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ChutneyKovakkai chutney|Tindora Pachadi

Kovakkai chutney|Tindora Pachadi

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 thogayal, Raw mango thogayal, green tomato chutney

kovakkai chutney
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Kovakkai Chutney recipe

Andhra style Tindora chutney recipe
Course Condiment
Cuisine Indian
Keyword Andhra style recipes,, chutney recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Author Jeyashri suresh

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

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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.
  • 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
  • In the pan, add the kovakkai and cook it covered on a medium flame for 7 to 8 minutes.
Kovakkai-chutney
  • When this cools down, grind it in a mixer along with the roasted dal mix.
  • Add coconut while grinding.
Kovakkai-chutney
  • When 3/4 of this is done, add finely chopped onions and coriander leaves and grind coarsely.
Tindora chutney
  • Add a little water while grinding.
kovakkai-chutney
  • If you want just temper with mustard seeds at the last before serving.
  • Enjoy with hot rice smeared with oil.
kovakkai chutney
  • This can be had with dosa or chapathis too.
  • I loved the Kovakkai Chutney with breads too as a spread.

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45 COMMENTS

  1. I have never tried this..in fact never tasted it or maybe with andra meals & never realized it wa shade of kovakkai… first time to you space jeyashri :).. u have a lovely space.. visit mine sometime when free!

  2. jeyashree
    i made this today…it was sper yummy…i like it more like this than curry.it goes well with rice n with bread as a spread.

  3. Hi Jayashri

    Want to thank you for the bottom of my heart for bringing out such an initiative. I came across your site yesterday and got hooked. Thank you once again for making cooking a tasty and enjoyable experience

    Sree Nampoothiry

  4. Hi jayasree! I have been following your blog for a while n now after marriage this has become my saviour. I tried this chutney 2 weeks back n my husband just loved it. Both of us are not really great fans of this veggie but the chutney made us clean bowled. I decided to write here as my husband requested to let u know the recepie is awesome !!! 🙂 🙂

  5. Jeyashree,
    I am your big fan! Tasted your mom's cooking and Mythili's when I visited India last time.Will meet you next time!!
    When to add Garlic and wondering if we add raw onion I thought it would give paachai vasanai.
    -Malathi Iyer

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