Ridge Gourd Chutney | Andhra Beerakaya Pachadi | Andhra Recipes

As I said before Andhra is very famous for freshly prepared chutneys with vegetables..We can’t finish our meal without having a dollop of freshly prepared chutney(called roti pachadi) .. This time I came with  a yummy chutney made with ridge gourd,,It is so tasty and came out so good…

Traditionally these chutneys are grinded in stone device called Rolu..which gives the pachadi a unique taste but we guys in cities have to compromise on the taste using electric mixers:)Usually I dont like ridge gourd but somehow I liked it in this chutney form,,Try out guys and let me know how it came out for you..

I remember my cute Siddhu while writing this post..When he was just an year old,he always would sit in front of his/my mom when she cuts this ridge gourd..and used to give starve looks..Given a half ridge gourd,he used to scoop out the flesh nicely and leave the outer crust for us..this guy used to love eating ridge gourd a lot..Now… no chance at all for vegetables..Love you my milky boy..Siddhu…


Tada..he is my cute siddhu :)


Okay..now back to the recipe of Beerakaya Chutney..Here you go…


 

 

Method:

1.Cut the ridge gourd into small pieces.Add oil in a kadai and saute veggies and green chillies for 2 minutes.Add in turmeric,and sprinkle some salt.

 2.Let the ridge gourd cook for almost 15 minutes on low flame until they become soft.Add in tamarind such that it becomes soft for the heat,Switch off flame after 5 min.

 3.Take it into a mixer jar,add in garlic,cumin and coriander leaves.Grind it to a coarse consistency

4.Heat oil in a kadai and make tempering with all the ingredients mentioned under tempering.Pour this hot thadka over the chutney and serve with hot rice.

Finger licking beerakaya pachadi is ready now :)
Check out my other Andhra pachadi Recipes made with fresh vegetables here..
Andhra Pachadi Recipes


NOTES:

  1. You don’t need to peel the ridge gourd.Also this chutney can be made with just skin of the ridge gourd.It tastes great too.
  2. Please free to adjust spiciness by increasing/decreasing the green chillies and tamarind.
 
Ridge Gourd Chutney | Andhra Beerakaya Pachadi | Andhra Recipes
 
Prep time
Cook time
Total time
 
A tongue tickling chutney made with fresh ridge gourd and Indian spices
Author:
Recipe type: Chutneys
Cuisine: Indian-Andhra
Serves: 4
Ingredients
  • Ridge Gourd - 400 gms
  • Green Chillies -10
  • Turmeric - 1 tbsp
  • Tamarind - 1 inch piece
  • Garlic - 3 pods
  • Cumin seeds - 2 tbsp
  • Coriander leaves - 3 springs
  • Oil - 2 tbsp
  • Salt to taste
  • Tempering:
  • Oil - 1 tbsp
  • Curry Leaves - 2 springs
  • Mustard seeds- 1tbsp
  • Split urad dal - 1 tbsp
  • Hing - 2 pinches
  • Garlic - 2 pods crushed
  • Dried red chilli -2
  • Cumin seeds - 1 tbsp
Instructions
  1. Cut the ridge gourd into small pieces.Add oil in a kadai and saute veggies and green chillies for 2 minutes.Add in turmeric,and sprinkle some salt.
  2. Let the ridge gourd cook for almost 15 minutes on low flame until they become soft.Add in tamarind such that it becomes soft for the heat,Switch off flame after 5 min.
  3. Take it into a mixer jar,add in garlic,cumin and coriander leaves.Grind it to a coarse consistency.
  4. Heat oil in a kadai and make tempering with all the ingredients mentioned under tempering.
  5. Pour this hot thadka over the chutney and serve with hot rice.
SIRI's NOTES
You don't need to peel the ridge gourd.Also this chutney can be made with just skin of the ridge gourd.It tastes great too.
Please free to adjust spiciness by increasing/decreasing the green chillies and tamarind.

Comments

  1. says

    Very nice preparation. I use red chilli in place of green chilli. The chutney with red chillis tastes a little different. still the beerkaaya pachadi retains its aroma and flavour. I prepared this pachadi my way, this morning and just googled now looking for any variations and here I am. I will try your recipe next weekend. I will keep visiting your site. Rajan Iyer

  2. says

    Nice one. I use red chillies roasted in oil, in the place of green chillis. Otherwise the procedure is the same. There is a little difference in taste because green chillis are used; It goes well with steamy rice and sesame oil; – Rajan Iyer

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