Dondakaya Pachadi is a spicy, hot and tangy chutney variety made with ivy gourd, spices, chilies and herbs. It is eaten with rice or with chapati.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Andhra

Ingredients

  • ¼ kg dondakaya (/ ivy gourd/ tindora)
  • 2 tablespoons peanuts (or 1 tbsp. chana dal and 1 tbsp. urad dal)
  • 4 to 6 green chilies ((adjust))
  • 2 garlic cloves (or one inch ginger piece)
  • ½ teaspoon cumin seeds (/ Jeera)
  • ½ teaspoon tamarind paste (or lemon juice as needed)
  • 1 to 2 tablespoons Oil (as needed)
  • ⅓ teaspoob Salt ((adjust to taste))
  • 1 tablespoons Oil
  • 1 sprig curry leaves
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon jeera seeds
  • 1 Pinch hing
  • 1 red chili (broken)
  • ¼ cup mint leaves (/ pudina)

Method

How to Make Dondakaya Pachadi

  1. Soak dondakaya in lot of water for 10 mins. Rinse them. Dry them on a cloth, trim the edges. Chop to thin strips or circles.
  2. Heat pan with oil. Fry green chilies and garlic for 1 to 2 mins. Set them aside.
  3. Fry dals till golden. Set aside.
  4. Add salt to dondakaya and fry till they wilt off.
  5. Allow to cool.
  6. Grind green chilies, and jeera together without water.
  7. Add dals and powder, then add dondakaya and tamarind paste or lemon juice. Grind to smooth or coarse, do not add water.
  8. Adjust salt if needed.
  9. Add little oil to a pan and add mustard, cumin, curry leaves and red chili. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
  10. Season dondakaya pachadi and serve with dosa / rice/ roti.

Variations

  1. We like to use pudina for dondakaya pachadi, if you like to use it fry ¼ cup of pudina leaves after frying the dals.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.