Dondakya Pachadi: An Authentic Afternoon Delight

September 5, 2024 | Team Atomberg

Firstly, the mixture:

Cut ivy gourd on a chopping board and fill up a bowl.
Heat cooking oil in a frying pan.
Add 2 tbsp chana dal and 2 tbsp urad dal to the heated oil.
Stir them well.
Add the 2 cut in half Kashmiri red chillies and a tablespoon of coriander seeds to the pan.
Now add the bowl of freshly cut ivy gourd.
Top the ingredients with 1 small bowl of sliced coconut.
Sauté them well for 8 to 10 minutes.

Secondly, the grainy mixture:

Now, empty the sautéed mixture in the Atomberg Mixer Grinder 500-ml Chutney Jar.
Add a tbsp of sugar on it and then add 2 slices of tamarind for better flavour.
Cover the lid and close it. The Safety LED light indicator turns to blue colour when locked in properly.
Run it on ‘Coarse Mode’ to get a silbatta-like texture.
Empty the grainy mixture from the jar to the serving bowl

Thirdly, the final touch - tempering!

Take the tadka pan and heat some cooking oil in it.
Once heated, add a teaspoon of mustard seeds, 1 cut in half Kashmiri red chilli and some curry leaves to it.
Sauté the whole mixture until the mustard seeds start cackling.
Pour this tempering onto the mixture in the serving bowl.
You can serve it with some rice, chapatis and papad for lunch.

In case you are looking to make a smooth and less grainy Dondakya Pachadi, you can add 1 to 2 tablespoons of water while grinding it (and in case of Atomberg Mixer Grinder, just use the regular mode).
Dondakya Pachadi’s main highlight is the spiciness of it, make sure you add enough to make it delish. Not many to rob it off its taste.
If you want to store the chutney (Pachadi) for more than a day or two, avoid adding onion during the final tempering.
To make it more sumptuous, you can also add cilantro leaves while grinding it.
Instead of adding chana dal and urad dal, you can also add peanuts to give it a different flavour.

Happy Lunching!

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