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Dondakaya Pachadi (Ivy gourd chutney)
- Duration: 10 minutes
- Serves: 2–4 people
Cut thin slices of Ivy gourd and use only the tender, green variety.
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This refreshing pachadi, which is also a chutney, is an essential part of everyday Andhra meal. It tastes great with hot rice and ghee and. requires very few ingredients Dondakaya pachadi chutney originates from the Kurnool district.
- Ivy gourd (dondakaya) (1 cup)
- Split Bengal gram (chana dal) (1 tbsp)
- Split black gram (urad dal) (1 tbsp)
- Green chillies (2–4)
- Garlic cloves (2)
- Ginger (1 inch)
- Cumin (jeera) (1/2 tsp)
- Tamarind (imli) paste (1/2 tsp)
- Oil as needed (Salt to taste)
- Oil (1 tbsp)
- Curry leaves (kadi patta) (1 spring)
- Mustard seeds (sarson) (1/2 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Asafoetida (hing) (pinch)
- Red chilli, broken (1)
- Wash and soak dondakaya in water for 10–15 minutes. Dry them and trim the edges. Chop to thin strips or circles.
- Now, heat oil in a pan. Add one chopped green chilli, garlic, and sauté for a minute. Keep aside.
- In the same pan, heat a tsp of oil, fry the chana and urad dals till golden. Set aside.
- Add salt to dondakaya and fry them in a kadhai till they wilt. Allow them to cool.
- Grind remaining green chillies, garlic and jeera together without water. Add the dals and grind again.
- Next, add dondakaya and tamarind paste and grind further till you get a rough paste. Adjust salt if needed.
- Add little oil to a pan and add mustard, cumin, curry leaves and red chilli. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
- Dondakaya pachadi is ready to be served with rice and ghee or with dosa.