Beerakaya pachadi recipe is an andhra pachadi or chutney recipe made using beerakaya vegetable also called as turai in hindi and is a popular ridge gourd chutney.
Some more interesting pachadi or chutney recipes:
- Tomato Pachadi Recipe
- Vankaya Pachadi Recipe
- Dosakaya Pachadi
- Mango Pachadi
- Onion tomato chutney
- pudina chutney or mint chutney
This peerkangai chutney which is made using ridge gourd tastes so delicious that it goes well with white rice and in andhra style people mix rice, ghee and chutney together and eat it…
This andhra style beerakaya pachadi can also be made with its pottu or thokku(skin) and I never thought that a delicious chutney could be made even using the skin(thokku) of a vegetable like turai.
The beerakaya pachadi recipe requires few ingredients to make and also a tempering lastly and can be stored in the refrigerator for about 3-4 days and have it along with dals and meals.
Every meal in south india or in andhra includes a vegetable chutney and I am so happy to share various chutney recipes with my blog readers.
Every recipe is tried and tasted by me and I never share any recipe which does not turn out well. I like to make chutney recipes with vegetables and chutneys that are commonly made are vankaya pachadi/chutney, dondakaya chutney, dosakaya chutney, sorakaya pachadi etc…
I am so glad to learn various food cultures from south indian regions and staying in Hyderabad has helped me in learning amazing recipes from andhra pradesh which includes various breakfast recipes, lunch ideas and dinner ideas.
Here in this recipe I have chopped the beerakaya into slices and sauteed them along with few ingredients and blended into a chutney or pachadi. Finally, the beerakaya chutney flavors are lifted by the aromatic tempering…
This particular chutney is so good that it does not need any other dish along with it. The chutney is enough to complete our meal with roti or rice.
Beerakaya Pachadi Recipe or Beerakaya Chutney Below:
- 2 beerakaya/ridge gourd peeled and cut into slices
- 4 tbsp oil
- 1 tsp cumin seeds jeera
- 1 tsp chana dal bengal gram
- 1 tbsp urad dal minapappu/split black gram
- 2 dried red chillies
- 7-8 green chillies
- 3 tbsp coriander leaves
- salt - to taste
- 1/2 tsp turmeric powder
- 1 to mato chopped
- 6-7 garlic cloves lehsun
- a very small lemon sized tamarind pieces
- 3 tbsp oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 4-5 dried red chillies
Firstly, take a cooking wok or vessel, into it add oil and heat it.
Add cumin seeds, chana dal, urad dal and saute well.
Add dried red chillies and stir.
Add green chillies into it, stir and cook for few minutes.
Add turmeric powder into it and mix.
Add beerakaya slices/turai into it, mix and cook for few minutes.
Add salt as per taste, mix well.
Add chopped tomato, coriander leaves, tamarind pieces, mix and cook the whole mixture for 10-15 minutes until the beerakaya gets soft(keep stirring in between).
Cool down the whole mixture.
Add the whole mixture into a blender, add garlic cloves into the blender and blend the mixture into a paste.
Check for the taste of salt and add if required.
Give the tempering/talimpu/popu/tadka as mentioned below.
Add oil in a tadka pan and heat it.
Add mustard seeds and let them pop up.
Add dried red chillies and stir well.
Add curry leaves and let them crackle.
Add the tadka/tempering into the beerakaya pachadi or chutney.
Serve it with steamed rice and ghee.
1.In place of beerakaya slices, its skin/pottu/thokku too can be used and the same procedure can be followed to make the chutney of its skin.
2.The quantity of green chillies can be increased or decreased according to the spicy flavor preferred.
3.The chutney can be stored for a couple of days in refrigerator.