Sunday, November 3, 2019

DONDAKAYA PACHADI (IVY GOURD CHUTNEY)

DONDAKAYA PACHADI ( IVY GOURD CHUTNEY)

One of the veggies I use pretty often is Ivy Gourd, variously called Dondakaya in Telugu,
Tindora in Hindi, Thondekayi in Kannada and Tendle in my mother tongue, Konkani. This vegetable is used all over the country.

Elsewhere in this blog you will find recipes for Tendle Bhuthi from Konkani cuisine, Thondekayi Yennegayi,  from North Karnataka and the North Indian Tindora Masala.

Today's recipe is for a chutney from Andhra called Dondakaya Pachadi and has been adapted from the popular cooking website Sailu's Foods.

For best results, choose ivy gourd that are tender yet firm.

Traditionally, this Dondakaya Chutney is served with steaming hot rice and ghee.


Ingredients:-
  • Dondakaya, (Ivy Gourd), 250 grams, 
  • Cumin Seeds, 1 tsp
  • Channa Dal ( Bengal Gram), 1 and 1/2  tbsp
  • Urad Dal (Black Gram Dal), 1 tbsp
  • Byadgi Red Chillies, 2 
  • Green Chillies, slit, 3, 
  • Garlic Cloves, peeled and lightly crushed, 6 
  • Tamarind, size of a small marble  
  • Jaggery, grated, 1/2 tsp
  • Salt, to taste
  • Oil, 1 tbsp
For Seasoning :-
  • Mustard Seeds, 1/2 tsp
  • Hing (Asafoetida) Powder, a pinch
  • Curry Leaves, a sprig
  • Oil, 1 tsp
Method:-

Wash the ivy gourd and snip off their ends and cut them into thin roundels
In a thick-bottomed kadhai, heat oil and on medium heat add the cumin seeds, channa dal, Urad dal and red chillies and sauté till the dals change color
To this, add the slit green chillies and the peeled garlic, followed by the ivy gourd, mix well and cook uncovered for about 10 minutes stirring from time to time till the ivy gourd turns slightly golden
Switch off the gas, allow this to cool and transfer contents to a mixer jar
Next, add the tamarind, salt, grated jaggery and  2 tbsp of water
Grind to a coarse paste in pulse mode and transfer the ground chutney to a bowl
Heat 1 tsp of oil in a small pan and do the seasoning by adding the mustard seeds on medium heat
When they splutter, add the asafoetida powder and the curry leaves and sauté for a few seconds
Pour this seasoning on to the Dondakaya Pachadi
Serve this as an accompaniment with hot steamed rice



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