Tindora Chutney | Dondakaya Roti Pacchadi | Andhra Style Dondakaya Chutney Recipe
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Tindora Chutney | Dondakaya Roti Pacchadi | Andhra Style Dondakaya Chutney Recipe - You don't even need many tips for this simple Chutney recipe. If you know basic cooking and have enough sense and experience to know whether Salt and Mirchi are sufficient to taste, then you could make this recipe
Freshly ground Chutneys are a favourite with Telugu people. Even this Chutney is made differently in each region of the state. There is also a long term pickle that you could store or a fresh Chutney that you can make. This is one of the many recipes that are popular in the Chutney series. The Coccinia Chutney tastes great with hot Rice and it is also a superb accompaniment for Dosas and Chapathis.
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Tips
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The Chutney tastes great if the vegetable is tender.
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If you use Mirchis that are medium spicy, then the Chutney can be served to more people. And it tastes better. If the Mirchi are too spicy, then check and use.
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The Fenugreek Seeds should be roasted well. Only then they make the Chutney aromatic and tasty. Or they simply leave a bitter taste.
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We need to use more Oil and Green Coriander for the Coccinia Chutney. And the fried pieces of Coccinia should be ground to a coarse paste without Water.
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Fenugreek Seeds have to be roasted well or they give a bitter taste to the Chutney.
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For Chutneys, it is better to use iron or cast iron pans for a better taste.
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Coccinia Chutney needs more Oil and Green Coriander for a great taste.
Tindora Chutney | Dondakaya Roti Pacchadi | Andhra Style Dondakaya Chutney Recipe - Recipe Video
Tindora Chutney | Dondakaya Roti Pacchadi | Andhra Style Dondakaya Chutney Recipe
Prep Time 5 mins- Cook Time 15 mins
- Resting Time 5 mins
- Total Time 25 mins
Servings 4
Ingredients
- 300 gms Coccinia/Kundru/Dondakaya
- 15 Green Chillies
- Tamarind - a small ball
- 2 tbsps Oil
- 1/4 cup Green Coriander
- Salt
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For the first seasoning
- 1 tbsp Oil
- 1 tsp Fenugreek Seeds
- 1 tsp Mustard Seeds
- 1 tsp Black Gram
- 1 tsp Bengal Gram
- 1 tsp Cumin Seeds
- 1 Sprig Curry Leaves
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For Second Seasoning
- 1/4 cup Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Black Gram
- 1/2 tsp Bengal Gram
- 2 Red Chillies
- 1/8 spoon Asafoetida
- 1 Sprig Curry Leaves
Instructions
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Heat oil and roast the ingredients for the first seasoning until they give out a nice aroma. First, start with Fenugreek Seeds and after they are well roasted, add the rest. Finally, add Cumin Seeds and Curry Leaves and remove them from the fire.
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After the seasoning cools down, grind it to a soft powder.
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In the same pan, heat 2 tbsp Oil, add Coccinia pieces and Green Chillies and mix well. Cover it and cook until the vegetable pieces are well cooked. Add Tamarind and cook for 30 seconds and remove from fire. Let them cool.
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In the Mixie jar, add the Coccinia pieces, soft powdered seasoning and salt and grind to a coarse paste without adding water.
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Now heat Oil for the second seasoning, add Mustard Seeds first and then add the rest. Remove from the fire and mix it in the Chutney. Now add a lot of Green Coriander and serve.
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