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Dondakaya Pachadi (Ivy gourd chutney)

  • Duration: 10 minutes
  • Serves: 2–4 people

Authenticity Slice

Cut thin slices of Ivy gourd and use only the tender, green variety.

Trivia Tadka

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)

For Seasoning:

  • 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.

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