About Beerakaya pachadi recipe – Beerakaya pachadi or Ridge gourd chutney is famous dish in south India. Ridge gourd is also called as peerkangai in tamil, heerekai in kannada and turai in hindi. There are many variations of this pachadi.
This recipe is very simple with not so many ingredients. Beerakaya pachadi goes well with rice, dosa and idly. We can make many dishes with beerakaya like Beerakaya curry, beerakaya fry, pappu, pachadi etc.
There are wonderful health benefits of ridge gourd – it is low in calories hence promotes weight loss, ridge gourd is bestowed with the ability to purify blood of toxic wastes, alcohol residues and undigested food particles. It has significant amounts of vitamin A and enhances vision.
Beerakaya pachadi recipe – Step by step procedure
1. Rinse ridge gourd, clean it and cut into pieces . Chop onion and tomato.
2. Heat some oil in the pan, add few green chillis and red chillis and let them fry.
3. Add chopped onion and fry until it becomes translucent, add chopped tomato and let everything fry for sometime.
4. Add cumin seeds and coriander seeds and saute it for a minute.
5. Now add chopped beerakaya into it and mix it well. Add turmeric, hing and salt cook it for 2 minutes.
6. Add a small lemon size tamarind and cook until vegetable softens.
7. Once the vegetable is cooked, turn off the flame and let it cool.
8. Transfer the mixture into a jar and grind it smoothly.
9.For tempering the pachadi, in a pan heat some oil, add mustard seeds, curry leaves and finely chopped onion and saute it nicely.
10. Put the pachadi into the pan and mix it nicely. Tada! beerakaya pachadi is ready.
Tips
- Always use tender ridge gourd not fibrous one.
- Do not skip tamarind because it enhances the taste of the chutney.
- You can chop onion, tomato and beerakaya into little big pieces as we will grind them.
Tried this recipe? Let us know how it turned out to you!
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Try more pachadi recipes – Gongura pachadi (chutney), Mullangi pachadi
Beerakaya pachadi | Ridge gourd chutney
Ingredients
- 500 grams Ridge gourd beerakaya
- 2 onions
- 1 medium sized tomato
- 1 tbsp coriander seeds
- 1 tsp cumin seeds jeera
- 4 to 5 green chillis
- 4 red chillis
- few curry leaves
- 1 tsp mustard seeds
- tamarind -small lemon size
- 2 pinches of hing
- ½ tsp turmeric powder
- salt to taste
Instructions
Beerakaya pachadi – Preparation
- Rinse and chop beerakaya, onion and tomato.
- Heat some oil in pan add green chillis and red chillis and fry them.
- Add onion, saute for 1 min and add tomato to it and cook.
- Now add beerakaya pieces, mix it and cook it well.
- Add turmeric, hing and salt and cook it for sometime.
- Once vegetable is half cooked, add tamarind and cook it until vegetable softens.
- Vegatable is cooked, turn off the flame and let it cool.
- Transfer the cooked beerakaya into a jar and grind it smoothly.
Beerakaya pachadi – tempering
- Heat some oil in a pan, add mustard seeds, curry leaves and finely chopped onion and saute.
- Add the grinded pachadi and mix it nicely.
- Beerakaya pachadi is ready. Serve it with hot rice, dosa or idly.
Notes
- Always use tender ridge gourd not fibrous one.
- Do not skip tamarind because it enhances the taste of the chutney.
- You can chop onion, tomato and beerakaya into little big pieces as we will grind them.
