I learnt this recipe from my friend Archana from Singapore. I happened to taste this Andhra-style pachadi recipe at her place. She is an excellent cook and the chutney was very unique and tasty. She shared the recipe for the kovakkai chutney and I immediately tried this at home the next day. It tasted exactly the same and everyone at home loved it. I have tried this chutney for my guests too and every time it is a super hit. She told we can replace Tindora with beetroot also. I tried that version also and it tasted yummy. Later over experience learnt, we can use Ridge gourd, radish, dosakai, and raw tomato for making this Andhra pachadi. This chutney pairs well with hot rice, idli, dosa, and even chapati too. I loved this as a spread for Bread too. Check out chow chow thogayal recipe, South Indian thengai thogayal, Raw mango thogayal, green tomato chutney
In a pan add 2 tsp oil, and throw in the curry leaves, garlic, chana dal, urad dal, red chili, tamarind and when the dals turn golden brown add the cumin seeds and put off the flame and allow this to cool.
In the pan, add the kovakkai and cook it covered on a medium flame for 7 to 8 minutes.
When this cools down, grind it in a mixer along with the roasted dal mix.Add coconut while grinding.
When 3/4 of this is done, add finely chopped onions and coriander leaves and grind coarsely.
Add a little water while grinding.
If you want just temper with mustard seeds at the last before serving.Enjoy with hot rice smeared with oil.
This can be had with dosa or chapathis too.I loved the Kovakkai Chutney with breads too as a spread.
Dear, you have some awards waiting at my site 😉 Shobhahttp://www.anubhavati.wordpress.com i was looking for this recipie Want to thank you for the bottom of my heart for bringing out such an initiative. I came across your site yesterday and got hooked. Thank you once again for making cooking a tasty and enjoyable experience Sree Nampoothiry
Δ
