Though Indian cuisine is vast with various spectacular and delectable dishes, the palette eagerly salivates for the taste of something tangy and spicy in any menu. The only way to please your tastebuds is with a flavourful chutney. The norm of including different kinds of chutneys in any elaborate meal is authentically Indian. Today I’m here to share with you Tindora Chutney-Dondakaya Pachadi.
Tindora, dondakaya, ivy gourd, baby watermelon, kovakkai, however you name it, is eaten as a curry, by deep-frying it along with spices, stuffing it with masala and sautéing it, or boiling it first in a pressure cooker and then frying it are a few ways to use this vegetable. It is also used in sambar, a vegetable and lentil-based soup. Check out the recipe for Ivy Gourd Stir Fry on blog.
The pickles and chutneys are very popular in Andhra cuisine. They are an integral part of a menu for any special occasion. The number of chutneys that can be prepared are unlimited, as it can be made with different lentils, vegetables, herbs, spices or a combination of them or even fruits. Usually in most chutney recipes, there is a star ingredient, which dominates the taste.
Every household has it’s own signature recipes evolved over the years and will be passed on to generations. The flavours of chutneys range from sweet, sour, spicy, mild, or a combination of these. The consistency can be from runny to chunky as per individual’s taste. The best thing about chutneys is that you can eat it with almost anything and they also perfectly complement non-Indian dishes. At home we go to an extent of using Tindora Chutney-Dondakaya Pachadi or any chutney for that matter as a spread for bread to get that desi touch!!
In the olden days, fresh chutneys were traditionally ground on a stone called the rolu (in telugu) or ammikkal (in Tamil). Hence the chutneys are also called roti pachallu. But now days, it is prepared in electric blenders and then the wet paste is seasoned with spices. Chutneys are a vital combination to most of the South Indian breakfasts like the Idli, Dosa, Vada, Pesarattu etc. Most of them will have a tinge of tamarind and chilly in them. It is almost mandatory that chutney has to accompany the main breakfast! Absence of a chutney in South Indian breakfast is like a body without soul. But for us in Andhra, chutney is a must with rice. Tindora Chutney-Dondakaya Pachadi tastes best with hot rice and ghee.
Here is my take on Tindora Chutney-Dondakaya Pachadi, try out and rejoice.
Step-by-Step process in making Tindora Chutney-Dondakaya Pachadi:
- Wash Tindora under running water.
- Trim both the ends and cut into circular pieces.
- Heat oil in a pan on medium heat and sauté Tindora pieces for 5 minutes.
- Turn off heat and remove from pan and set aside.
NOTE:
- I usually like to use ripe tindoras for chutney as they have a slight tang to them. I also use tender ones, so feel free to use any kind.
- Do not cook fully because the chutney tastes good with a mild crunch.
- Peel garlic pods and slit green chillies.
- In same pan over medium heat, sauté green chillies and garlic pods for a minute.
- Turn off the heat and transfer to a blender. Add tamarind, cumin seeds and salt to it.
- First grind these ingredients to a coarse paste.
- To this add the sautéed tindora pieces and grind once again to a coarse paste. Do not add water to grind and ensure not to blend to a very smooth paste. You should be able to feel chunks of Tindora here and there. But it’s your personal choice with respect to texture and consistency. Adjust salt if required.
- For the tempering, heat oil in a small pan over medium heat. Once the oil is hot enough add mustard, cumin and red chilies. Once they splutter, add asafoetida and turn off the heat. Finally add curry leaves and transfer it to the chutney and mix well.
- You can make Tindora Chutney-Dondakaya Pachadi ahead of time and store it in the refrigerator for about a week.
- Serve with hot rice and ghee or with dosa, idli, roti or paratha.
Tindora Chutney-Dondakaya Pachadi
Ingredients
- 1 teaspoon vegetable oil
- 1 cup Tindora trim ends and cut into circular pieces
- 6 to 10 green chilies slit lengthwise
- 2 pods garlic peeled
- Cranberry size tamarind
- 1 teaspoon cumin seeds
- Required salt
- For the tempering:
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 red chilies
- A pinch of asafoetida
- Few curry leaves
Instructions
- Heat oil in a pan over medium heat and sauté Tindora pieces for 5 minutes ensuring not to cook completely.Turn off heat, remove from pan and set aside.
- In same pan over medium heat, sauté green chillies and garlic pods for a minute.
- Transfer green chillies and garlic to a blender. Add tamarind, cumin seeds and salt. Grind to a coarse paste.
- To this add the sautéed tindora pieces and grind once again to a coarse paste. Do not blend to a very smooth paste, you should be able to feel chunks of Tindora.
- Adjust salt if required.
- For the tempering, heat oil in a small pan over medium heat. Once the oil is hot enough add mustard, cumin and red chilies. Once they splutter, add asafoetida and turn off the heat. Finally add curry leaves and transfer it to the Tindora Chutney-Dondakaya Pachadi and mix well.
- It can be made ahead of time and stored in the refrigerator for about a week.
Notes
The vegetable should not lose its crunch while sautéing.
Do not grind the chutney to a very smooth paste.
Do not add water while grinding.
Cheers!!
Padma
