Kundru Chutney Recipe - Ivy Gourd Chutney - Tindora Chutney Recipe
Everyone is familiar about sabzi prepared with kundaru but have you ever heard of chutney prepared with kundaru? This chutney prepared with green coriander, urad-chana dal, kundru, curry leaves and spices is super tempting. You will surely relish eating this kundru chutney.
हिन्दी में पढिये : Kundru Chutney Recipe - Ivy Gourd Chutney - Tindora Chutney Recipe
Ingredients for Tindora Chutney Recipe
- Kundru – 200 grams
- Oil – 2 tbsp
- Green coriander – 2-3 tbsp (finely chopped)
- Urad dal – 1 tbsp
- Chana dal – 1 tbsp
- Lemon – 1
- Green chilly – 4 (small sized)
- Curry leaves – 20-25
- Asafoetida – 1 pinch
- Red mustard seeds – ¼ tsp
- Cumin seeds – 1 tsp
- Red chilly powder – ½ tsp
- Salt – 1 tsp or to taste
How to make Kundru Chutney
Remove stalk from both the ends of kundru and cut them in roundels.
Place pan over the flame and heat some oil in it. Add chana dal and urad dal to it and roast until little brown. Also add cumin seeds to it. After the seeds crackle, add curry leaves and saute for few more minutes. Transfer the roasted spices in a plate.
Heat some more oil in a pan. When the oil is hot, add kundru to it and roast until they get crunchy. Transfer the kundru to a plate when fried well and let them cool down a little. It takes 6 to 7 minutes to roast kundru on medium-high flame.
When the kundru cool down, add them to a mixer jar along with spices and also add green chilly, red chili, salt, green coriander and lemon juice. Finely grind the ingredients and transfer to a bowl. We have used 1/2 cup water for grinding this much quantity of ingredients.
For preparing tempering for chutney, heat some oil in a pan. When the oil is hot, add asafoetida and red mustard seeds to it and saute for while. Now pour this chutney over the chutney.
Kundru chutney is ready, serve it with cheela, dosa, idli or any other meal as per your taste. Store this chutney and relish eating for up to 3 to 4 days.
- Instead of mixing lemon chutney, you can add tamarin pulp or 1 tsp mango powder to it.