Telangana style ivy gourd chutney
About recipe :
Telangana style ivy gourd chutney or dondakaya pachadi recipe is a traditional Indian chutney. it has very basic ingredients which are very similar to other chutneys. & it is mainly served with white rice although it can be serve with dosa or chapati.
Telangana style ivy gourd chutney preparation will not take long time, as its a simple and easy recipe which we can prepare in short time.
Once done with preparation of this recipe, later tempering is optional, I actually not did this step because it would be fine with white rice. it is completely optional.
If you want do this step you have to add half spoon of oil to the fry pan and add few cumin seeds & few mustard seeds & 2 braked red chili, sauté for 30-40 seconds, then pour it to prepared ivy gourd chutney.
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How to make Telangana style ivy gourd chutney / dondakaya chutney :
Step 1 - Take 250 grams ivy gourd, wash and chop them in round shape or square shape.
Step 2 - in a fry pan add one table spoon oil, let it heat for a minute. and keep the flame on low- medium.
Frying ivy gourd :
Step 1 - Add chopped ivy gourd to the pan, fry till get golden brown color. also they will become crisp, and reduces their size.
Step 2 - Now transfer them to mixer jar, keep aside, let them cool down to room temperature.
Preparing spices :
Step 1 - In a same pan add half spoon oil let it heat for a minute.
Step 2 - Add 1/4 spoon cumin seeds and 1/4 spoon mustard seeds, when they started splutter and crackle add one spoon coriander seeds, one spoon ground nuts, one spoon sesame seeds, one spoon split black gram. and sauté for 2 minutes till they get change color to golden color.
Step 3 - Then add few curry leaves, 5-6 red chilies, half spoon ginger garlic paste and sauté for 1 minute. finally add 1/4 spoon turmeric powder & combine all, then remove from the flame. let it cool down.
Making Telangana style ivy gourd chutney :
Step 1 - Now, transfer it to same mixer jar in which we already added fried ivy gourd, then add salt to taste and add tamarind pieces 3-4.
Step 2 - Grind it to a smooth paste, if needed add water as required according to the consistency. Finally, transfer this chutney to the serving bowl. and serve with white rice.
Given below step by step recipe photos :
- Firstly, take 250 grams of ivy gourd, wash them and chop into round shape, and keep aside. in a fry pan add one table spoon of oil. let it heat for a minute. then add chopped ivy gourd to the pan, fry till they get golden brown color.
- Once they fried well, transfer them to mixer jar, keep aside and let them cool down.
- In a pan add half table spoon oil, let it heat for a minute. once oil ready add 1/4 spoon cumin seeds, 1/4 spoon mustard seeds.
- Add, one spoon coriander seeds, one spoon split black gram, one spoon ground nuts, one spoon sesame seeds, fry till get light gold color, then add 5-6 red chili, few curry leaves. fry till they become crispy.
- Then add ginger garlic paste, 1/4 spoon turmeric powder, combine all and turn off the flame. let it cool for 5 minutes.
- Transfer it to mixer jar, then add salt to taste, tamarind pieces 3-4, and grind it to smooth paste. add few water if required.
- Then, transfer to serving bowl, serve with white rice, you can enjoy your meal with this delicious Telangana style ivy gourd chutney
Ingredients :
1 Ivy gourd - 250 grams
2 Cumin seeds - 1/4 spoon
3 Mustard seeds - 1/4 spoon
4 Black split gram - 1 spoon
5 Coriander seeds - 1 spoon
6 Sesame seeds - 1 spoon
7 Groundnuts - 1 spoon
8 Ginger garlic paste - 1/2 spoon
9 Turmeric powder - 1/4 spoon
10 Oil - 1 table spoon
11 Salt - as required
12 Red chili - 5-6
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Instructions to follow for Telangana style ivy gourd chutney :
- Take 250 grams ivy gourd, wash and chop them in round shape or square shape In a fry pan add one table spoon oil, let it heat for a minute. and keep the flame on low- medium.
- Then add chopped ivy gourd to the pan, fry till get golden brown color. also they will become crisp, and reduces their size.
- Now transfer them to mixer jar, keep aside, let them cool. by the time we will make tempering.
Tempering :
- In a same pan add half spoon oil let it heat for a minute. Add 1/4 spoon cumin seeds and 1/4 spoon mustard seeds, when they started splutter and crackle add one spoon coriander seeds, one spoon ground nuts, one spoon sesame seeds, one spoon split black gram. and sauté for 2 minutes till they get change color to golden color.
- Then add few curry leaves, 5-6 red chilies, half spoon ginger garlic paste and sauté for 1 minute. finally add 1/4 spoon turmeric powder, combine all and turn off the flame
- Now, transfer it to same mixer jar in which we already added fried ivy gourd, then add salt to taste and add tamarind pieces 3-4.
- Grind it to a smooth paste, if needed add water as required according to the consistency. Finally, transfer this dondakaya chutney or ivy gourd chutney to the serving bowl. and serve with white rice.
Tips for chutney :
- You can also add one inch of raw coconut instead of ground nuts, this will help you to get good taste to chutney.
- Do not fry chopped ivy gourd on high flame, fry only on medium flame so that it could cooked fully inside.
- You can also add some of Bengal gram to this recipe to get good taste.
Enjoy cooking 😊
