BeerakayaPachadi/RibbedGourd Chutney

Here is the recipe for another chutney/pachadi – Beerakaya Pachadi (Ribbed gourd Chutney). It is a very common pachadi and very much liked by telugu families. As I said in my previous chutneys’ posts once you make AvaMenthiPodi/RaiMethiPowder and keep it, it is very easy to make this or any other chutney.

I used 2 big ribbed gourds. Ribbed gourds were very fresh and tender. I washed them and peeled the skin not too deeply. If you feel the skin is not too tender and fresh, peel the skin more thoroughly.

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Cut them into pieces.

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Take green chillies, wash them and make a slit in each one.

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Heat a pan with one tbsp. of oil. Add cut ribbed gourd pieces and slit green chillies. Fry for a minute or so.

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Add salt and stir. This gives enough moisture for the vegetable to cook.

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Cook until soft.

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Add little tamarind to the vegetable just before switching off the stove.

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Once it is cool enough grind with salt and 1 ½ tsps. of AvaMenthi podi.

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Add the seasoning with urad dal, mustard seeds, jeera, red chillies, curry leaves, and hing.

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Beerakaya Pachadi / Ribbed gourd Chutney is ready!

Ingredients:

Ribbed gourd/Beerakaya                                                  – 2 big

Tamarind                                                                           – 1 cm ball

Green chillies                                                                    – 10 to 15

AvaMenthi Podi                                                                – about 1 ½ tsp to 2 tsp

Salt                                                                                      – as required

Seasoning:

Blackgram dal (urad dal), Mustard seeds, Cumin (jeera)                 – 1 tsp each

Red chilli                                                                                                          – 1

Curry leaves                                                                                                     – a few

Hing (Inguva)                                                                                                  – a pinch

Method:

  • Wash, peel and cut the ribbed gourd.
  • Wash and slit the green chillies.
  • Add 1 tbsp. of oil to the pan. Add ribbed gourd pieces, green chillies and cook for a minute. Add salt and stir.
  • Let this cook until ribbed gourd pieces are soft. Add tamarind and switch off the stove.
  • Once this is cool enough, grind them with salt and avamenthi podi.
  • Add seasoning with urad dal, mustard seeds, jeera, curry leaves, and hing.

Serving Suggestion: 

  • Serve with hot rice and 1 tsp of ghee.
  • It is good combination with idlis and dosas when idli chutney is not available.
  • We love it on bread toast.
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