Dondakaya Pachadi (Ivy Gourd / Tindora / Tendli Chutney - Andhra style)

 

           Dondakaya Pachadi is an Andhra style spicy and tangy chutney made of Ivy Gourd or Tendli. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Ivy Gourd tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           Chutney typically holds an important place in a South Indian platter. So this Tindora chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Ivy Gourd chutney holds a prominent place in an Andhra / Telangana menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, asafoetda, red chilies, curry leaves and urad dal.         

        

• 300 gms. Ivy Gourd, sliced
• 2 tbsp. oil
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• juice of 1/2 lime

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the Ivy Gourd, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. When done, switch off the flame and add lime juice. 

          Serve with hot steamed rice, paratha or chapatti. 

                                  Sliced Ivy Gourd.

                                  Heat oil in a pan & sauté the cumin seeds for a few seconds. 

                               Add the chopped garlic & green chilies. Sauté till light brown.

                    Add the Ivy Gourd, salt to taste, turmeric powder & roasted coriander 

                    powder. Mix everything well and cook, covered till it is almost done.

                           Add the chopped coriander leaves & continue to sauté for a minute. 

                                  Keep aside to cool down. 

                                  Then blend coarsely in a mixer grinder. 

                     Tempering - Heat oil in a pan & temper with mustard seeds, dry red 

                      chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

                                 Add the coarsely ground paste & stir fry for 4-5 minutes. 

                                  Serve with steamed rice, paratha or chapatti. 

Dondakaya Ulli Karam (Ivy Gourd / Tindora Stir Fry - Andhra Cuisine)

          This hot and spicy Andhra style Ivy Gourd curry goes extremely well with hot steamed rice or chapati. Those who are not a fan of this humble veggie like me, will definitely fall for this yummy stir fry side dish. This is a very easy and a quick recipe with appetizing flavors. So do give it a try by following the step by step pictorial recipe to prepare it

• 300-400 gms. Ivy Gourd / Tindora, sliced into half & steamed
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds 
• 1-2 onion, sliced
• 8-10 garlic cloves
• 7-8 red chilies
• 3 tbsp. oil
• pinch of asafoetida
• 1 tsp. mustard seeds 
• 1 sprig curry leaves 
• salt to taste 
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds and a pinch of salt till they turn slightly brown. Keep aside to cool and grind to a coarse paste. 

          Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the steamed Ivy Gourd and salt to taste. Sauté for 2-3 minutes. Add the ground paste and combine everything well. Stir fry for 2 minutes.

          When done, switch off the flame and add lime juice and coriander leaves. Give it a toss and serve as a side dish with hot steamed rice or chapatis. 






Note - 
You may grind a small marble size tamarind along with onion instead of lime juice. 

                      Heat 1 tbsp. oil & sauté onion, red chilies, garlic, coriander seeds, cumin 
                      seeds & a pinch of salt till slightly brown. Cool & grind to a coarse paste. 

                      Heat remaining oil & temper with mustard seeds, curry leaves and 
                      asafoetida. Sauté few seconds. Add steamed Ivy Gourd & salt to taste.
                      Sauté for 2-3 minutes. 

                        Add ground paste & combine everything well. Stir fry for 2 minutes.

                        When done, switch off flame. Add lime juice & coriander leaves.

                       Serve as a side dish with hot steamed rice or chapatis.