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A classic Andhra-style spicy and tangy chutney made from sautéed ivy gourd. This coarse-textured pachadi is the perfect accompaniment to hot rice and ghee, bursting with traditional South Indian flavors.
Sauté the Ivy Gourd
Roast Aromatics
Grind the Chutney
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A classic Andhra-style spicy and tangy chutney made from sautéed ivy gourd. This coarse-textured pachadi is the perfect accompaniment to hot rice and ghee, bursting with traditional South Indian flavors.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 159.82 calories per serving with 2.95g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
Add 2 tablespoons of roasted peanuts or white sesame seeds while grinding the chutney for a richer, nuttier taste and thicker consistency.
Incorporate a small piece of jaggery (about 1/2 teaspoon, grated) during grinding to balance the spice and tang with a subtle sweetness.
Sauté one chopped small onion along with the ivy gourd until translucent for a different flavor profile.
For a smokier heat, dry roast 1-2 dried red chilies along with the green chilies and grind them with the chutney.
Ivy gourd (Dondakaya) is traditionally believed to have anti-diabetic properties. It contains compounds that may help manage blood glucose levels, making this chutney a good choice for a balanced diet.
This pachadi is a good source of dietary fiber from the ivy gourd, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
The inclusion of garlic, turmeric, and green chilies provides a dose of antioxidants and compounds like allicin and curcumin, which are known for their immune-boosting and anti-inflammatory properties.
Ivy gourd, curry leaves, and spices are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Yes, it is quite healthy. Ivy gourd is rich in fiber, Vitamin C, and beta-carotene. It's known for its potential to help regulate blood sugar levels. The use of spices like turmeric and garlic adds anti-inflammatory and immune-boosting properties. Using sesame oil provides healthy fats.
A single serving of Dondakaya Pachadi (approximately 1/4 cup or 75g) contains around 90-110 calories. The majority of the calories come from the oil used for sautéing and tempering.
Bitterness can occur if you use mature ivy gourd (which may have turned red inside) or if you burn the spices or dals during tempering. Always use fresh, tender green ivy gourd and sauté the tempering ingredients on low to medium heat.
Absolutely. If you prefer a no-garlic version, you can simply omit it. The chutney will still be delicious, with the flavors of ivy gourd and spices being more prominent.
You can store it in an airtight container in the refrigerator for up to 5-7 days. The flavors tend to meld and improve over the first couple of days.
The most traditional and delicious way to serve Dondakaya Pachadi is mixed with hot steamed rice and a generous spoonful of ghee. It also pairs well as a side dish with dosa, idli, or chapati.