Tindora Chutney / Dondakaya Pachadi

Tindora / Dondakaya Chutney is one of the most vital side dish of Andhra. There are so many varieties and variations ..Here is how I make ...



Tindora/ Dondakaya - 2 cups
Bengal gram /Chana dal -1 tbsp
Split gram dal / Urad dal -1 tbsp
Tamarind Paste - 2 tbsp
Mustard seeds - 1/ 2tsp
cumin seeds  - 1 tsp
Curry Leaves -few
Hing - a pinch
Red chillies - 8  (according to ur taste)
oil - 2 tsp
Sugar - 1/8 tsp
salt to taste


Soak about a lemon sized tamarind in water . Squeeze the tamarind using your fingers. Take out the pulp. Use the thick puree extracted as required and save the rest for later use.

Wash and cut the tindora into small pieces and keep it aside.

Heat oil in a pan, add bengal gram and split gram dal and cumin seeds and saute for 5 mins on low-medium heat or till they turn golden brown. Add few curry leaves and red chillies and fry for another min. Switch off the stove and pour in a plate and cool.

Heat oil in same pan add cut pieces of tindora, salt and cook on slow flame for 10 mins with closed lid.Tindora will little bit change the colour.

After cooling first grind the spices to a coarse powder. Add tamarind paste and tindora pieces ,sugar and salt and grind to a coarse paste. If it is difficult to grind then add very little water and blend.( I grinded it to paste as my family likes that way only).

In a pan add oil for seasoning, add mustard seeds when they splutter add cumin seeds,urad dal, red chilli, curry leaves ,hing.Add the tempering to the blended tindora mixture and mix well.

Serve with hot rice,ghee and papad.

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