Thondakaya Pachadi | How to make Thondakaya Pachadi

By Arti Gupta  |  21st May 2016  |  
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  • Thondakaya Pachadi, How to make Thondakaya Pachadi
Thondakaya Pachadiby Arti Gupta
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

14

0

About Thondakaya Pachadi Recipe

Thondakaya chutney is an ivy gourd chutney from Karnataka. I learnt this recipe from chef Kamala.This is a very healthy condiment.

Thondakaya Pachadi is an aromatic, flavorful and delicious dish which is very much popular in Andhra Pradesh. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Thondakaya Pachadi is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Thondakaya Pachadi at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Thondakaya Pachadi by Arti Gupta in step by step with pictures so you can easily learn how to cook the perfect Thondakaya Pachadi at your home without any difficulties. Thondakaya Pachadi is one of the representative dishes of Andhra Pradesh which you can serve in any special occasions.

Thondakaya Pachadi

Ingredients to make Thondakaya Pachadi

  • 100 gms Ivy gourd
  • 1 tomato
  • 1 tbsp oil
  • 1 green chilly
  • 1 dry red chilly
  • 5 gms chana dal
  • 5 gms urad dal
  • 1 tsp salt
  • 1/4 tsp turmeric powder
  • 2 tsp imli pulp
  • 2 tsp grated coconut
  • mint leaf to garnish.

How to make Thondakaya Pachadi

  1. In a pan heat oil. Add chana dal and urad dal and roast.
  2. Add green chilly and dry red chilly.
  3. Now add ivy gourd ( tinda) peeled washed and chopped to it.
  4. Let it cook and add salt and turmeric powder. Add chopped tomatoes and cook.
  5. Remove from heat and cool. Grind to a fine paste with coconut and imli pulp.
  6. Garnish with mint leaf and enjoy.

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