Sunday 26 October 2014

Dondakaya pachadi | Tindora Chutney | Kovakkai Chutney

Pachadis/chutneys are an essential part of Andhra cuisine.  They are part of everyday meal in most kitchens in Andhra.  Pachadis taste great with plain hot rice and ghee.

One such tasty pachadi from Andhra is the Dondakaya Pachadi.  It requires very few ingredients and can be prepared in a jiffy.

dondakaya pachadi, tindora chutney


  • Dondakaya / Tindora - 1/4 kg
  • Garlic cloves - 4, crushed
  • Red chilli - 4
  • Tamarind - a small gooseberry size
  • Oil - 2 tbsp

For Tempering:
  • Oil - 1 tsp
  • Mustard - 1 tsp
  • Curry leaves - a few

How To Prepare Dondakaya Chutney:

  • Wash and cut dondakaya into thin round pieces.
  • Heat oil in a kadai and fry the red chillies first. Remove and keep aside.
  • In the same kadai, fry the dondakaya pieces until they turn light brown, remove onto a plate and allow to cool.
  • Grind coarsely the fried dondakaya and red chillies along with tamarind and salt.
  • Heat 1 tsp of oil in the kadai and add mustard seeds.  When they splutter, add the crushed garlic.
  • When the garlic turns light brown, add the coarsely ground paste and mix well.  Check for salt and add if required.  Remove from fire.
  • Serve with plain hot rice and ghee.  Tastes good with dosa too.


Nargis Aara said...

Never made anything like this before!! Im assuming it should be so flavorful :)
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Neha Issar said...

Can this be stored or should be consumed on the same day ?

foodgalleri said...

This stays good for upto a week if stored in refrigerator.

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