Saturday, June 20, 2015



In our family, since we like gherkins we use them in a number of dishes. We call gherkins Tendle in Konkani. It is called Tondekai in Kannada, Tindora in Hindi and Tendli/Tondli in Marathi.  You will find elsewhere in this blog the recipes for two of my favourite dishes made out of gherkins called Tendle Talasini and Tendle Bhuthi.

This recipe for another Konkani preparation made of gherkins called Tendlya Dhavi Kadi comes from my friend Jayashri Shenoy. This simple yet tasty dish has gherkins cooked in coconut masala to which we add curds.

  • Gherkins (Tendle), 250 grams
  • Udad Dal, (Split Black Gram ), 1 tbsp
  • Chana Dal, (Split Chick Peas), 1 tbsp
  • Cumin, (Jeera), 1 tbsp
  • Coconut Gratings, 1/4 cup
  • Green Chillies, 4
  • Curds, 1/4 cup to 1/2 cup
  • Salt, to taste
  • Oil, 1 tsp,
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Oil, 2 tsp

Wash and cut the gherkins into long strips
In a vessel, cook the gherkins in sufficient water. When the gherkins are half cooked, add salt and cook till they are done. Take care not to over cook them. Keep aside.
Take a little oil in a kadai and roast the urad dal, chana dal and jeera separately and keep aside to cool.
Grind together coconut gratings, green chillies along with the roasted urad dal, chana dal and jeera in a mixer to a smooth paste using the required amount of water
Add this ground paste to the cooked gherkins, mix well, add a little water to give it a curry like consistency and bring to a boil
Check for salt, add the curds, mix well and heat for a few minutes
The kadi is ready
Finally season the kadi with mustard seeds and curry leaves
Serve hot with rice