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Dondakaya Tomato Pachadi, How to make Andhra-Style Ivy Gourd Chutney

Andhra-style Dondakaya Tomato Pachadi is a spicy, tangy, and perfect side dish with hot rice and ghee. I’ve always been a pachadi person just like any telugu girl! There’s something deeply comforting about the aroma of roasted dal, garlic, and curry leaves blending into that rustic spice paste. While I usually love hand-pounded roti pachadis, this time I tried a mixie-ground Dondakaya Tomato Pachadi — and to my surprise, I ended up loving it even more than my earlier version without tomato!
The light tang from the tomatoes balances the earthy flavor of dondakaya so beautifully that it pairs like magic with hot rice and a spoon of ghee.
This recipe will be super handy on days when you are busy at work or have very little time to cook — quick to make, wholesome, and bursting with homely flavor. Simple, soulful, and so Andhra at heart.

A Bite of History – Dondakaya Tomato Pachadi

In Andhra homes, pachadi isn’t just a side dish — it’s an emotion served with every meal. Traditionally made by pounding roasted ingredients in a “roti rolu” (stone mortar), these chutneys carried the rhythm of village kitchens and the fragrance of freshly ground spices.
Among them, Dondakaya Pachadi holds a special place — loved for its balance of crunch, spice, and rustic flavor. Some families make it plain with green chilies, while others, like mine, add a touch of tomato to bring gentle tang and depth. Over time, these little variations became family signatures, passed down from paati’s kitchen to amma’s table.

Jump to Recipe

Ingredient Roles in TindoraTomato Pachadi

Ingredient	Role in the Recipe
Dondakaya (Ivy Gourd / Tindora)	Main vegetable giving body, mild crunch, and earthy flavor to the pachadi.
Tomato	Adds a tangy note and smooth texture, balancing the spice and richness.
Green Chili	Brings the needed heat and freshness typical of Andhra-style pachadis.
Garlic	Lends depth and a subtle sharpness that complements the tang of tomato.
Whole Urad Dal	Provides nuttiness and body while helping the pachadi thicken naturally.
Cumin Seeds	Adds aroma and enhances digestive properties.
Salt	Balances flavors and brings out the taste of the ingredients.
Oil	Helps in roasting and releasing the aroma of spices.
Mustard Seeds	Key for tempering; gives the chutney a traditional flavor.
Curry Leaves	Adds fragrance and a signature South Indian touch.
Dried Red Chili	Complements the green chili heat with a toasty, smoky spice note.

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Dondakaya Tomato Pachadi, How to make Andhra-Style Ivy Gourd Chutney

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Side Dish / ChutneyCuisine: Andhra / South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A quick and flavorful Andhra-style Dondakaya Tomato Pachadi made with sautéed tindora, tomato, and garlic — perfect with hot rice and ghee. This easy chutney comes together in minutes, making it ideal for busy weekdays or simple South Indian meals.

Ingredients for Dondakaya Tomato Pachadi

15 – 18 nos. 15 – 18 Dondakaya (ivy gourd / tindora), finely chopped
2 nos. 2 Tomatoes, small sized, chopped
3 to 5 nos. 3 to 5 Green chili (adjust spice)
4 to 5 cloves, 4 to 5 Garlic cloves
1 teaspoon, 1 Whole urad dal
½ teaspoon, ½ Cumin seeds
1 tablespoon, 1 Oil (for sautéing)
Salt, to taste
For tempering:
½ teaspoon, ½ Mustard seeds
½ teaspoon, ½ Urad dal
1 to 2 teaspoon, 1 to 2 Dried red chili
Curry leaves , a sprig
1 teaspoon, 1 Oil

Directions to make Dondakaya Tomato Pachadi

Sauté the base
Heat 1 tbsp oil in a pan. Add cumin seeds, whole urad dal, garlic cloves, and green chilies.
Sauté until the urad dal turns golden and aromatic.
Add dondakaya
Add chopped tindora (dondakaya) to the pan.
Sauté for 4–5 minutes until the edges start to soften.
Add tomato
Next, add 2 chopped tomatoes.
Continue to sauté until the tomatoes turn soft and the mixture looks cooked through, releasing its natural oils.
Cool and grind
Let the mixture cool slightly.
Transfer to a mixie jar and grind to a coarse paste (avoid adding water unless needed for blending).
Temper and serve
In a small pan, heat 1 tsp oil, add mustard seeds, urad dal, red chili, and curry leaves.
Let them splutter and pour the tempering over the chutney.
Mix gently and serve.

Notes

1 cup = 250 ml

Directions to make tindora Tomato Pachadi with step by step images

Sauté the base and add Dondakaya
Heat 1 tbsp oil in a pan. Add cumin seeds, whole urad dal, garlic cloves, and green chilies.
Sauté until the urad dal turns golden and aromatic. Add chopped tindora (dondakaya) to the pan.
Sauté for 4–5 minutes until the edges start to soften.
Add tomato
Next, add 2 chopped tomatoes and salt.
Continue to sauté until the tomatoes turn soft and the mixture looks cooked through, releasing its natural oils.
Cool, grind, temper and serve
Let the mixture cool slightly.
Transfer to a mixie jar and grind to a coarse paste (avoid adding water unless needed for blending)
In a small pan, heat 1 tsp oil, add mustard seeds, urad dal, red chili, and curry leaves.
Let them splutter and pour the tempering over the chutney. Mix gently and serve.

Pro Tips to make perfect and tasty Tindora pachadi/ Kovakka pachadi

Roast patiently: Let the urad dal turn golden before adding veggies — this gives your pachadi a nutty aroma and prevents raw taste.
No water if possible: For a traditional thick chutney texture, avoid adding water while grinding. Just let the tomatoes provide natural moisture.
Cool before grinding: Always cool the sautéed mix before blending to keep flavors vibrant and prevent bitterness.
Balance spice and tang: Adjust the number of green chilies based on tomato sourness — Andhra pachadis are bold, not overpowering.
Use gingelly oil for authentic flavor: It enhances aroma and adds a rustic note that pairs beautifully with hot rice.

Serving Suggestion

Serve Dondakaya Tomato Pachadi warm with:

Steamed white rice and a drizzle of ghee,
Or as a side with curd rice, dosa, or millet upma.
It also pairs well with ragi mudde for a wholesome Andhra-style meal.

FAQs – Dondakaya Tomato Pachadi / Tindora Pachadi

Q: Can I make dondakaya pachadi/ kovakka chutney without tomato?

A: Yes, you can skip tomatoes for a drier, nuttier flavor. The pachadi will have a more earthy taste — perfect if you prefer traditional roti pachadi style.

Q: How to make Andhra-style tindora chutney last longer?

A: Store the chutney in an airtight glass jar in the refrigerator for up to 3 days. Avoid using a wet spoon to maintain freshness.

Q: Why is my dondakaya pachadi slightly bitter?

A: Over-roasting the urad dal or using overripe tindora can cause bitterness. Make sure to sauté on medium flame and use fresh tender ivy gourds.

Q: Can I serve this chutney with dosa or idli?

A: Absolutely! This chutney tastes delicious with crispy dosa, uthappam, or idli, giving a spicy twist to your breakfast.

Q: What oil is best for making authentic Andhra pachadi?

A: Gingelly (sesame) oil or groundnut oil gives the best authentic flavor and traditional aroma for pachadis.

Chutney/ Podi / Pachadi

Green Apple Thuvayal, How to make Green Apple Pachadi

Green Apple Thuvayal is a bold and tangy South Indian thogayal that brings together the tartness of green apple, the nuttiness of urad dal, and the creaminess of coconut. Traditionally mixed with hot rice and ghee, this rustic thuvayal is a quick, everyday recipe with a refreshing twist.