Tindora Chutney | How to make Dondakaya Pachadi

Dondakaya Pachadi also known as dondakaya chutney is a spicy chutney variety we make with tindora or ivy gourd along with lentils, spices, and curry leaves. This Andhra-style Tindora chutney goes well, mixed with steamed rice and ghee.

The botanical name is Coccinia Grandis, Ivy Gourd in English. Tindora grows in tropical regions and is used as a vegetable. In many southern states, this vegetable grows widely and is cooked in different forms like chutney, stir fry, stuffed masala gravy, mixed rice, etc.

The simplest yet healthy form of consuming this vegetable is by enjoying this Dondakaya Fry or Andhra Style Dondakaya Vepudu. Some of the other healthy chutneys with vegetables are Zucchini Thogayal, Brinjal Mango Chutney

Glossary English: Ivy gourd, Scarlet Gourd, Kowai fruit; Tamil: Kovaikkai, Malayalam: Kovaykka Telugu: Dondakaya, Kannada: Dondekayi, Hindi: Tindora.

We make this vegetable as stir fry, in mixed rice, and as chutney as well, both as a side dish for dosas or steamed rice. This pachadi is part of the Ugadi Telugu New Year.

For the Ugadi or Telugu New Year's Festival, we offer an elaborate vegetarian meal as Prasad to God before partaking in it. Our Ugadi Festival Menu features different stir fries and chutneys. So I wanted to feature this pachadi for the menu.

During other festivals like Shanivaralu Panduga, we make festival special stir fries and will include chutneys like this tindora chutney as well.

This Tindora Chutney is yet another delicious chutney from Amma's collection of recipes. A wonderful way to make this vegetable into a chutney that stays good for a week when refrigerated.

Jump to:

• Ingredients used to make Dondakaya Pachadi
• Instructions
• Substitutions & Variations
• Storage
• Expert Tips
• Other Interesting Chutney Ideas!
• Recipe
• PIN This for Later!

Ingredients used to make Dondakaya Pachadi

For the chutney

Dondakaya / Tindora - Tindora is the main ingredient of this condiment. We use fresh, unripe fruit/vegetables to make this chutney
Lentils - We use lentils like fried gram, and urad dal along with Peanuts / Ground nut
For the Spice - Fresh green chilies lend the spiciness to this chutney
Spices - Regular spices like Cumin Seeds along with coriander leaves are included
Other Ingredients - For the sourness, we use a small Tamarind piece
Salt and Cooking Oil as required

For Tempering

Spices - For the tempering regular pantry spices like Mustard Seeds, urad dal, and Curry Leaves are tempered in Cooking Oil

Instructions

Ivy Gourd is the main ingredient in this chutney or Indian Condiment. The fresh unripe vegetable is sticky on the outer skin. So you can scrub on the top without peeling the skin away. Hold the vegetable between your thumb and index finger and using a knife gently scrub on top.

Soak the vegetable in water, using a knife slightly grate on the top to remove the stickiness and wash it away. Then chop roughly before sauteeing.

Saute the lentils first in the oil, when the lentils turn colour, add the chopped vegetable and saute well.

Allow to cool and take it along with the rest of the ingredients before grinding to a semi-smooth or little coarse paste. You can use a small piece of soaked tamarind to balance the taste. You can always add the tamarind again if the sourness is not enough.

Substitutions & Variations

You can try using dried red chilies instead of green chilies. We can include chana dal instead of fried gram if you do not have it.

Storage

This Dondakaya Pachadi has a good shelf life when refrigerated. Once you roast the ingredients and grind to a chutney, ensure it reaches the room before storing it.

Expert Tips

The unripe vegetable has a stickiness on top that needs to be removed by using a knife and running over it without peeling the skin. So you can gently scrap on top of the skin.

Other Interesting Chutney Ideas!

Looking for other recipes like this? Try these:

Recipe

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