Beerakaya Pachadi (Ridge Gourd Chutney)

Beerakaya Pachadi is a traditional south Indian style chutney made from ridge gourd, spices, tamarind and herbs. This chutney is flavourful, spicy, and pairs well with rice or roti.

Prep Time10

Cook Time15

Total Time25

Course: Chutneys, Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 126kcal

Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

2+1 Teaspoons Oil
1 Teaspoon Mustard
2 Teaspoons Urad Dal
2 Teaspoons Chana Dal
1.5 Teaspoons Cumin
3 Dry Red Chillies adjust to taste
4 Green Chillies adjust to taste
1 sprig Curry Leaves remove leaves from stem
2 medium Tomato wash and chop
400 gms (or) 4 cups Ridge Gourd/ Beerakai/ Heerekai/ Thurai wash, peel and chop
3 cloves Garlic peel
12 gms Tamarind wash
½ teaspoon Turmeric Powder
Salt as required
17-20 sprigs (or) half bunch Coriander Leaves wash

Get Recipe Ingredients

Instructions

Peel the beerakaya and chop it into medium size pieces. Set aside.
400 gms (or) 4 cups Ridge Gourd/ Beerakai/ Heerekai/ Thurai
Heat 2 teaspoons of oil in a pan.
2+1 Teaspoons Oil
Add mustard seeds and let it splutter.
1 Teaspoon Mustard
Now add chana dal, and urad dal. Fry until the dals turn golden brown.
2 Teaspoons Urad Dal, 2 Teaspoons Chana Dal
Add cumin seeds and fry until it sizzles and releases aroma.
1.5 Teaspoons Cumin
Next, add green and dry red chillies followed by curry leaves.
3 Dry Red Chillies, 4 Green Chillies, 1 sprig Curry Leaves
Fry for a minute and then transfer the mixture to a plate or a bowl.
Allow it to cool completely.
In the same pan, heat 1 teaspoon of oil.
2+1 Teaspoons Oil
Add tomatoes and cook for 2 minutes until they begin to soften.
2 medium Tomato
Now add chopped ridge gourd pieces, garlic, turmeric powder, and salt. Mix well.
400 gms (or) 4 cups Ridge Gourd/ Beerakai/ Heerekai/ Thurai, 3 cloves Garlic, ½ teaspoon Turmeric Powder, Salt
Add the tamarind and mix well. Cook until the beerakaya becomes soft and tender. This should take about 8-10 minutes on medium heat.
12 gms Tamarind
Switch the heat off and mix in coriander leaves.
17-20 sprigs (or) half bunch Coriander Leaves
Let the mixture cool down a bit.
Meantime, transfer the cooled spice mixture to the mixer jar.
Grind it into a coarse powder.
Now transfer the cooled beerakaya mixture to a mixer jar.
Grind it into a coarse paste.
Serve the ridge gourd pachadi

Notes

Choose Fresh Ridge Gourd: Use fresh and tender ridge gourd for the best flavour and texture. Older or overripe ridge gourds can be tough.

Taste Ridge Gourd: Check ridge gourd for bitterness. Cut a small piece and taste it before chopping the remaining ridge gourd. Discard it if it tastes bitter.

Properly Peel the Ridge Gourd: Make sure to peel the ridge gourd thoroughly, removing the ridges and the tough outer skin.

Cool Before Grinding: Allow the cooked mixture to cool completely before grinding.

Consistency of the Chutney: Grind the chutney to a coarse texture rather than a fine paste. This gives a better texture and traditional taste.

Water: The moisture from tomatoes and ridge gourds is sufficient to help in the grinding process, so try not to add any more water.

Nutrition