Dondakaya Pachadi/Tindora, Tindli Chutney/Kovakkai Chutney/Ivy Gourd Chutney – Side Dish for Idly/Dosa

Today we have a spicy lip-smacking chutney with tindora/dosakaya/kovakkai. When i made the chutney, none could identify the vegetable. I even fed this chutney mixed with rice to my Lil one, though it was a bit spicy for his age he loved it.
This chutney makes a scrumptious combo with idly/dosa and also a filling meal when mixed with steaming hot rice and ghee. Do try it and let me know your comments.

1 cup chopped ivy gourd/tindora/kovakai/dosakaya, tightly packed
1.5 tsp chana dal
1.5 tsp urad dal
3-4 nos red chilies
2 nos green chilies
1/4 cup freshly grated coconut
a small marble-sized tamarind, strings and seeds removed
a handful of curry leaves
a handful of fresh coriander leaves

1/2 tsp oil
1/4 tsp mustard seeds
a strand of curry leaf
a pinch of hing
1 red chili
1/4 tsp sesame seeds

  • In a pan/tava, add a tsp of oil, add chana dal and urad dal and the chilies. Saute until the dal turn golden brown, remove it from the pan toa plate. Let it cook.
  • To the hot pan, add chopped tindora/ivy gourd and saute for 5-8 minutes in a simmer flame for the veggies to wilt a bit
  • Remove the tindora/ivy gourd to the same plate and let it cool completely. Take this dal and veggies into a mixie, add tamarind, coconut and salt. Grind it to a smooth chutney. Remove the chutney to a clean bowl.
  • Heat a small tadka pan with oil for tempering, splutter mustard seeds, add hing, chili, curry leaves and red chili. Pour this sizzling tadka over the chutney and serve it along idly/dosa. I served it along dibba rotti.