There are essentially two ways I use Dondakaya or Ivy Gourd in my cooking; as Dondakaya Kura or as Tondli Bhaat. While I had seen recipes for Dondakaya Pachadi, none excited me enough to try them till my cousin, Satya Rapaka, shared her recipe.
Satya tells me that this version of Dondakaya Pachadi is a specialty of Vijayawada, and that we can make other chutneys this way as well. What I loved about this recipe was its nutty taste. We enjoyed it with rice topped with gingelly oil. A friend whom I shared this pachadi with tells me it tasted greated as an accompaniment to dosa also.
Given how popular this pachadi has become in my home in just one try, I cannot wait to try other variations of it, and indeed other recipes that Satya will be sharing with me. 🙂
If you like chutneys or pachadis, here is a collection of pachadi recipes that you can explore.
Recipe for Andhra Dondakaya Pachadi | Kovakkai Thogayal | Tindora Chutney
Dondakaya Pachadi | Kovakkai Thogayal | Tindora Chutney
Ingredients
- 100 gms Dondakaya, Tindora, Kovakkai, Ivy Gourd
- 25 gms Peanuts
- 3-4 Cloves Garlic (Optional)
- 4-5 Green Chillies
- 2 tsp Oil
- 1/4" Ball Tamarind
- 1/4 tsp Turmeric
- Salt to Taste
Instructions
- Wash and dry the dondakaya. Cut into thin, long, pieces.
- Peel the garlic cloves and chop into small pieces.
- In a heavy bottomed kadai, heat 1 tsp oil.
- Add garlic and stir-fry till light brown.
- Add green chillies and peanuts, and fry till the peanuts start to pop.
- Remove into a plate.
- Heat 1 tsp oil, and add the dondakaya pieces and some salt.
- Stir-fry till the pieces soften.
- Turn off the heat.
- Add turmeric, tamarind, and the fried green chillies, peanuts and garlic. Mix well.
- Let the mix cool.
- Using a little water, grind to a coarse paste.
- Serve with hot rice and ghee.
I am from J&K and married to a Hyderabadi guy. I love this Dondakaya Pachaddi. Will try my hand today. Wish me good luck???
All the very best, Pinkey. Follow the recipe and you will have good results. ?