Kovakkai chutney|Tindora Pachadi – Andhra-style Dondakaya pachadi with full video and step-by-step pictures.

I learnt this recipe from my friend Archana from Singapore. I happened to taste this Andhra-style pachadi recipe at her place. She is an excellent cook and the chutney was very unique and tasty. She shared the recipe for the kovakkai chutney and I immediately tried this at home the next day. It tasted exactly the same and everyone at home loved it.

I have tried this chutney for my guests too and every time it is a super hit. She told we can replace Tindora with beetroot also. I tried that version also and it tasted yummy. Later over experience learnt, we can use Ridge gourd, radish, dosakai, and raw tomato for making this Andhra pachadi.

This chutney pairs well with hot rice, idli, dosa, and even chapati too. I loved this as a spread for Bread too.

Check out chow chow thogayal recipe, South Indian thengai thogaya l, Raw mango thogayal , green tomato chutney

  • In a pan add 2 tsp oil, and throw in the curry leaves, garlic, chana dal, urad dal, red chili, tamarind and when the dals turn golden brown add the cumin seeds and put off the flame and allow this to cool.
Tindora chutney - 1
  • In the pan, add the kovakkai and cook it covered on a medium flame for 7 to 8 minutes.
Kovakkai-chutney - 2
  • When this cools down, grind it in a mixer along with the roasted dal mix.
  • Add coconut while grinding.
Kovakkai-chutney - 3
  • When 3/4 of this is done, add finely chopped onions and coriander leaves and grind coarsely.
Tindora chutney - 4
  • Add a little water while grinding.
kovakkai-chutney - 5
  • If you want just temper with mustard seeds at the last before serving.
  • Enjoy with hot rice smeared with oil.
kovakkai chutney - 6
  • This can be had with dosa or chapathis too.
  • I loved the Kovakkai Chutney with breads too as a spread.
kovakkai chutney - 7

Kovakkai Chutney recipe

Ingredients

  • 1 cup kovakkai | tindora cut into roundels
  • 4-5 red chilis
  • 2 tsp oil
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp cumin seeds
  • A small gooseberry sized tamarind
  • 2 tbsp grated coconut
  • 2 cloves tamarind
  • Salt as needed
  • 1 onion
  • Handful of coriander leaves
  • Few curry leaves

Instructions

  • In a pan add 2 tsp oil, and throw in the curry leaves, garlic, chana dal, urad dal, red chili, tamarind and when the dals turn golden brown add the cumin seeds and put off the flame and allow this to cool.
  • In the pan, add the kovakkai and cook it covered in a medium flame for 7 to 8 minutes.
  • When this cools down, grind it in a mixer along with the roasted dal mix.
  • Add coconut while grinding.
  • When 3/4 th is done, add finely chopped onions and coriander leaves and grind coarsely.
  • Add a little of water while grinding.
  • If you want just temper with mustard seeds at the last before serving.
  • Enjoy with hot rice smeared with oil.

Video

Notes

  1. This can be had with dosa or chapatis too.
  2. I loved the Kovakkai Chutney | Tindora pachadi with bread too as a spread.