Andhra dondakaya chutney or kovakkai pachadi is a very popular chutney recipe that is prepared from roasted tindora.
Tindora (also known as ivy gourd in English or kovakkai in Tamil)is used in preparing traditional medicines for effectively treating several diseases and infections. Ivy gourd is rich in an orange-red pigment called beta-carotene, which has potent antioxidant effects. By neutralizing free radicals in the bloodstream, antioxidants may help slow or prevent cell damage at the molecular level. Ivy gourd ensures optimal functioning of the heart and prevents heart ailments. It is also rich in fibre, vitamins and iron and may help relieve occasional constipation and normalize blood sugar.
Tindora (kovakkai), sliced into rounds – 250 g
Green chillies - 3
A small amount of tamarind
Cumin seeds (jeera) – 1 tsp
Bengal gram dal – 1 tsp
Urad dal – 1 tsp
Roasted peanuts - 1 tbsp
Coriander (dhania) leaves - chopped
White sesame seeds – 1 tsp
Oil – 2 tbsp
Salt to taste
Heat oil in a pan and add the chopped kovakkai pieces and sauté for about 8-10 minutes till they are cooked.
Transfer to a mixer jar and allow to cool.
In the same pan, heat oil and add all the ingredients one by one and sauté for 3 minutes until the ingredients turn golden brown.
Transfer this to the mixer jar and grind to a coarse paste.
Add 1 to 2 tablespoons of water if required and make a smooth chutney.
Adjust salt according to taste.
Transfer to a serving bowl. It tastes best with plain rice topped with ghee.