About
Dondakaya Pachadi is a traditional Andhra style chutney made with Ivy gourd, also known as Tindora. This dish is a fusion of flavors- it’s spicy, tangy, and a little sweet. It can be served with rice or roti, and is also a flavorful accompaniment to idli or dosa. The process of making this pachadi involves roasting the Ivy gourd and other ingredients and then grinding them to a paste.
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Recipe
Ingredients
Dondakaya (Ivy gourd)
250 grams
oil
3 tablespoons
mustard seeds
1 teaspoon
cumin seeds
1 teaspoon
dried red chillies
2
asafoetida
A pinch
urad dal
2 tablespoons
chana dal
2 tablespoons
tamarind pulp
2 tablespoons
Salt to taste
Directions
Step 1:
Wash the dondakaya and chop them into small pieces.
Step 2:
Heat the oil in a pan and add the mustard seeds, cumin seeds, dried red chillies, asafoetida, urad dal, and chana dal.
Step 3:
Once the seeds start to splutter, add the chopped dondakaya and fry until they are cooked and turn slightly brown.
Step 4:
Add the tamarind pulp and salt to the pan and mix well.
Step 5:
Turn off the heat and allow the mixture to cool.
Step 6:
Once the mixture has cooled, grind it into a paste in a mixer grinder.
Step 7:
The Dondakaya Pachadi is ready to be served.
Frequently Asked Questions
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