Go Back
+ servings
ridge-gourd-chutney-recipe-beerakaya-pachadi
Print Recipe
4 from 1 vote

Beerakaya Pachadi Recipe, Ridge Gourd Chutney

A pachadi or chutney recipe made with beerakaya called as ridge gourd in english...
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Andhra
Servings: 3 -4
Calories: 180kcal
Author: Asiya

Ingredients

For making chutney:

  • 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

For tadka/talimpu/tempering:

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 4-5 dried red chillies

Instructions

  • 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.

For the pachadi tadka/talimpu:

  • 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.

Notes

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.

Nutrition

Calories: 180kcal
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!