Dondakaya pachadi | Dondakaya kothimeera pachadi recipe| Tindora/Ivygourd Chutney with coriander leaves

Tindora / Ivy gourd chutney recipe with coriander combination | Dondakaya pachadi recipe with coriander leaves.

Dondakaya pachadi with kothimeera combination

 I like to prepare different variations of chutney recipes.  This is one of  the simple and tasty chutney with a combination of Ivy gourd/dondakaya or tindora and green chilies and coriander leaves.This chutney is spicy condiment  and paired with steamed rice with a dollop of ghee. There are so many combinations like tindora and kobbari chutney, tindora and tomato , tindora and raw mango chutney etc., This chutney is the one of the favorite chutney of my family. Try this spicy and tasty chutney in your kitchen too.

             Ingredients :

• Dondakaya or Ivygourd - 10 or 15 nos.
• Green chilies - 2
• Soaked tamarind - 1/2 lemon sized
• Salt to taste
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds ( jeera ) - 1/2 tsp
• Red chili - 1
• Urad dal ( minapa pappu ) - 1 tsp
• A sprig of curry leaves

Method :

1. First of all, wash the Ivy gourd / dondakayalu and cut them into small pieces.
2. Cut the green chilies into pieces.
3. In a pan heat the oil, add mustard seeds, cumin and urad dal ,hing/ inguva (asafoetida ) and curry leaves. Set aside the tempering.
4. In the same pan add the green chilies,Ivy gourd pieces fry until the raw smell disappear.
5. Now add soaked tamarind and coriander leaves and cook for few more minutes.
6. Take it in a mixer jar and make a fine paste.
7. Take the chutney in a bowl and mix the tempering.
8. Serve this chutney with hot rice or dosa.

                       

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