ody Tindora / kovakkai chutney

Tindora / kovakkai chutney

                                            I tasted this chutney first time in my co-sister's house which was my MIL recipes. I had this chutney with kolukattai. Me and my husband like it and i thought of trying it when i come home. When i prepared it by myself, it came out well. It goes well with dosa,uttapam,idli,chappathi and even we can have it with rice .The taste will be  combination of spicy and tangy.


Jeera - 1 tsp
Red chilli - 2 nos
Green chilli - 2 nos
Small onion - 7 nos
Tindora - 20 nos
Tamarind - small gooseberry size
Coconut - 3 tbsp
Salt - as per taste
Oil - 2 tbsp



* Wash tindora and chop it in round circles.
*  Chop small onion into small pieces.
* Soak tamarind in little water.

1.Take a thick bottom kadai , pour 1 tbsp oil and fry tindora for few minutes till tindora get bit crispy.
2.In another kadai add 1/2 tbsp oil ,when oil is hot add jeera,red chilli,green chilli and small onion.Fry for few minutes.Add grated coconut and fry till coconut moist less. Finally add tamarind ,mix and switch off the flame.
3. Transfer all fried items into mixie jar,add little water and enough salt.Grind it into course paste.
4. In a small pan,pour 1/2 tbsp oil,Once it is warm enough, add mustard seed and once it splatter add urad dhal, hing ,red chilli and curry leaves.Pour the tadka on top of tindora chutney and mix well.
Have it with dosa,idli and chappathi.


* We can avoid green chilli and add more red chilli ,if we want the chutney to be more spicy.
* Instead of tamarind ,we can add chopped tomato in step 2.
* If the tindora is fired till crispy  and grinded, the taste will be different than the tindora fried half crispy. The half crispy tindora chutney will  give bit raw smell of tindora .


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