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.
Servings 4 people
Calories 92kcal
Ingredients
For the chutney
- 150 gms Dondakaya / Tindora
- 2 tbsp Peanuts / Ground nut
- 1 tbsp Fried Gram
- 3/4 tbsp Urad Dal
- 4 to 5 nos Green Chilies
- 1 tsp Cumin Seeds
- Handful Coriander Leaves
- 1 inch Tamarind piece
- Salt to Taste
- 2 tsp Cooking Oil
For Tempering
- 1 tsp Mustard Seeds
- Handful Curry Leaves
- 1 tsp Cooking Oil
Instructions
- Tindora has a sticky texture on top, 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 in water 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 and that should be enough. If the sourness is not enough, you can always add the tamarind again.
- Transfer to a bowl, temper with mustard seeds, curry leaves.
Nutrition
Calories: 92kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 8mg | Potassium: 117mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 19IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 2mg
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