Ridge Gourd Chutney Recipe (Beerakaya Pachadi)
A vegetarian South Indian Recipes recipe with ridge gourd (turai/ peerkangai), green chilli, curry leaves. Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the Ridge Gourd Chutney recipe, wash & chop the ridge gourd into small pieces
ridge gourd (turai/ peerkangai)(2) - 2
You can opt to remove the skin if it is too flakey & thick
- 3
Heat oil in a heavy-bottomed pan
- 4
Add the chana dal & fry it till it changes colour
chana dal (bengal gram dal)(1 tablespoon) - 5
Remove it into a plate and let it cool
- 6
Now in the same pan, add the chopped ridge gourds, curry leaves, green chillies, turmeric powder and salt
ridge gourd (turai/ peerkangai)(2)green chilli(3)curry leaves(8)dry red chillies(3)turmeric powder (haldi)(1/4 teaspoon)salt - as per taste - 7
Mix it well
- 8
Cover it & let it cook for 8-10 minutes till it loses all the water and becomes soft and mushy
- 9
Switch off the stove and leave it to cool
- 10
Now, in a separate pan add the mustard seeds, fenugreek seeds and dry red chillies & fry them without any oil till they become fragrant & change colour slightly
green chilli(3)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)dry red chillies(3) - 11
Once done, add these to a grinder/mixer jar &Once done, add these to a grinder/mixer jar & grind to a fine powder
turmeric powder (haldi)(1/4 teaspoon) - 12
You can make this powder in an excess amount and store it
turmeric powder (haldi)(1/4 teaspoon) - 13
It can be used in lots of curries, chutneys etc to add that extra zing
- 14
Add the cooled chana dal & ridge gourd pieces to the same jar & blitz it till you get a smooth consistency
ridge gourd (turai/ peerkangai)(2)chana dal (bengal gram dal)(1 tablespoon) - 15
Serve Ridge Gourd Chutney along with Rava Idli or Ghee Masala Dosa for a weekday breakfast
ridge gourd (turai/ peerkangai)(2)
Rate this recipe
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Ridge Gourd Chutney Recipe (Beerakaya Pachadi)
A vegetarian South Indian Recipes recipe with ridge gourd (turai/ peerkangai), green chilli, curry leaves. Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Ridge Gourd Chutney recipe, wash & chop the ridge gourd into small pieces
ridge gourd (turai/ peerkangai)(2) - 2
You can opt to remove the skin if it is too flakey & thick
- 3
Heat oil in a heavy-bottomed pan
- 4
Add the chana dal & fry it till it changes colour
chana dal (bengal gram dal)(1 tablespoon) - 5
Remove it into a plate and let it cool
- 6
Now in the same pan, add the chopped ridge gourds, curry leaves, green chillies, turmeric powder and salt
ridge gourd (turai/ peerkangai)(2)green chilli(3)curry leaves(8)dry red chillies(3)turmeric powder (haldi)(1/4 teaspoon)salt - as per taste - 7
Mix it well
- 8
Cover it & let it cook for 8-10 minutes till it loses all the water and becomes soft and mushy
- 9
Switch off the stove and leave it to cool
- 10
Now, in a separate pan add the mustard seeds, fenugreek seeds and dry red chillies & fry them without any oil till they become fragrant & change colour slightly
green chilli(3)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)dry red chillies(3) - 11
Once done, add these to a grinder/mixer jar &Once done, add these to a grinder/mixer jar & grind to a fine powder
turmeric powder (haldi)(1/4 teaspoon) - 12
You can make this powder in an excess amount and store it
turmeric powder (haldi)(1/4 teaspoon) - 13
It can be used in lots of curries, chutneys etc to add that extra zing
- 14
Add the cooled chana dal & ridge gourd pieces to the same jar & blitz it till you get a smooth consistency
ridge gourd (turai/ peerkangai)(2)chana dal (bengal gram dal)(1 tablespoon) - 15
Serve Ridge Gourd Chutney along with Rava Idli or Ghee Masala Dosa for a weekday breakfast
ridge gourd (turai/ peerkangai)(2)
Rate this recipe
