Andhra Dondakaya Pachadi | Kovakkai Thogayal by Satya Rapaka

Home / Indian Food / Andhra / Andhra Dondakaya Pachadi | Kovakkai Thogayal by Satya Rapaka

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.

A chutney made with tindora/kovakkai/dondakaya and peanuts.
Andhra Dondakaya Pachadi | Kovakkai Thogayal

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

Do try this wonderful, spicy, nutty Dondakaya Pachadi from the Vijayawada region of Andhra Pradesh. 
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Accompaniments, Chutney, Pachadi
Cuisine Andhra, Indian
  • 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
  • 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.
Keyword Andhra Ivy Gourd Chutney, Dondakaya Pachadi, Kovakkai Thogayal, Tindora Chutney
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!


Andhra Dondakaya Pachadi | Tindora Chutney | Ivy Gourd Chutney
Tindora Chutney | Ivy Gourd Chutney

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