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Ivy gourd chutney (Dondakaya Pachadi)

By: Sudha Lakkaniki
Region: Indian
Dish:Vegetarian - Chutneys
Main Ingredient: Ivy gourd (Dondakaya)
Servings: 3
Time to Prepare: 20 Mins
Diffculty: Easier for anybody
Calories: 50-60


1 large bowl of Dondakaya pieces

Oil 1 1/2 tbsp

Chillies 4 (Green or Red)

Sesame seeds (Noopappu) 1 tbsp

Seasoning (Popu) Ingredients
1 tsp each - Minappappu, Senagapappu, less than 1 tsp - Mustard seeds, Jeelakarra(Cumin), Fenugreek (Menthulu) 7-8 seeds

Garlic 2 cloves

Tamarind 1 spoon if paste if raw (One lemon size ball, soaked in water)

Salt to taste
Asafoetida (Hinguva) two pinches

Cilantro and curry leaves (Optional) 1 tbsp each


Heat oil in a fry pan and put seasoning ingredients (includes chilli) let them splutter for a minute with garlic.

Add sesame seeds let them splutter for a minute. Add turmeric, slat & ivy gourd pieces into that. Mix them finely, fry till they wilt off in and out & turn off the stove.

Allow it to cool. Grind the mixture adding tamarind to smooth or coarse. Avoid adding water.

Adjust the salt accordingly.

Finally add little oil to the pan add mustard cumin curry leaves and red or green chilli. When they splutter sprinkle hing. Turn off the stove and add it to the chutney.

Can Serve with Dosa, Rice, Chapati....

Nutritional info

Good source of vitamin A


You can leave the chutney without seasoning again in the last (As I mentioned). Goes well with rice, dosa and oothappam. after putting sesame seeds, don;t fry too long otherwise seeds will hop surrounding everywhere

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