DONDAKAYA PACHADI ( Coccinia chutney )

 

 

 

 

 

 

An authentic Andhra meal is never complete without pachadis,podi and pickles.This pachadi too is an Andhra recipe involving ivy gourd.My mother learnt this recipe from her friend, many decades ago. My mother doesn't incorporate lentils,but I preferred it for the volume and texture. This is my personal favorite and love to have it with steaming hot rice with a dollop of ghee.

 

 

 

 

 

INGREDIENTS :

 

 

COCCINIA-  250 GRAMS

 

URAD DAL-  3 TSP

 

GRAM DAL-  3 TSP

 

RED CHILLIES-  5 NOS

 

CUMIN SEEDS-  1/2 TSP 

GARLIC CLOVES- 5 NOS

TAMARIND- SMALL PIECE

SALT TO TASTE

OIL-  4 TSP

FOR TEMPERING :

OIL-  2 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA- 3/4 TSP

 CURRY LEAVES- 1 SPRIG

 

 

PROCEDURE  :

 

 

 

1. Wash and wipe the veggie and trim off the ends with a knife.

2. Slit the coccinia into two halves and keep it aside.

3. In a pan heat 2 tsp of oil . Roast lentils,cumin seeds,red chillies till crisp and allow it cool. On cooling,grind to a  coarse mixture.in a mixer jar.

4. In the same pan,add remaining tsp of oil and saute the slit veggie pieces,tamarind and garlic cloves. Add salt over it and saute till it becomes soft.  

  

5.Now transfer the sauteed veggie pieces to the mixer jar containing the coarse lentil mixture and blend it.

6. Sprinkle water inbetween while grinding,if required. Don't grind it to smooth  paste.

 

 

 

7. Prepare the seasoning by heating oil in a pan. Splutter mustard seeds,cumin seeds,throw curry leaves and sprinkle asafoetda and switch off.

8. Add the seasoning to the pachadi and serve.

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