I got this recipe from my mother-in-law on a recent festive occasion. She served it with garelu or vadas and I liked them. It also goes well with dosa and idly. This is a chutney you can prepare for a change from the regular peanut or coconut chutney.
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Serves: 2 |
Cooking time: 20 mins |
Ingredients
Tindora/dondakaya – 250gms
Tamarind pulp – 1 tsp
Coriander leaves – 1/8 cup (roughly chopped)
Green chili – 2
Turmeric powder – ½ tsp
Salt – to taste
Procedure:
- Heat a tsp of oil in a pan and add the green chili and tindora pieces to this.
- Add the turmeric powder and a pinch of salt and cook covered in medium low flame till the tindora is well cooked. Let it cool.
- Blend together the tindora, tamarind pulp, coriander leaves and salt to get a smooth chutney.
- Add a simple tadka with mustard seeds, hing and red chili and serve hot as a side for dosas and idly.
Want to try tondykaye chutney, sounds different .
Very interesting and unique… Thanks for sharing.. I love coriander sweet n sour chutneys too..
I love trying different types of chutneys and coriander is my fav too.
Interesting… I have never heard to pachadi with dondakaya. Must try this soon.
Do try Aruna. It is very simple and doesn’t take much time. Mildly flavored it goes well with idly especially 🙂