Meena's Taste Mantra

Tendli Chutney | Ivy Gourd Dip

Whenever Amma makes Tendli Rice, she definetly makes this aromatic and delicious Tendli Chutney. Appa loves to relish the Tendli Rice along with some Raita and this Chutney!

INGREDIENTS

12 to 15 Kovakkai | Tendli | Ivy Gourd, roughly sliced
1/4 tsp Oil

half lemon size Imli | Tamarind

3 Dried Red Chilli | Sukhi Lal Mirch

1 tblsp Urad Dal
2 tblsp Dhania | Coriander Seeds
1 tsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt

For Tempering

1 tsp Oil

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal

1 Dried Red Chilli | Sukhi Lal Mirch

8 Kadhi Patta | Curry Leaves

METHOD

In a frying pan, dry roast Dhania seed, Urad Dal, and Sukhi Lal Mirch. Once their color starts changing, remove and keep this spice mixture aside.
In the same frying pan, heat oil and add Tendli slices and Imli. Saute for 2 minutes and transfer to a plate to cool.
Once cool, rough grind the spice mixture first. Then add the sauteed Tendli mix, chopped dhania leaves and salt. Sprinkle a bit of water to enable the grinding.
Grind to make a thick Thogaiyal | Chutney.

Amma mixes this Thogaiyal to her glass of buttermilk and makes an awesome Masala Buttermilk. The Tendli Chutney can be had with Rice | Roti or even as a Dip | Spread. We relished this awesome Tendli Chutney along with Tendli Rice.

We have used:

1. Borges Olive Oil Light

2. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.