are used in preparing traditional medicines for effectively treating several diseases and infections. Ivy gourd is rich in beta-carotene that ensure the optimal functioning of the heart and prevents heart ailments.
Serve this Andhra Dondakaya Chutney Recipe to spice up a South Indian thali meal of Mixed Vegetable Sambar, Carrot And Beans Poriyal Recipe, Steamed Rice and Kuzhal Payasam.
If you are looking for more chutney recipes here are some :
5 M
10 M
15 M
4 Servings
Ingredients
- 250 grams Tindora (Dondakaya/ Kovakkai) , sliced into rounds
- 3 Green Chillies
- 3 Dry red chillies
- 20 grams Tamarind
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon White Urad Dal (Split)
- 1 tablespoon Peanuts
- 4 sprig Coriander (Dhania) Leaves , chopped
- 4 cloves Garlic
- 2 tablespoons Cooking oil
- Salt , to taste For Tempering
- 1 tablespoon Cooking oil
- 3 Dry red chillies
- 1 sprig Curry leaves
- 1/2 teaspoon Mustard seeds
How to make Andhra Dondakaya Chutney Recipe - Tindora Chutney
To begin making Andhra Dondakaya Chutney Recipe, prep all the ingredient and keep them ready.
Heat oil in a deep pan over medium heat; once the oil has preheated add cumin seeds, urad dal, chana dal, red chilies and saute for 3 minutes until the dals have browned.
In the same pan add little more oil; add the chopped Dondakaya pieces and saute till they are cooked for about 8-10 minutes. Turn off the heat and allow to cool.
Grind all the above roasted ingredients and the cooked Dondakaya to a coarse paste along with tamarind, salt, green chillies, garlic and coriander leaves.
Add 1 to 2 tablespoons of water, if required and make a smooth Dondakaya chutney. Transfer the Dondakaya Chutney to a serving bowl. Check the salt and adjust according to taste.
For tempering; preheat oil in a small pan; add mustard seeds, dry red chilies, curry leaves and saute for few seconds until the mustard seeds crackle. Turn off the heat and spoon over the Dondakaya chutney.
Serve this Andhra Dondakaya Chutney to spice up a South Indian thali meal of Mixed Vegetable Sambar, Carrot And Beans Poriyal Recipe, Steamed Rice and Kuzhal Payasam.
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