Dondakaya Kobbari Pachadi|Ivy Gourd/Tindora Coconut Pachadi

Dondakaya/Tindora/Ivy gourd Coconut pachadi – This is a very simple pachadi/curry without any cooking and will be ready in less than 10 mins. This is a best option during busy mornings.. You can make this a day ahead to save on time. Dondakaya is the telugu name for Ivy gourd. It is also known as Tindora. Andhra is known for its chutneys and pickles recipes and this Ivy gourd pachadi is one of the simplest and quickest recipe with nice flavours of spiciness from green chillies and tanginess from tamarind. It pairs beautifully with rice and chapathi, poori or any rotis like Jowar roti, Ragi roti or millet rotis.

Ivy gourd is commonly used in Indian cuisine to make various dishes like stir fry, curry or chutney. We usually make a simple dondakaya vepudu or curry to go with plain rice or roti. With ripened Ivy gourds, I make chutneys. This pachadi I am sharing now is different from all the Ivy gourd recipes out there. You can call this a pachadi or curry.

How to make Dondakaya Kobbari Pachadi

PREP TIME: 5 -10 MINS  COOK TIME: 0 MINS  TOTAL TIME: 5-10 MINS  COURSE: CURRIES/PACHADIS CUISINE: INDIAN SERVINGS : 3-4

Ingredients

  • dondakaya/Ivy gourd/tindora – 20
  • fresh coconut – 1.25-1.5 cups
  • green chilly – 6 (adjust)
  • tamarind – 1.5″
  • salt – 1/2 tsp (adjust)

Instructions

  1. Cut Ivy gourd into small pieces.
  2. In a blender add coconut, green chillies, tamarind and salt and blend to a smooth mixture.
  3. Now add Ivy gourd/dondakaya pieces and pulse in 1 second bursts, do not make a smooth paste. Keep some texture. It gives nice crunchiness when you bite.
  4. Serve with plain steamed rice or roti.

Tips

  1. Adjust the green chillies as per the spice level.
  2. You may substitute tamarind with lemon juice.
  3. You can also follow the same recipe with seedless cucumbers..

Step by step photo instructions

  1. Cut Ivy gourd into small pieces.

2. In a blender add coconut, green chillies, tamarind and salt and blend to a smooth mixture.

3. Now add Ivy gourd/dondakaya pieces and pulse in 1 second bursts, do not make a smooth paste. Keep some texture. It gives nice crunchiness when you bite.

4. Serve with plain steamed rice or roti.

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