Monday, December 26, 2016

Dondakaya Pacchadi | Ivy Gourd Chutney | Andhra Pacchadi Varieties

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ivy gourd chutney
Pacchadi is nothing but Chutney prepared out of vegetables and is served with Rice. Pacchadis are a part of an everyday Andhra meal and an Andhra Thali is incomplete without a Pacchadi variety. There are various Pachhadi varieties in Andhra and is prepared with many vegetables like Brinjal. Ladies finger, Bottle gourd, Bitter gourd, Ridge gourd, Carrot, Radish, various greens etc. I am posting a very versatile recipe which can be adapted to prepare with many vegetables mentioned in the notes.
tindora chutney
Today I am posting a simple Dondakaya Pacchadi, aka Ivy Gourd Chutney. We prepare Dondakaya Pacchadi in two variations - one is this and the other one is a raw version where we use raw Ivygourd which tastes surprisingly delicious,which I post some other time. Ivy gourd is one of my favorite vegetable and I always end up preparing a simple Dondakaya fry most of the time which is my favorite,one can prepare Dondakaya Poriyal(kura) with Coconut or Dondakaya Ullipaya Karam which tastes delicious too. If you want to try something new you can even try the Maharasthrian style Masale Bhaat which itself is a complete meal.Now off to the recipe.
dondakaya chutney
Check out other Pacchadi varieties for Rice in my blog:
andhra dondakaya pacchadi
Dondakaya Pacchadi Recipe:

Serves 3-4 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Andhra | Category: Side dish - Pacchadi(Chutney) for Rice

Ingredients:
200 gms Ivygourd/Dondakaya (20-25 pieces)
3-4 Green chilies(or Red chilies)
2-3 Garlic pods,optional
1/2 tsp Tamarind paste
1 tsp Chana dal
1.5 tbsp Urad dal
3/4 tsp Cumin seeds
2 tsp Oil

to temper:
1 tsp Oil/Ghee
1/2 tsp Mustard seeds
1 tsp Urad dal
5-6 Curry leaves
1 broken Red chili
a pinch of Asafoetida

Method:

  • Wash, trim both the sides of Ivy gourd and cut them into thin roundels and keep them ready.
  • In a kadai heat 1 tsp oil an add chana dal, urad dal and cumin seeds and fry until the dals turn slight red in color.
  • Add green chilies(or red chilies) and garlic pods and fry until the chilies wilt.Remove the mixture into a plate and let it cool.
  • Grind the roasted dals ,chilies and garlic mixture to a fine powder.
  • In the same kadai heat oil and add sliced ivy gourd roundels and fry for 5-7 mins until they are 3/4 th cooked.If you are using whole tamarind add it now and cook for a minute to soften it else you can add it during grinding if you are using tamarind pulp.Let it cool.
  • To the ground spice powder add the fried ivy gourd pieces and grind it in whipper mode to a coarse paste.Remove the mixture into a serving bowl.
  • Heat oil(or ghee) in a small tadka pan and crackle mustard seeds and add urad dal,curry leaves, red chili and asafoetida and fry until the dal turns red in color.Add the tempering on top of the pacchadi and mix it gently and keep it covered.
Serve it with hot steamed rice,ghee and fryums.

Notes:
  1. You can use red chilies instead of green chilies. You can even skip garlic if you do not like it.
  2. You can follow the same process to make other pacchadi varieties like Brinjal Pacchadi, Bottle gourd Pacchadi, Ridge gourd Pacchadi, Ladies finger Pacchadi, Cabbage Pacchadi and other vegetables and greens too.
dondakaya pacchadi

2 comments:

Jayasri Ravi said...

Very interesting recipe love Ivy gourd so much now I have to make this !! Thanks for sharing

SARADA DEVI said...

Dondakaya pacchadi in my opinion tastes better than some other conventional type of chutneys. I suggest every on e to try the same

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