TINDORA CHUTNEY

Tindora or Dondakaya chutney is one of the most vital side dishes of India. Tindora chutney is very popularly prepared in southern India and especially in Andhra cuisine. Andhra style chutneys, especially vegetable based ones are common and regular in most of the kitchens in Andhra region. Tindora chutney is one simple and quickie recipe.

This tindora chutney perks up any boring meal and would entice all tindora lovers. Tindora also commonly known as the Ivy Gourd (Coccinia grandis), parwal, kundru, tondli, toroda/kunduri (oriya), ghiloda, kundri, kowai, kovai, kovakkai, ,kovakka (Tamil), dondakaya, tondekayi, manoli, tindla, tendli in other languages in India is a tropical vine. Ivy gourd or Tindora native range includes: Africa and Asia; India, Philippines, China, Indonesia, Malaysia, Thailand, Vietnam, eastern Papua New Guinea, Northern Territories (Australia).

Dondakaya or Tindora are small edible fruits that may be eaten immature and green, or mature and deep red. The young shoots and leaves may also be eaten as greens. These are extensively used in Indian cooking. There are many variations of preparing the Dondakaya or Tindora. They are either stuffed in spicy curry or prepared as Dondakaya fry or made as fresh chutney.

This is a very simple way to prepare pachadi and it equally tastes so delicious with rice. Chutney is a word incorporated into English from Hindi describing it as a pasty sauce in Indian cuisine. It is a term for a class of spicy preparations used as an accompaniment for a main dish.  Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix. In the past, chutneys were ground with a mortar and pestle made of stone also locally known as ammikkal (in tamil).

Chutneys are usually wet having a coarse to fine texture. Various spices are added and ground in a particular order, the wet paste thus made is sautéed in vegetable oil tempering it with mustard, cumin seeds, fresh curry leaves and dry red chillies giving it an aromatic flavor. Adding a dose of roasted lentils and some tamarind with fresh curry leaves incorporates an herby flavor and crispness to the chutney.

Normally fresh pachadis are made of Green chilli or red chillis are fried in oil then dals like black gram, red gram or moong dal are also fried and then curry leaves and onion are added then ginger paste can be added and finally the main raw vegetable is also fried and mixed and grounded. Fresh pachadi is called chutney. There are a variety of vegetables that are used in making fresh chutneys like the dosakaya, capsicum, cabbage, coconut, vankaya ( brinjal), beetroot, coriander, tomato, chintakaya, cucumber, carrot and beerakaya.

Out of all these the coconut pachadi is popularly used with breakfast tiffins like idli, dosa , vada, mysore bajji , upma and pesarattu.  Though the Tindora chutney is basically eaten with rice, this chutney tastes fabulous even with rotis and other breakfast items like dosas, upma etc. For preparing this fresh Tindora chutney, wash the tindora thoroughly and cut them into small pieces and keep aside.

In a pan add little oil and roast cumin seeds, garlic, tamarind and chopped green chillies and mix well then add the tindora pieces and saute well and close with lid and cook till they are tender. Once the tindora are soft add this mixture to the blender and grind to a coarse paste. Now shift the coarse paste to a bowl and in pan heat oil for tempering. Add mustard and cumin seeds, once they crackle add dry red chillies, urad dal and fresh curry leaves. Add this tempering to the blended tindora mixture and mix well.

The Tindora chutney is a very simple side dish and to spice up your life do prepare this and enjoys the flavors and the taste of this delicious dish. View making of this chutney at:

 

 

The Ivy gourd or Tindora have got various medicinal qualities like drinking the juice of the roots and leaves of Tindora is used in the treatment of diabetes. The leaves are used as a poultice in treating skin eruptions. The plant is used as a laxative. It is used internally in the treatment of gonorrhea.

Aqueous and ethanolic extracts of the plant have shown hypoglycaemic principles. Therefore it is sometimes recommended for diabetic patients. So it can use for hypoglycaemic case, as antioxidants, as immune grower....etc. Some counties in Asia like Thailand they prepare traditional tonic like drinks for medicinal aspects.

Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C. Ivy gourd is rich in beta carotene. In southern India it is also used in sambar, a vegetable and lentil-based soup.

Tindora chutney

 

 

 

 

 

 

 

 

 

 

 

Ingredient Name	Unit	Quantity
cumin seeds	tsp	1/2
curry leaves	springs	2
garlic	number	5
green chillies	number	4
murstard seeds	0	pinch
oil	tbsp	2
red chillies dry	number	2
salt	0	as needed
tamarind	grams	50
tindora	lbs	1
urad dal	tsp	1

Directions | How to make Tindora Chutney
First take tindora wash them and cut them into pieces and keep a side. In a Pan add oil, cumin seeds,garlic,tamarind, green chillies,cut pieces of tindora, salt and cook for 5min with closed lid. once it is done add to blender grind till it is coarse paste. now in a pan add oil for tempering, add murstard seeds, cumin seeds, red chilli, urad dal, curry leaves. Add the tempering to the blended tindora mixture and mix well.