Tindoora ChutneyDondakaya Pachadi

by curryadmin
A chutney with tindooraDondakaya
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Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
For seasoning:-
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
For seasoning:-
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Clean and chop the tindooraDondakaya and keep aside.
  2. Heat a tbsp of oil in a kadai.
  3. Add tindooraDondakaya and salt and stir well and cook it uncovered for 3 mins on high flame and then cover cook for 7 - 8 mins on medium flame until tender.
  4. Switch off the flame and let the vegetable cool for a while.
  5. Meanwhile extract the tamarind pulp for about 2 tsp.
  6. Grind the vegetable with tamarind extract and coriander leaves adding very little water.
  7. Add the seasoning of fried cumin seeds, red chillies, crushed garlic clove and curry leaves in 1/2 tbsp oil.
  8. :- I use Indian mixer grinder for this chutney. People in other countries who are using blenders have to grind daals, cumin, methi seeds first in coffee grinder and then blend it along with the vegetable in the blender. Or else the daals will not be blended in the blender. :- This recipe tastes good with hot rice and ghee. :- Adjust chillies, tamarind and salt as per your requirement.
  9. :- Tindoora ChutneyDondakaya Pachadi is ready.
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1 comment

curryadmin
raami February 24, 2007 - 12:00 am

Very good recipe!Every body at home liked this chutney.

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