Beerakaya Pachadi, also known as ridge gourd chutney, is a simple, authentic, and delectable Andhra homestyle chutney. Ridge gourd is the English name for Beerakaya. This is one of those comforting spicy foods that is commonly prepared in many South Indian homes, and it works well with hot white rice with ghee, Dosa, Idli, Pesarattu, Punugulu, and other South Indian dishes.
Prep Time: 5 mins
Cook Time: 20 mins
Servings: 4 servings
- 300 gms or 0.7 lb Beerakaya or Ridgegourd
- 2 tsp Oil
- ¼ tsp turmeric powder
- Salt to taste
- 1 large tomato or 2 small tomatoes
- 1 tsp tamarind paste
- 1 tsp sesame seeds
- 1 pinch fenugreek seeds methi
- 5 garlic cloves
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp cumin seeds
- 5 or 6 green chilies adjust as per your taste
- ⅓ cup chopped Cilantro
- Tempering at the end
- 1 tsp chana dal
- 1 tsp urad dal
- 1 sprig of curry leaves
- 2 red chilies broken
- ¼ tsp asafoetida hing
Preparation of Beerakaya Pachadi
- Before using, properly wash the ridge gourd.
- Remove only the ridges, not the entire peel, and chop it into small pieces.
- Taste one or two pieces of each ridge gourd to ensure they are not bitter. If the ridge gourd is bitter, do not use it because it may be poisonous and will detract from the overall flavor of the dish.
- Remove the stems from the green chilies and dice the tomato.
How to cook:
- In a skillet, heat 2 tablespoons oil and add 1 tablespoon sesame seeds, 1 tablespoon chana dal, 1 tablespoon urad dal, 1 tablespoon cumin seeds, and a pinch of fenugreek seeds. Saute them for a minute or two, till golden brown and fragrant.
- Sauté the peeled garlic cloves and green chilies for a few more seconds, or until the blister marks appear.
- Place the tempering without the oil in a bowl to cool. Once it has cooled, grind it and set the jar away.
- In the remaining oil, sauté the chopped Beerakaya (ridge gourd) with turmeric until softened, covered.
- When the ridge gourd (beerakaya) pieces are more than 60% cooked, add the chopped tomato pieces and simmer, covered, until softened.
- Turn off the heat and allow the mixture to cool.
- Add the Beerakaya tomato mixture, half of the cilantro, tamarind paste, and salt to the same jar that we used to crush the tempering, and pulse a few times without adding water.
- For a proper taste, grind it into a coarse mixture that is not too soft.
- Check the taste, and if necessary, add more salt or red chili flakes to boost the spice, and ground for a few more seconds.
- Put the Beerakaya chutney in a serving bowl and serve.
- In a small tempering pan, heat 2 tsp oil (sesame oil recommended) and sauté all of the tempering ingredients until golden brown.
- Add this tempering to the Beerakaya Pachadi in the serving bowl, along with the remaining cilantro, and stir thoroughly before serving with hot white rice and ghee.
- For a more authentic flavor, grind the chutney into a coarse mixture.
- If you like, leave off the tamarind and add one additional tomato.
- If you are not vegan, use ghee for tempering instead of oil for added flavor.
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